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Chef De Partie Jobs overseas

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Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nice, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Business Development, Coaching, Strategic Planning, Key Account Management, Stakeholder Management, Recruitment, Market Share Growth
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or hospitality (CHR) sector. Must demonstrate strong leadership skills, the ability to federate a team, and a strategic vision for business growth.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership capabilities. Rigor, organizational skills, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Pastry Chef / Baker at BaxterStorey Ireland Ltd
Birmingham, England, United Kingdom - Full Time
Skills Needed
Baking, Pastry Arts, Food Safety, Organization, Time Management, Communication, Teamwork, Attention To Detail, Fine Dining, Event Catering
Specialization
Candidates must be well-organized, able to work under pressure, and possess strong communication skills. Experience in a 5-star hotel or Michelin star restaurant is desirable.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Commis Chef - Atria at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Organization, Food Safety, Hygiene Standards, Recipe Adherence, Time Management, Collaboration, Attention To Detail, Pressure Management
Specialization
Requires a Trade Industry or Commercial Cookery qualification and previous experience in a professional kitchen. Candidates must have full Australian working rights and a passion for modern dining.
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Lambertville, New Jersey, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cost Control, Menu Development, Staff Training, Inventory Management, Servsafe Certification, Time Management, Plating And Presentation, Communication Skills, Multi Tasking, Organizational Skills
Specialization
Candidates must be ServSafe certified with extensive experience in various food cultures and artistic plating abilities. A high school diploma is required, and the ability to work flexible shifts in a fast-paced environment is essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staff Recruitment, Employee Development, Financial Management, Menu Engineering, Recipe Costing, Inventory Management, Haccp Standards, Project Management, Time Management, Leadership, Interpersonal Communication, Analytical Thinking, Critical Thinking, Collaboration, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, leadership, and interpersonal skills are required to operate in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States -
Full Time

Start Date

Immediate

Expiry Date

28 Aug, 26

Salary

23.0

Posted On

30 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, HACCP Procedures, FIFO, Industrial Kitchen Equipment, Trauma-Informed Communication, Leadership, Mentoring, Hospitality

