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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)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Inventory Management, Kitchen Organization, Team Leadership, Menu Execution, Consistency, Attention To Detail, Fast Paced Service
Specialization
Candidates must have a minimum of 3 years of professional kitchen experience and strong knowledge of HACCP and food safety. You must possess a good command of English and have full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Food Safety, Hygiene, Haccp, Kitchen Operations, Menu Planning, Recipe Development, Food Costing, Inventory Control, Cost Control, Training, Performance Management, Sop Development
Specialization
Candidates must possess a Diploma or Bachelor's degree in Culinary Arts or Hospitality Management, along with 5 to 7 years of culinary experience, including 2 to 3 years in a Sous Chef or Executive Sous Chef role within luxury or high-end establishments. Strong expertise across multiple cuisines, excellent leadership, and solid knowledge of food safety and HACCP are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Communication
Specialization
Candidates must possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred technical, trade, or vocational school degree. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
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 Michael's Genuine Food & Drink
Miami, Florida, United States - Full Time
Skills Needed
Food Costing, Menu Planning, Inventory Management, Safety Measures, Kitchen Hygiene, Staff Scheduling, Personnel Management, Culinary Training, Food Quality Maintenance, Production Line Management, Portion Control, Waste Minimization, Guest Complaint Resolution, Leadership, Decision Making, Interpersonal Skills
Specialization
Candidates must possess 7-10 years of experience in a professional busy kitchen or fine dining environment, including 3-5 years in management, and ideally hold a Culinary Certificate or Degree along with Serve Safe Certification. Strong abilities in communication, organization, professionalism, dependability, and handling demanding clientele are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
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)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Staff Coaching, Haccp Compliance, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic hands-on leaders capable of managing several F&B operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory requirements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Management, Kitchen Management, Staff Training, Food Safety, Sanitation Standards, Team Leadership, Profit And Loss Analysis, Communication Skills, Inventory Management, Plating And Presentation, Multitasking, Problem Solving, Time Management, Budgeting
Specialization
Candidates must have a high school diploma and a minimum of four years of experience as an Executive Sous Chef in a multi-functional hotel operation. The role requires strong leadership skills, proficiency in classical cuisines, and the ability to manage profit and loss statements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Sanitation, Inventory Management, Cost Control, Staff Scheduling, Menu Development, Quality Control, Team Mentoring, Communication, Multitasking, Budgeting, Payroll Submission, Operational Efficiency
Specialization
Candidates must have 3-5+ years of culinary leadership experience in high-volume or upscale restaurants, with previous Sous Chef experience required. A culinary degree or equivalent professional training is preferred, along with strong knowledge of food safety and operational management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Team Management, Food Preparation, Kitchen Operations, Team Member Development, Guest Satisfaction, Menu Planning, Cost Control, Recipe Consistency, Haccp Compliance, Hygiene Standards, Food Cost Analysis, Labor Productivity Analysis, Inventory Management, Banquet Execution, Leadership, Conflict Management
Specialization
The position requires managing all culinary team activities, including training programs, administrative duties like scheduling and appraisals, and developing new menus while controlling costs through engineering and surplus elimination. Essential duties include maintaining strict adherence to all health, hygiene, and safety regulations, including HACCP standards, and ensuring the quality and consistency of all recipes and presentations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Marriott Residence Inn Auburn Lewiston Maine
, Madhya Pradesh, India -
Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

