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Chef De Partie Jobs overseas

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Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Meal Preparation, Inventory Control, Cost Control, Sanitation, Food Safety, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional service in a senior living environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Senior Living Residences
East Providence, Rhode Island, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Dietary Accommodation, Inventory Management, Food Safety, Customer Service, Communication, Teamwork
Specialization
Candidates should have 1-2 years of experience as a cook in a fast-paced environment and possess strong communication skills. A Food Safety certification is preferred for this role.
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulation Adherence, Rostering, Staff Development, Communication, Financial Awareness, Problem Solving
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine trends, excellent team management skills, financial awareness for cost control, and the ability to work proactively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Chef Experience, Problem Solving, Customer Interaction, Supervision, Organization Skills, Flexibility
Specialization
Candidates should have a minimum of 2 years of chef experience in a hotel or resort environment and the ability to remain calm during busy periods. Strong organizational skills and the ability to supervise a team are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Sanitation Practices, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a CDP Chef or in a similar role with a strong understanding of food safety and cooking techniques. The role requires the ability to work in a fast-paced environment with excellent organizational and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Heritage at Brentwood
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 minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Sous Chef at Kinloch Golf Club
, Virginia, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Cost Control, Inventory Management, Menu Planning, Staff Training, Sanitation Practices, Quality Assurance, Recipe Adherence, Scheduling, Food Procurement, Buffet Coordination, Expediting, Safety Standards, Profitability Management, Administrative Duties
Specialization
Candidates must be capable of supervising and training kitchen personnel, maintaining high standards for food quality, flavor, and presentation, and controlling food and payroll costs for maximum profitability. The role requires personal involvement in food preparation, expediting during peak hours, and adhering strictly to sanitation and safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef at Radisson Hotel Group
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Leadership, Teamwork, Problem Resolution, Time Management, Inventory Control, Cost Management, Guest Service, Integrity, It Systems
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Erin Hills Golf Course LLC
Hartford, Wisconsin, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Inventory Management, Food Preparation, Menu Development, Microsoft Excel, Microsoft Word, Communication, Sanitation Regulations, Safety Standards, Team Leadership, Mentoring, Customer Service, Problem Solving, Time Management, Organization
Specialization
Candidates must be at least 18 years old with a minimum of 5 years of upscale culinary experience and 3 years of kitchen management experience. Culinary schooling and Servsafe certification are preferred, along with proficiency in Microsoft Excel and Word.
Experience Required
Minimum 5 year(s)
Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation, Inventory Management, Cost Control, Time Management, Leadership, Communication, Food Preparation, Expediting, Training And Coaching, Problem Solving
Specialization
Candidates must possess an associate degree in Culinary Arts or equivalent experience, along with at least one year of professional kitchen experience. Strong leadership skills, knowledge of food safety regulations, and the ability to work in a fast-paced environment are required.
Sous Chef at BaxterStorey Ireland Ltd
Settle, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Time Management, Fast Paced Service, Culinary Passion
Specialization
Candidates must have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for culinary excellence. A willingness to learn new skills and collaborate effectively within a team is essential for this role.
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at Saz's Hospitality Group
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality Control, Event Execution, Staff Training, Haccp Compliance, Inventory Management, Labor Tracking, Prep List Management, Fire Timeline Creation, Mobile Kitchen Operations, Servsafe Certification, Supervisory Responsibility
Specialization
Candidates must have 5+ years of progressive culinary experience including supervisory responsibility, preferably with formal culinary training, or 8+ years without formal training. Catering or contract culinary experience is preferred, and a current ServSafe certification and valid driver's license are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Motek Florida
North 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, Leadership, Attention To Detail, Communication, Teamwork
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. A culinary degree is preferred, along with strong knowledge of food safety regulations and experience in inventory control and labor efficiency.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Nashville, Tennessee, 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 excellent cooking skills and experience mentoring hourly team members. They must possess attention to detail, problem-solving skills, and the physical ability to work long hours standing in a kitchen environment that may involve heat or cold.
Experience Required
Minimum 2 year(s)
Sous Chef at Copper River
Hillsboro, Oregon, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Food Preparation Monitoring, Cost Control, Communication, Teamwork, Fast Paced Environment, High Volume Operations
Specialization
Candidates must possess strong leadership and culinary skills and be highly motivated team players capable of working in a fast-paced, high-volume setting. A Food Handler Certification is required, and a minimum of 2 years of experience is necessary for this full-time position.
Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States -
Full Time

