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Chef De Partie Jobs overseas

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Executive Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Budgeting, Inventory Management, Dietary Restriction Management
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
Cascade Locks, Oregon, 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, Dietary Restriction Management
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
Biloxi, Mississippi, 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, Communication, Interpersonal Skills, 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
Grand Rivers, Kentucky, 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 a minimum of 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)
Chef de cuisine H/F at Api Restauration
Roubaix, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant catering experience, preferably in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedarhurst of Topeka
Columbia, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety Compliance, Food Preparation, Portion Control, Quality Control, Schedule Development, Ordering, Infection Control, Conflict Intervention, Team Leadership, Food Handling, Sanitation Standards, Catering Support, Microsoft Office Suite
Specialization
A High School Diploma or equivalent is required, along with a minimum of two years of experience in culinary production, including food and restaurant knowledge. Formal culinary training, Food Manager Certification, and applicable state/county licensure are preferred qualifications.
Experience Required
Minimum 2 year(s)
Head Chef, Catering at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Menu Design, Food Preparation, Event Execution, Team Mentoring, P&L Management, Vendor Negotiation, Customer Service, Communication Skills, Ingredient Sourcing, Catering Management, Operational Discipline, Seasonal Ingredients, Kaiseki Cuisine, Japanese Cuisine, High Volume Catering
Specialization
Candidates must have 8+ years of experience in a chef role, with 3-5 years specializing in Kaiseki and traditional Japanese cuisine. Strong negotiation skills and experience managing a culinary team are also required.
Experience Required
Minimum 10 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Team Management, Planning, Organization, Coaching, Pastry Production, Ice Cream And Sorbet Creation, Tea Time Delicacies, Menu Creation, Haccp Standards, Inventory Management, Stock Management, Technical Mastery, Attention To Detail, Leadership, Pedagogy, Creativity
Specialization
Candidates should be dynamic, organized, courteous, and possess excellent teamwork skills, with confirmed experience as a Chef de Partie Pâtissier or a successful first experience as a Sous-Chef Pâtissier. Excellent technical mastery, attention to detail, natural leadership, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, 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, 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 strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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, Dietary Restriction Management
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
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 Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Menu planning, Food safety, Team leadership, Time management, Problem solving, Multi-tasking, Interpersonal skills, Oral communication, Teaching, Training, Budgeting, Inventory management, Dietary restriction management

