Chef De Partie Jobs, Openings, Vacancies in Overseas

Sous Chef at Kings Card Club

Stockton, California, United States - Full Time

Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Inventory Management, Cost Control, Recipe Development, Sanitation Standards, Customer Service, Leadership, Problem Solving, Interpersonal Skills, Oral Communication, Written Communication, Teamwork, Professionalism

Specialization
Requires 1-2 years of supervisory experience in a high-volume kitchen and availability for nights, weekends, and holidays. A culinary degree and ServSafe Managers certification are preferred or required within 90 days of hire.

Experience Required
Minimum 2 year(s)

Sous Chef at Punch Bowl Social

San Diego, California, United States - Full Time

Skills Needed
Culinary Technique, Kitchen Management, Boh Management, Safety And Sanitation Compliance, Inventory Management, Recipe Execution, Staff Coaching, Scheduling, Banquet Preparation, Communication, Ordering And Invoicing, Expo Management

Specialization
Candidates must be at least 21 years old and possess a passion for high-quality food and culinary technique. Strong communication skills and a positive attitude are required to effectively lead the team and enhance the guest experience.

Experience Required
Minimum 5 year(s)

Sous Chef at American Golf

Irvine, California, United States - Full Time

Skills Needed
Kitchen Operations, Staff Training, Food Safety, Inventory Control, Menu Execution, Leadership, Portion Control, Plating And Presentation, Sanitation Compliance, Labor Efficiency Planning

Specialization
Prior experience as a Sous Chef or senior line cook in high-volume hospitality environments is preferred. Candidates should possess strong leadership skills and a solid understanding of food safety and inventory management.

Experience Required
Minimum 2 year(s)

Sous Chef at Punch Bowl Social

Arlington, Virginia, United States - Full Time

Skills Needed
Kitchen Management, Culinary Technique, Prep List Management, Banquet Execution, Safety And Sanitation Compliance, Ordering And Invoicing, Recipe Adherence, Expo Management, Team Coaching, Scheduling, Communication, Inventory Management

Specialization
Candidates must be at least 21 years old and possess a passion for high-quality food and beverage production. Effective communication skills and a positive attitude are essential for coordinating between BOH and FOH teams.

Experience Required
Minimum 5 year(s)

Sous Chef at RL Communities

Katy, Texas, United States - Full Time

Skills Needed
Culinary Preparation, Kitchen Management, Cooking Methods, Team Leadership, Food Safety, Sanitation, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills

Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Long Beach, California, United States - Full Time

Skills Needed
Kitchen Management, Menu Development, Cost Control, Staff Scheduling, Food Safety, Inventory Management, Recipe Costing, Team Leadership, Sanitation Auditing, Payroll Management, Guest Relations, Procurement

Specialization
Requires a culinary college degree or apprenticeship and previous experience in a similar role at a full-service hotel or restaurant. Must be fluent in English and possess basic cost accounting skills.

Experience Required
Minimum 5 year(s)

Sous Chef at The Florida Panthers

Sunrise, Florida, United States - Full Time

Skills Needed
Kitchen Operations, Team Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Portion Control, Cost Management, High Volume Food Production, Staff Training, Scheduling, Time Management, Communication, Banquet Service, Concession Service

Specialization
Candidates need 3–5 years of progressive culinary experience in high-volume venues and a ServSafe certification. A culinary degree and experience in sports or entertainment venues are preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Khopoli, maharashtra, India - Full Time

Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling

Specialization
Candidates must be proficient in food safety and HACCP standards with strong leadership skills to recruit and develop team members. Ability to maintain high professional standards of hygiene and personal appearance is required.

Experience Required
Minimum 5 year(s)

Sous Chef at BallenIsles Country Club

, Florida, United States - Full Time

Skills Needed
Food Preparation, Kitchen Management, Cost Control, Sanitation Management, Inventory Management, Staff Training, Menu Development, Budgeting, Health Department Compliance, Staff Supervision

Specialization
Requires an Associate's degree or two to three years of related experience and training. Candidates must have food safety and sanitation training and a record of reliable attendance.