Start Date

Immediate

Expiry Date

13 Jul, 26

Salary

65000.0

Posted On

14 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Staff supervision, Meal preparation, Inventory control, Cost control, Sanitation, Food safety, Menu planning, Catering, Knife handling, Large-batch cooking, Dietary restrictions, Staff training, Recruitment, Budget management

Industry

Nursing Homes and Residential Care Facilities

Description
Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Competitive wages, training, and growth opportunities. Early access to paycheck (pay on demand). Health, Dental, Vision, and Life Insurance. Paid Vacation, Holidays, and Sick Leave. 401K with company match. Free meals at work. Employee Assistance Program. Generous Employee Referral Program and more. POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. Ensure resident satisfaction through a top-notch dining experience. Direct and manage all back- and front-of-the-house staff. Maintain all departmental documentation according to state and federal regulations. Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions. Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary. Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff. Cover shifts resulting from call-offs. Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines. Ensure proper handling and storage of cleaning supplies and chemicals. Maintain a professional appearance. Aid in all kitchen operations as needed. Requirements CANDIDATE QUALIFICATIONS Education and certificates: High School Diploma or equivalent. Culinary education is preferred, or an equivalent combination of experience and education is required. Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes. Experience, Competencies, and Skills: At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch. At least one (1) year of supervisory experience is preferred. Knowledge of kitchen equipment and knife handling skills. Knowledge of dietary restrictions and meal modifications for seniors is a plus. Proficiency in preparing a variety of meals, including large-batch cooking. Creative culinary and prep skills are a plus. Previous experience in senior living, healthcare, or hospitality settings is highly desirable. Availability to work flexible shifts, including weekends and holidays.
Responsibilities
The Sous Chef collaborates with the Director of Culinary Experience to manage daily kitchen operations, including staff supervision, meal preparation, and inventory control. They ensure high-quality dining experiences for residents while maintaining compliance with safety and sanitation regulations.
Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Meal Preparation, Inventory Control, Cost Control, Sanitation, Food Safety, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional service in a senior living environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Senior Living Residences
East Providence, Rhode Island, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Dietary Accommodation, Inventory Management, Food Safety, Customer Service, Communication, Teamwork
Specialization
Candidates should have 1-2 years of experience as a cook in a fast-paced environment and possess strong communication skills. A Food Safety certification is preferred for this role.
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Port Douglas, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp, Whs Compliance, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a similar kitchen role and possess relevant Australian cookery qualifications, such as a Certificate III. A strong understanding of food safety, hygiene standards, and the ability to work flexible shifts including weekends are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Perth, Western Australia, Australia - Full Time
Skills Needed
Culinary Excellence, Menu Design, Kitchen Operations, Leadership, Mentorship, Cost Control, Inventory Management, Supplier Partnerships, Haccp Compliance, Food Safety, Menu Planning, Rostering, Teamwork
Specialization
Candidates must possess a proven track record as a Head Chef, ideally in a fast-paced hotel or high-volume setting, demonstrating strong leadership and business acumen. Essential requirements include expertise in menu planning, cost control, rostering, and maintaining rigorous HACCP and food safety standards.
Experience Required
Minimum 5 year(s)
Head Chef at Minor International
Auckland, Auckland, New Zealand - Full Time
Skills Needed
Leadership, Mentoring, Team Management, Food Quality Control, Menu Development, Cost Control, Inventory Management, Stock Control, Whs Compliance, Haccp Compliance, Hygiene Regulation Adherence, Rostering, Staff Development, Communication, Financial Awareness, Problem Solving
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine trends, excellent team management skills, financial awareness for cost control, and the ability to work proactively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at IHG Career
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Chef Experience, Problem Solving, Customer Interaction, Supervision, Organization Skills, Flexibility
Specialization
Candidates should have a minimum of 2 years of chef experience in a hotel or resort environment and the ability to remain calm during busy periods. Strong organizational skills and the ability to supervise a team are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Sanitation Practices, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Attention To Detail, Organizational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a CDP Chef or in a similar role with a strong understanding of food safety and cooking techniques. The role requires the ability to work in a fast-paced environment with excellent organizational and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Heritage at Brentwood
