Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 6097 results in (3) seconds Clear Filters

Jobs Search

About 6097 results in (3) seconds
Banquet Sous Chef at Sandestin Investments LLC
Miramar Beach, Florida, United States - Full Time
Skills Needed
Banquet Cooking, Kitchen Leadership, Food Presentation, High Volume Production, Menu Execution, Food Safety, Haccp Standards, Inventory Control, Staff Training, Plating, Batch Cooking, Sanitation
Specialization
Requires 3-5 years of professional kitchen experience, preferably in high-volume banquet settings, and prior leadership experience. A culinary degree is preferred, along with the physical ability to work in a hot, fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef – Front Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Food Presentation, Kitchen Coordination, Quality Control, Pass Management, Haccp Compliance, Food Safety, Communication, Time Management, Team Collaboration, Garnishing, Operational Standards, Attention To Detail
Specialization
Previous experience in a pass or expo role is preferred, along with a passion for hospitality and high culinary standards. Candidates must demonstrate strong coordination skills and the ability to remain calm in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Los Angeles, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluations, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year of management experience. A bachelor's degree or culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Réception at Relais & Châteaux Park-Hotel Egerner Höfe
, French Polynesia, France - Full Time
Skills Needed
Customer Service Management, Team Leadership, Staff Scheduling, Opera Cloud, English Proficiency, Recruitment, Staff Training, Conflict Resolution, Hospitality Management, Labor Law Compliance
Specialization
Requires a degree in hospitality or tourism and at least 2 years of experience in a similar role within a high-end resort. Proficiency in English and the Opera Cloud software is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)
Chef d'Agence H/F at Veolia Environnement SA
Labège, Occitania, France - Full Time
Skills Needed
Team Management, Budget Management, Business Development, Public Procurement, Contract Negotiation, Customer Relationship Management, Agronomy, Health And Safety Compliance, Strategic Planning, Financial Reporting
Specialization
Requires a higher degree in Agronomy (Master's level) and previous professional experience in a similar management role. Candidates must possess strong negotiation skills, knowledge of public procurement codes, and a result-oriented mindset.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Saint-Maurice-de-Lignon, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Coordination, Safety Management, Quality Control, Food Safety, Production Optimization, Machine Setting, Traceability, Performance Analysis, Ccp And Prpo Validation, Interpersonal Communication
Specialization
Requires a rigorous individual with strong interpersonal skills and a positive communication style. Must have deep knowledge of embossing workshops, production lines, and a strong commitment to safety and quality.
Experience Required
Minimum 2 year(s)
Chef Garde Manger at Mira Vista Country Club
Fort Worth, Texas, United States - Full Time
Skills Needed
Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork
Specialization
Requires 3-5 years of professional culinary experience in luxury hospitality environments with strong knife skills. Candidates must be proficient in classical and modern garde manger techniques and refined plating standards.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET IT at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Agile Methodology, Jira, Git, Jenkins, Web Technologies, Databases, Plm Solutions, Software Development, Risk Management, Resource Planning, Stakeholder Management
Specialization
Requires a Master's degree in Computer Science and at least 3 years of experience as a project manager or technical lead. Proficiency in Jira, Git, Jenkins, Agile methodology, and knowledge of web technologies and PLM solutions is required.
Experience Required
Minimum 2 year(s)
Sous Chef Ρέθυμνο at Fodele Beach Resort & The Syntopia Hotel
Adelianos Kampos, Region of Crete, Greece - Full Time
Skills Needed
Menu Creation, Kitchen Supervision, Staff Coordination, Haccp Implementation, Food Safety, Inventory Management, Greek Cuisine, International Cuisine, Leadership, Problem Solving, English Language, Teamwork
Specialization
Requires at least 5 years of culinary experience, preferably in 4* or 5* hotels, and a degree from a culinary school. Must have knowledge of HACCP regulations, international and Greek cuisine, and proficiency in English.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H at Partedis
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Profit Center Management, Sales Management, Quoting, Customer Service, Order Management, Payment Processing, Dispute Resolution, Team Leadership
Specialization
The role requires a professional with an entrepreneurial spirit and a taste for challenges. Candidates must be able to act as a brand ambassador and manage both administrative and commercial operations.
Experience Required
Minimum 2 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Luminarias
Monterey Park, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Kitchen Safety, Food Cost Control, Labor Management, Banquet Operations, Fine Dining, Osha Compliance, Health Department Regulations, Performance Management, Time Management, Communication Skills, Pc Literacy
Specialization
Requires at least 5 years of experience in high-volume fine dining, with 2 years in a leadership role. A culinary degree or professional certification is preferred, along with strong knowledge of contemporary culinary techniques and OSHA regulations.
Experience Required
Minimum 5 year(s)
Chef – Front Line at Tashas Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Preparation, Grill Operation, Mise En Place, Food Safety, Haccp, Portion Control, Plating, Time Management, Teamwork, Kitchen Organization, Quality Control, Hygiene Standards
Specialization
Requires previous experience in a fast-paced kitchen, café, or restaurant environment with a passion for hospitality. Candidates must be flexible to work evenings, weekends, and public holidays while demonstrating strong attention to detail.
Experience Required
Minimum 2 year(s)
Chef Barman (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mixology, Team Management, Inventory Management, Stock Procurement, Cocktail Creation, Staff Training, Scheduling, Cost Control, Customer Service, Hygiene And Safety Regulations
Specialization
Requires experience managing a bar team of at least 8 people in high-volume establishments serving 400-500 covers per day. Candidates must possess strong mixology knowledge, creativity, and a rigorous approach to hygiene and safety.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Relationship Management, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail, ideally as an Assistant or Head Butcher. Candidates must be dynamic, team-oriented, and passionate about the trade.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.
Banquet Sous Chef at Sandestin Investments LLC
Miramar Beach, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Oct, 26