Experience Required
Minimum 2 year(s)

Sous Chef at Andretti Indoor Karting & Games

Durham, North Carolina, United States - Full Time

Skills Needed
Kitchen Leadership, Staff Scheduling, Cost Control, Food Quality Standards, Sanitation Compliance, Staff Training, Inventory Management, Banqueting, Event Planning, Recruitment, Budgetary Management, Communication Skills, Organizational Skills, Team Motivation, Haccp, Serv Safe

Specialization
Requires a high school diploma and experience leading high-volume kitchens, with a preference for 2+ years of private event and banquet experience. Must be eligible to work in the US and able to work varying shifts including nights and weekends.

Experience Required
Minimum 2 year(s)

Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Sarawak, Malaysia - Full Time

Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring

Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Sous Chef at Food Provisions LLC

Key Biscayne, Florida, United States - Full Time

Skills Needed
Kitchen Leadership, Food Preparation, Buffet Operations, Grill Operations, Inventory Management, Food Safety Compliance, Staff Training, Cost Control, Waste Reduction, Recipe Development, Plating, Shift Supervision

Specialization
Requires 2+ years of high-volume professional kitchen experience, including at least one year in a supervisory role. Must hold a food safety certification and have full availability for rotating shifts.

Experience Required
Minimum 2 year(s)

Sous Chef at Feeding Tampa Bay

Tampa, Florida, United States - Full Time

Skills Needed
High Volume Production, Culinary Leadership, Food Safety Management, Recipe Scaling, Volunteer Coordination, Inventory Control, Catering & Banquets, Shift Management, Haccp Compliance, Time Management, Interpersonal Communication, Budget Tracking

Specialization
Requires a minimum of 3 years of professional kitchen experience with supervisory skills and a valid ServSafe Manager Certification. Must be able to lift 50 lbs and work a flexible schedule including early mornings, weekends, and holidays.

Experience Required
Minimum 2 year(s)

Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Malé Atoll, Maldives - Full Time

Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Quality Control, Staff Training, Inventory Monitoring, Guest Service, Cold Food Preparation, Team Collaboration

Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.

Experience Required
Minimum 2 year(s)

Sous Chef at Morley Moss, Inc.

Minneapolis, Minnesota, United States - Full Time

Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Staff Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Budgeting, Kitchen Operations, Recruitment, Scheduling, Food Safety, P&L Analysis, Kpi Tracking

Specialization
Requires three or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.

Experience Required
Minimum 2 year(s)

Sous Chef at Nara Hotels, Inc.

Anaheim, California, United States - Full Time

Skills Needed
Menu Development, Staff Supervision, Quality Control, Cost Control, Labor Management, P&L Analysis, Recruiting, Training, Inventory Control, Purchasing, Sourcing, Food Safety, Osha Compliance, Tips Training, Microsoft Word, Microsoft Excel

Specialization
Candidates should have a proven track record in cuisine concepts and multiple outlet responsibility, along with strong P&L analysis skills. A Culinary Arts degree and knowledge of food safety and health department ordinances are preferred.

Experience Required
Minimum 5 year(s)

Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Hyderabad, Telangana, India - Full Time

Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control

Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.

Experience Required
Minimum 2 year(s)

Sous Chef at Landry's, LLC.

San Diego, California, United States - Full Time

Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations, Menu Execution, Fine Dining Operations, Training And Development

Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining establishment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Cape Town, Western Cape, South Africa - Full Time

Skills Needed
Kitchen Leadership, Service Management, Food Cost Control, Haccp Compliance, Team Training, Menu Execution, Stock Management, Waste Reduction, Food Safety, High Volume Catering, Operational Efficiency, Staff Supervision

Specialization
Candidates must have solid experience as a Sous Chef or Senior CDP in high-volume or lifestyle hospitality environments. A strong background in kitchen discipline, food cost control, and a positive, high-energy leadership style are required.

Experience Required
Minimum 2 year(s)

Sous Chef at River Bend Golf & Country Club

Great Falls, Virginia, United States - Full Time

Skills Needed
Food Production, Kitchen Supervision, Cost Control, Menu Execution, Food Safety, Inventory Management, Staff Training, Quality Control, Banquet Management, Sanitation Practices, Expediting, Mise En Place

Specialization
Requires a minimum of 2 years of experience as a lead line cook or sous chef and a high school diploma or GED. A culinary degree and food safety certification are highly preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Kings Card Club

Stockton, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

28.0

Posted On

06 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Menu Planning, Staff Supervision, Food Safety, Inventory Management, Cost Control, Recipe Development, Sanitation Standards, Customer Service, Leadership, Problem Solving, Interpersonal Skills, Oral Communication, Written Communication, Teamwork, Professionalism

