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Chef De Partie Jobs overseas

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Bank Chef at Spire Healthcare Group plc
Thingwall, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Hygiene Standards, Customer Service, Communication Skills, Teamwork, Time Management, Cooking For Large Numbers, Dietary Needs Awareness
Specialization
Candidates should have experience working in a kitchen environment and cooking for large groups. Good communication skills and a commitment to customer service are essential.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Arts, Leadership, Kitchen Operations Management, Food Cost Management, Labor Cost Management, Team Management, Scheduling, Food Preparation, Food Production, Food Safety Compliance, Sanitation Policies, Employee Training, Mentorship, A La Carte Cooking, Banquet Cooking
Specialization
Candidates must possess formal culinary training/certification, an associate degree in culinary arts, or a minimum of three years of experience as a Sous Chef, preferably in a high-volume, fast-paced setting. Required credentials include a Class III Gaming License, a Class 12 Mixologist Permit, and a current Washington State Food Worker Card.
Experience Required
Minimum 2 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Skills, Leadership, Budget Maintenance, Time Management, Training, Food Safety, Quality Control, Menu Adherence, Recipe Compliance, Food Requisitions, Plating, Public Health Regulations, Cost Control, Portion Control, Administrative Skills, Coaching
Specialization
Candidates must possess advanced culinary skills, leadership experience, and a minimum of 8 years in the profession, including at least 2 years in a management role within luxury hospitality or an upscale cruise line. Essential requirements include intermediate food safety knowledge, strong administrative skills, the ability to lead and make decisions, and fluency in written and spoken English.
Experience Required
Minimum 10 year(s)
Sous Chef at BARDENAY OF BOISE LLC
Garden City, Idaho, United States - Full Time
Skills Needed
Professional Cooking, Knife Handling, Food Safety, Sanitation, Inventory Management, Personnel Management, Leadership, Problem Solving, Teamwork, Communication, Menu Planning, Staff Training, Cost Control, Quality Control, Time Management
Specialization
Candidates must have professional cooking and knife handling skills, along with a solid understanding of food safety and sanitation procedures. Previous experience as a prep or line cook is required, as well as the ability to lead and motivate a team.
Experience Required
Minimum 2 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Leadership, Supervision, Culinary Standards, Food Safety, Sanitation, Inventory Management, Labor Cost Control, Food Cost Control, Menu Execution, Staff Training, Operational Planning, Team Development, Recipe Standardization, Time Management, Interpersonal Communication, Critical Thinking
Specialization
Candidates must possess strong leadership and supervisory skills, coupled with a solid understanding of food safety, sanitation, and operational acumen including cost and labor management. A culinary degree or equivalent experience, along with 3-5 years of progressive culinary experience including 1-2 years in a supervisory role, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Westhampton Beach, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management, Culinary Arts
Specialization
Candidates must possess a minimum of two years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at KW PROPERTY MANAGEMENT AND CONSULTING
Bonita Springs, Florida, United States - Full Time
Skills Needed
Culinary Activities Oversight, Kitchen Management, Personnel Training, Menu Planning, Product Purchasing, Food Safety, Hygiene Standards Adherence, Menu Creation, Food Trend Analysis, Food Cost Management, Stocking, Ordering, Waste Minimization, Staff Scheduling, Performance Management, Hiring
Specialization
A high school diploma or GED is required, though formal culinary training or an associate degree is preferred, along with a minimum of four years of cooking experience in a culinary leadership role. Candidates must also possess a Safe Food Handling Certification and the ability to communicate clearly with staff and guests.
Experience Required
Minimum 2 year(s)
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Kitchen Efficiency, Organization, Food Quality Control, Customer Satisfaction, Food Handling Safety, Leadership, Knife Skills, Verbal Communication, Team Training, Sanitation Practices
Specialization
Candidates must have a minimum of two years of experience as an Executive Chef or Sous Chef in a full-service or café-style restaurant, along with excellent knife skills and the ability to communicate articulately. Applicants must possess extensive knowledge of safe food handling, prior experience training team members, and must have open availability for varied hours/days as business dictates.
Experience Required
Minimum 2 year(s)
Sous Chef at Union Joints
Fenton, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Safety, Sanitation, Inventory Management, Menu Planning, Leadership, Team Motivation, Conflict Resolution, Budgeting, Food Preparation, Math Skills, Stress Management, Communication
Specialization
The ideal candidate should have 2-4 years of restaurant and food preparation experience, along with at least 1 year of management experience. Strong leadership abilities, knowledge of food safety regulations, and the capacity to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Decision Making, Innovation, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Topgolf
Grand Prairie, Louisiana, United States - Full Time
Skills Needed
Team Supervision, Culinary Experience, Team Coaching, Task Delegation, Inventory Monitoring, Product Purchasing, Cost Control, Recipe Development, Production Standardization, Menu Planning, Menu Costing, Equipment Maintenance, Safety Oversight, Sanitation Oversight, Culinary Management
Specialization
Candidates must possess a minimum of three years in culinary management and demonstrate a proven ability to develop a culinary team. Preferred qualifications include a Bachelor's degree or related culinary degree, along with the physical capacity to work in a fast-paced, high-temperature environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lark
Santa Barbara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Recipe Adherence, Food Safety, Plating Consistency, Vendor Management, Health Department Compliance, Staff Coordination, Quality Assurance, Time Management, Communication, Problem Solving, Servsafe Certification
Specialization
Candidates must possess 1-2 years of experience in a Sous Chef or similar culinary role, demonstrating knowledge of culinary techniques and international cuisines, alongside excellent organizational skills. A current and valid ServSafe Food Protection Manager Certificate is mandatory.
Sous Chef at Cactus
Bellevue, Washington, United States - Full Time
Skills Needed
Leadership, Teamwork, Communication, Kitchen Management, Financial Acumen, Training, Coaching, Detail Oriented, Problem Solving, Positive Attitude, Motivation, Accountability, Organization, Guest Focus, Self Motivation, High Energy
Specialization
Candidates should have 1-3 years of high volume, upscale Chef/Sous Chef experience with a strong track record of career growth. They must possess strong leadership traits, be detail-oriented, and have proficiency in MS Office, with bilingual skills in English and Spanish being a plus.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)
Bank Chef at Spire Healthcare Group plc
Thingwall, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

