Chef De Partie Jobs overseas

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Sous Chef at Symphony Park

Huntersville, North Carolina, United States - Full Time

Skills Needed
Culinary Skills, Food Preparation, Sanitation, Safety Procedures, Team Coordination, Communication, Time Management, Menu Planning, Quality Control, Training, Problem Solving, Food Handling, Cooking Techniques, Equipment Operation, Recipe Standardization, Customer Service

Specialization
Candidates must have a high school diploma or GED, culinary school certification, and at least five years of cooking experience in a relevant setting. They should also be able to obtain ServSafe Manager’s Certification.

Experience Required
Minimum 5 year(s)

Sous Chef at bartaco

Boston, Massachusetts, 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

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 Saucon Valley Country Club

Bethlehem, Pennsylvania, United States - Full Time

Skills Needed
Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health And Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training

Specialization
Candidates must possess strong knowledge of cooking methods, ingredients, and kitchen procedures, along with proven leadership and team development skills. A high school diploma or equivalent is required, while formal culinary training and country club experience are preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Marriott Pompano Beach Resort Spa

Los Angeles, California, United States - Full Time

Skills Needed
Culinary Arts, Menu Planning, Food Safety, Staff Supervision, Inventory Management, Cost Control, Kitchen Operations, Food Presentation, Sanitation Standards, Team Leadership, Microsoft Office, Communication Skills, Strategic Planning, Problem Solving, Training And Development

Specialization
Candidates should have 3-5 years of experience in multi-outlet kitchens with at least one year in a senior leadership role. A diploma or degree in Culinary Arts is preferred, along with advanced safety and sanitation certification.

Experience Required
Minimum 2 year(s)

SOUS CHEF at Manhattan Country Club

Manhattan, Kansas, United States - Full Time

Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Portion Control, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Staff Scheduling, Budgeting, Guest Interaction

Specialization
Candidates must possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with proven culinary techniques and understanding of safe food handling procedures. A preferred Associate’s degree in culinary arts and at least one year of chef experience are required, along with a Certified Food Protection Manager certification.

sous chef at Accor

Sharm El Sheikh, South Sinai, Egypt - Full Time

Skills Needed
Kitchen Management, Food Safety, Menu Planning, Cost Control, Staff Training, Culinary Techniques, Hygiene Standards, Inventory Management, Recipe Standardization, Team Leadership, Quality Control, Budgeting, English Proficiency, Computer Literacy, Waste Management, Energy Conservation

Specialization
Candidates must possess at least a high school or vocational diploma and a minimum of 5 years of extensive practical and managerial experience in a kitchen environment. Proficiency in English and basic computer skills are required, along with advanced knowledge of culinary techniques and kitchen processes.

Experience Required
Minimum 5 year(s)

Sous Chef at Acme Hospitality

Santa Barbara, California, United States - Full Time

Skills Needed
Culinary Techniques, Menu Development, Food Safety, Leadership, Cost Control, Inventory Management, Communication, Creativity, Teamwork, Time Management, Sanitation Regulations, Problem Solving, Customer Service, Sustainability Practices, Training, Collaboration

Specialization
Candidates should have proven experience in a senior culinary role, with strong leadership and management skills. A culinary degree or equivalent training is preferred, along with knowledge of food safety regulations and financial acumen.

Experience Required
Minimum 5 year(s)

Sous Chef at North Italia

Irvine, California, United States - Full Time

Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Pos Systems, Inventory Control, Team Leadership, Customer Service, Problem Solving, Time Management, Food Safety, Communication, Adaptability, Creativity

Specialization
Candidates should have at least 2 years of high-volume culinary management experience and a working understanding of business operations. Physical requirements include the ability to lift up to 50 pounds and work in a high-volume environment.

Experience Required
Minimum 2 year(s)

Demi Chef at River City Casino & Hotel

St. Louis, Missouri, United States - Full Time

Skills Needed
Food Preparation, Staff Supervision, Operational Goal Support, Performance Monitoring, Scheduling Coordination, Inventory Management, Cost Control, Quality Assurance, Regulatory Compliance, Customer Service, Verbal Communication, Written Communication, Microsoft Excel, Microsoft Word, Microsoft Outlook, Problem Resolution

Specialization
Candidates must possess a High School Diploma or GED, coupled with a minimum of two years of culinary experience, or an equivalent combination of education and experience, with supervisory experience being preferred. Essential skills include excellent communication, proficiency in Microsoft applications, flexibility for all shifts including holidays and weekends, and the ability to handle physical demands.