Industry

Gambling Facilities and Casinos

Description

Description Kings Card Club is looking for a Sous Chef to join our team, offering a $1,500 sign-on bonus! *Details to be discussed during interview* **Please note that only candidates selected for future consideration will be contacted. Please refrain from contacting us; we appreciate your interest and will review all applications and reach out to candidates who closely match our requirements.** SUMMARY The Sous Chef works alongside the Head Chef and F&B Management Team to manage, oversee, and ensure that food prepared for employees and customers is consistent in presentation, taste, and quality. This position supervises and supports kitchen staff, assists with menu planning, ordering, and recipe development, and ensures proper equipment operation and maintenance. While the primary role is leadership and management, the Sous Chef may also assist with prep or dishwashing duties when needed to support smooth kitchen operations and lead by example. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. *Minimum 1–2 years of supervisory experience in a high-volume kitchen or food service environment required. * ESSENTIAL DUTIES AND RESPONSIBILITIES (OTHER DUTIES MAY BE ASSIGNED) Assists with planning menus for all food outlets in the club. Assists the Executive Chef and Head Chef with coordinating the work of the cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Assists the Executive Chef and Head Chef with developing standard recipes and techniques for food preparation and plate presentation which helps to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation with the Executive Chef Head Chef. Assists the Executive Chef with training and professional development opportunities for all kitchen staff. Assists the Executive Chef Head Chef with evaluating products to assure that quality, price and related goods are consistently met. Assists with ordering food product from our approved vendors in a timely manner and maintains communication with our food vendor representatives Evaluates food products to assure that quality standards are consistently attained. Approves the requisition of products and other necessary food supplies. Assists the Executive Chef with ordering kitchen supplies. Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas. Maintains controls created by the Executive Chef to minimize food and supply waste and theft. Maintains the organization and cleanliness of the dry storage, walk-in fridge, and walk-in freezer Attends food and beverage staff and management meetings if required by the Executive Chef Consults with the Executive Chef and Head Chef about food production aspects of special events being planned. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Follows the regular cleaning and maintenance schedule created by the Executive Chef for all kitchen areas and equipment. Assists with completing inventory in a thorough and timely manner when requested to do so by the Executive Chef Assists the Executive Chef and Head Chef with coaching and counseling the staff Awards corrective action and documentation to kitchen staff when requested to do so by the Executive Chef Send out an end of shift report to BOH & FOH Management to inform them of the events that occurred during their shift Provide the Executive Chef Head Chef with progress on employees' day-to-day tasks. Assists the Executive Chef with reviews, evaluations, and assessments of all kitchen staff when requested to do so Always support safe work habits and a safe working environment. Assists with administrative duties as needed Assist with prep tasks such as portioning, chopping, or storing ingredients as needed. Provide dishwashing or cleaning support in the dish pit if required, to ensure team success. Perform other duties as directed. Requirements *Must be available nights, weekends and holidays* COMPETENCIES To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully. Technical Skills - Assesses own strengths and weaknesses; pursues training and development opportunities. Customer Service - Manages difficult or emotional customer situations; responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; meets commitments. Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; keeps emotions under control. Oral Communication - Speaks clearly and persuasively in positive or negative situations; participates in meetings. Written Communication - Writes clearly and informatively; edits work for spelling and grammar; presents numerical data effectively. Teamwork – Works well with ownership, management and department heads; gives and welcomes feedback. Change Management - Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change. Leadership - Exhibits confidence in self and others; gives appropriate recognition to others. Cost Consciousness - Works within approved budget; conserves organizational resources. Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; promotes a harassment-free environment. Ethics - Treats people with respect; Upholds organizational values. Motivation - Demonstrates persistence and overcomes obstacles. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position. Quality - Monitors own work to ensure quality. Quantity - Completes work in timely manner. Attendance/Punctuality - Is consistently at work and on time; Arrives at meetings and appointments on time. Dependability - Follows instructions, responds to management direction; Commits to long hours of work when necessary to reach goals. Technology – Working knowledge of various computer software programs (MS Office, Restaurant Inventory Software, POS System) Adaptability – demonstrates flexibility in supporting both management duties and hands-on kitchen work. ADMINISTRATIVE RESPONSIBILITIES Help interview, select, and train all employees in the department. Provide, develop, train, and maintain a professional work force. Ensure all services to members are conducted in a highly professional and efficient manner. Ensure a safe working environment and attitude on the part of all employees in areas of responsibility. EDUCATION AND/OR EXPERIENCE The ideal candidate will possess a bachelor's degree or related culinary degree with?2 or more?years of industry. Previous experience with control food?and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. LANGUAGE SKILLS Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents. Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community. Ability to write speeches and articles for publication that conform to prescribed style and format. Ability to effectively present information to top management, public groups, and/or boards of directors. MATHEMATICAL SKILLS Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. REASONING ABILITY Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. CERTIFICATES, LICENSES, REGISTRATIONS Graduate of Culinary School or equal work experience also has a current ServSafe Managers certificate within 90 days of hired date. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently required to stand; use hands to finger, handle, or feel and talk or hear. The employee is occasionally required to stand; walk; reach with hands and arms and taste or smell. The employee must regularly lift and /or move up to 15 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. CAL OSHA Communicate and implement the organization’s IIPP and its requirements to employees. Direct individuals under your supervision, including but not limited to supervisors, leads, regular and temporary employees, and other affected personnel to obtain any required IIPP-related training. Facilitate & ensure the proper safety orientation of all new hires. Develop a process to maintain incident/illness prevention and health and safety programs. Develop a process to perform department safety inspections at least quarterly for Delta C, LP operations. Incorporate IIPP requirements and responsibilities into each appropriate job description and ensure that system requirements and expectations are communicated to each employee. Ensure that no new equipment and or process is released for operations until the company engineering and or available safety professional resources perform a risk assessment of any new processes and or equipment and confirm through writing that it is safe to deploy the new equipment or process. Take ownership of any safety issues by proposing solutions to fix it. EMPLOYMENT ELIGIBILITY VERIFICATION As part of our commitment to a legal and compliant hiring process, Kings Card Club participates in the federal E-Verify program to verify the employment eligibility of all newly hired employees. Verification will be conducted during the onboarding process.

