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Chef De Partie Jobs overseas

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Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Quality, Cost Control, Menu Development, Recipe Standardization, Sanitation, Inventory Control, Team Management, Communication, Problem Solving, Leadership, Food Preparation, Performance Management, Scheduling, Hiring
Specialization
Candidates must possess 5–8 years of progressive culinary experience, including leadership roles, and a High School Diploma or equivalent; an Associate’s Degree in culinary arts is preferred. Essential requirements include strong culinary knowledge, demonstrated leadership and team management skills, and the ability to handle high-pressure situations effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
, Outer Islands, Seychelles - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Management, Talent Management, Hygiene And Sanitation, Budgeting, Inventory Control, Banqueting, Luxury Resort Operations, Staff Development
Specialization
Candidates must have extensive culinary experience in luxury resorts and a passion for maintaining high culinary standards. A creative flair and a commitment to the 'Golden Rule' of treating others with respect are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Eastward Ho Country Club Inc
Chatham, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Food Production Management, Staff Supervision, Menu Planning, Cost Control, Inventory Management, Sanitation And Safety, Leadership, Communication, Training And Development, Scheduling, Quality Assurance, Buffet Presentation, Administrative Duties, Problem Solving, Teamwork
Specialization
Candidates must have a culinary arts degree or a bachelor's degree in a related field, along with at least 3 years of formal culinary experience in high-end food service management. Strong leadership, communication, and interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gusu District, Jiangsu, China - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Leadership, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Commi Chef - Casual at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Banqueting, High Volume Catering, Food Safety, Haccp, Kitchen Operations, Stock Rotation, Communication, Teamwork, Time Management, Hygiene Standards, Food Preparation
Specialization
Requires 1-2 years of experience in a commercial kitchen and a Certificate III in Commercial Cookery or equivalent. Candidates must hold a current Safe Food Handling certification and possess full Australian work rights.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Sanitation Standards, Portion Control, Payroll Processing, Inventory Management, Recipe Standardization, Quality Control, Labor Cost Management, Hospitality Management, Multitasking, Communication, Team Mentoring
Specialization
Requires at least 5 years of management experience in a restaurant kitchen, preferably as a Senior Sous Chef. A bachelor's degree in a related field is preferred, along with strong leadership skills and proficiency in hospitality software.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica -
Full Time

Start Date

Immediate

Expiry Date

29 Aug, 26

Salary

0.0

Posted On

31 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership

Industry

Hospitality

Description
JOB SUMMARY   Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.   Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.   Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.   In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Oversees all food-related functions and kitchen operations to ensure high-quality product delivery and guest satisfaction. Leads and develops culinary staff while managing controllable expenses and maintaining strict sanitation standards.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budget Management, Inventory Control, 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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Rehoboth Beach Country Club
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Quality, Cost Control, Menu Development, Recipe Standardization, Sanitation, Inventory Control, Team Management, Communication, Problem Solving, Leadership, Food Preparation, Performance Management, Scheduling, Hiring
Specialization
Candidates must possess 5–8 years of progressive culinary experience, including leadership roles, and a High School Diploma or equivalent; an Associate’s Degree in culinary arts is preferred. Essential requirements include strong culinary knowledge, demonstrated leadership and team management skills, and the ability to handle high-pressure situations effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Four Seasons Hotels Limited - Turkey
, Outer Islands, Seychelles - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Management, Talent Management, Hygiene And Sanitation, Budgeting, Inventory Control, Banqueting, Luxury Resort Operations, Staff Development
Specialization
Candidates must have extensive culinary experience in luxury resorts and a passion for maintaining high culinary standards. A creative flair and a commitment to the 'Golden Rule' of treating others with respect are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Eastward Ho Country Club Inc
Chatham, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Food Production Management, Staff Supervision, Menu Planning, Cost Control, Inventory Management, Sanitation And Safety, Leadership, Communication, Training And Development, Scheduling, Quality Assurance, Buffet Presentation, Administrative Duties, Problem Solving, Teamwork
Specialization
Candidates must have a culinary arts degree or a bachelor's degree in a related field, along with at least 3 years of formal culinary experience in high-end food service management. Strong leadership, communication, and interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Demi Chef (Banquet) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Cold Food Preparation, Staff Training, Inventory Monitoring, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Maysville, Kentucky, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Training And Teaching, Communication, Interpersonal Skills, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are required or strongly preferred, along with the ability to live and work on a vessel for extended periods.
Experience Required
Minimum 5 year(s)
Chef de magasin H/F at Belambra Clubs & Hôtels
Le Grau-du-Roi, Occitania, France - Full Time
Skills Needed
Detail Orientation, Organization, Order Management, Inventory Control, Logistics, Stock Management, Data Entry, Supervision, Delivery Control, Hygiene Standards, Safety Standards, Negotiation, Computer Proficiency, Haccp Compliance, Supply Chain Vision
Specialization
Candidates must be rigorous, detail-oriented, and possess strong organizational and logistical skills, ideally with successful field experience in catering. A key requirement is proficiency in applying HACCP processes and the ability to negotiate effectively with suppliers regarding orders and pricing.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Landry's, LLC.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Kitchen Operations, Food Safety, Menu Execution, Osha Regulations, Fine Dining, Training And Development, Guest Satisfaction
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hawkers Asian Street Food
Delray Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Vendor Relations, Budgeting, Recipe Adherence, Plate Presentation, Team Leadership, Operational Management
Specialization
Candidates must have three years of exempt culinary management experience in a full-service, upscale restaurant. A Food Handlers Certification is required or must be obtained, along with the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gusu District, Jiangsu, China - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Leadership, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Commi Chef - Casual at IHG Career
, , Australia - Full Time
Skills Needed
Commercial Cookery, Banqueting, High Volume Catering, Food Safety, Haccp, Kitchen Operations, Stock Rotation, Communication, Teamwork, Time Management, Hygiene Standards, Food Preparation
Specialization
Requires 1-2 years of experience in a commercial kitchen and a Certificate III in Commercial Cookery or equivalent. Candidates must hold a current Safe Food Handling certification and possess full Australian work rights.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
Nassau, Rhineland-Palatinate, Germany - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Cost Control, Menu Planning, Staff Training, Sanitation Standards, Portion Control, Payroll Processing, Inventory Management, Recipe Standardization, Quality Control, Labor Cost Management, Hospitality Management, Multitasking, Communication, Team Mentoring
Specialization
Requires at least 5 years of management experience in a restaurant kitchen, preferably as a Senior Sous Chef. A bachelor's degree in a related field is preferred, along with strong leadership skills and proficiency in hospitality software.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)