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Chef De Partie Jobs overseas

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Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Culinary Excellence, Training And Development, Guest Engagement, Collaboration, Sourcing Ingredients, Health And Safety Compliance
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and the ability to thrive in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at LM Restaurants
Wrightsville Beach, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Excellence, Food Safety, Organizational Skills, Communication Skills, Team Building, Operational Efficiency
Specialization
Candidates should have experience in fast-paced kitchen operations and previous leadership experience is preferred. Strong organizational and communication skills, along with a passion for culinary excellence, are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Knife Skills, Yield Management, Haccp Standards, Food Safety, Inventory Management, Portion Control, Quality Inspection, Sustainability Practices, Team Supervision, Culinary Collaboration, Food Handling, Production Requirements, Organization Skills, Meat Preparation, Specialty Products
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Food Safety, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Creativity, Profitability, Adaptability, Negotiation, Quality Control
Specialization
Candidates should be leaders who are pedagogical and detail-oriented, with a focus on profitability and optimization. Knowledge of Japanese and Italian cuisine fundamentals is essential.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Quality, Presentation, Hygiene Monitoring, Food Safety, Stress Management, Expo Process Management, Time Management, Active Listening, Teaching Techniques, Computer Skills, Hospitality
Specialization
Candidates must demonstrate a passion for food and guest experience, possess excellent time management and active listening skills, and be capable of teaching techniques to subordinates. A minimum of 1-3 years of high-volume kitchen experience is required, and a culinary degree is preferred.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Event Planning, Cost Control, Supplier Negotiation, Haccp Compliance, Japanese Cuisine, Italian Cuisine, Communication, Detail Orientation, Adaptability, Teaching, Food Presentation, Quality Control, Waste Management
Specialization
The ideal candidate should be a strong leader with a passion for teaching and attention to detail. They should also have experience in Japanese and Italian cuisine, as well as skills in financial management and optimization.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Landorthe, Occitania, France - Full Time
Skills Needed
Organization, Rigorousness, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You need to balance flexibility and firmness to ensure smooth operations.
Chef de Magasin H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Order Management, Negotiation, Haccp Knowledge, Computer Skills
Specialization
Candidates should have practical experience in the restaurant industry and be skilled in negotiation and logistics. Familiarity with HACCP processes and proficiency in computer tools are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is required.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

25 Mar, 26

Salary

120000.0

Posted On

25 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem-solving Skills, Team Leadership, Culinary Excellence, Training and Development, Guest Engagement, Collaboration, Sourcing Ingredients, Health and Safety Compliance

