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Chef De Partie Jobs overseas

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Chef / Sous Chef - LOCAL Public Eatery at LOCAL Public Eatery
Edmonton, Alberta, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development
Specialization
Candidates must be natural-born leaders who excel at teamwork and connecting with others, showing interest in honing culinary and sales-building skills while actively networking. Essential personal attributes include agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Inventory Management, Team Supervision, Quality Control, Process Improvement, Team Training, Scheduling, Recruitment, Conflict Resolution, Recipe Development, Stress Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical experience with hygiene and safety standards, along with basic computer skills for management tasks. A culinary arts diploma is required, coupled with a minimum of 3 to 5 years of experience in a Sous-Chef role or similar kitchen leadership position.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Laxou, Grand Est, France - Full Time
Skills Needed
Customer Satisfaction, Personalized Welcome, Attentive Service, Client Relationship Management, Upselling, Team Coordination, Work Organization, Sales Techniques, Billing Procedures, Cash Handling, Haccp Compliance, Team Development, Training, Interdepartmental Collaboration, Inventory Management, Safety Procedures
Specialization
The role requires strong skills in team management, including developing subordinates and integrating new hires, alongside commercial acumen to advise clients and drive sales through upselling techniques. Candidates must also adhere strictly to internal procedures regarding billing, cash handling, hygiene (HACCP), and safety protocols.
CHEF DE RANG (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Service Quality, Team Supervision, Haccp Compliance, Guest Centricity, Order Accuracy, Restaurant Readiness, Staff Coordination, Food Presentation, Kitchen Coordination, Safety Procedures, Personal Hygiene, Sales Registration, Reservation Checking, Leadership, Team Working, Attention To Details
Specialization
Candidates must possess a Hotel School diploma and a minimum of two years of experience, preferably in a high-level restaurant or hotel in a similar role. Mandatory requirements include confidence in both Italian and English, flexibility for various shifts including weekends and holidays, and the ability to remain professional under pressure while maintaining impeccable grooming.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Setting, Cleaning Maintenance, Client Experience, Friendliness, Communication, Team Integration, Attention To Detail, Hygiene, Autonomy, French, English
Specialization
Candidates must be available, efficient, possess strong interpersonal skills, attention to detail, and a focus on hygiene, demonstrating dynamism and autonomy. A minimum of one year of experience in hotel or restaurant service is required, along with proficiency in French and English; a third language is a plus.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Restaurant Setup, Table Presentation, Client Reception, Order Taking, Wine Recommendation, Professional Service, Anticipating Needs, Team Collaboration, Hygiene Standards, Safety Procedures, Bistronomic Service, Gastronomic Service, Oenology Interest, Attention To Detail, Organization, Team Spirit
Specialization
Candidates must have successful experience as a Chef de Rang, preferably in a high-end bistronomic or gastronomic restaurant or a similar quality hotel. Essential qualities include an excellent sense of service, attention to detail, responsiveness, impeccable presentation, organizational skills, and fluency in French, with good English being highly valued.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef Pastry at Residence Inn by Marriott Bozeman
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Coordination, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management, Equipment Maintenance
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in a related major plus two years of relevant experience. Core duties include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee and guest concerns.
Experience Required
Minimum 2 year(s)
Kokk - Chef - Furumo at Hovden Alpin Resort
, , - Full Time
Skills Needed
Cooking, Structured Work, Reliability, Good Humor, Hands On
Specialization
The ideal candidate must possess a minimum of three years of experience as a chef and enjoy preparing simple food to a high standard. They should also be reliable, organized, and maintain a positive attitude.
Experience Required
Minimum 2 year(s)
Chef pâtissier (H/F) at Sige Relais Chateaux
Saint-Cyprien, Occitania, France - Full Time
Skills Needed
Pastry Creation, Creativity, Teamwork, Autonomy, Hygiene, Safety, Cost Management, Rigorous, Application, Collaboration, Excellence
Specialization
The ideal candidate must have 2 years of experience in a similar role, demonstrating rigor, application, and a strong team spirit while appreciating autonomy. They must also pay close attention to hygiene, safety, cost management, and possess creativity.
