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Chef De Partie Jobs overseas

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Hotel Sous Chef - The Hill at Hollywood Casino at Columbus
Columbus, Ohio, United States - Full Time
Skills Needed
Supervision, Performance Management, Quality Control, Profitability, Sanitation, Staffing, Scheduling, Recipe Adherence, Cost Control, Inventory Monitoring, Waste Reduction, Customer Service, Food Safety, Documentation, Emergency Response, Microsoft Office
Specialization
Candidates must be at least 21 years old and typically require an Associate’s degree in culinary arts or two years of equivalent culinary experience, along with a minimum of one year in a supervisory or lead culinary role. Prior experience in high-volume, multi-outlet, hotel, or casino food and beverage operations is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef-- Private School at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Culinary Career, Leadership, Teamwork, Menu Creation, Food Production, Cooking, Catering Production, Inventory Control, Purchasing, Staff Supervision, Health Regulations Adherence, Safety Compliance, Customer Service, Recipe Comprehension, Food Handling
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with the ability to follow all health and safety regulations and maintain a positive attitude.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Menu Consultation, Table Setting, Table Clearing, Service Fluidity, Customer Loyalty, Diner Satisfaction, High Energy, Restaurant Passion
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction, possessing a high level of energy. The role requires handling service for approximately one hundred seated guests.
Task Force Chef de Cuisine at Olympia Hospitality
Portland, Oregon, United States - Full Time
Skills Needed
Operational Leadership, Financial Management, Team Development, Safety, Compliance, Administrative Oversight, Problem Solving, Inventory Management, Food Cost Management, Labor Productivity, Training, Pos Systems, Microsoft Office
Specialization
Candidates must have a minimum of two years of kitchen management experience in high-volume settings and proficiency in POS systems, Microsoft Office, and inventory software. Applicants must also be authorized to work in the U.S. and pass a background check.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Service, Client Retention, Menu Knowledge, Teamwork, Energy, Passion For Food
Specialization
Candidates should be passionate about the restaurant industry and prioritize customer satisfaction. Energy and the ability to handle a busy environment are essential.
Sous-chef de cuisine (H/F) at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Inventory Management, Kitchen Equipment Maintenance, Gastronomy, Coordination, Organization, Teamwork
Specialization
Candidates must have significant experience as a Sous-chef in a gastronomic or Michelin-starred restaurant. Strong leadership, organizational skills, and a passion for culinary excellence are required.
Experience Required
Minimum 5 year(s)
Chef d'équipe Cordiste H/F at Groupe NA
Quéven, Brittany, France - Full Time
Skills Needed
Leadership, Safety Procedures, Team Management, Technical Work, Task Distribution, Quality Assurance, Time Management, Communication
Specialization
Candidates must hold a minimum of CQP2 or IRATA level 2 certification and have significant experience in rope access work, preferably in a supervisory role. Strong leadership, rigor, and excellent interpersonal skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef d'équipe Cordiste H/F at Groupe NA
Campbon, Pays de la Loire, France - Full Time
Skills Needed
Team Leadership, Safety Compliance, Project Management, Technical Communication, Height Work Techniques, Initiative, Organization, Rigorous Safety Practices
Specialization
Candidates must have confirmed experience as a rope access technician and in a supervisory role, along with a relevant certification. A strong understanding of height work techniques and safety regulations is essential.
Experience Required
Minimum 5 year(s)
Executive Pastry Sous Chef at Crenn Dining Group
San Francisco, California, United States - Full Time
Skills Needed
Pastry Operations, Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Control, Collaboration, Communication, Organization, Detail Orientation, Teamwork, Craftsmanship, Accountability, Consistency, Production
Specialization
Candidates should have over 3 years of experience in Michelin-level pastry programs and at least 2 years in a leadership role. Strong organizational and communication skills, along with a commitment to quality and teamwork, are essential.