Experience Required
Minimum 2 year(s)

Cook/Chef at Clarendale of Addison

Addison, Illinois, United States - Full Time

Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Food Preparation, Meal Serving, Ware Washing, Resident Evaluation, Hospitality, Customer Service

Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.

SOUS CHEF at The Bartolotta Restaurants

Hartland, Wisconsin, United States - Full Time

Skills Needed
Supervision, Kitchen Staff Management, Food Production, Inventory Management, Cost Control, Culinary Standards, Staff Training, Menu Execution, Food Safety, Sanitation, Scheduling, Leadership, Operational Planning, Waste Reduction, Team Development, Interpersonal Communication

Specialization
Candidates need 3–5 years of progressive culinary experience, including 1–2 years in a supervisory role, and preferably a culinary degree or equivalent experience. Strong leadership, business acumen regarding costs and inventory, and excellent communication skills are essential for success in this fast-paced environment.

Experience Required
Minimum 2 year(s)

Sous Chef at gategroup

Seattle, Washington, United States - Full Time

Skills Needed
Culinary Expertise, Food Safety, Sanitation, Food Production, Supervision, Labor Management, Inventory Control, Task Assignment, Employee Training, Safety Procedures, Quality Control, Consistency Management, Wage & Hour Compliance, Employee Retention, Coaching, Leadership

Specialization
Candidates must have a minimum of 1-3 years of experience as a Chef or Sous Chef, and a minimum of 7 years as a cook, with an Associate's degree or Culinary Arts certification preferred. Strong leadership, organizational, analytical, and communication skills are required, along with the ability to handle fast-paced deadlines and train employees.

Experience Required
Minimum 5 year(s)

Demi Chef at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time

Skills Needed
Kitchen Operations, Teamwork, Guest Satisfaction, Problem Resolution, Task Management, Cost Control, Inventory Control, Performance Attainment, Relationship Building, Compliance, Due Diligence

Specialization
The candidate must take responsibility for assigned duties, ensuring timely and professional execution while collaborating with reports to control costs and inventory and attain performance levels. Adherence to all legislation, best practices, and due diligence requirements for internal and external audits is mandatory.

Sous Chef at BaxterStorey

Buckingham, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Kitchen Operations, Food Safety, Allergen Controls, Menu Planning, Mise En Place, Event Support, Team Motivation, Attention To Detail, Communication Skills, Teamwork, Flexibility, Proactive Approach, Creative Presentation

Specialization
Candidates should ideally have experience as a Sous Chef, preferably within contract catering, independent education, or a high-profile business setting, demonstrating a passion for fresh, seasonal food. Essential qualities include strong attention to detail, high food safety standards, excellent communication, and a flexible, proactive approach to work.

Experience Required
Minimum 2 year(s)

Sous Chef at SSA Group, LLC

Denver, Colorado, United States - Full Time

Skills Needed
Food Preparation, Menu Pricing, Food Safety Regulations, Sanitary Practices, Inventory Management, Team Building, Problem Solving, Decision Making, Financial Management, Merchandising, Analytical Skills, Planning, Leadership, Interpersonal Skills, Communication, Coaching

Specialization
Candidates must possess strong interpersonal and communication skills, proven leadership abilities focused on team development, and exceptional problem-solving capabilities in a fast-paced setting. Required qualifications include three years of food preparation experience, ServSafe or Food Handling Certification, and the physical ability to stand for long periods and lift up to 35 lbs.

Experience Required
Minimum 2 year(s)

Sous Chef at BaxterStorey

Buckingham, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Kitchen Operations, Team Motivation, Food Safety, Allergen Controls, Menu Planning, Mise En Place, Event Support, Attention To Detail, Teamwork, Communication, Flexibility, Proactivity

Specialization
Candidates should ideally have experience as a Sous Chef or Junior Sous within contract catering, preferably in independent education or a high-profile setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, excellent teamwork, and a flexible, proactive work approach.

Experience Required
Minimum 2 year(s)

Sous Chef at BaxterStorey

London, England, United Kingdom - Full Time

Specialization
Candidates should ideally have experience as a Chef de Partie within contract catering, preferably in independent education or a high-profile business setting. Essential qualities include a passion for fresh, seasonal food, strong attention to detail regarding food safety, and excellent teamwork and communication skills.

Experience Required
Minimum 2 year(s)

Head Chef at BaxterStorey

London, England, United Kingdom - Full Time

Skills Needed
Team Leadership, Menu Design, Food Safety, Hygiene Compliance, Stock Management, Cost Control, Culinary Trends, Cookery Skills, Presentation, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning, Coaching

Specialization
Candidates must be passionate chefs with a deep love for great food and modern cuisine, staying current with the latest culinary trends and techniques. Essential qualifications include proven experience as a Head Chef or similar role, strong team management skills, financial acumen for cost control, and excellent coaching and delegation abilities.

