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Chef De Partie Jobs overseas

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Restaurant Sous Chef at Hollywood Casino Bangor
Bangor, Maine, United States - Full Time
Skills Needed
Menu Creation, Staff Recruitment, Staff Training, Scheduling, Portion Control, Waste Minimization, Sanitation, Servsafe Compliance, Labor Control, Guest Relations, Team Management, Inventory Management, Performance Management, Problem Solving, Microsoft Office Proficiency, Supervision
Specialization
Candidates must possess an Associate degree or two years of college/technical school education, coupled with three or more years of related experience, or an equivalent combination thereof. Required competencies include proficiency in Microsoft applications (Excel, Access, Word), supervisory experience, strong analytical abilities for interpreting documents and resolving issues, and detailed orientation.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Veolia Environnement SA
La Haie-Fouassière, Pays de la Loire, France - Full Time
Skills Needed
Site Management, Sewer Network Replacement, Earthworks, Masonry, Team Supervision, Safety Management, Autonomy, Rigor, Service Orientation, Reactivity, Adaptability, Initiative, Problem Solving
Specialization
Candidates should ideally have prior experience in public works, such as a pipe layer or mason, and must possess a valid Driver's License B for interventions in Nantes and its agglomeration. Motivation, autonomy, rigor, service orientation, and problem-solving skills are essential assets for success.
Experience Required
Minimum 2 year(s)
Sous Chef- New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Hygiene Standards, Menu Building, Time Management, Active Listening, Culinary Techniques, Computer Skills, Expo Process Management, Hospitality
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and possess strong leadership and time management skills. A culinary degree is preferred, and the ability to perform physical tasks in a demanding kitchen environment is required.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Production, Food Preparation, Food Presentation, Sanitation, Equipment Maintenance, Team Leadership, Cost Control, Industry Trend Monitoring, Staff Coordination, Resource Coordination, Financial Data Analysis, Arithmetic, Communication Skills
Specialization
Applicants must have a minimum of two years of experience as a Sous Chef and must be legally authorized to work in the United States, speaking English fluently. The role requires supervision/management skills, the ability to coordinate staff in a high-volume environment, and knowledge of Food and Beverage/Hospitality practices, along with basic financial data understanding.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang F/H at Byrne, Inc.
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Client Reception, Menu Presentation, Teamwork, Attention To Detail, Service Pacing, Client Interaction
Specialization
The role requires excellent interpersonal skills to ensure every moment at the table is pleasant and flawless, alongside strong collaboration with both front-of-house and kitchen teams. Candidates should be eager to share ideas and energy to enhance the overall guest experience.
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Organization, Teamwork, Attention To Detail, Cash Handling, Upselling, English Proficiency
Specialization
The ideal candidate is a positive, detail-oriented professional with strong sales skills and the ability to anticipate guest needs. You must be able to interact effectively with English-speaking clients and have previous relevant experience in the hospitality industry.
Experience Required
Minimum 2 year(s)
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Seasonal Chef 30m SY at Frey Recruitment
, , - Full Time
Skills Needed
Healthy Cooking, Food Presentation, Family Style Dining, Fine Dining, Menu Planning, Teamwork
Specialization
Candidates must have prior sailing yacht experience and a minimum of one season of professional cooking. A motivated team player capable of working within an established program is required.
Chef de Projet - EPM at Vicit
Paris, Ile-de-France, France - Full Time
Skills Needed
Epm Project Management, Financial Consolidation, Cch Tagetik, Design Authority, Project Governance, Stakeholder Management, Sap Bfc, French Fluency, English Fluency, Financial Process Knowledge, Risk Management, Reporting, Workshop Facilitation, Strategic Planning, Cac40 Environment, Synthesis Skills
Specialization
Requires extensive experience in EPM project management with a focus on consolidation and fluency in both French and English. Proficiency in CCH Tagetik or SAP BFC and experience working with large accounts (CAC40) are highly valued.
Experience Required
Minimum 10 year(s)
Restaurant Sous Chef at The Country Club at DC Ranch
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Training, Coaching, Supervision, Food Quality Control, Grill, Sauté, Garde Manager, Pastry, Food Preparation, Leadership, Culinary Arts
Specialization
Candidates must possess a current AZ Food Handler's Card and at least 5 years of sous experience in luxury clubs, resorts, or high-end restaurants. A culinary degree and previous leadership experience are highly desired.
