Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef De Partie Jobs overseas

About 7383 results in (3) seconds Clear Filters

Jobs Search

About 7383 results in (3) seconds
Sous Chef at 49th Street Restaurant LLC
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety Knowledge, Inventory Management, Mentorship, Expediting, Vendor Management, Meat Butchering, Fish Butchering, Communication, Time Management, Organization, Training, Recipe Documentation, Quality Control, Cost Control
Specialization
Candidates must have a high school diploma or GED and at least one year of previous kitchen experience, including a similar position. Strong organizational and communication skills are essential, along with experience in a high-volume Latin cuisine kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef at PENN Entertainment Inc
Grantville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Recipe Following, Food Cost Management, Waste Minimization, Sanitation Standards, Labor Cost Control, Training, Communication, Problem Solving, Data Analysis, Basic Computer Knowledge, Pos Systems Operation
Specialization
Candidates should have a High School Diploma or GED, with a preference for an Associate's or Technical Degree in Culinary Arts. A minimum of 3-5 years of experience in a culinary role is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Malé, , Maldives - Full Time
Skills Needed
Food Safety, Culinary Skills, Menu Development, Inventory Management, Team Leadership, Budget Management, Food Preparation, Sanitation Practices, Training, Communication, Asset Management, Preventative Maintenance, Customer Service, Problem Solving, Time Management, Creativity
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Menu Development, Inventory Management, Food Safety, Team Leadership, Budget Management, Culinary Presentation, Staff Training, Communication, Problem Solving, Asset Management, Preventative Maintenance, Inter Departmental Relations, Sanitation Practices, Forecasting, Customer Service
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to forecast business demands are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New York, New York, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Interpersonal Skills, Problem Solving, Reliability, Teamwork, Guest Service, Menu Development, Communication, Time Management, Sanitation, Creativity, Staffing, Scheduling, Food Preparation, Attention To Detail
Specialization
Previous leadership experience in the culinary field is required, along with a diploma or certification in a culinary discipline being an asset. Strong interpersonal skills and the ability to work well under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MAMA BIRD WEST JORDAN
West Jordan, Utah, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Southern Cuisine, Leadership, Communication, Inventory Management, Food Safety, Team Collaboration, Training, Mentoring, Cleanliness, Organization, High Volume Environment, Plating, Portioning, Service
Specialization
Candidates should have at least 3 years of kitchen experience, including 1 year in a supervisory role. A strong knowledge of Southern cuisine and food safety certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Scheduling, Quality Control, Emotional Intelligence, Innovation, Positive Attitude, Energy
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and mentor team members.
Experience Required
Minimum 2 year(s)
Sous Chef at ASM Global
Rochester, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Team Building, Communication Skills, Customer Service, Kitchen Sanitation, Inventory Management, Menu Planning, Quality Control, Food Production, Vendor Relationships, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Detail Oriented, Organizational Skills, Flexibility
Specialization
Candidates should have a degree or certification from an accredited culinary arts institute and 2 to 4 years of experience as a sous chef in a high-volume food industry. Strong managerial, team building, and communication skills are essential, along with knowledge of kitchen sanitation and equipment operation.
Experience Required
Minimum 2 year(s)
Sous Chef at Sapporo-Stone Brewing
Escondido, California, United States - Full Time
Skills Needed
Leadership, Training, Food Preparation, Sanitation, Inventory Management, Communication, Team Collaboration, Recipe Adherence, Quality Control, Culinary Skills, Event Support, Performance Feedback, Cost Control, Problem Solving, Time Management, Customer Service
Specialization
A high school diploma or GED is required, with a culinary degree preferred. Candidates should have at least 4 years of experience as a Sous Chef in a food service operation with sales exceeding $4M.
Experience Required
Minimum 5 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Exceptional Cooking Skills, Kitchen Staff Management, Best Practices In Catering, Health And Safety Standards, Microsoft Office Proficiency, Point Of Sale Software, Restaurant Management Software, Multitasking, Working Under Pressure, Verbal Communication Skills, Written Communication Skills, Attention To Detail, Organizational Skills
Specialization
Candidates must have exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and experience in the restaurant industry are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Georgia, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Cost Control, Food Preparation, Supervisory Skills, Leadership Skills, Training Skills, Management Skills, Coaching Skills, Food Safety, Sanitation, Presentation, Computer Skills, Ms Office, Inventory Management, Food Quality
Specialization
Candidates should have 5 years of related culinary experience, including 1 year at the management level. An Associate’s degree in Culinary Arts is preferred, along with knowledge of food trends and safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Communication Skills, Food Safety, Inventory Management, Financial Management, Qsr Experience, Coaching, Problem Solving, Hospitality, Operational Management, Sanitation Standards, Recruitment, Training, Customer Satisfaction
Specialization
Candidates should have a minimum of 3 years of sous chef experience and 5 years of kitchen experience, with a culinary degree preferred. Extensive knowledge of culinary fundamentals and the food industry is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sige Relais Chateaux
St. Helena, California, United States - Full Time
Skills Needed
Communication Skills, Leadership Skills, Food Safety Procedures, Menu Development, Costing Analysis, Problem Solving, Team Player, Detail Oriented, Organized, Service Oriented, Bilingual, Supervisory Experience, Upscale Cuisine Knowledge, Microsoft Word, Microsoft Excel
Specialization
Candidates must have a minimum of 10 years of professional cooking experience and 3 years of supervisory experience. A background in upscale Mexican cuisine and previous menu development experience is preferred.