Experience Required
Minimum 5 year(s)

Sous Chef at RL Communities

Loveland, Ohio, United States - Full Time

Skills Needed
Culinary Preparation, Cooking, Leadership, Food Presentation, Broiling, Grilling, Frying, Sautéing, Team Training, Sanitation, Stock Rotation, Temperature Monitoring, Data Entry, Computer Skills, Teamwork, Innovation

Specialization
Applicants must be at least 21 years old and have a high school diploma or equivalent; a culinary degree or higher education is preferred. The role requires flexibility, with a primary schedule of lunch and dinner Tuesday through Saturday, plus availability for holidays and events, and preferred previous culinary leadership experience.

Experience Required
Minimum 2 year(s)

Sous Chef at Concord Hospitality Enterprises

Mount Pleasant, South Carolina, United States - Full Time

Skills Needed
Training, Scheduling, Personnel Evaluation, Communication, Disciplinary Action, Problem Solving, Inventory Management, Food Quality Assurance, Recipe Adherence, Expediting, Goal Setting, Supervision, Record Keeping, Payroll Submission

Specialization
The position requires the ability to train and direct all kitchen personnel, handle administrative tasks like scheduling and disciplinary actions, and maintain detailed records such as use records and recipe cards. The Sous Chef must also ensure food quality standards are met and assist in establishing operational goals.

Experience Required
Minimum 2 year(s)

Sous Chef at Symphony Park

Huntersville, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

29 Apr, 26

Salary

0.0

Posted On

29 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Sanitation, Safety Procedures, Team Coordination, Communication, Time Management, Menu Planning, Quality Control, Training, Problem Solving, Food Handling, Cooking Techniques, Equipment Operation, Recipe Standardization, Customer Service