13.31

Posted On

20 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Hygiene Standards, Customer Service, Communication Skills, Teamwork, Time Management, Cooking For Large Numbers, Dietary Needs Awareness

Industry

Hospitals and Health Care

Description
Chef | Wirral | Private Hospital | Catering | Hospitality | Flexible working hours | £13.31 per hour plus excellent benefits Spire Murrayfield Hospital, Wirral has an exciting opportunity for a Chef to join our dynamic and experienced hospitality team working on an as and when basis to help cover sickness and annual leave in our team. Spire Murrayfield Hospital is a state-of-the-art private hospital. We offer fast access to consultations with specialists in a wide range of treatments, supported by advanced imaging and diagnostic technology. Our high-quality accommodation and aftercare means we’re committed to looking after you and your health. Working Hours: Varied shifts across 7 days a week Contract type: Bank/Zero hours As Chef, you will be responsible to supervise, prepare, present and co-ordinate the day to day delivery of high quality food and beverage. Ensuring that all work is carried out in a hygienic and methodical manner at all times and to deputies in the absence of the Senior Chef. Duties and Responsibilities (not limited to): To assist other team members when necessary and maintain good working relationships To ensure all HACCP and health and safety guidelines are recorded and followed To assist with the service of food to staff, patients, consultants and visitors in all areas when required to do so To service the Staff Restaurant and maintain flow of food to service counters as required to the specified standard To prepare food and beverages for special functions and assist with other related activities as directed To produce meals for patients/visitors/consultants and staff at the required times, adhering to the specified standards of preparation, production and presentation To adhere to all statutory regulations, pertaining to the safety and hygiene operations of the kitchen and ancillary areas To check in all deliveries as necessary making sure that all records are recorded To undertake cleaning duties as per cleaning schedules and maintain clean and tidy working conditions at all times To maintain a high standard of personal hygiene and appearance at all times, reporting for duty at the designated time, dressed in the correct uniform To meet the needs of individual patients who may have specific dietary needs or preferences Who are we looking for? Experience of working in a kitchen environment, have experience of cooking for large numbers of people Experience of working in a restaurant style kitchen, wards and with visitors Basic food hygiene and/or catering certificates are desirable but not essential Good communication skills Ability to establish rapport with all customers Have a committed approach to providing great customer service Accept responsibility for the identification of own training and development needs Have the ability to work under pressure Ability to work evenings and weekends on a rota system Benefits Bank colleagues are paid weekly We offer competitive rates to our bank colleagues who work on a flexible basis, often to cover busy periods, sickness, or annual leave Save an average of £50 per month with our free onsite car park Access to Spire Healthcare pension Free uniform Free DBS Full induction, including mandatory training updates Opportunities for further training and progression into permanent posts Knowledge, support and guidance through your recruitment journey from Spire’s specialist Resourcing Team We commit to our employees well-being through work life balance, on-going development, support and reward. Our Values We are extremely proud of our heritage in private healthcare and of our values as an organisation: Driving clinical excellence Doing the right thing Caring is our passion Keeping it simple Delivering on our promises Succeeding and celebrating together Spire Healthcare is a leading independent hospital group in the United Kingdom and the largest in terms of revenue. From 39 hospitals and over 50 clinics across England, Wales and Scotland, Spire Healthcare provides diagnostics, inpatient, day case and outpatient care. For us, it's more than just treating patients; it's about looking after people. Closing date: In order to streamline our recruitment process, we reserve the right to expire vacancies prior to the advertised closing date once we have received a sufficient number of applications.
Responsibilities