Experience Required
Minimum 5 year(s)
MEP Chef de projet (f/m/d) at Drees Sommer Belgium
Puteaux, Ile-of-France, France - Full Time
Skills Needed
Project Management, Technical Coordination, Energy Efficiency, Building Regulations, Cost Estimation, Team Collaboration, Client Advisory, Technical Audits, Fluids Engineering, Hvac Systems, Electrical Systems, Plumbing Systems, Sustainability Solutions, Communication Skills, Problem Solving, Multilingual
Specialization
Candidates should have an engineering degree in mechanical, electrical, or energy engineering and at least 3-5 years of experience in fluid project management. Proficiency in French and English is required, with German as a plus.
Experience Required
Minimum 2 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Management, Quality Standards Upholding, Sanitation Standards, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationships, Scheduling, Recipe Calculation, Portion Control, Communication, Multitasking, Team Leadership
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across various dining outlets. Proficiency in safety and sanitation standards, strong math skills for calculations, and fluency in English are required, alongside the physical ability to lift up to 200 lbs and work in extreme temperatures.
Experience Required
Minimum 2 year(s)
Chef de rayon Meuble F/H/X at BUT
Voglans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Merchandising, Team Management, Customer Service, Stock Management, Recruitment, Training, Sales Support, Communication, Leadership, Organization
Specialization
The ideal candidate is energetic, a strong team leader, and possesses excellent commercial skills. You should be able to motivate your team and ensure a positive atmosphere.
Experience Required
Minimum 2 year(s)
Sous Chef - In Room Dining at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Operations, Menu Planning, Recipe Development, Food Safety, Haccp, Team Leadership, Inventory Management, Cost Control, Sanitation Standards, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must have 3–5 years of culinary experience, preferably in a luxury hotel or upscale restaurant setting. A strong understanding of food safety standards and proven leadership abilities are essential for this position.
Experience Required
Minimum 2 year(s)
Gruppchef VA-projektering at AFRY
Västerås, Västerbotten County, Sweden - Full Time
Skills Needed
Water And Wastewater System Design, Drainage Studies, Line Coordination, Economic Follow Up, Project Management, Investigations, Dimensioning, Autocad, Mentoring, Swedish, English
Specialization
Candidates must have several years of experience in water and wastewater design as a consultant, contractor, or client, along with proficiency in AutoCad and a driver's license. A relevant university or civil engineering degree is expected, or equivalent experience, and fluency in both Swedish and English is mandatory.
Experience Required
Minimum 5 year(s)
Chef de projet Expérimenté at ALTEN Consulting Services GmbH
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Project Management, Technical Management, Network Management, Deployment Supervision, Agile Scrum, V Cycle, Google Suite, Jira, Confluence, Web Services, Sql, Apis, Risk Evaluation, Budget Forecasting, Stakeholder Coordination
Specialization
Candidates must hold a Master's degree in Computer Science or equivalent, coupled with 3 to 7 years of project management experience using both V-Cycle and Agile Scrum methodologies. Proficiency in Google Suite, JIRA, Confluence, and basic knowledge of web services, SQL, and APIs are required, along with strong client orientation and rigorous execution skills.
Experience Required
Minimum 5 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Cost Management, Labor Cost Control, Quality Standards, Food Sanitation, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationships, Scheduling, Recipe Calculation, Communication, Multitasking, Team Leadership, Adaptability
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across various dining outlets. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to lift up to 200 lbs and work in extreme temperatures.
Experience Required
Minimum 2 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Management, Quality Standards Upholding, Sanitation Standards, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationship Management, Schedule Creation, Recipe Calculation, Portion Control, Staff Communication, Adaptability, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling preferred, and 2-4 years of food management experience across various dining outlets, including proficiency in safety standards and kitchen equipment operation.