Experience Required
Minimum 10 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Kansas City, Missouri, United States - Full Time
Skills Needed
Menu Creation, Food Safety, Staff Training, Inventory Management, Customer Service, Problem Solving, Leadership, Budget Management, Time Management, Communication, Plating Presentation, Sanitation Regulations, High Pressure Situations, Windows Operating Systems, Food Cost Control, Team Coordination, Catering Management
Specialization
Candidates typically require a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. They must possess strong leadership skills, be proficient in relevant software, and be able to work under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Menu Development, Food Safety Compliance, Inventory Management, Communication Skills, Interpersonal Skills, Recipe Development, Event Planning, Budget Management, Hospitality, Supplier Relations, Culinary Innovation, Coaching, Presentation Skills, Customer Service
Specialization
Candidates must have a culinary school degree or professional certifications and a minimum of 5 years of significant culinary leadership experience. Strong culinary expertise and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Training, Positive Attitude, Innovation
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Portland, Oregon, United States - Full Time
Skills Needed
Cleanliness, Sanitation, Menu Planning, Food Preparation, Quality Control, Ordering Supplies, Budget Management, Labor Management, Coaching, Guest Interaction, Problem Solving, Teamwork, Multi Tasking, Leadership, Communication, Creativity
Specialization
A Bachelor's degree is preferred along with a minimum of two years of experience in a culinary leadership role. Food safety certification is also preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Experience, Sushi Experience, Food Safety, Inventory Management, Training Systems, Knife Skills, Quality Control, Positive Culture, Accountability, Communication, Critical Thinking, Food Handling, Kitchen Management, Profit And Loss, Sanitation Standards
Specialization
Candidates should have at least 2 years of culinary experience in a high-volume kitchen and 6 months of supervisory experience. Sushi experience is preferred, along with a valid Food Handlers Card.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
The ideal candidate should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The VIG FIllmore
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Sous Chef at 49th Street Restaurant LLC
New York, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Team Leadership, Food Safety Knowledge, Inventory Management, Mentorship, Expediting, Vendor Management, Meat Butchering, Fish Butchering, Communication, Time Management, Organization, Training, Recipe Documentation, Quality Control, Cost Control

Industry

Hospitality

Description
Description tán is an esteemed culinary destination within the heart of New York City, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at tán , you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: Taste food items routinely to ensure consistency and conformance to recipes and appearance standards. Provide special attention to special guests and those with special needs. Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions. Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures. Purchase food orders, ensuring proper quality and quantity of food items are available at all times. Create daily specials in keeping with the restaurant’s style. Maintain product quality standards and consistency through hourly kitchen personnel. Step in as acting chef in any position necessary. Work the line when necessary. Expedite meals as they are prepared. Communication: Use daily kitchen notes to communicate with the management team. Establish open lines of communication between FOH and BOH at all times. Collaborate with FOH personnel on menu changes, specials, and information regarding shortages. Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge. Lead by example and motivate through positive reinforcement. Be firm, fair, and consistent when involved with employee issues. Service: Strive for guest satisfaction—maintain the goal of creating positive guest experiences. Maintain the integrity of every dish, regardless of time, price point, or level of difficulty. Organize and operate an efficient, professional service. Train and motivate all kitchen personnel in restaurant policies, procedures, and rules. Hold kitchen staff accountable for not following policies and procedures. Maintain a clean and organized BOH workspace. Supervisory Responsibilities: Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff. Discipline and terminate staff as needed. Onboard new employees and ensure proper documentation is completed. Verify new employees in the online system. Provide positive feedback and constructive criticism as appropriate. Develop culinary talent by coaching and mentoring hourly staff. Maintain positive attitudes about all culinary aspects of the restaurant. Maintain all proper documentation of disciplinary actions and incident reports. Create and/or oversee the creation of the restaurant BOH Schedule. Conduct annual performance reviews for hourly staff. Prep: Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep. Ensure all food items are properly prepared. Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw. Orient, motivate, train, and educate all prep staff. Maintain the highest standards of quality and consistency with all prepped products. Sample food items daily to ensure consistency and conformance to recipes and standards of appearance. Update and maintain the master prep list, market prep list, and station prep lists. Recipe Books: Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate. Update and organize the recipe book as needed. Update new and revised recipes. Benefits: Competitive salary. Health, dental, and vision insurance. Opportunities for professional growth. Employee discounted dining. Paid sick leave, paid birthday, and Parental Leave. Supportive and inclusive work environment. Requirements Qualifications: High school diploma or GED. Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position. Able to work well under pressure and be self-motivated. Good organizational, time management, and delegation skills. Strong written and verbal communication skills. Spanish-speaking skills would be a definite plus. Experience in a high volume, fast pace, Latin cuisine kitchen. Meat and fish butchering skills. Food handlers certificate other skills: food safety knowledge, team leadership, kitchen management, inventory management, mentorship, expediting, vendor management,
Responsibilities
The Sous Chef will supervise and coordinate back-of-the-house operations and personnel, ensuring the efficient production of high-quality dishes. They will also step in as acting chef when necessary and maintain communication between front-of-house and back-of-house teams.