Salary

0.0

Posted On

08 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Banquet Cooking, Kitchen Leadership, Food Presentation, High-Volume Production, Menu Execution, Food Safety, HACCP Standards, Inventory Control, Staff Training, Plating, Batch Cooking, Sanitation

Industry

Hospitality

Description
Cook big, bold events in a stunning resort setting. As Banquet Sous Chef at Sandestin Golf & Beach Resort, you’ll be hands-on in the kitchen, leading execution across 90,000 square feet of event space—from elegant weddings to high-energy conferences. Enjoy the perk of working surrounded by spectacular coastal views, while creating unforgettable culinary experiences with a talented team.   Position Summary The Banquet Sous Chef at Sandestin Golf & Beach Resort is a working culinary leader who plays a critical hands-on role in the daily execution of banquet and event food service. This position works side-by-side with the Banquet Chef and culinary team to prepare, cook, and present high-quality food for meetings, weddings, special events, and large-scale functions. The ideal candidate is a strong cook, calm under pressure, and highly organized, with a passion for consistency, quality, and teamwork. This is not a desk role—active cooking, plating, and line leadership are essential components of this position.   Essential Duties & Responsibilities * Actively prepare, cook, and plate food for banquet events, including high-volume and high-profile functions * Lead by example on the kitchen floor during event execution, ensuring timing, quality, and presentation standards are met * Assist in menu execution, batch cooking, and finishing techniques for plated, buffet, and action-station service * Supervise and work alongside cooks, prep staff, and stewards during event production and service * Ensure all food is prepared according to established recipes, portion controls, and presentation standards * Maintain strict adherence to food safety, sanitation, and HACCP standards at all times * Assist with prep lists, production planning, and event-specific execution details * Support inventory control, proper storage, and waste reduction practices * Step in to cover key kitchen roles as needed during service to ensure smooth execution * Assist with training and coaching banquet culinary staff, emphasizing technique, speed, and consistency * Maintain a clean, organized, and efficient banquet kitchen environment * Support the Banquet Chef with special projects, large events, and peak business periods Qualifications * Minimum of 3–5 years of professional kitchen experience, with banquet or high-volume event cooking preferred * Prior experience in a Sous Chef or lead culinary role strongly preferred * Proven hands-on cooking ability in a fast-paced, high-volume environment * Strong understanding of banquet execution, timing, and large-scale food production * Knowledge of food safety, sanitation, and proper kitchen procedures * Ability to lead, motivate, and work collaboratively with a diverse culinary team * Culinary degree or formal training preferred, but equivalent experience accepted Physical Requirements * Ability to stand and walk for extended periods throughout shifts * Ability to lift, push, or pull up to 50 pounds * Frequent bending, reaching, and repetitive motions during food preparation and service * Ability to work in a hot, fast-paced kitchen environment * Flexibility to work early mornings, evenings, weekends, and holidays as business demands Why Join Sandestin Golf & Beach Resort * Work at one of Florida’s most iconic resort destinations * Be part of a high-energy banquet operation hosting weddings, conferences, and signature events * Competitive pay, benefits, and growth opportunities * Collaborative team environment where culinary skill and leadership are valued EOE M/D/F/V
Responsibilities
Lead the daily execution of banquet and event food service, focusing on high-volume cooking and plating for weddings and conferences. Supervise culinary staff while ensuring strict adherence to quality, timing, and food safety standards.
Banquet Sous Chef at Sandestin Investments LLC
Miramar Beach, Florida, United States - Full Time
Skills Needed
Banquet Cooking, Kitchen Leadership, Food Presentation, High Volume Production, Menu Execution, Food Safety, Haccp Standards, Inventory Control, Staff Training, Plating, Batch Cooking, Sanitation
Specialization
Requires 3-5 years of professional kitchen experience, preferably in high-volume banquet settings, and prior leadership experience. A culinary degree is preferred, along with the physical ability to work in a hot, fast-paced environment.
Experience Required
Minimum 2 year(s)
Chef d'Equipe F/H at GROUPE ADF
Rognac, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Industrial Maintenance, Team Management, Preventive Maintenance, Corrective Maintenance, Production Planning, Safety Regulations, Resource Allocation, Client Relationship Management, Operational Coordination, Proactivity, Interpersonal Skills, Autonomy