Experience Required
Minimum 2 year(s)
Copy of Sushi Chef Bolzano at EatHappy Slovakia
Bolzano - Bozen, Trentino – Alto Adige/Südtirol, Italy - Full Time
Skills Needed
Sushi Preparation, Food Safety, Customer Interaction, Teamwork, Italian Language, Product Handling
Specialization
Candidates should have experience in a food-related context, with sushi production experience being a plus. They must be friendly, responsible, and proficient in Italian, as well as having their own transportation.
Chef de Rang Bistronomique at Sige Relais Chateaux
Mane, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Cash Handling, Supervision, Teamwork, Diplomacy, Punctuality, Hospitality, Professional Appearance, Adaptability, Communication
Specialization
Candidates must be smiling, available, discreet, and pleasant, possessing poise, distinction, and diplomacy while maintaining punctuality and a strong sense of hospitality. A correct manner of speaking, impeccable personal presentation aligned with the establishment's image, adaptability to diverse clientele, and strong teamwork skills are essential.
Sous Chef, Non-Residential at The Omega Institute
Rhinebeck, New York, United States - Full Time
Skills Needed
Supervisory Skills, Culinary Skills, Plant Based Cuisine, Interpersonal Skills, Team Player, Communication, Professionalism, Quality Control, Time Management, Accountability, Training, Planning, Execution, Problem Solving, Adaptability, Safety
Specialization
Candidates must have a minimum of 1 year of supervisory experience and at least 3 years of professional kitchen experience. A culinary or hospitality management degree is preferred, along with knowledge of plant-based cuisine.
Experience Required
Minimum 2 year(s)
Hotel Sous Chef - The Hill at Hollywood Casino at Columbus
Columbus, Ohio, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

55000.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Supervision, Performance Management, Quality Control, Profitability, Sanitation, Staffing, Scheduling, Recipe Adherence, Cost Control, Inventory Monitoring, Waste Reduction, Customer Service, Food Safety, Documentation, Emergency Response, Microsoft Office

Industry

Entertainment Providers

Description
WE’RE CHANGING ENTERTAINMENT. COME JOIN US. We’re always looking for talent that believes in having fun. At PENN Entertainment, you’ll get to be a part of an exciting industry, where the days and nights are fast paced. You’ll work with an incredibly diverse set of coworkers driven by their enthusiasm for helping people find and have more fun. You’ll also get to work at a company that cares about your career growth and will help you get the support you need to expand your possibilities. Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is just one component of our competitive Total Rewards package, which includes wellness programs designed to support our team members' financial, physical, and mental well-being. Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position. Paid time off is earned according to the local policy and increases with the length of employment. Click HERE to discover how we empower team members to grow, thrive, and advance in their careers. WE LOVE OUR WORK. Provides daily supervision and guidance to kitchen team members while supporting operational goals related to performance, quality, and profitability. Enforces company, departmental, safety, sanitation, and conduct policies consistently and in real time. Coordinates staffing and scheduling needs with culinary leadership to support service demands and guest satisfaction. Produces menu items according to established recipes and prep lists, ensuring kitchens are stocked, organized, and ready for service. Supports departmental budget compliance through cost control, inventory monitoring, par management, and waste reduction. Actively demonstrates and enforces superior customer service standards and addresses service or performance issues as they arise. Maintains strict control over food products, including proper handling of banquet food, transfers, spoilage, waste, and disposal. Assists culinary leadership with administrative responsibilities such as attendance tracking, documentation, and reporting. Ensures adherence to quality assurance, food safety, and health department standards across all assigned kitchen areas. Oversee completion and accuracy of required kitchen documentation, including temperature logs, sanitation records, opening and closing checklists, waste tracking, and incident reports. Responds effectively to emergencies such as equipment failures, power outages, medical incidents, fire alarms, or unexpected volume surges and escalating issues per protocol. Maintains strict confidentiality of all departmental, employee, and company