Sous Chef - Lakeview at Shanty Creek
Bellaire, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Time Management, Attention To Detail, Menu Creativity, Food Preparation, Menu Planning, Supervision, Training, Inventory Management, Food Safety, Sanitation Standards, Consistency, Presentation
Specialization
Candidates must possess a culinary degree or equivalent professional kitchen experience, along with a minimum of two years in a Sous Chef, Line Cook, or similar position. Preferred qualifications include experience in a high-volume setting and knowledge of various cooking techniques.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Reception, Customer Advising, Point Of Sale Setup, Quality Service, Positive Attitude, Haccp Standards, Order Taking, Upselling, Table Clearing, Teamwork, Communication, Customer Satisfaction, Versatility, Previous Waiter Experience, Commis Experience
Specialization
Candidates should have prior experience as a Chef de Rang or be seasoned Commis de Salle, possessing high energy and enthusiasm for the daily program. The ideal applicant understands the brand's identity, is open to trying new ideas, demonstrates modesty without an oversized ego, and maintains a positive outlook.
Chefe de Confeitaria at Minor International
Mata de São João, Bahia, Brazil - Full Time
Skills Needed
Pastry Leadership, Menu Planning, Dessert Development, Fine Pâtisserie, Viennoiseries, Chocolatiering, Team Coordination, Food Hygiene, Inventory Control, Cost Control, Recipe Costing, Waste Reduction, Event Execution, Team Training, Guest Satisfaction, High End Cuisine
Specialization
Candidates must have technical or higher education in Gastronomy with a specialization in Pastry, along with experience as a Pastry Chef or in a leadership role, preferably in high-standard hotels or resorts. Essential qualifications include mastery of classic and contemporary pastry techniques, basic baking knowledge, cost control skills, and strong leadership capabilities.
Experience Required
Minimum 5 year(s)
Chef Pâtissier (H/F) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Arts, Culinary Creation, Recipe Development, Team Management, Stock Management, Cost Control, Hygiene Standards, Budget Control, Client Relations, Excellence Culture, Kpi Achievement, Analytical Thinking, Delegation, Prioritization, Attention To Detail, Strategic Thinking
Specialization
Candidates must possess proven experience as a Pastry Chef or in a similar role, demonstrating a strong passion for culinary creations and analytical skills for budget management and performance driving. Excellent management, delegation, prioritization skills, meticulous organization, and strong communication abilities are essential for success in this fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous chef Gardemange at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Cost Control, Quality Assurance, Hygiene Standards, Food Presentation, Work Method Identification, Cooking Standards Application, Coordination, Inventory Management, Purchasing Control, Food Safety Systems, Personnel Training, Recipe Standardization, Menu Planning, Waste Reduction, Energy Saving, Chemical Handling
Specialization
Candidates must possess extensive practical and managerial experience (at least 5 years) related to kitchen processes and must have at least an intermediate level of English proficiency. A high school or vocational diploma is the minimum educational requirement, alongside basic computer literacy.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at CRG Dining
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Cost Control, Budget Management, Food Safety, Sanitation, Problem Solving, Organizational Skills, Recruitment, Training, Menu Execution, Wastage Reduction
Specialization
Candidates must have proven experience as a Kitchen Manager or in a similar restaurant role, ideally possessing a culinary degree or equivalent training. Essential qualifications include strong leadership, team-building abilities, excellent organizational skills, and knowledge of food cost control and budget management.
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
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 projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Project Coordination, Reporting Tools, Cost Management, Performance Tracking, Team Leadership, Stakeholder Management, Methodology Compliance, User Relationship Management, Solution Proposals, Development Standards, Software Architecture, Security Standards, Performance Standards
Specialization
Candidates should have a minimum of 6 years of project management experience and a bac+5 degree. Strong writing skills and a desire to engage in company strategy and career choices are also essential.
Experience Required
Minimum 5 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)
Chef de caisse F/H/X at BUT
Aouste-sur-Sye, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Cashier Leadership, Customer Relations, Reactivity, Procedure Adherence, Financing File Assembly, Diplomacy, Management, Rigor, Customer Service Orientation
Specialization
The candidate must have prior experience in this type of role, demonstrating strengths in diplomacy, management skills, rigor, and a strong sense of customer service. The company is committed to team diversity and encourages applications from individuals with disabilities.