Specialization
Candidates must have solid experience in industrial maintenance and a valid driver's license (Permis B). Essential qualities include rigor, autonomy, dynamism, and excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Chef – Front Line at Tashas Group
Sandton, Gauteng, South Africa - Full Time
Skills Needed
Food Presentation, Kitchen Coordination, Quality Control, Pass Management, Haccp Compliance, Food Safety, Communication, Time Management, Team Collaboration, Garnishing, Operational Standards, Attention To Detail
Specialization
Previous experience in a pass or expo role is preferred, along with a passion for hospitality and high culinary standards. Candidates must demonstrate strong coordination skills and the ability to remain calm in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Los Angeles, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluations, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year of management experience. A bachelor's degree or culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de Réception at Relais & Châteaux Park-Hotel Egerner Höfe
, French Polynesia, France - Full Time
Skills Needed
Customer Service Management, Team Leadership, Staff Scheduling, Opera Cloud, English Proficiency, Recruitment, Staff Training, Conflict Resolution, Hospitality Management, Labor Law Compliance
Specialization
Requires a degree in hospitality or tourism and at least 2 years of experience in a similar role within a high-end resort. Proficiency in English and the Opera Cloud software is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef - Expat at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Food Presentation, Team Leadership, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Myers Park Country Club, Inc
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Development, Inventory Management, Cost Control, Food Production, Staff Training, Banquet Execution, Food Safety, Plating Standards, Sanitation Practices, Expediting, Mise En Place
Specialization
Candidates must have a degree from a post-secondary culinary arts program and at least three years of experience in food preparation and kitchen operations. Proficiency in kitchen equipment and a strong knowledge of food handling and safety procedures are required.
Experience Required
Minimum 2 year(s)
Chef d'Agence H/F at Veolia Environnement SA
Labège, Occitania, France - Full Time
Skills Needed
Team Management, Budget Management, Business Development, Public Procurement, Contract Negotiation, Customer Relationship Management, Agronomy, Health And Safety Compliance, Strategic Planning, Financial Reporting
Specialization
Requires a higher degree in Agronomy (Master's level) and previous professional experience in a similar management role. Candidates must possess strong negotiation skills, knowledge of public procurement codes, and a result-oriented mindset.
Experience Required
Minimum 5 year(s)
Chef d'équipe H/F at Groupement Les Mousquetaires
Saint-Maurice-de-Lignon, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Team Coordination, Safety Management, Quality Control, Food Safety, Production Optimization, Machine Setting, Traceability, Performance Analysis, Ccp And Prpo Validation, Interpersonal Communication
Specialization
Requires a rigorous individual with strong interpersonal skills and a positive communication style. Must have deep knowledge of embossing workshops, production lines, and a strong commitment to safety and quality.
Experience Required
Minimum 2 year(s)
Chef Garde Manger at Mira Vista Country Club
Fort Worth, Texas, United States - Full Time
Skills Needed
Garde Manger Techniques, Cold Kitchen Production, Plating And Presentation, Knife Skills, Menu Development, Food Safety And Sanitation, Charcuterie, Raw Bar Presentation, Cold Banquet Displays, Organization, Communication, Teamwork
Specialization
Requires 3-5 years of professional culinary experience in luxury hospitality environments with strong knife skills. Candidates must be proficient in classical and modern garde manger techniques and refined plating standards.
Experience Required
Minimum 2 year(s)
CHEF DE PROJET IT at Inetum
Saint-Ouen, Centre-Val de Loire, France - Full Time
Skills Needed
Project Management, Agile Methodology, Jira, Git, Jenkins, Web Technologies, Databases, Plm Solutions, Software Development, Risk Management, Resource Planning, Stakeholder Management
Specialization
Requires a Master's degree in Computer Science and at least 3 years of experience as a project manager or technical lead. Proficiency in Jira, Git, Jenkins, Agile methodology, and knowledge of web technologies and PLM solutions is required.
Experience Required
Minimum 2 year(s)
Sous Chef Ρέθυμνο at Fodele Beach Resort & The Syntopia Hotel
Adelianos Kampos, Region of Crete, Greece - Full Time
Skills Needed