information. Performs additional job-related duties as assigned to support efficient kitchen operations. BRING US YOUR BEST. Must be at least 21 years of age. Associate’s degree in culinary arts or related field preferred, or a minimum of two years of culinary experience with an equivalent combination of education and experience. Minimum of one year of supervisory or lead culinary experience required. Prior experience in a high-volume, multi-outlet, hotel, or casino food and beverage operation preferred. Strong verbal and written communication skills with the ability to prepare reports, correspondence, and procedures. Proficiency in Microsoft Office applications including Excel, Word, and Outlook. Working knowledge of labor management, productivity standards, scheduling, and overtime control. Demonstrated ability to analyze basic financial and operational metrics, including ratios, percentages, and productivity measures. Proven ability to interact professionally with guests, team members, and leadership and resolve issues diplomatically and effectively. Flexibility to work varying shifts including nights, weekends, holidays, and overtime as business needs require. STAY IN THE GAME. FOLLOW US. We’ve grown to become the leading provider of integrated entertainment, sports content, and casino gaming experiences thanks to our 43 destinations across North America, online sports betting and iCasino via theScore Bet Sportsbook and Casino®. Being an industry leader means more than being a purveyor of fun. We are also committed to values like diversity and sustainability — for our community, our team members, our vendors, and our planet. We're changing entertainment. Follow us. Equal Opportunity Employer STARTING SALARY Salary range $50,000 to $55,000
Responsibilities
This role involves providing daily supervision and guidance to kitchen team members while supporting operational goals related to performance, quality, and profitability. Key duties include coordinating staffing, producing menu items according to recipes, and enforcing all company and safety policies in real time.
Hotel Sous Chef - The Hill at Hollywood Casino at Columbus
Columbus, Ohio, United States - Full Time
Skills Needed
Supervision, Performance Management, Quality Control, Profitability, Sanitation, Staffing, Scheduling, Recipe Adherence, Cost Control, Inventory Monitoring, Waste Reduction, Customer Service, Food Safety, Documentation, Emergency Response, Microsoft Office
Specialization
Candidates must be at least 21 years old and typically require an Associate’s degree in culinary arts or two years of equivalent culinary experience, along with a minimum of one year in a supervisory or lead culinary role. Prior experience in high-volume, multi-outlet, hotel, or casino food and beverage operations is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef-- Private School at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Culinary Career, Leadership, Teamwork, Menu Creation, Food Production, Cooking, Catering Production, Inventory Control, Purchasing, Staff Supervision, Health Regulations Adherence, Safety Compliance, Customer Service, Recipe Comprehension, Food Handling
Specialization
Essential requirements include comprehension of verbal and written food recipes, production orders, and cooking instructions, along with the ability to follow all health and safety regulations and maintain a positive attitude.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Menu Consultation, Table Setting, Table Clearing, Service Fluidity, Customer Loyalty, Diner Satisfaction, High Energy, Restaurant Passion
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction, possessing a high level of energy. The role requires handling service for approximately one hundred seated guests.
Task Force Chef de Cuisine at Olympia Hospitality
Portland, Oregon, United States - Full Time
Skills Needed
Operational Leadership, Financial Management, Team Development, Safety, Compliance, Administrative Oversight, Problem Solving, Inventory Management, Food Cost Management, Labor Productivity, Training, Pos Systems, Microsoft Office
Specialization
Candidates must have a minimum of two years of kitchen management experience in high-volume settings and proficiency in POS systems, Microsoft Office, and inventory software. Applicants must also be authorized to work in the U.S. and pass a background check.
Experience Required
Minimum 2 year(s)
Chef de rang (H/F) - PARIS at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Order Taking, Table Service, Client Retention, Menu Knowledge, Teamwork, Energy, Passion For Food
Specialization
Candidates should be passionate about the restaurant industry and prioritize customer satisfaction. Energy and the ability to handle a busy environment are essential.