Industry

Hospitality

Description
Company Description At Fairmont, our passion is to connect our guests to the very best of our destinations. Our hotels offer guests extraordinary places, created by combining unique architecture, expressive décor and artistry and magnificent features. Add engaging service and the result is an unforgettable guest experience. Fairmont Chicago, Millennium Park features beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 83 newly renovated rooms and Fairmont Gold Lounge along with our recently launched pan-Latin Restaurant in partnership with Richard Sandoval Hospitality. Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Job Description Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more. What is in it for you: Competitive Salary Paid Time Off Medical, Dental, and Vision Insurance 401k Benefits Employee-access to discounted rates at Accor properties worldwide Opportunity to develop your talent and grow within your property and across the world! Duties & Responsibilities include: Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations Foster a supportive work environment focused on training, development and excellence Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations Maintain forecasted monthly food costs and ensure effective cost controls are in place Partner closely with Front of House teams — including Restaurants, Banquets, Conference Services, and Catering Sales — to ensure flawless service execution and cohesive guest experiences Enhance service delivery by training colleagues on menu knowledge and storytelling Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences Collaborate with Sales & Marketing to promote the hotel’s culinary offerings through media, events, and social platforms Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements Work closely with the Purchasing Manager to ensure product inventories are maintained Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results Assist in overall management responsibilities as needed Follow all health and safety policies, ensuring compliance with the company and local health department standards Follow department policies, procedures and service standards Other duties as assigned Qualifications Your experience and skills include: Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments Culinary degree or equivalent professional training required Previous experience leading in a union environment preferred Ability to lead by example, believe in a strong team culture and drive high performance Proven track record in menu development, kitchen operations, cost control, and inventory management Strong knowledge of food trends, culinary techniques, and food safety compliance Ability to thrive in a high-volume, fast-paced environment Excellent organizational, communication, and problem-solving skills. Service-focused personality with passion for culinary excellence Ability to communicate in English and Spanish an asset Flexibility to work varied schedules, including evenings, weekends and holidays Additional Information Salary: Subject to experience and qualifications, salary range $100,000 - $120,000 per year Visa Requirements: Successful candidates must be legally eligible to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Ready to Shape Culinary Excellence? Apply Now! All your information will be kept confidential according to EEO guidelines. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Executive Sous Chef will oversee daily culinary operations and lead the culinary team to ensure exceptional food quality and guest satisfaction. Responsibilities include menu development, staff training, and maintaining food cost controls.
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Culinary Excellence, Training And Development, Guest Engagement, Collaboration, Sourcing Ingredients, Health And Safety Compliance
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and the ability to thrive in a fast-paced environment are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at LM Restaurants
Wrightsville Beach, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Excellence, Food Safety, Organizational Skills, Communication Skills, Team Building, Operational Efficiency
Specialization
Candidates should have experience in fast-paced kitchen operations and previous leadership experience is preferred. Strong organizational and communication skills, along with a passion for culinary excellence, are essential.
Experience Required
Minimum 5 year(s)
Sous Chef - Butcher at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Butchery Techniques, Knife Skills, Yield Management, Haccp Standards, Food Safety, Inventory Management, Portion Control, Quality Inspection, Sustainability Practices, Team Supervision, Culinary Collaboration, Food Handling, Production Requirements, Organization Skills, Meat Preparation, Specialty Products
Specialization
Candidates should have a minimum of 3 years of experience in a luxury culinary environment, with strong knowledge of meat and seafood handling. A Food Handler or ServSafe certification is required, along with excellent knife skills and understanding of food safety practices.
Experience Required
Minimum 5 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Team Management, Culinary Creation, Cost Control, Food Safety, Event Coordination, Communication, Japanese Cuisine, Italian Cuisine, Leadership, Training, Detail Orientation, Creativity, Profitability, Adaptability, Negotiation, Quality Control
Specialization
Candidates should be leaders who are pedagogical and detail-oriented, with a focus on profitability and optimization. Knowledge of Japanese and Italian cuisine fundamentals is essential.
Experience Required
Minimum 5 year(s)
Chef Économat (H/F) at Accor
Marrakesh, Marrakech-Safi, Morocco - Full Time
Skills Needed
Stock Management, Inventory Control, Negotiation Skills, Organizational Skills, Time Management, Analytical Skills, Communication Skills, Teamwork, Food Knowledge, Accounting Procedures, Legal Compliance, Problem Solving, Cost Optimization, Product Traceability, Safety Standards, Supply Chain Management
Specialization
Candidates should have a degree in accounting or business management and prior experience in supply management within the hotel sector. Strong negotiation, organizational, and analytical skills are essential for this role.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Bondues, Hauts-de-France, France - Full Time
Skills Needed
Culinary Skills, Management, Creativity, Organization, Haccp Knowledge, Team Leadership, Customer Service, Attention To Detail
Specialization
Candidates should have experience in traditional or gastronomic cuisine with a strong inclination towards innovative cooking. They must be organized, rigorous, and possess excellent interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef-Nashville at Barcelona Wine Bar