Sous Chef at 49th Street Restaurant LLC
New York, New York, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety Knowledge, Inventory Management, Mentorship, Expediting, Vendor Management, Meat Butchering, Fish Butchering, Communication, Time Management, Organization, Training, Recipe Documentation, Quality Control, Cost Control
Specialization
Candidates must have a high school diploma or GED and at least one year of previous kitchen experience, including a similar position. Strong organizational and communication skills are essential, along with experience in a high-volume Latin cuisine kitchen.
Experience Required
Minimum 2 year(s)
Sous Chef at PENN Entertainment Inc
Grantville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Recipe Following, Food Cost Management, Waste Minimization, Sanitation Standards, Labor Cost Control, Training, Communication, Problem Solving, Data Analysis, Basic Computer Knowledge, Pos Systems Operation
Specialization
Candidates should have a High School Diploma or GED, with a preference for an Associate's or Technical Degree in Culinary Arts. A minimum of 3-5 years of experience in a culinary role is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Malé, , Maldives - Full Time
Skills Needed
Food Safety, Culinary Skills, Menu Development, Inventory Management, Team Leadership, Budget Management, Food Preparation, Sanitation Practices, Training, Communication, Asset Management, Preventative Maintenance, Customer Service, Problem Solving, Time Management, Creativity
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
, South Huvadhu Atoll, Maldives - Full Time
Skills Needed
Food Preparation, Menu Development, Inventory Management, Food Safety, Team Leadership, Budget Management, Culinary Presentation, Staff Training, Communication, Problem Solving, Asset Management, Preventative Maintenance, Inter Departmental Relations, Sanitation Practices, Forecasting, Customer Service
Specialization
Candidates should have experience in culinary management and a strong understanding of food safety practices. Leadership skills and the ability to forecast business demands are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
New York, New York, United States - Full Time
Skills Needed
Leadership, Culinary Skills, Interpersonal Skills, Problem Solving, Reliability, Teamwork, Guest Service, Menu Development, Communication, Time Management, Sanitation, Creativity, Staffing, Scheduling, Food Preparation, Attention To Detail
Specialization
Previous leadership experience in the culinary field is required, along with a diploma or certification in a culinary discipline being an asset. Strong interpersonal skills and the ability to work well under pressure are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at MAMA BIRD WEST JORDAN
West Jordan, Utah, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Southern Cuisine, Leadership, Communication, Inventory Management, Food Safety, Team Collaboration, Training, Mentoring, Cleanliness, Organization, High Volume Environment, Plating, Portioning, Service
Specialization
Candidates should have at least 3 years of kitchen experience, including 1 year in a supervisory role. A strong knowledge of Southern cuisine and food safety certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Madison, Wisconsin, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Scheduling, Quality Control, Emotional Intelligence, Innovation, Positive Attitude, Energy
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and mentor team members.
Experience Required
Minimum 2 year(s)
Sous Chef at ASM Global
Rochester, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Team Building, Communication Skills, Customer Service, Kitchen Sanitation, Inventory Management, Menu Planning, Quality Control, Food Production, Vendor Relationships, Microsoft Word, Microsoft Excel, Microsoft Powerpoint, Detail Oriented, Organizational Skills, Flexibility
Specialization
Candidates should have a degree or certification from an accredited culinary arts institute and 2 to 4 years of experience as a sous chef in a high-volume food industry. Strong managerial, team building, and communication skills are essential, along with knowledge of kitchen sanitation and equipment operation.