0.0

Posted On

02 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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. JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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
The Executive Sous Chef is responsible for leading kitchen operations, ensuring high-quality food production, and managing staff performance. They also oversee food preparation areas and maintain sanitation and food standards.
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)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chefs of all levels at The SpitJack
Cork, Cork, Ireland - Full Time
Skills Needed
Culinary Arts, Rotisserie Cooking, Haccp Compliance, Food Safety, Inventory Management, Kitchen Organization, Team Leadership, Menu Execution, Consistency, Attention To Detail, Fast Paced Service
Specialization
Candidates must have a minimum of 3 years of professional kitchen experience and strong knowledge of HACCP and food safety. You must possess a good command of English and have full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at IHG Career
, , Vietnam - Full Time
Skills Needed
Culinary Expertise, Leadership, Communication, Team Management, Food Safety, Hygiene, Haccp, Kitchen Operations, Menu Planning, Recipe Development, Food Costing, Inventory Control, Cost Control, Training, Performance Management, Sop Development
Specialization
Candidates must possess a Diploma or Bachelor's degree in Culinary Arts or Hospitality Management, along with 5 to 7 years of culinary experience, including 2 to 3 years in a Sous Chef or Executive Sous Chef role within luxury or high-end establishments. Strong expertise across multiple cuisines, excellent leadership, and solid knowledge of food safety and HACCP are essential.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Culinary Operations, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Performance Management, Customer Service, Team Leadership, Inventory Management, Food Preparation, Quality Control, Training And Development, Conflict Resolution, Financial Reporting
Specialization
Candidates must possess a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational management skills are required to effectively lead kitchen staff and meet guest expectations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Lapu-Lapu, Central Visayas, Philippines - Full Time
Skills Needed
Supervision, Coordination, Food Presentation, Menu Specials Communication, Stock Monitoring, Food Safety, Quality Assurance, Hiring, Training, Scheduling, Employee Evaluation, Coaching, Safety Procedures Adherence, Guest Service, Teamwork, Professional Communication
Specialization
Candidates must possess 4 to 6 years of related work experience, including at least 2 years in a supervisory capacity, with a preferred technical, trade, or vocational school degree. The role requires adherence to all company safety and security policies, maintaining professional appearance, and addressing guest service needs.
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 Michael's Genuine Food & Drink
Miami, Florida, United States - Full Time
Skills Needed
Food Costing, Menu Planning, Inventory Management, Safety Measures, Kitchen Hygiene, Staff Scheduling, Personnel Management, Culinary Training, Food Quality Maintenance, Production Line Management, Portion Control, Waste Minimization, Guest Complaint Resolution, Leadership, Decision Making, Interpersonal Skills
Specialization
Candidates must possess 7-10 years of experience in a professional busy kitchen or fine dining environment, including 3-5 years in management, and ideally hold a Culinary Certificate or Degree along with Serve Safe Certification. Strong abilities in communication, organization, professionalism, dependability, and handling demanding clientele are essential.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Inventory Control, Staff Supervision, Food Cost Management, Menu Presentation, Hygiene Standards, Leadership, Communication, Organizational Skills
Specialization
Candidates must hold a diploma or degree in Culinary Arts or a related field. A minimum of 3 to 5 years of supervisory experience in a high-volume or premium hospitality setting is required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Culinary Operations, Staff Management, Menu Development, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Training And Development, Inventory Management, Quality Assurance, Food Preparation, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and food safety knowledge are essential for this role.
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)
Executive Sous Chef at Accor
Pathum Thani Town Municipality, , Thailand - Full Time
Skills Needed
Culinary Leadership, Food Cost Management, Inventory Management, Budgeting, Menu Planning, Food Preparation, Staff Coaching, Haccp Compliance, Food Safety, Hygiene Standards, Team Motivation, Change Adaptability, English Proficiency
Specialization
Candidates must possess extensive cooking experience, including a minimum of four years at the Executive Sous Chef level, and be highly energetic hands-on leaders capable of managing several F&B operations simultaneously. A solid understanding of HACCP, food safety, waste management, and good command of English are mandatory requirements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Management, Kitchen Management, Staff Training, Food Safety, Sanitation Standards, Team Leadership, Profit And Loss Analysis, Communication Skills, Inventory Management, Plating And Presentation, Multitasking, Problem Solving, Time Management, Budgeting
Specialization
Candidates must have a high school diploma and a minimum of four years of experience as an Executive Sous Chef in a multi-functional hotel operation. The role requires strong leadership skills, proficiency in classical cuisines, and the ability to manage profit and loss statements.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Motek Florida
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Safety, Sanitation, Inventory Management, Cost Control, Staff Scheduling, Menu Development, Quality Control, Team Mentoring, Communication, Multitasking, Budgeting, Payroll Submission, Operational Efficiency
Specialization
Candidates must have 3-5+ years of culinary leadership experience in high-volume or upscale restaurants, with previous Sous Chef experience required. A culinary degree or equivalent professional training is preferred, along with strong knowledge of food safety and operational management.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Convene
New York, New York, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Food Safety, Sanitation Protocols, Menu Development, Team Leadership, Mentorship, Cost Control, Inventory Management, Culinary Innovation, Communication, Collaboration, Problem Solving, Technical Mastery
Specialization
Candidates should have an A.O.S. Degree in Culinary Arts or a culinary certificate with 3-5 years of progressive culinary/kitchen management experience. Fine dining experience and knowledge of café operations are desirable.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Culinary Team Management, Food Preparation, Kitchen Operations, Team Member Development, Guest Satisfaction, Menu Planning, Cost Control, Recipe Consistency, Haccp Compliance, Hygiene Standards, Food Cost Analysis, Labor Productivity Analysis, Inventory Management, Banquet Execution, Leadership, Conflict Management
Specialization
The position requires managing all culinary team activities, including training programs, administrative duties like scheduling and appraisals, and developing new menus while controlling costs through engineering and surplus elimination. Essential duties include maintaining strict adherence to all health, hygiene, and safety regulations, including HACCP standards, and ensuring the quality and consistency of all recipes and presentations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MINA Group
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Cost Control, Staff Mentorship, Inventory Control, Labor Cost Management, Knife Skills, Butchery, Sauce Preparation, Financial Reporting, Data Analysis, Food Safety, Hygiene Protocols, Hospitality Management
Specialization
Candidates must have at least 4 years of experience in a high-volume fine dining kitchen, including at least 1 year in a leadership role. A culinary degree is preferred, along with strong knowledge of kitchen fundamentals, financial reporting, and safety protocols.
Experience Required
Minimum 2 year(s)