Sous-chef de cuisine (H/F) at Sige Relais Chateaux
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Menu Development, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Inventory Management, Kitchen Equipment Maintenance, Gastronomy, Coordination, Organization, Teamwork
Specialization
Candidates must have significant experience as a Sous-chef in a gastronomic or Michelin-starred restaurant. Strong leadership, organizational skills, and a passion for culinary excellence are required.
Experience Required
Minimum 5 year(s)
Chef d'équipe Cordiste H/F at Groupe NA
Quéven, Brittany, France - Full Time
Skills Needed
Leadership, Safety Procedures, Team Management, Technical Work, Task Distribution, Quality Assurance, Time Management, Communication
Specialization
Candidates must hold a minimum of CQP2 or IRATA level 2 certification and have significant experience in rope access work, preferably in a supervisory role. Strong leadership, rigor, and excellent interpersonal skills are essential for this position.
Experience Required
Minimum 2 year(s)
Chef d'équipe Cordiste H/F at Groupe NA
Campbon, Pays de la Loire, France - Full Time
Skills Needed
Team Leadership, Safety Compliance, Project Management, Technical Communication, Height Work Techniques, Initiative, Organization, Rigorous Safety Practices
Specialization
Candidates must have confirmed experience as a rope access technician and in a supervisory role, along with a relevant certification. A strong understanding of height work techniques and safety regulations is essential.
Experience Required
Minimum 5 year(s)
Executive Pastry Sous Chef at Crenn Dining Group
San Francisco, California, United States - Full Time
Skills Needed
Pastry Operations, Leadership, Mentoring, Quality Control, Food Safety, Sanitation, Inventory Control, Collaboration, Communication, Organization, Detail Orientation, Teamwork, Craftsmanship, Accountability, Consistency, Production
Specialization
Candidates should have over 3 years of experience in Michelin-level pastry programs and at least 2 years in a leadership role. Strong organizational and communication skills, along with a commitment to quality and teamwork, are essential.
Experience Required
Minimum 5 year(s)
MEP Chef de projet (f/m/d) at Drees Sommer Belgium
Puteaux, Ile-of-France, France - Full Time
Skills Needed
Project Management, Technical Coordination, Energy Efficiency, Building Regulations, Cost Estimation, Team Collaboration, Client Advisory, Technical Audits, Fluids Engineering, Hvac Systems, Electrical Systems, Plumbing Systems, Sustainability Solutions, Communication Skills, Problem Solving, Multilingual
Specialization
Candidates should have an engineering degree in mechanical, electrical, or energy engineering and at least 3-5 years of experience in fluid project management. Proficiency in French and English is required, with German as a plus.
Experience Required
Minimum 2 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Management, Quality Standards Upholding, Sanitation Standards, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationships, Scheduling, Recipe Calculation, Portion Control, Communication, Multitasking, Team Leadership
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across various dining outlets. Proficiency in safety and sanitation standards, strong math skills for calculations, and fluency in English are required, alongside the physical ability to lift up to 200 lbs and work in extreme temperatures.
Experience Required
Minimum 2 year(s)
Chef de rayon Meuble F/H/X at BUT
Voglans, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Merchandising, Team Management, Customer Service, Stock Management, Recruitment, Training, Sales Support, Communication, Leadership, Organization
Specialization
The ideal candidate is energetic, a strong team leader, and possesses excellent commercial skills. You should be able to motivate your team and ensure a positive atmosphere.
Experience Required
Minimum 2 year(s)
Sous Chef - In Room Dining at Accor
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Culinary Operations, Menu Planning, Recipe Development, Food Safety, Haccp, Team Leadership, Inventory Management, Cost Control, Sanitation Standards, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must have 3–5 years of culinary experience, preferably in a luxury hotel or upscale restaurant setting. A strong understanding of food safety standards and proven leadership abilities are essential for this position.