Experience Required
Minimum 5 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Production, Professionalism, Staff Development
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Commis Chef - Bakery at IHG Career
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Baking, Pastry Techniques, Viennoiserie, Dessert Preparation, Mise En Place, Haccp, Food Safety, Plating, Inventory Control, Time Management, Organizational Skills, Kitchen Safety
Specialization
A diploma in Pastry, Bakery, or Culinary Arts is preferred, along with a strong understanding of classic and modern pastry techniques. Candidates must be able to work flexible shifts in a high-pressure, fast-paced environment.
Chef de rang (H/F/X) at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Menu Knowledge, Hygiene Standards, Teamwork, Stress Management, Interpersonal Skills, Staff Supervision
Specialization
Candidates should have previous experience in restaurant service and possess strong interpersonal skills. The role requires the ability to work effectively in a team and maintain composure during busy periods.
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data Analysis, Software Architecture, Performance Monitoring, Risk Management, Strategic Planning, Business Transformation, Consulting, Agile Methodologies
Specialization
Candidates must have at least 6 years of experience in project management and hold a master's degree (Bac+5). Strong writing skills and a proactive approach to professional development and company strategy are essential.
Experience Required
Minimum 5 year(s)
Chef de chantier H/F at Proesa
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Fiber Optic, Site Management, Team Leadership, Subcontractor Management, Project Planning, Quality Control, Performance Analysis, Operational Management, Problem Solving, Resource Coordination
Specialization
The candidate must have proven experience in fiber optic subscriber connection management and strong organizational skills. Proficiency in planning, quality monitoring, and subcontractor coordination is essential for this role.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Customer Service, Team Leadership, Conflict Management, Interpersonal Communication, Professionalism, Table Service, Staff Supervision, English Proficiency, Attention To Detail, Adaptability
Specialization
Candidates should possess strong interpersonal skills, the ability to maintain a professional demeanor, and experience in managing customer needs. Proficiency in professional English is highly valued for this role.
Experience Required
Minimum 2 year(s)
Restaurant Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Sous Chef, Leadership, Food Preparation, Sanitation, Customer Service, Team Management, Food Safety, Culinary Skills, Time Management, Financial Understanding, Analytical Skills, Communication, Problem Solving, Industry Trends, Quality Control
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and be legally authorized to work in the United States. Strong supervision and management skills are required, along with a thorough knowledge of food and beverage practices.
Experience Required
Minimum 2 year(s)
Cafe Sous Chef - GVR at Station Casinos
Henderson, Nevada, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Inventory Control, Budgeting, Cost Control, Menu Planning, Food Preparation, Leadership, Communication Skills, Sanitation, Forecasting, Butchering, Baking, Sautéing, Grilling, Computer Skills
Specialization
Candidates must have at least two years of experience in a high-volume or fine-dining environment with proficiency in inventory management and computer systems. Strong leadership skills and comprehensive knowledge of food production, sanitation, and financial reporting are required.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Oignies, Hauts-de-France, France - Full Time
Skills Needed
Autonomy, Client Portfolio Management, Quality Assurance, Hygiene Standards, Safety Regulations, Customer Satisfaction, Contract Compliance, Business Development, Action Planning, Cost Control, Financial Analysis, Haccp Compliance, Organization, Rigor, Professionalism, Interpersonal Skills
Specialization
Candidates must possess strong organizational skills, rigor, efficiency, professionalism, and excellent interpersonal qualities, with 5 to 10 years of relevant experience required. The role demands ensuring compliance with quality, hygiene, and safety standards across all managed sites while driving commercial development.
Experience Required
Minimum 5 year(s)
Shin Dig - Sous Chef at CRG Dining
Plainfield, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Training, Supervision, Quality Assurance, Food Costing, Inventory Management, Waste Minimization, Food Safety, Sanitation, Creativity, Innovation, Financial Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role within an upscale dining setting, possessing strong culinary skills, knowledge of ingredients, and cooking techniques. Leadership abilities, excellent organizational skills, and preferably a culinary degree or relevant training are required.