Menu Creation, Kitchen Supervision, Staff Coordination, Haccp Implementation, Food Safety, Inventory Management, Greek Cuisine, International Cuisine, Leadership, Problem Solving, English Language, Teamwork
Specialization
Requires at least 5 years of culinary experience, preferably in 4* or 5* hotels, and a degree from a culinary school. Must have knowledge of HACCP regulations, international and Greek cuisine, and proficiency in English.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H at Partedis
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Profit Center Management, Sales Management, Quoting, Customer Service, Order Management, Payment Processing, Dispute Resolution, Team Leadership
Specialization
The role requires a professional with an entrepreneurial spirit and a taste for challenges. Candidates must be able to act as a brand ambassador and manage both administrative and commercial operations.
Experience Required
Minimum 2 year(s)
Chef de réception at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Reception Management, Revenue Management, E Reputation Management, Leadership, Customer Service, Team Coordination, Budgeting, Staff Training, Multilingualism, Administrative Management, Commercial Strategy, Recruitment
Specialization
Requires a minimum of 3 years of experience in a similar supervisory role with strong leadership and organizational skills. Must be fluent in French, preferably bilingual, with expertise in Revenue Management and e-reputation.
Experience Required
Minimum 2 year(s)
Banquet Sous Chef at Luminarias
Monterey Park, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Inventory Management, Staff Training, Kitchen Safety, Food Cost Control, Labor Management, Banquet Operations, Fine Dining, Osha Compliance, Health Department Regulations, Performance Management, Time Management, Communication Skills, Pc Literacy
Specialization
Requires at least 5 years of experience in high-volume fine dining, with 2 years in a leadership role. A culinary degree or professional certification is preferred, along with strong knowledge of contemporary culinary techniques and OSHA regulations.
Experience Required
Minimum 5 year(s)
Chef – Front Line at Tashas Group
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Food Preparation, Grill Operation, Mise En Place, Food Safety, Haccp, Portion Control, Plating, Time Management, Teamwork, Kitchen Organization, Quality Control, Hygiene Standards
Specialization
Requires previous experience in a fast-paced kitchen, café, or restaurant environment with a passion for hospitality. Candidates must be flexible to work evenings, weekends, and public holidays while demonstrating strong attention to detail.
Experience Required
Minimum 2 year(s)
Chef Barman (H/F) at Nouvelle Garde
Paris, Ile-de-France, France - Full Time
Skills Needed
Mixology, Team Management, Inventory Management, Stock Procurement, Cocktail Creation, Staff Training, Scheduling, Cost Control, Customer Service, Hygiene And Safety Regulations
Specialization
Requires experience managing a bar team of at least 8 people in high-volume establishments serving 400-500 covers per day. Candidates must possess strong mixology knowledge, creativity, and a rigorous approach to hygiene and safety.
Experience Required
Minimum 5 year(s)
Chef Boucher H/F at Skiill
Brens, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Butchery Management, Inventory Management, Food Safety, Hygiene Standards, Team Management, Commercial Animation, Customer Relationship Management, Product Presentation, Staff Training, Traceability
Specialization
Requires a minimum CAP Butcher certification and previous successful experience in large-scale retail, ideally as an Assistant or Head Butcher. Candidates must be dynamic, team-oriented, and passionate about the trade.
Experience Required
Minimum 2 year(s)
Sous Chef Manager at Eataly North America
Santa Clara, California, United States - Full Time
Skills Needed
Kitchen Management, Food Production, Staff Training, Menu Planning, Food Cost Control, Sanitation Standards, Employee Scheduling, Payroll Management, Communication Skills, Computer Skills, Hiring And Evaluation, Mise En Place
Specialization
Candidates need 4+ years of back-of-house experience, including at least 1 year in a management role. A bachelor's degree or a culinary arts degree is preferred, along with the ability to work a flexible schedule and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Dietary Cook/Chef at 7NXT Health Group
Oxford, Florida, United States - Full Time
Skills Needed
Food Preparation, Cooking, Sanitation Regulations, Food Handling, Therapeutic Diets, Menu Planning, Inventory Management, Microsoft Office Suite, Communication Skills, Teamwork, Time Management, Kitchen Equipment Operation
Specialization
A high school diploma or GED is required, with vocational coursework in kitchen basics and one year of experience being desirable. Candidates must be able to handle physical demands including lifting up to 50 pounds and standing for prolonged periods.