Experience Required
Minimum 2 year(s)
Chef / Sous Chef - LOCAL Public Eatery at LOCAL Public Eatery
Edmonton, Alberta, Canada -
Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense of Fun, Resiliency, Mentoring, People Development

Industry

Hospitality

Description
The fun you want. The flexibility you need. The growth you deserve. At LOCAL Public Eatery, we are all about creating unexpectedly memorable experiences for our teams and guests. We play to win, have fun, and never take ourselves too seriously. Through flexible schedules, we have the freedom to work and live our lives with passion; No adventure is too big, or too small! Our exterior tells a story, a unique path we have taken. Underneath, the drive, and passion to become experts in our craft, always learning and developing our skills, gaining a level of expertise that no one can match. The LOCAL Public Eatery Accelerated Leadership Program is a fast-tracked leadership exploration program for those with skills to offer from previous experiences. Throughout this program, you will learn within Operations how to effectively run a multi-million-dollar business while working on your skills in people and leadership development. You will gain an understanding of how LOCAL Public Eatery leads-through people within a fun, energetic, entrepreneurial environment. Our goal is to provide you with the training and education you need to feel empowered to grow and learn. As a Culinary Leader, you will directly impact the success of your business by delivering on the overall experience and value for the community and your Partners (employees). At LOCAL Public Eatery, you will have a voice in the direction and growth of the business and the ownership and freedom to reach your goals. We live by the motto “It’s your Business.” In this role, you will be responsible for attracting, retaining, and mentoring a dynamic and fearless team of individuals. Being their mentor means that you will dig deep into personal exploration to uncover what they may not in themselves. What’s required Team leadership – you are a natural born leader in any crowd. Bring out the best and connect with others; you know that teamwork means success. Interest in honing your culinary and sales building skills. Make connections and build your team. You are a networker. You continuously seek opportunities to grow and learn. This is You Agility - You respond quickly to your changing environment. Curiosity - You question the way things are done with a drive to make them better. Humility - You are ok with not always having the answer. You are fearless and put your teams needs first. Integrity - You're honest, real and consistent. You believe in yourself and take pride in who you are and what you say. Sense of fun - You like to have fun and enjoy what you do, you always show kindness and care. Resiliency - In the face of challenges, you don't give up. You are resilient and only get stronger from the ups and downs. The Perks Career development, education, and growth opportunities. Medical, dental, vision, and life insurance, medical reimbursement plan, and Employee Assistance Program for benefit-eligible partners. Discounted partner shift meals. 10% discount for self and guests on all food/drink when visiting any JOEY location. Referral bonus program. Sales competitions and rewards. Join our team With unlimited future growth and opportunities at every level, the time to join is now. Explore your next move with LOCAL Public Eatery. LOCAL Public Eatery is an Equal Employment Opportunity Employer. We thank all candidates for their time and interest in working at LOCAL Public Eatery, however, only candidates under consideration for opportunities with LOCAL Public Eatery will be contacted to participate further in this process. LOCAL Public Eatery provides reasonable accommodations to qualified applicants and employees, including due to disabilities, medical conditions, and religious beliefs and practices.
Responsibilities
As a Culinary Leader, the role involves delivering the overall experience and value to the community and partners, while being responsible for attracting, retaining, and mentoring a dynamic team of individuals. This includes having a voice in business direction and gaining ownership and freedom to reach goals under the motto 'It's your Business.'
Chef / Sous Chef - LOCAL Public Eatery at LOCAL Public Eatery
Edmonton, Alberta, Canada - Full Time
Skills Needed
Team Leadership, Culinary Skills, Sales Building, Networking, Agility, Curiosity, Humility, Integrity, Sense Of Fun, Resiliency, Mentoring, People Development
Specialization
Candidates must be natural-born leaders who excel at teamwork and connecting with others, showing interest in honing culinary and sales-building skills while actively networking. Essential personal attributes include agility, curiosity, humility, integrity, a sense of fun, and resiliency in the face of challenges.
Experience Required
Minimum 2 year(s)
Sous-Chef Junior H/F at EphemeraGroup
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Management, Hygiene Standards, Safety Standards, Inventory Management, Team Supervision, Quality Control, Process Improvement, Team Training, Scheduling, Recruitment, Conflict Resolution, Recipe Development, Stress Management
Specialization
Candidates must possess excellent culinary techniques, knowledge of gastronomic trends, and practical experience with hygiene and safety standards, along with basic computer skills for management tasks. A culinary arts diploma is required, coupled with a minimum of 3 to 5 years of experience in a Sous-Chef role or similar kitchen leadership position.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Laxou, Grand Est, France - Full Time
Skills Needed
Customer Satisfaction, Personalized Welcome, Attentive Service, Client Relationship Management, Upselling, Team Coordination, Work Organization, Sales Techniques, Billing Procedures, Cash Handling, Haccp Compliance, Team Development, Training, Interdepartmental Collaboration, Inventory Management, Safety Procedures
Specialization
The role requires strong skills in team management, including developing subordinates and integrating new hires, alongside commercial acumen to advise clients and drive sales through upselling techniques. Candidates must also adhere strictly to internal procedures regarding billing, cash handling, hygiene (HACCP), and safety protocols.