Responsibilities

The Sous Chef manages kitchen operations and supervises staff to ensure consistent food quality, presentation, and taste. They assist the Head Chef with menu planning, ordering, and maintaining strict sanitation and safety standards.

Sous Chef at Kings Card Club

Stockton, California, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Punch Bowl Social

San Diego, California, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at American Golf

Irvine, California, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Punch Bowl Social

Arlington, Virginia, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at RL Communities

Katy, Texas, United States - Full Time

Skills Needed
Culinary Preparation, Kitchen Management, Cooking Methods, Team Leadership, Food Safety, Sanitation, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills

Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Long Beach, California, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at The Florida Panthers

Sunrise, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Khopoli, maharashtra, India - Full Time

Skills Needed
Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Training, Team Leadership, Inventory Management, Quality Control, Recruitment, Performance Review, Budgeting, Scheduling

Experience Required
Minimum 5 year(s)

Sous Chef at BallenIsles Country Club

, Florida, United States - Full Time

Specialization
Requires an Associate's degree or two to three years of related experience and training. Candidates must have food safety and sanitation training and a record of reliable attendance.

Experience Required
Minimum 2 year(s)

Sous Chef at Andretti Indoor Karting & Games

Durham, North Carolina, United States - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Sarawak, Malaysia - Full Time

Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Menu Planning, Cold Food Preparation, Inventory Monitoring

Experience Required
Minimum 2 year(s)

Sous Chef at Food Provisions LLC

Key Biscayne, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Feeding Tampa Bay

Tampa, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

, Malé Atoll, Maldives - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Morley Moss, Inc.

Minneapolis, Minnesota, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Nara Hotels, Inc.

Anaheim, California, United States - Full Time

Experience Required
Minimum 5 year(s)

Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

Hyderabad, Telangana, India - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Landry's, LLC.

San Diego, California, United States - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at Accor

Cape Town, Western Cape, South Africa - Full Time

Experience Required
Minimum 2 year(s)

Sous Chef at River Bend Golf & Country Club

Great Falls, Virginia, United States - Full Time

Specialization
Requires a minimum of 2 years of experience as a lead line cook or sous chef and a high school diploma or GED. A culinary degree and food safety certification are highly preferred.

Experience Required
Minimum 2 year(s)

Chef De Partie Jobs overseas