Industry

Leisure;Travel & Tourism

Description
Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them.   Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless.   At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to perform the essential functions of the job with or without accommodation.  Work Schedule: * 7 days per week while onboard the ship. * 6 to 8 weeks onboard followed by 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits:  * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Executive Sous Chef works with the Executive Chef to produce high-quality, nutritious meals for guests and crew while maintaining kitchen efficiency. They are responsible for enforcing food safety standards, managing kitchen discipline, and ensuring all dietary restrictions are strictly accommodated.
Executive Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Budgeting, Inventory Management, Dietary Restriction Management
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
Cascade Locks, Oregon, 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, Dietary Restriction Management
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
Biloxi, Mississippi, 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, Communication, Interpersonal Skills, 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
Grand Rivers, Kentucky, 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 a minimum of 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)
Chef de cuisine H/F at Api Restauration
Roubaix, Hauts-de-France, France - Full Time
Skills Needed
Team Management, Ordering, Hygiene, Cooking, Innovation, Seasonal Cuisine, Culinary Techniques, Haccp Standards, Management, Organization, Rigor, Autonomy, Interpersonal Skills, Customer Service
Specialization
Candidates should ideally possess a diploma in hospitality/catering (CAP, BEP, Bac Pro, BTS) and have significant catering experience, preferably in collective catering. Mastery of culinary techniques, HACCP standards, team management skills, organization, rigor, and excellent interpersonal skills are required.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Lead Cook/Sous Chef at Cedarhurst of Topeka
Columbia, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Inventory Management, Food Safety Compliance, Food Preparation, Portion Control, Quality Control, Schedule Development, Ordering, Infection Control, Conflict Intervention, Team Leadership, Food Handling, Sanitation Standards, Catering Support, Microsoft Office Suite
Specialization
A High School Diploma or equivalent is required, along with a minimum of two years of experience in culinary production, including food and restaurant knowledge. Formal culinary training, Food Manager Certification, and applicable state/county licensure are preferred qualifications.
Experience Required
Minimum 2 year(s)
Head Chef, Catering at TOKYO GARDENS COMPANY
Houston, Texas, United States - Full Time
Skills Needed
Culinary Innovation, Menu Design, Food Preparation, Event Execution, Team Mentoring, P&L Management, Vendor Negotiation, Customer Service, Communication Skills, Ingredient Sourcing, Catering Management, Operational Discipline, Seasonal Ingredients, Kaiseki Cuisine, Japanese Cuisine, High Volume Catering
Specialization
Candidates must have 8+ years of experience in a chef role, with 3-5 years specializing in Kaiseki and traditional Japanese cuisine. Strong negotiation skills and experience managing a culinary team are also required.
Experience Required
Minimum 10 year(s)
Sous-Chef Pâtissier at Sige Relais Chateaux
Honfleur, Normandy, France - Full Time
Skills Needed
Team Management, Planning, Organization, Coaching, Pastry Production, Ice Cream And Sorbet Creation, Tea Time Delicacies, Menu Creation, Haccp Standards, Inventory Management, Stock Management, Technical Mastery, Attention To Detail, Leadership, Pedagogy, Creativity
Specialization
Candidates should be dynamic, organized, courteous, and possess excellent teamwork skills, with confirmed experience as a Chef de Partie Pâtissier or a successful first experience as a Sous-Chef Pâtissier. Excellent technical mastery, attention to detail, natural leadership, and creativity are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Quality, Food Safety, Menu Development, Budget Management, Cost Control, Staff Management, Procurement, Production Planning, Presentation, Sanitation Standards, Hiring, Training, Coaching, Performance Review
Specialization
Candidates must have more than two years of post-high school education but less than a four-year degree, coupled with five to ten years of related professional experience. The role requires advanced knowledge of food profession principles, management skills for complex problems, and strong oral and written communication abilities.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Training, Health Standards, Safety Compliance, Guest Service, Attention To Detail, International Cuisine, Fusion Cooking, Performance Management, Operational Excellence, Scheduling, Sanitation Rules
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 5 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Downtown Flagstaff Marriott Residence Inn
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Performance Monitoring, Interpersonal Skills, Staff Development, Quality Control, Operational Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
EXECUTIVE SOUS CHEF at The Bartolotta Restaurants
Menomonee Falls, Wisconsin, United States - Full Time
Skills Needed
Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Concepts, Training, Leadership, Communication, Project Management, Time Management, Scheduling, Managerial Skills, Organizational Skills, Critical Thinking, Collaboration
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, with a proven track record in training and developing team members across all skill sets. A minimum of two years of culinary managerial experience is required, along with demonstrated strong performance in analytical, innovative, and critical thinking.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Minor International
Ubud, Bali, Indonesia - Full Time
Skills Needed
Kitchen Operations, International Dishes, French Cooking, Italian Cooking, Fusion Cooking, Team Oversight, Scheduling, Training, Performance Management, Safety Standards, Health Compliance, Sanitation Rules, Menu Planning, Inventory Control, Supply Management, Leadership
Specialization
Candidates must possess a college degree in Hotel Management or a related culinary field, coupled with a minimum of five years of industry and culinary management experience, including training large teams. Essential qualifications include excellent knowledge of quality food operations, a passion for leadership, attention to detail, and strong guest service skills.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Morehead City, North Carolina, 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, 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 strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Gulfport, Mississippi, 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, Dietary Restriction Management
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
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 Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Menu Development, Food Safety, Sanitation Standards, Budget Management, Customer Service, Training, Problem Solving, Employee Development, Performance Monitoring, Interpersonal Skills, Cooking Techniques, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
, Eastern Cape, South Africa - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, Budgeting, Inventory Management, Leadership, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Team Collaboration, Verbal Communication, Food Safety, Menu Development, Staff Training, Quality Control
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)