CHEF DE RANG (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Service Quality, Team Supervision, Haccp Compliance, Guest Centricity, Order Accuracy, Restaurant Readiness, Staff Coordination, Food Presentation, Kitchen Coordination, Safety Procedures, Personal Hygiene, Sales Registration, Reservation Checking, Leadership, Team Working, Attention To Details
Specialization
Candidates must possess a Hotel School diploma and a minimum of two years of experience, preferably in a high-level restaurant or hotel in a similar role. Mandatory requirements include confidence in both Italian and English, flexibility for various shifts including weekends and holidays, and the ability to remain professional under pressure while maintaining impeccable grooming.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Setting, Cleaning Maintenance, Client Experience, Friendliness, Communication, Team Integration, Attention To Detail, Hygiene, Autonomy, French, English
Specialization
Candidates must be available, efficient, possess strong interpersonal skills, attention to detail, and a focus on hygiene, demonstrating dynamism and autonomy. A minimum of one year of experience in hotel or restaurant service is required, along with proficiency in French and English; a third language is a plus.
Chef de rang (H/F/X) at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Restaurant Setup, Table Presentation, Client Reception, Order Taking, Wine Recommendation, Professional Service, Anticipating Needs, Team Collaboration, Hygiene Standards, Safety Procedures, Bistronomic Service, Gastronomic Service, Oenology Interest, Attention To Detail, Organization, Team Spirit
Specialization
Candidates must have successful experience as a Chef de Rang, preferably in a high-end bistronomic or gastronomic restaurant or a similar quality hotel. Essential qualities include an excellent sense of service, attention to detail, responsiveness, impeccable presentation, organizational skills, and fluency in French, with good English being highly valued.
Experience Required
Minimum 2 year(s)
Jr. Sous Chef Pastry at Residence Inn by Marriott Bozeman
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Food Production, Purchasing, Kitchen Sanitation, Culinary Standards, Food Handling, Staff Leadership, Inventory Management, Loss Prevention, Service Coordination, Quality Control, Food Presentation, Shift Supervision, Staff Training, Guest Relations, Budget Management, Equipment Maintenance
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in a related major plus two years of relevant experience. Core duties include maintaining sanitation standards, overseeing production, supervising cooks, checking food quality, and handling employee and guest concerns.
Experience Required
Minimum 2 year(s)
Kokk - Chef - Furumo at Hovden Alpin Resort
, , - Full Time
Skills Needed
Cooking, Structured Work, Reliability, Good Humor, Hands On
Specialization
The ideal candidate must possess a minimum of three years of experience as a chef and enjoy preparing simple food to a high standard. They should also be reliable, organized, and maintain a positive attitude.
Experience Required
Minimum 2 year(s)
Chef pâtissier (H/F) at Sige Relais Chateaux
Saint-Cyprien, Occitania, France - Full Time
Skills Needed
Pastry Creation, Creativity, Teamwork, Autonomy, Hygiene, Safety, Cost Management, Rigorous, Application, Collaboration, Excellence
Specialization
The ideal candidate must have 2 years of experience in a similar role, demonstrating rigor, application, and a strong team spirit while appreciating autonomy. They must also pay close attention to hygiene, safety, cost management, and possess creativity.
Sous Chef - Lakeview at Shanty Creek
Bellaire, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Time Management, Attention To Detail, Menu Creativity, Food Preparation, Menu Planning, Supervision, Training, Inventory Management, Food Safety, Sanitation Standards, Consistency, Presentation
Specialization
Candidates must possess a culinary degree or equivalent professional kitchen experience, along with a minimum of two years in a Sous Chef, Line Cook, or similar position. Preferred qualifications include experience in a high-volume setting and knowledge of various cooking techniques.