Industry

Civic and Social Organizations

Description
Breakfast Sous Chef The Food Service Department cultivates nourishment, dignity, and welcome through high-quality meals and compassionate hospitality. Guests, volunteers, and residents are invited to learn, serve, and steward donated resources together, helping create a kitchen environment marked by safety, respect, and shared responsibility. Wage: $19.00 - $23.00 per hour DOE Supervised by: Food Service Manager Schedule: Mornings; 6 A.M.- 12 Noon Position Description: The Sous Chef helps oversees breakfast food service operations, ensuring meals express Christ’s love and hospitality. The role supports volunteers and residents, maintains safe and clean kitchen environments, manages donated food resources, and models grace-based accountability and spiritual encouragement. This position integrates culinary skills, leadership, and ministry in a high-volume, donation-driven kitchen. Responsibilities (including, but are not limited to):  Create and execute a Breakfast menu  Support the Food Service Manager, following best practices, health codes, and kitchen procedures.  Train volunteers and residents in safe food handling, prep work, serving, and workstation responsibilities.  Maintain valid food handler card compliance for all kitchen workers.  Track inventory, steward donated food, and ensure equipment remains functional.  Keep kitchen, storage areas, and dining spaces clean and food-safe.  Coordinate with partner restaurants, food trucks, and groups providing meals.  Participate in prayer, devotionals, and collaborative ministry; model Christlike character and accountability. Bulk Kitchen Responsibilities:  Prepare large-scale meals (50–300+ portions) and adjust menus based on donations and guest needs.  Use structured systems: batch cooking, prep lists, par levels, and production schedules.  Establish clear stations for prep, sanitation, dishwashing, serving, and donation sorting.  Train individuals with varying skill levels using simple, repeatable methods.  Maintain a trauma-informed, calm, welcoming environment.  Operate industrial equipment including tilt skillets, steam kettles, convection ovens, and steamers.  Maintain temperature logs, waste logs, donation records, and inventory updates.  Mentor residents interested in culinary growth; partner with staff to meet dietary, medical, and cultural needs.  Oversee receiving, sorting, and storing donated food using FIFO and HACCP procedures.  Support holiday meals, community events, and emergency-response food service. Qualifications:  Have a valid Food Server Card  Bulk-cooking experience and ability to apply food service best practices.  Desire to creatively reduce waste and steward donated resources.  Valid Washington State driver’s license; ability to relate well to guests and community members.  Compassion, emotional maturity, and trauma-aware communication.  Strong work ethic, disciplined lifestyle, and passion for serving Jesus; active in church and prayer.  Preferred: institutional/large-scale kitchen experience; ability to simplify tasks and teach diverse learners.  Ability to lead prayers and offer spiritual encouragement; committed to grace- based accountability. Mission-specific Competencies:  Hospitality as ministry  Consistent, high-quality bulk production  Teaching and mentoring  Stewardship of donated food  Safe, compliant kitchen operations  Collaboration across departments  Christ-centered humility and leadership Physical Demands and Environmental Conditions:  May be required to lift heavy items up to 50 lbs.  90% standing, 10% sitting Equal Opportunity Employer Lighthouse Mission Ministries is both an equal-opportunity employer and a faith-based religious organization. Subject to all applicable state and federal laws, Lighthouse Mission Ministries does not discriminate in its employment practices or in the administration and dissemination of its programs and services. Pursuant to the Civil Rights Act of 1964, Section 702 (42 U.S.C. 2000e I(a)), Lighthouse Mission Ministries has the right to, and does, hire only candidates who agree with the Lighthouse Mission Ministries Statement of Faith. http://www.thelighthousemission.org/ As an outreach of Lighthouse Mission Ministries, successful applicants will show a desire to end spiritual, economic, physical and social poverties with an aim toward restored identities and recovered vocations for the purpose of healthy relationship with God, each other and the world. Must be committed to the Christian faith and comply with drug-free policy. Those qualified to join our team can enjoy a rewarding work environment.
Responsibilities
Oversees breakfast food service operations, including menu creation and large-scale meal preparation for 50-300+ guests. Manages donated food resources and trains volunteers and residents in safe food handling and kitchen procedures.
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Chef des ventes F/H at METRO/MAKRO
Nice, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Sales Management, Team Leadership, Performance Tracking, Business Development, Coaching, Strategic Planning, Key Account Management, Stakeholder Management, Recruitment, Market Share Growth
Specialization
Requires at least 5 years of proven commercial experience, ideally within the food distribution or hospitality (CHR) sector. Must demonstrate strong leadership skills, the ability to federate a team, and a strategic vision for business growth.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Regional Sushi Chef at Hana Group US
Atlanta, Georgia, United States - Full Time
Skills Needed
Sushi Preparation, Knife Skills, People Leadership, Coaching, Food Safety, Sanitation Compliance, Waste Control, Customer Engagement, Inventory Management, Training, Operational Excellence, Time Management
Specialization
Requires a minimum of three years of food service experience with expert sushi rolling and knife skills. A valid food handler's license and reliable transportation for regular travel between locations are mandatory.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Inventory Management, Food Safety Standards, Quality Control, Organization, Culinary Expertise, Teamwork
Specialization
The candidate must be an experienced professional with a proven track record as a Head Chef and strong leadership capabilities. Rigor, organizational skills, and a deep sense of product quality are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Head Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Leadership, Financial Management, Sustainability, Communication
Specialization
Requires experience as an Executive or Head Chef, preferably within contract catering or independent education. Must possess strong leadership skills, financial management ability, and a deep understanding of allergen control and food trends.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Pastry Chef / Baker at BaxterStorey Ireland Ltd
Birmingham, England, United Kingdom - Full Time
Skills Needed
Baking, Pastry Arts, Food Safety, Organization, Time Management, Communication, Teamwork, Attention To Detail, Fine Dining, Event Catering
Specialization
Candidates must be well-organized, able to work under pressure, and possess strong communication skills. Experience in a 5-star hotel or Michelin star restaurant is desirable.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Menu Planning, Food Preparation, Employee Management, Inventory Control, Cost Management, Customer Relations, Health And Safety Compliance, Culinary Innovation, Leadership, Interpersonal Communication, Food Safety, Team Coaching
Specialization
Candidates must have proven experience as a Head Chef or Chef Manager, ideally within contract catering, and must possess a valid driver's license and vehicle. Strong leadership skills and proficiency in food cost management and safety regulations are essential.
Experience Required
Minimum 5 year(s)
Nursery Cook / Chef at Storal
Romford, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Food Safety, Hygiene Standards, Dietary Requirement Management, Stock Rotation, Coshh Compliance, Health And Safety Regulations, Commercial Cooking
Specialization
Candidates must hold a Level 2 Food and Hygiene certification and have experience working in a commercial kitchen. Knowledge of COSHH and general Health and Safety regulations is required.
Experience Required
Minimum 2 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to work with the elderly.
Experience Required
Minimum 2 year(s)
EXECUTIVE SOUS CHEF at Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Commis Chef - Atria at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Plating, Kitchen Organization, Food Safety, Hygiene Standards, Recipe Adherence, Time Management, Collaboration, Attention To Detail, Pressure Management
Specialization
Requires a Trade Industry or Commercial Cookery qualification and previous experience in a professional kitchen. Candidates must have full Australian working rights and a passion for modern dining.
Filialchef Töreboda at Skrotfrag
Töreboda kommun, , Sweden - Full Time
Skills Needed
Personnel Management, Result Responsibility, Sales Development, Customer Relationship Management, Budgeting, Operational Management, Logistics Optimization, Environmental Compliance, Safety Regulations, Coaching Leadership, Problem Solving, Strategic Decision Making
Specialization
Candidates must have a high school diploma, a driver's license, and documented experience in personnel and result responsibility. A coaching leadership style and proficiency in Swedish, English, and business systems are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surat Thani City Municipality, , Thailand - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Lambertville, New Jersey, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cost Control, Menu Development, Staff Training, Inventory Management, Servsafe Certification, Time Management, Plating And Presentation, Communication Skills, Multi Tasking, Organizational Skills
Specialization
Candidates must be ServSafe certified with extensive experience in various food cultures and artistic plating abilities. A high school diploma is required, and the ability to work flexible shifts in a fast-paced environment is essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staff Recruitment, Employee Development, Financial Management, Menu Engineering, Recipe Costing, Inventory Management, Haccp Standards, Project Management, Time Management, Leadership, Interpersonal Communication, Analytical Thinking, Critical Thinking, Collaboration, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, leadership, and interpersonal skills are required to operate in a fast-paced environment.
Experience Required
Minimum 2 year(s)