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 minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Sous Chef at Kinloch Golf Club
, Virginia, United States - Full Time
Skills Needed
Kitchen Supervision, Food Production, Cost Control, Inventory Management, Menu Planning, Staff Training, Sanitation Practices, Quality Assurance, Recipe Adherence, Scheduling, Food Procurement, Buffet Coordination, Expediting, Safety Standards, Profitability Management, Administrative Duties
Specialization
Candidates must be capable of supervising and training kitchen personnel, maintaining high standards for food quality, flavor, and presentation, and controlling food and payroll costs for maximum profitability. The role requires personal involvement in food preparation, expediting during peak hours, and adhering strictly to sanitation and safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef at Radisson Hotel Group
Al Khobar, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Excellence, Creativity, Communication, Leadership, Teamwork, Problem Resolution, Time Management, Inventory Control, Cost Management, Guest Service, Integrity, It Systems
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and commitment to exceptional guest service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Erin Hills Golf Course LLC
Hartford, Wisconsin, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Inventory Management, Food Preparation, Menu Development, Microsoft Excel, Microsoft Word, Communication, Sanitation Regulations, Safety Standards, Team Leadership, Mentoring, Customer Service, Problem Solving, Time Management, Organization
Specialization
Candidates must be at least 18 years old with a minimum of 5 years of upscale culinary experience and 3 years of kitchen management experience. Culinary schooling and Servsafe certification are preferred, along with proficiency in Microsoft Excel and Word.
Experience Required
Minimum 5 year(s)
Sous Chef at Glen Oaks Club Inc
Old Westbury, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation, Inventory Management, Cost Control, Time Management, Leadership, Communication, Food Preparation, Expediting, Training And Coaching, Problem Solving
Specialization
Candidates must possess an associate degree in Culinary Arts or equivalent experience, along with at least one year of professional kitchen experience. Strong leadership skills, knowledge of food safety regulations, and the ability to work in a fast-paced environment are required.
Sous Chef at BaxterStorey Ireland Ltd
Settle, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Time Management, Fast Paced Service, Culinary Passion
Specialization
Candidates must have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for culinary excellence. A willingness to learn new skills and collaborate effectively within a team is essential for this role.
Sous Chef at Compass Group
Calgary, Alberta, Canada - Full Time
Skills Needed
Culinary Skills, Supervision, Food Safety, Sanitation, Customer Service, Inventory Management, Communication, Teamwork, Recipe Preparation, Time Management, Food Presentation, Training, Problem Solving, Scheduling, Microsoft Office, Catering
Specialization
Candidates should have four years of related culinary supervisory experience and a FoodSafe Level 1 Certification. A post-secondary education in culinary or related studies is preferred, along with strong skills in banquet and catering functions.
Experience Required
Minimum 5 year(s)
Sous Chef at Saz's Hospitality Group
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality Control, Event Execution, Staff Training, Haccp Compliance, Inventory Management, Labor Tracking, Prep List Management, Fire Timeline Creation, Mobile Kitchen Operations, Servsafe Certification, Supervisory Responsibility
Specialization
Candidates must have 5+ years of progressive culinary experience including supervisory responsibility, preferably with formal culinary training, or 8+ years without formal training. Catering or contract culinary experience is preferred, and a current ServSafe certification and valid driver's license are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Motek Florida
North 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, Leadership, Attention To Detail, Communication, Teamwork
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. A culinary degree is preferred, along with strong knowledge of food safety regulations and experience in inventory control and labor efficiency.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Nashville, Tennessee, 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 excellent cooking skills and experience mentoring hourly team members. They must possess attention to detail, problem-solving skills, and the physical ability to work long hours standing in a kitchen environment that may involve heat or cold.
Experience Required
Minimum 2 year(s)
Sous Chef at Copper River
Hillsboro, Oregon, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Food Preparation Monitoring, Cost Control, Communication, Teamwork, Fast Paced Environment, High Volume Operations
Specialization
Candidates must possess strong leadership and culinary skills and be highly motivated team players capable of working in a fast-paced, high-volume setting. A Food Handler Certification is required, and a minimum of 2 years of experience is necessary for this full-time position.