Experience Required
Minimum 2 year(s)
Restaurant Sous Chef at Hollywood Casino Bangor
Bangor, Maine, United States -
Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

48500.0

Posted On

24 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Creation, Staff Recruitment, Staff Training, Scheduling, Portion Control, Waste Minimization, Sanitation, ServSafe Compliance, Labor Control, Guest Relations, Team Management, Inventory Management, Performance Management, Problem Solving, Microsoft Office Proficiency, Supervision

Industry

Gambling Facilities and Casinos

Description
WE’RE CHANGING ENTERTAINMENT. COME JOIN US. We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. Promote and maintain all steps of the Eye, hi, Goodbye program with each patron and employee you may come in contact with (eye contact, hi- greeting, goodbye as a departure). Responsible for Assisting the Executive Chef in creating menus for restaurant outlets, banquets, and special events. Recruit, train and upgrade staff maintaining proper staffing guidelines, within budgeted parameters while scheduling to meet the demands of business. Control portion size; minimize waste and present menu items according to specifications. Maintain a clean and sanitary area at all times in full accordance with ServSafe guidelines and state and local regulations. Prepare weekly schedules and control labor. Educate, train, and manage cooks to follow company policies and standards. Maintain positive guest relations. Communicate with other culinary supervisors and managers to ensure efficient service and properly prepared food. Perform all culinary job functions within immediate area when necessary. Attend weekly chef's meetings and monthly kitchen staff meetings to keep staff updated and informed on current activities, projects and special events of Hollywood Slots. Assist Executive Chef and Executive Steward in overseeing stewarding department cleanliness, organization and sanitation. Keep current with food industry trends as well as new products available on the market. Conduct daily walk through of kitchen areas, food storeroom, dry good storage and refrigerated storage to ensure proper rotation, storage and utilization of products. Assist in establishing team and individual performance consistency by adhering to company policies and procedures. Demonstrate abilities to meet performance expectations with Communications, Initiative/Problem Solving, Guest Service/Interpersonal Relations, Work Habits and Conduct, and Responsible Gaming/Business Ethics. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and coaching employees; addressing concerns; and resolving problems. Supervisory responsibility over all Culinary Operations. Has direct supervision over 45 employees & indirect supervision over 75 employees Other duties may be assigned BRING US YOUR BEST. Associate degree, or two year college or technical school; Tree plus years related experience and/or training; or equivalent combination of education and experience. Must be proficient in Microsoft applications (Excel, Access, Word) Supervisory experience required. Ability to read, analyze, and interpret routine business documents. Ability to respond effectively to sensitive inquiries or complaints. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions and percentages. Must be very detailed oriented. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret a variety of instructions in mathematical or diagram form and deal with several abstract and concrete variables. ServSafe STAY IN THE GAME. FOLLOW US. We’ve grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via theScore Bet Sportsbook and Casino®. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer STARTING SALARY $45,000 to $48,500 Annual
Responsibilities
The Sous Chef assists the Executive Chef in creating menus for various outlets and events, while also being responsible for recruiting, training, and scheduling culinary staff within budgetary parameters. This role involves maintaining strict sanitation standards, controlling food costs through portion control and waste minimization, and ensuring efficient service through communication with other supervisors.
Restaurant Sous Chef at Hollywood Casino Bangor
Bangor, Maine, United States - Full Time
Skills Needed
Menu Creation, Staff Recruitment, Staff Training, Scheduling, Portion Control, Waste Minimization, Sanitation, Servsafe Compliance, Labor Control, Guest Relations, Team Management, Inventory Management, Performance Management, Problem Solving, Microsoft Office Proficiency, Supervision
Specialization
Candidates must possess an Associate degree or two years of college/technical school education, coupled with three or more years of related experience, or an equivalent combination thereof. Required competencies include proficiency in Microsoft applications (Excel, Access, Word), supervisory experience, strong analytical abilities for interpreting documents and resolving issues, and detailed orientation.
Experience Required
Minimum 2 year(s)
Chef de chantier H/F at Veolia Environnement SA
La Haie-Fouassière, Pays de la Loire, France - Full Time
Skills Needed
Site Management, Sewer Network Replacement, Earthworks, Masonry, Team Supervision, Safety Management, Autonomy, Rigor, Service Orientation, Reactivity, Adaptability, Initiative, Problem Solving
Specialization
Candidates should ideally have prior experience in public works, such as a pipe layer or mason, and must possess a valid Driver's License B for interventions in Nantes and its agglomeration. Motivation, autonomy, rigor, service orientation, and problem-solving skills are essential assets for success.
