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Chef De Partie Jobs overseas

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Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
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 Campo
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Budgeting, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of two years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Chantilly, Virginia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Communication, Problem Solving, Mentoring, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Staff Development, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. They should also possess strong leadership and culinary skills.
Experience Required
Minimum 2 year(s)
Salgschef at Presidents Institute
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Sales, Leadership, Recruitment, Coaching, Communication, Networking, Team Management, Performance Evaluation, Sales Strategy, Customer Relationship Management, Training, Sales Growth, Business Development, C Level Engagement, Onboarding, Sales Playbooks
Specialization
Candidates should have over 2 years of experience with excellent sales performance and must be fluent in Danish. The role requires a passion for sales and the ability to lead a team.
Experience Required
Minimum 2 year(s)
Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Supervision, Menu Development, Cost Control, Safety Practices, Sanitation, Staff Training, Culinary Management, Food Ordering, Labor Management, Event Planning, Recipe Adherence, Communication, Problem Solving, Team Leadership, Time Management
Specialization
Candidates should have 3-5 years of management experience in high-volume food production and a thorough knowledge of food products and preparation. A high school education is preferred, along with relevant apprenticeship or work experience.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
Tuscaloosa, Alabama, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Training, Inventory Management
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Holland
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Cook/Chef at Clarendale of St Peters
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Delta Gamma House Corporation
Missoula, Montana, United States - Full Time
Skills Needed
Menu Planning, Food Ordering, Food Preparation, Food Presentation, Inventory Management, Stock Rotation, Purchasing, Sanitation Regulation Adherence, Food Handling, Storage Maintenance, Meal Preparation, Large Volume Food Service
Specialization
The ideal candidate must have prior experience in a related food service position that involves serving large volumes of meals. A valid and current ServSafe certification is required for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Professionalism, Inventory Management, Team Leadership, Customer Satisfaction, Health Department Codes, Food Safety, Training, Communication, Problem Solving, Time Management, Cooking Techniques, Cleanliness, Staff Supervision, Recipe Consistency
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining environment. Essential skills include multitasking, maintaining professionalism, and knowledge of food preparation and safety standards.
Sous Chef at HarborChase of Boynton
Daytona Beach, Florida, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Employee Scheduling, Staff Training, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Food Ordering
Specialization
Candidates need six months to one year of related experience or an equivalent combination of culinary education and experience. A SERV-SAFE Certification or equivalent is required, along with obtaining all necessary local, state, and county food handling and sanitation licenses.
Sous Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Team Leadership, Customer Service, Pos Systems, Inventory Control, Problem Solving, Communication, Time Management, Adaptability, Safety Standards, Quality Control
Specialization
Candidates should have 2+ years of high-volume culinary management experience and a working understanding of business operations and financials. Physical requirements include the ability to lift up to 50 pounds and work in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Westgate Resorts
River Ranch, Florida, United States - Full Time
Skills Needed
Menu Design, Inventory Management, Food Ordering, Receiving, Inventory Control, Scheduling, Sanitation Compliance, Standard Operating Procedures, Guest Relations, Budgeting, Food Preparation, Supervision, Hiring, Training, Performance Appraisal, Problem Resolution
Specialization
Candidates need a high school diploma or GED, along with 3-5 years of related experience or an equivalent combination of education and experience. Applicants must be able to regularly lift and/or move up to 50 pounds and must pass a background check, drug test, and prove eligibility to work in the United States.
Experience Required
Minimum 2 year(s)
Head Chef at Guzman y Gomez
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Team Training, Cogs Management, Labor Cost Control, Expense Oversight, Commercial Cookery, Food Safety, Interpersonal Skills, Communication Skills, Team Development, Financial Indicator Interpretation
Specialization
Candidates must possess experience in a busy hospitality kitchen environment, including proven ability to lead and develop a team. Essential requirements include understanding key kitchen financial indicators and holding a Certificate in commercial cookery or equivalent experience, alongside sound food safety knowledge.
Experience Required
Minimum 5 year(s)
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)
Sous Chef at Motek Florida
Miami, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Jun, 26