The Chef will supervise, prepare, present, and coordinate the daily delivery of high-quality food and beverages. They will also ensure compliance with hygiene and safety standards while assisting with food service to various stakeholders.
Bank Chef at Spire Healthcare Group plc
Thingwall, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Hygiene Standards, Customer Service, Communication Skills, Teamwork, Time Management, Cooking For Large Numbers, Dietary Needs Awareness
Specialization
Candidates should have experience working in a kitchen environment and cooking for large groups. Good communication skills and a commitment to customer service are essential.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Arts, Leadership, Kitchen Operations Management, Food Cost Management, Labor Cost Management, Team Management, Scheduling, Food Preparation, Food Production, Food Safety Compliance, Sanitation Policies, Employee Training, Mentorship, A La Carte Cooking, Banquet Cooking
Specialization
Candidates must possess formal culinary training/certification, an associate degree in culinary arts, or a minimum of three years of experience as a Sous Chef, preferably in a high-volume, fast-paced setting. Required credentials include a Class III Gaming License, a Class 12 Mixologist Permit, and a current Washington State Food Worker Card.
Experience Required
Minimum 2 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Skills, Leadership, Budget Maintenance, Time Management, Training, Food Safety, Quality Control, Menu Adherence, Recipe Compliance, Food Requisitions, Plating, Public Health Regulations, Cost Control, Portion Control, Administrative Skills, Coaching
Specialization
Candidates must possess advanced culinary skills, leadership experience, and a minimum of 8 years in the profession, including at least 2 years in a management role within luxury hospitality or an upscale cruise line. Essential requirements include intermediate food safety knowledge, strong administrative skills, the ability to lead and make decisions, and fluency in written and spoken English.
Experience Required
Minimum 10 year(s)
Sous Chef at BARDENAY OF BOISE LLC
Garden City, Idaho, United States - Full Time
Skills Needed
Professional Cooking, Knife Handling, Food Safety, Sanitation, Inventory Management, Personnel Management, Leadership, Problem Solving, Teamwork, Communication, Menu Planning, Staff Training, Cost Control, Quality Control, Time Management
Specialization
Candidates must have professional cooking and knife handling skills, along with a solid understanding of food safety and sanitation procedures. Previous experience as a prep or line cook is required, as well as the ability to lead and motivate a team.
Experience Required
Minimum 2 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations Management, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Presentation, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Doha, , Qatar - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Menu Coordination, Purchasing, Scheduling, Sanitation Standards, Food Quality Control, Team Leadership, Staff Supervision, Budget Management, Inventory Control, Training, Customer Service, Problem Solving, Event Management
Specialization
Candidates need either a high school diploma or GED with 1 year of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management plus 1 year of relevant experience. Key activities include ensuring culinary standards, managing banquet event orders, supervising kitchen staff, and driving guest satisfaction.
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Leadership, Supervision, Culinary Standards, Food Safety, Sanitation, Inventory Management, Labor Cost Control, Food Cost Control, Menu Execution, Staff Training, Operational Planning, Team Development, Recipe Standardization, Time Management, Interpersonal Communication, Critical Thinking
Specialization
Candidates must possess strong leadership and supervisory skills, coupled with a solid understanding of food safety, sanitation, and operational acumen including cost and labor management. A culinary degree or equivalent experience, along with 3-5 years of progressive culinary experience including 1-2 years in a supervisory role, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Westhampton Beach, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management, Culinary Arts
Specialization
Candidates must possess a minimum of two years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at KW PROPERTY MANAGEMENT AND CONSULTING
Bonita Springs, Florida, United States - Full Time
Skills Needed