Experience Required
Minimum 2 year(s)
Chef de Rang (H/F/X) at Accor
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Reception, Customer Advising, Point Of Sale Setup, Quality Service, Positive Attitude, Haccp Standards, Order Taking, Upselling, Table Clearing, Teamwork, Communication, Customer Satisfaction, Versatility, Previous Waiter Experience, Commis Experience
Specialization
Candidates should have prior experience as a Chef de Rang or be seasoned Commis de Salle, possessing high energy and enthusiasm for the daily program. The ideal applicant understands the brand's identity, is open to trying new ideas, demonstrates modesty without an oversized ego, and maintains a positive outlook.
Chefe de Confeitaria at Minor International
Mata de São João, Bahia, Brazil - Full Time
Skills Needed
Pastry Leadership, Menu Planning, Dessert Development, Fine Pâtisserie, Viennoiseries, Chocolatiering, Team Coordination, Food Hygiene, Inventory Control, Cost Control, Recipe Costing, Waste Reduction, Event Execution, Team Training, Guest Satisfaction, High End Cuisine
Specialization
Candidates must have technical or higher education in Gastronomy with a specialization in Pastry, along with experience as a Pastry Chef or in a leadership role, preferably in high-standard hotels or resorts. Essential qualifications include mastery of classic and contemporary pastry techniques, basic baking knowledge, cost control skills, and strong leadership capabilities.
Experience Required
Minimum 5 year(s)
Chef Pâtissier (H/F) at BaxterStorey
Paris, Ile-de-France, France - Full Time
Skills Needed
Pastry Arts, Culinary Creation, Recipe Development, Team Management, Stock Management, Cost Control, Hygiene Standards, Budget Control, Client Relations, Excellence Culture, Kpi Achievement, Analytical Thinking, Delegation, Prioritization, Attention To Detail, Strategic Thinking
Specialization
Candidates must possess proven experience as a Pastry Chef or in a similar role, demonstrating a strong passion for culinary creations and analytical skills for budget management and performance driving. Excellent management, delegation, prioritization skills, meticulous organization, and strong communication abilities are essential for success in this fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous chef Gardemange at Accor
Hurghada, Red Sea, Egypt - Full Time
Skills Needed
Cost Control, Quality Assurance, Hygiene Standards, Food Presentation, Work Method Identification, Cooking Standards Application, Coordination, Inventory Management, Purchasing Control, Food Safety Systems, Personnel Training, Recipe Standardization, Menu Planning, Waste Reduction, Energy Saving, Chemical Handling
Specialization
Candidates must possess extensive practical and managerial experience (at least 5 years) related to kitchen processes and must have at least an intermediate level of English proficiency. A high school or vocational diploma is the minimum educational requirement, alongside basic computer literacy.
Experience Required
Minimum 5 year(s)
Chef/Kitchen Manager at CRG Dining
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Cost Control, Budget Management, Food Safety, Sanitation, Problem Solving, Organizational Skills, Recruitment, Training, Menu Execution, Wastage Reduction
Specialization
Candidates must have proven experience as a Kitchen Manager or in a similar restaurant role, ideally possessing a culinary degree or equivalent training. Essential qualifications include strong leadership, team-building abilities, excellent organizational skills, and knowledge of food cost control and budget management.
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
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 projet - H/F at Talan
Nantes, Pays de la Loire, France - Full Time
Skills Needed
Project Management, Functional Analysis, Technical Specifications, Project Coordination, Reporting Tools, Cost Management, Performance Tracking, Team Leadership, Stakeholder Management, Methodology Compliance, User Relationship Management, Solution Proposals, Development Standards, Software Architecture, Security Standards, Performance Standards
Specialization
Candidates should have a minimum of 6 years of project management experience and a bac+5 degree. Strong writing skills and a desire to engage in company strategy and career choices are also essential.
Experience Required
Minimum 5 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)
Chef de caisse F/H/X at BUT
Aouste-sur-Sye, Auvergne-Rhone-Alpes, France - Full Time
Skills Needed
Cashier Leadership, Customer Relations, Reactivity, Procedure Adherence, Financing File Assembly, Diplomacy, Management, Rigor, Customer Service Orientation
Specialization
The candidate must have prior experience in this type of role, demonstrating strengths in diplomacy, management skills, rigor, and a strong sense of customer service. The company is committed to team diversity and encourages applications from individuals with disabilities.
Experience Required
Minimum 2 year(s)