Experience Required
Minimum 2 year(s)
Sous Chef- New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Hygiene Standards, Menu Building, Time Management, Active Listening, Culinary Techniques, Computer Skills, Expo Process Management, Hospitality
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and possess strong leadership and time management skills. A culinary degree is preferred, and the ability to perform physical tasks in a demanding kitchen environment is required.
Experience Required
Minimum 2 year(s)
A La Carte Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Staff Management, Procurement, Food Production, Food Preparation, Food Presentation, Sanitation, Equipment Maintenance, Team Leadership, Cost Control, Industry Trend Monitoring, Staff Coordination, Resource Coordination, Financial Data Analysis, Arithmetic, Communication Skills
Specialization
Applicants must have a minimum of two years of experience as a Sous Chef and must be legally authorized to work in the United States, speaking English fluently. The role requires supervision/management skills, the ability to coordinate staff in a high-volume environment, and knowledge of Food and Beverage/Hospitality practices, along with basic financial data understanding.
Experience Required
Minimum 2 year(s)
Chef(fe) de rang F/H at Byrne, Inc.
Saint-Malo, Brittany, France - Full Time
Skills Needed
Customer Service, Table Service, Client Reception, Menu Presentation, Teamwork, Attention To Detail, Service Pacing, Client Interaction
Specialization
The role requires excellent interpersonal skills to ensure every moment at the table is pleasant and flawless, alongside strong collaboration with both front-of-house and kitchen teams. Candidates should be eager to share ideas and energy to enhance the overall guest experience.
Chef de rang (H/F/X) at Accor
Bron, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Sales, Communication, Organization, Teamwork, Attention To Detail, Cash Handling, Upselling, English Proficiency
Specialization
The ideal candidate is a positive, detail-oriented professional with strong sales skills and the ability to anticipate guest needs. You must be able to interact effectively with English-speaking clients and have previous relevant experience in the hospitality industry.
Experience Required
Minimum 2 year(s)
Sous Chef - Pavilion at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Food Presentation, Budget Management, Inventory Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Seasonal Chef 30m SY at Frey Recruitment
, , - Full Time
Skills Needed
Healthy Cooking, Food Presentation, Family Style Dining, Fine Dining, Menu Planning, Teamwork
Specialization
Candidates must have prior sailing yacht experience and a minimum of one season of professional cooking. A motivated team player capable of working within an established program is required.
Chef de Projet - EPM at Vicit
Paris, Ile-de-France, France - Full Time
Skills Needed
Epm Project Management, Financial Consolidation, Cch Tagetik, Design Authority, Project Governance, Stakeholder Management, Sap Bfc, French Fluency, English Fluency, Financial Process Knowledge, Risk Management, Reporting, Workshop Facilitation, Strategic Planning, Cac40 Environment, Synthesis Skills
Specialization
Requires extensive experience in EPM project management with a focus on consolidation and fluency in both French and English. Proficiency in CCH Tagetik or SAP BFC and experience working with large accounts (CAC40) are highly valued.
Experience Required
Minimum 10 year(s)
Restaurant Sous Chef at The Country Club at DC Ranch
Scottsdale, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Training, Coaching, Supervision, Food Quality Control, Grill, Sauté, Garde Manager, Pastry, Food Preparation, Leadership, Culinary Arts
Specialization
Candidates must possess a current AZ Food Handler's Card and at least 5 years of sous experience in luxury clubs, resorts, or high-end restaurants. A culinary degree and previous leadership experience are highly desired.
Experience Required
Minimum 5 year(s)
Sous Chef - $29/hour at Essex Resort Holdings LLC
Essex Junction, Vermont, United States - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Employee Training, Inventory Rotation, Sanitation And Safety, Budget Management, Supervisory Skills, Culinary Production, Professionalism, Staff Development
Specialization
Requires a high school diploma or equivalent and graduation from culinary school. Candidates must have three to five years of culinary experience in a multi-level hotel or conference center, including supervisory experience.