Nashville, Tennessee, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Quality, Presentation, Hygiene Monitoring, Food Safety, Stress Management, Expo Process Management, Time Management, Active Listening, Teaching Techniques, Computer Skills, Hospitality
Specialization
Candidates must demonstrate a passion for food and guest experience, possess excellent time management and active listening skills, and be capable of teaching techniques to subordinates. A minimum of 1-3 years of high-volume kitchen experience is required, and a culinary degree is preferred.
Experience Required
Minimum 2 year(s)
Event Catering Chef at Butler's Pantry
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Food Safety, Interpersonal Skills, Problem Solving, Teamwork, Leadership, Attention To Detail, Customer Service, Flexibility, Professionalism, Time Management, Ambassadorship, Stress Management, Communication, Presentation Skills
Specialization
Candidates should have at least 3 years of relevant experience and possess strong interpersonal skills. They must be able to handle a fast-paced environment and work flexible hours.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Knife Skills, Creativity, Multitasking, Food Quality Control, Budget Management, Service Education, Staff Development, Scheduling, Hiring, Cleaning Supervision
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Chefs of all levels at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen
Specialization
Candidates should have a strong culinary background with a minimum of 3 years of experience in a similar setting. HACCP and hygiene knowledge, along with the ability to thrive in a fast-paced kitchen, are essential.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Fuga Family
Paris, Ile-of-France, France - Full Time
Skills Needed
Leadership, Team Management, Culinary Creativity, Event Planning, Cost Control, Supplier Negotiation, Haccp Compliance, Japanese Cuisine, Italian Cuisine, Communication, Detail Orientation, Adaptability, Teaching, Food Presentation, Quality Control, Waste Management
Specialization
The ideal candidate should be a strong leader with a passion for teaching and attention to detail. They should also have experience in Japanese and Italian cuisine, as well as skills in financial management and optimization.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Club at Rolling Hills
Golden, Colorado, United States - Full Time
Skills Needed
Culinary Skills, Management Skills, Menu Development, Food Safety, Cost Control, Staff Training, Problem Solving, Communication, Inventory Management, Sanitation Standards, Leadership, Team Building, Operational Oversight, Customer Interaction, Performance Evaluation, Cross Training
Specialization
Candidates should have at least 3 years of experience as a sous chef or kitchen manager and possess strong culinary and management skills. A high school diploma and any formal culinary training are beneficial.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Seed to Table
Naples, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Sanitation Standards, Team Leadership, Culinary Training, Food Quality Monitoring, Inventory Control, Guest Satisfaction, Communication Skills, Problem Solving, Recipe Development, Performance Management, Staffing, Scheduling, Culinary Techniques, Customer Service
Specialization
Candidates should have over 5 years of kitchen management experience in a high-volume setting and a good understanding of sanitation standards. Effective communication and leadership skills are essential for training and motivating a diverse culinary team.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Landorthe, Occitania, France - Full Time
Skills Needed
Organization, Rigorousness, Management Skills, Responsibility, Diplomacy
Specialization
A first experience in the field is a plus, and you should be organized and rigorous. You need to balance flexibility and firmness to ensure smooth operations.
Chef de Magasin H/F at Belambra Clubs & Hôtels
Seignosse, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Attention To Detail, Organization, Logistics, Stock Management, Order Management, Negotiation, Haccp Knowledge, Computer Skills
Specialization
Candidates should have practical experience in the restaurant industry and be skilled in negotiation and logistics. Familiarity with HACCP processes and proficiency in computer tools are also required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Table at Crate
Oak Brook, Illinois, United States - Full Time
Skills Needed
Employee Relations, General Operations, Food Sanitation Management, Allergen Awareness, Alcohol Awareness, Training Culinary Staff, Communication Skills, Math Skills, Kitchen Equipment Operations, Food Inventory Management, Budget Management, Hygiene Standards, Conflict Resolution, Menu Production, Staff Scheduling, Quality Control
Specialization
Candidates must be at least 18 years old and have a high school education or equivalent, along with a minimum of 2 years of experience in a culinary supervisory role. Good communication skills and knowledge of kitchen operations are essential.
Experience Required
Minimum 2 year(s)
KITCHEN - SOUS CHEF at GATE HR
Jacksonville, Florida, United States - Full Time
Skills Needed
Cooking, Banquet Production, Ala Carte Dining, Sanitation Standards, Food Safety, Menu Planning, Cost Control, Staff Training, Butchering, Diverse Cooking Techniques, Food Inventory, Portion Control, Kitchen Equipment, Team Leadership, Time Management, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 5 years of cooking experience in a professional kitchen. Advanced knowledge in various cooking techniques and kitchen operations is required.
Experience Required
Minimum 5 year(s)
Sous Chef - (Ocean) at Scenic
, , - Full Time
Skills Needed
Culinary Experience, Food Preparation, Guest Satisfaction, Inventory Management, Public Health Policies, Team Training, Operational Updates, Service Culture, Buffet Presentations, Multi Cultural Team Support, Quality Control, Service Line Management, Cleanliness Compliance, Crew Satisfaction, Productivity Maximization, Retention Strategies
Specialization
Candidates must have a minimum of eight years of culinary experience, including three years as a Sous Chef or in a similar role. Strong English communication skills and knowledge of public health policies are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Experience, Menu Development, Kitchen Operations, Cost Control, Inventory Management, Food Safety Compliance, Organizational Skills, Communication Skills, Problem Solving Skills, Team Leadership, Guest Engagement, Training And Development, Collaboration, Creativity, Flexibility, Bilingual Communication
Specialization
Candidates should have a minimum of 3 years of progressive culinary experience and a culinary degree or equivalent training. Strong leadership skills and a proven track record in kitchen operations and menu development are essential.
Experience Required
Minimum 5 year(s)