Culinary Activities Oversight, Kitchen Management, Personnel Training, Menu Planning, Product Purchasing, Food Safety, Hygiene Standards Adherence, Menu Creation, Food Trend Analysis, Food Cost Management, Stocking, Ordering, Waste Minimization, Staff Scheduling, Performance Management, Hiring
Specialization
A high school diploma or GED is required, though formal culinary training or an associate degree is preferred, along with a minimum of four years of cooking experience in a culinary leadership role. Candidates must also possess a Safe Food Handling Certification and the ability to communicate clearly with staff and guests.
Experience Required
Minimum 2 year(s)
Sous Chef at Sige Relais Chateaux
Walland, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Management, Team Leadership, Communication, Problem Solving, Food Safety, Customer Service, Scheduling, Training, Quality Control, Labor Management, Event Coordination, Staff Coaching, Service Knowledge, Product Utilization
Specialization
Candidates should have a culinary degree and 2-3 years of experience in the food and beverage field, or 4-5 years of relevant experience. Strong communication and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Selland's Market Cafe' H Street
Sacramento, California, United States - Full Time
Skills Needed
Kitchen Efficiency, Organization, Food Quality Control, Customer Satisfaction, Food Handling Safety, Leadership, Knife Skills, Verbal Communication, Team Training, Sanitation Practices
Specialization
Candidates must have a minimum of two years of experience as an Executive Chef or Sous Chef in a full-service or café-style restaurant, along with excellent knife skills and the ability to communicate articulately. Applicants must possess extensive knowledge of safe food handling, prior experience training team members, and must have open availability for varied hours/days as business dictates.
Experience Required
Minimum 2 year(s)
Sous Chef at Union Joints
Fenton, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Food Safety, Sanitation, Inventory Management, Menu Planning, Leadership, Team Motivation, Conflict Resolution, Budgeting, Food Preparation, Math Skills, Stress Management, Communication
Specialization
The ideal candidate should have 2-4 years of restaurant and food preparation experience, along with at least 1 year of management experience. Strong leadership abilities, knowledge of food safety regulations, and the capacity to work under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Decision Making, Innovation, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Topgolf
Grand Prairie, Louisiana, United States - Full Time
Skills Needed
Team Supervision, Culinary Experience, Team Coaching, Task Delegation, Inventory Monitoring, Product Purchasing, Cost Control, Recipe Development, Production Standardization, Menu Planning, Menu Costing, Equipment Maintenance, Safety Oversight, Sanitation Oversight, Culinary Management
Specialization
Candidates must possess a minimum of three years in culinary management and demonstrate a proven ability to develop a culinary team. Preferred qualifications include a Bachelor's degree or related culinary degree, along with the physical capacity to work in a fast-paced, high-temperature environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lark
Santa Barbara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Recipe Adherence, Food Safety, Plating Consistency, Vendor Management, Health Department Compliance, Staff Coordination, Quality Assurance, Time Management, Communication, Problem Solving, Servsafe Certification
Specialization
Candidates must possess 1-2 years of experience in a Sous Chef or similar culinary role, demonstrating knowledge of culinary techniques and international cuisines, alongside excellent organizational skills. A current and valid ServSafe Food Protection Manager Certificate is mandatory.
Sous Chef at Cactus
Bellevue, Washington, United States - Full Time
Skills Needed
Leadership, Teamwork, Communication, Kitchen Management, Financial Acumen, Training, Coaching, Detail Oriented, Problem Solving, Positive Attitude, Motivation, Accountability, Organization, Guest Focus, Self Motivation, High Energy
Specialization
Candidates should have 1-3 years of high volume, upscale Chef/Sous Chef experience with a strong track record of career growth. They must possess strong leadership traits, be detail-oriented, and have proficiency in MS Office, with bilingual skills in English and Spanish being a plus.
Experience Required
Minimum 2 year(s)
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)