Experience Required
Minimum 2 year(s)
Gruppchef VA-projektering at AFRY
Västerås, Västerbotten County, Sweden - Full Time
Skills Needed
Water And Wastewater System Design, Drainage Studies, Line Coordination, Economic Follow Up, Project Management, Investigations, Dimensioning, Autocad, Mentoring, Swedish, English
Specialization
Candidates must have several years of experience in water and wastewater design as a consultant, contractor, or client, along with proficiency in AutoCad and a driver's license. A relevant university or civil engineering degree is expected, or equivalent experience, and fluency in both Swedish and English is mandatory.
Experience Required
Minimum 5 year(s)
Chef de projet Expérimenté at ALTEN Consulting Services GmbH
Boulogne-Billancourt, Ile-de-France, France - Full Time
Skills Needed
Project Management, Technical Management, Network Management, Deployment Supervision, Agile Scrum, V Cycle, Google Suite, Jira, Confluence, Web Services, Sql, Apis, Risk Evaluation, Budget Forecasting, Stakeholder Coordination
Specialization
Candidates must hold a Master's degree in Computer Science or equivalent, coupled with 3 to 7 years of project management experience using both V-Cycle and Agile Scrum methodologies. Proficiency in Google Suite, JIRA, Confluence, and basic knowledge of web services, SQL, and APIs are required, along with strong client orientation and rigorous execution skills.
Experience Required
Minimum 5 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Cost Management, Labor Cost Control, Quality Standards, Food Sanitation, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationships, Scheduling, Recipe Calculation, Communication, Multitasking, Team Leadership, Adaptability
Specialization
Candidates must possess a high school education, with culinary schooling or equivalent experience preferred, along with 2-4 years of food management experience across various dining outlets. Proficiency in safety/sanitation standards, strong math skills for calculations, and fluency in English for communication are essential, alongside the physical ability to lift up to 200 lbs and work in extreme temperatures.
Experience Required
Minimum 2 year(s)
Grand Cafe Chef de Cuisine at Marcus Corporation
Lake Geneva, Wisconsin, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Management, Quality Standards Upholding, Sanitation Standards, Staff Supervision, Hiring, Training, Purchasing, Vendor Relationship Management, Schedule Creation, Recipe Calculation, Portion Control, Staff Communication, Adaptability, Multitasking
Specialization
Candidates must possess a high school education, with culinary schooling preferred, and 2-4 years of food management experience across various dining outlets, including proficiency in safety standards and kitchen equipment operation.
Experience Required
Minimum 2 year(s)
Copy of Sushi Chef Bolzano at EatHappy Slovakia
Bolzano - Bozen, Trentino – Alto Adige/Südtirol, Italy - Full Time
Skills Needed
Sushi Preparation, Food Safety, Customer Interaction, Teamwork, Italian Language, Product Handling
Specialization
Candidates should have experience in a food-related context, with sushi production experience being a plus. They must be friendly, responsible, and proficient in Italian, as well as having their own transportation.
Chef de Rang Bistronomique at Sige Relais Chateaux
Mane, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Cash Handling, Supervision, Teamwork, Diplomacy, Punctuality, Hospitality, Professional Appearance, Adaptability, Communication
Specialization
Candidates must be smiling, available, discreet, and pleasant, possessing poise, distinction, and diplomacy while maintaining punctuality and a strong sense of hospitality. A correct manner of speaking, impeccable personal presentation aligned with the establishment's image, adaptability to diverse clientele, and strong teamwork skills are essential.
Sous Chef, Non-Residential at The Omega Institute
Rhinebeck, New York, United States - Full Time
Skills Needed
Supervisory Skills, Culinary Skills, Plant Based Cuisine, Interpersonal Skills, Team Player, Communication, Professionalism, Quality Control, Time Management, Accountability, Training, Planning, Execution, Problem Solving, Adaptability, Safety
Specialization
Candidates must have a minimum of 1 year of supervisory experience and at least 3 years of professional kitchen experience. A culinary or hospitality management degree is preferred, along with knowledge of plant-based cuisine.
Experience Required
Minimum 2 year(s)