Salary

85000.0

Posted On

18 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution

Industry

Hospitality

Description
Description Motek, a part of Happy Corner Hospitality collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As Sous Chef, you will support the Executive Chef in overseeing daily back-of-house operations and ensuring consistent food quality, efficient service, and adherence to culinary standards. This role plays a hands-on leadership position in food production, team supervision, and kitchen organization, while serving as a key point of communication between front-of-house and back-of-house teams. Responsibilities (but not limited to): Supervise line execution to ensure efficient, accurate service. Maintain food quality, consistency, and presentation standards. Assist with inventory control, ordering, and proper food storage. Train and cross-train kitchen staff on multiple stations. Enforce food safety, sanitation, and cleanliness standards. Assist with expediting to manage ticket flow and service timing. Support labor scheduling and productivity goals. Benefits: Competitive salary. Wages paid weekly. Growth opportunities. 401k savings plans. Medical, dental and vision insurance. Paid time off. Employee discounts. Requirements Minimum of three (3) years of experience in a fast-paced, high-volume kitchen, with at least one year in a supervisory or lead role; Mediterranean cuisine experience is a plus. Culinary degree or formal culinary training preferred. Strong working knowledge of food safety, sanitation, and health department regulations. Experience supporting inventory control, ordering, food cost awareness, and labor efficiency. Ability to lead by example in a hands-on kitchen environment while managing multiple priorities. Strong attention to detail and commitment to food quality and consistency. Clear communicator with a collaborative, team-oriented mindset. Bilingual proficiency is a plus. If you’re passionate about hospitality and committed to creating exceptional guest experiences, we'd love to hear from you!
Responsibilities
The Sous Chef supports the Executive Chef in managing daily back-of-house operations, ensuring consistent food quality, efficient service, and adherence to culinary standards. This involves hands-on leadership in food production, team supervision, and kitchen organization.
Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
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 Campo
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Budgeting, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Compliance, Safety Standards, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to lead a team effectively, along with knowledge of P&Ls, budgets, and labor projections. A minimum of two years of Kitchen Management experience is preferred, and the role requires the ability to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Chantilly, Virginia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Communication, Problem Solving, Mentoring, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Staff Development, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. They should also possess strong leadership and culinary skills.
Experience Required
Minimum 2 year(s)
Salgschef at Presidents Institute
Copenhagen, Capital Region of Denmark, Denmark - Full Time
Skills Needed
Sales, Leadership, Recruitment, Coaching, Communication, Networking, Team Management, Performance Evaluation, Sales Strategy, Customer Relationship Management, Training, Sales Growth, Business Development, C Level Engagement, Onboarding, Sales Playbooks
Specialization
Candidates should have over 2 years of experience with excellent sales performance and must be fluent in Danish. The role requires a passion for sales and the ability to lead a team.
Experience Required
Minimum 2 year(s)
Sous Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Supervision, Menu Development, Cost Control, Safety Practices, Sanitation, Staff Training, Culinary Management, Food Ordering, Labor Management, Event Planning, Recipe Adherence, Communication, Problem Solving, Team Leadership, Time Management
Specialization
Candidates should have 3-5 years of management experience in high-volume food production and a thorough knowledge of food products and preparation. A high school education is preferred, along with relevant apprenticeship or work experience.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
Tuscaloosa, Alabama, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Menu Planning, Food Safety, Communication, Staff Management, Problem Solving, Time Management, Presentation Skills, Training, Inventory Management
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village at Holland
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Cook/Chef at Clarendale of St Peters
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Delta Gamma House Corporation
Missoula, Montana, United States - Full Time
Skills Needed
Menu Planning, Food Ordering, Food Preparation, Food Presentation, Inventory Management, Stock Rotation, Purchasing, Sanitation Regulation Adherence, Food Handling, Storage Maintenance, Meal Preparation, Large Volume Food Service
Specialization
The ideal candidate must have prior experience in a related food service position that involves serving large volumes of meals. A valid and current ServSafe certification is required for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Professionalism, Inventory Management, Team Leadership, Customer Satisfaction, Health Department Codes, Food Safety, Training, Communication, Problem Solving, Time Management, Cooking Techniques, Cleanliness, Staff Supervision, Recipe Consistency
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining environment. Essential skills include multitasking, maintaining professionalism, and knowledge of food preparation and safety standards.
Sous Chef at HarborChase of Boynton
Daytona Beach, Florida, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Employee Scheduling, Staff Training, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Food Ordering
Specialization
Candidates need six months to one year of related experience or an equivalent combination of culinary education and experience. A SERV-SAFE Certification or equivalent is required, along with obtaining all necessary local, state, and county food handling and sanitation licenses.
Sous Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Team Leadership, Customer Service, Pos Systems, Inventory Control, Problem Solving, Communication, Time Management, Adaptability, Safety Standards, Quality Control
Specialization
Candidates should have 2+ years of high-volume culinary management experience and a working understanding of business operations and financials. Physical requirements include the ability to lift up to 50 pounds and work in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Westgate Resorts
River Ranch, Florida, United States - Full Time
Skills Needed
Menu Design, Inventory Management, Food Ordering, Receiving, Inventory Control, Scheduling, Sanitation Compliance, Standard Operating Procedures, Guest Relations, Budgeting, Food Preparation, Supervision, Hiring, Training, Performance Appraisal, Problem Resolution
Specialization
Candidates need a high school diploma or GED, along with 3-5 years of related experience or an equivalent combination of education and experience. Applicants must be able to regularly lift and/or move up to 50 pounds and must pass a background check, drug test, and prove eligibility to work in the United States.
Experience Required
Minimum 2 year(s)
Head Chef at Guzman y Gomez
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Team Training, Cogs Management, Labor Cost Control, Expense Oversight, Commercial Cookery, Food Safety, Interpersonal Skills, Communication Skills, Team Development, Financial Indicator Interpretation
Specialization
Candidates must possess experience in a busy hospitality kitchen environment, including proven ability to lead and develop a team. Essential requirements include understanding key kitchen financial indicators and holding a Certificate in commercial cookery or equivalent experience, alongside sound food safety knowledge.
Experience Required
Minimum 5 year(s)
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)