Experience Required
Minimum 2 year(s)
Commis Chef - Bakery at IHG Career
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Baking, Pastry Techniques, Viennoiserie, Dessert Preparation, Mise En Place, Haccp, Food Safety, Plating, Inventory Control, Time Management, Organizational Skills, Kitchen Safety
Specialization
A diploma in Pastry, Bakery, or Culinary Arts is preferred, along with a strong understanding of classic and modern pastry techniques. Candidates must be able to work flexible shifts in a high-pressure, fast-paced environment.
Chef de rang (H/F/X) at Accor
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Table Service, Customer Service, Order Taking, Menu Knowledge, Hygiene Standards, Teamwork, Stress Management, Interpersonal Skills, Staff Supervision
Specialization
Candidates should have previous experience in restaurant service and possess strong interpersonal skills. The role requires the ability to work effectively in a team and maintain composure during busy periods.
Chef de projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Team Leadership, Reporting, Stakeholder Management, Methodology Implementation, Data Analysis, Software Architecture, Performance Monitoring, Risk Management, Strategic Planning, Business Transformation, Consulting, Agile Methodologies
Specialization
Candidates must have at least 6 years of experience in project management and hold a master's degree (Bac+5). Strong writing skills and a proactive approach to professional development and company strategy are essential.
Experience Required
Minimum 5 year(s)
Chef de chantier H/F at Proesa
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Fiber Optic, Site Management, Team Leadership, Subcontractor Management, Project Planning, Quality Control, Performance Analysis, Operational Management, Problem Solving, Resource Coordination
Specialization
The candidate must have proven experience in fiber optic subscriber connection management and strong organizational skills. Proficiency in planning, quality monitoring, and subcontractor coordination is essential for this role.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Blagnac, Occitania, France - Full Time
Skills Needed
Customer Service, Team Leadership, Conflict Management, Interpersonal Communication, Professionalism, Table Service, Staff Supervision, English Proficiency, Attention To Detail, Adaptability
Specialization
Candidates should possess strong interpersonal skills, the ability to maintain a professional demeanor, and experience in managing customer needs. Proficiency in professional English is highly valued for this role.
Experience Required
Minimum 2 year(s)
Restaurant Sous Chef at Normandy Farm Hotel/Blue Bell County Club
Blue Bell, Pennsylvania, United States - Full Time
Skills Needed
Sous Chef, Leadership, Food Preparation, Sanitation, Customer Service, Team Management, Food Safety, Culinary Skills, Time Management, Financial Understanding, Analytical Skills, Communication, Problem Solving, Industry Trends, Quality Control
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and be legally authorized to work in the United States. Strong supervision and management skills are required, along with a thorough knowledge of food and beverage practices.
Experience Required
Minimum 2 year(s)
Cafe Sous Chef - GVR at Station Casinos
Henderson, Nevada, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Inventory Control, Budgeting, Cost Control, Menu Planning, Food Preparation, Leadership, Communication Skills, Sanitation, Forecasting, Butchering, Baking, Sautéing, Grilling, Computer Skills
Specialization
Candidates must have at least two years of experience in a high-volume or fine-dining environment with proficiency in inventory management and computer systems. Strong leadership skills and comprehensive knowledge of food production, sanitation, and financial reporting are required.
Experience Required
Minimum 2 year(s)
Chef de Secteur H/F at Api Restauration
Oignies, Hauts-de-France, France - Full Time
Skills Needed
Autonomy, Client Portfolio Management, Quality Assurance, Hygiene Standards, Safety Regulations, Customer Satisfaction, Contract Compliance, Business Development, Action Planning, Cost Control, Financial Analysis, Haccp Compliance, Organization, Rigor, Professionalism, Interpersonal Skills
Specialization
Candidates must possess strong organizational skills, rigor, efficiency, professionalism, and excellent interpersonal qualities, with 5 to 10 years of relevant experience required. The role demands ensuring compliance with quality, hygiene, and safety standards across all managed sites while driving commercial development.
Experience Required
Minimum 5 year(s)
Shin Dig - Sous Chef at CRG Dining
Plainfield, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Training, Supervision, Quality Assurance, Food Costing, Inventory Management, Waste Minimization, Food Safety, Sanitation, Creativity, Innovation, Financial Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or in a similar role within an upscale dining setting, possessing strong culinary skills, knowledge of ingredients, and cooking techniques. Leadership abilities, excellent organizational skills, and preferably a culinary degree or relevant training are required.
Experience Required
Minimum 2 year(s)