Industry

Real Estate

Description

Description POSITION: Sous Chef REPORTS TO: Executive Chef FLSA STATUS: Exempt OUR MISSION: We focus on providing genuine hospitality and five-star quality care to our residents. POSITION SUMMARY: The Sous Chef is instrumental in enhancing the culinary experience of our residents. Your role involves ensuring the menu execution maintains a high standard, focusing on food quality, presentation, and the overall dining experience. ESSENTIAL JOB FUNCTIONS: Prepares all food according to the menu in a safe, sanitary manner under the direction of the Dining Services Director/Executive Chef Ensures proper preparation, portioning, and serving of food according to standardized recipes. Prepares quality food products according to standardized recipes and menus. Prepares food in a timely manner at specified mealtimes. Assumes responsibility for total kitchen operations and handles all situations in the kitchen according to policy. Follows departmental procedures including sanitation, safety, and cleaning schedules. Follows proper cleaning procedures and storage of dishes, utensils, and cooking equipment. Ensures all food in refrigerator, freezer, and dry storage are labeled and dated. Follows proper food handling and utilization of all food to prevent contamination, increase quality, and reduce cost. Suggests menu or recipe change to utilize leftovers and other supplies. Cleans all food service equipment, kitchen, and food storage areas. Coordinates work of dining service staff, dish washers, cooks and assists with server training. Efficiently uses time to complete assigned work. Ability to effectively communicate in English and understand and follow written and oral instructions. Responsible for assistance in ordering of food, supplies, and other needs according to Dining Directors assignments. Encourages teamwork through cooperative interactions with co-workers and other departments. Attends training courses at community and maintains up to date monthly, quarterly, and annual training. Other duties as assigned, and which relate to the success of the community and the care, comfort, and happiness of our residents. Supervisory Responsibilities The Sous Chef may supervise the culinary department in the absence of the Executive Chef. REQUIRED KNOWLEDGE, SKILLS & ABILITIES Individuals must possess these knowledge, skills and abilities or be able to explain and demonstrate that the individual can perform the primary functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities and possess the necessary physical requirements with or without the aid of mechanical devices, to safely perform the primary functions of the job. 1. Physical requirements include ability to stand for sustained periods of time, move about on foot to accomplish tasks; raise objects from a lower to a higher position or move objects horizontally from position-to-position; bend body downward and forward by bending spine at the waist; apply pressure to an object with fingers and palm; be able to withstand quick temperature changes in and out of refrigeration areas and around steam tables. Possible work hazards include cuts from utensils, burns and falls due to wet floors. 2. Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. 3. Visual acuity sufficient for work where seeing job is at or within arms reach. 4. Ability to operate ovens, dishwasher, mixer, slicer and other general kitchen equipment. 5. Good oral communication skills and demonstrated judgment. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to residents, residents’ families, and other employees of the company. Ability to effectively communicate in English and understand and follow written and oral instructions. 6. Ability to communicate with co-workers. 7. Ability to perform repetitive or routine duties working from instructions and under standard procedures referring questions and problems to supervisor. Requires making minor decisions. 8. Ability to proceed alone following basic methods of preparing food in quantity. Questions or problems are referred to supervisors. 9. Ability to read and write clearly and general knowledge of math. PHYSICAL DEMANDS: Walk/Stand – must be able to continuously walk and stand Environment Condition – must be able to perform work both inside and outside Sit – sit infrequently Lift - constantly 0-10 pounds, frequently 11 – 50 pounds Carry - constantly 0-10 pounds, frequently 11 – 50 pounds Push - constantly 0-10 pounds, frequently 11 – 50 pounds Climb – must be able to climb stairs on a frequent basis, with the opportunity to utilize the elevator as an alternate resource if available Bend – must be able to bend at the waist, knees, hips and spine on a frequent basis, may require frequently manipulating weights of 25 pounds or more. Squat – must be able to squat on a frequent basis to reach below the knee, may require lifting of 50 pounds or less. Twist or rotate – must be able to twist or rotate occasionally at the trunk, hips, knees, and neck while, manipulating weights of 25 pounds or more. Reach– must be able to reach on a frequent basis. May occasionally reach overhead, requiring manipulation of weight of 10 pounds or less, and below waist manipulating weight of 25 pounds or more. Sensory Vision – must be able to read clearly with or without corrective lenses Hear - Must be able to hear telephone, audible alarms, bells and signals related to resident safety with or without hearing devices. Speech/Language – must have strong command of English sufficient to read and write and interpret administration information. OSHA RATING: 2 WORK SCHEDULE: Day and evening hours to include weekends and holidays. EDUCATION: High school diploma or GED and culinary school graduation/certification. EXPERIENCE: Experience and/or training in a full-service kitchen and/or healthcare setting required. Minimum of three (5) years of cooking experience in a hotel, restaurant, hospital or school preferred. CERTIFICATION: Ability to obtain ServSafe Manager’s Certification. RESPONSBILITY IN AN EMERGENCY: Expected to take a leadership role in responding to an emergency situation involving the safety and well-being of residents, other employees and the physical plant, according to instructions and training provided by the facility. This includes the ability to assist with a possible evacuation of residents. This job description is not intended to be all-inclusive. The employee will also perform other reasonable related duties as assigned by the supervisor or other management staff. Management reserves the right to change job responsibilities, duties and work hours as needed. This document is for management communication only and not intended as an express or implied contract of employment, I understand the above job, and, at this time, I know of no limitations, which would prevent me from performing the job with or without reasonable accommodation, I understand that it is my responsibility to inform my supervisor at any time that I am unable to perform the job responsibilities and job duties.

Responsibilities

The Sous Chef is responsible for preparing food according to the menu while ensuring high standards of quality and presentation. They also oversee kitchen operations and coordinate the work of dining service staff.

Sous Chef at Symphony Park

Huntersville, North Carolina, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at bartaco

Boston, Massachusetts, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Saucon Valley Country Club

Bethlehem, Pennsylvania, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Marriott Pompano Beach Resort Spa

Los Angeles, California, United States - Full Time

Experience Required
Minimum 2 year(s)

SOUS CHEF at Manhattan Country Club

Manhattan, Kansas, United States - Full Time

sous chef at Accor

Sharm El Sheikh, South Sinai, Egypt - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at Acme Hospitality

Santa Barbara, California, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at North Italia

Irvine, California, United States - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef at River City Casino & Hotel

St. Louis, Missouri, United States - Full Time

Experience Required
Minimum 2 year(s)

Cook/Chef at Clarendale of Addison

Addison, Illinois, United States - Full Time

SOUS CHEF at The Bartolotta Restaurants

Hartland, Wisconsin, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at gategroup

Seattle, Washington, United States - Full Time

Experience Required
Minimum 5 year(s)

Demi Chef at Accor

Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time

Sous Chef at BaxterStorey

Buckingham, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at SSA Group, LLC

Denver, Colorado, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at BaxterStorey

Buckingham, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at BaxterStorey

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Head Chef at BaxterStorey

London, England, United Kingdom - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at RL Communities

Loveland, Ohio, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Concord Hospitality Enterprises

Mount Pleasant, South Carolina, United States - Full Time

Experience Required
Minimum 2 year(s)