Experience Required
Minimum 2 year(s)
Sous Chef at Sapporo-Stone Brewing
Escondido, California, United States - Full Time
Skills Needed
Leadership, Training, Food Preparation, Sanitation, Inventory Management, Communication, Team Collaboration, Recipe Adherence, Quality Control, Culinary Skills, Event Support, Performance Feedback, Cost Control, Problem Solving, Time Management, Customer Service
Specialization
A high school diploma or GED is required, with a culinary degree preferred. Candidates should have at least 4 years of experience as a Sous Chef in a food service operation with sales exceeding $4M.
Experience Required
Minimum 5 year(s)
Sous Chef at Boca
Winter Park, Florida, United States - Full Time
Skills Needed
Exceptional Cooking Skills, Kitchen Staff Management, Best Practices In Catering, Health And Safety Standards, Microsoft Office Proficiency, Point Of Sale Software, Restaurant Management Software, Multitasking, Working Under Pressure, Verbal Communication Skills, Written Communication Skills, Attention To Detail, Organizational Skills
Specialization
Candidates must have exceptional cooking skills and the ability to manage and motivate kitchen staff. Familiarity with health and safety standards and experience in the restaurant industry are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Georgia, United States - Full Time
Skills Needed
Culinary Experience, Menu Planning, Cost Control, Food Preparation, Supervisory Skills, Leadership Skills, Training Skills, Management Skills, Coaching Skills, Food Safety, Sanitation, Presentation, Computer Skills, Ms Office, Inventory Management, Food Quality
Specialization
Candidates should have 5 years of related culinary experience, including 1 year at the management level. An Associate’s degree in Culinary Arts is preferred, along with knowledge of food trends and safety regulations.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Development, Communication Skills, Food Safety, Inventory Management, Financial Management, Qsr Experience, Coaching, Problem Solving, Hospitality, Operational Management, Sanitation Standards, Recruitment, Training, Customer Satisfaction
Specialization
Candidates should have a minimum of 3 years of sous chef experience and 5 years of kitchen experience, with a culinary degree preferred. Extensive knowledge of culinary fundamentals and the food industry is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sige Relais Chateaux
St. Helena, California, United States - Full Time
Skills Needed
Communication Skills, Leadership Skills, Food Safety Procedures, Menu Development, Costing Analysis, Problem Solving, Team Player, Detail Oriented, Organized, Service Oriented, Bilingual, Supervisory Experience, Upscale Cuisine Knowledge, Microsoft Word, Microsoft Excel
Specialization
Candidates must have a minimum of 10 years of professional cooking experience and 3 years of supervisory experience. A background in upscale Mexican cuisine and previous menu development experience is preferred.
Experience Required
Minimum 10 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Kansas City, Missouri, United States - Full Time
Skills Needed
Menu Creation, Food Safety, Staff Training, Inventory Management, Customer Service, Problem Solving, Leadership, Budget Management, Time Management, Communication, Plating Presentation, Sanitation Regulations, High Pressure Situations, Windows Operating Systems, Food Cost Control, Team Coordination, Catering Management
Specialization
Candidates typically require a Bachelor’s degree and 2 to 4 years of experience in a high-volume, full-service restaurant. They must possess strong leadership skills, be proficient in relevant software, and be able to work under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Menu Development, Food Safety Compliance, Inventory Management, Communication Skills, Interpersonal Skills, Recipe Development, Event Planning, Budget Management, Hospitality, Supplier Relations, Culinary Innovation, Coaching, Presentation Skills, Customer Service
Specialization
Candidates must have a culinary school degree or professional certifications and a minimum of 5 years of significant culinary leadership experience. Strong culinary expertise and excellent communication skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Training, Positive Attitude, Innovation
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Portland, Oregon, United States - Full Time
Skills Needed
Cleanliness, Sanitation, Menu Planning, Food Preparation, Quality Control, Ordering Supplies, Budget Management, Labor Management, Coaching, Guest Interaction, Problem Solving, Teamwork, Multi Tasking, Leadership, Communication, Creativity
Specialization
A Bachelor's degree is preferred along with a minimum of two years of experience in a culinary leadership role. Food safety certification is also preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Seattle, Washington, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Experience, Sushi Experience, Food Safety, Inventory Management, Training Systems, Knife Skills, Quality Control, Positive Culture, Accountability, Communication, Critical Thinking, Food Handling, Kitchen Management, Profit And Loss, Sanitation Standards
Specialization
Candidates should have at least 2 years of culinary experience in a high-volume kitchen and 6 months of supervisory experience. Sushi experience is preferred, along with a valid Food Handlers Card.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
The ideal candidate should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The VIG FIllmore
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards, Positive Attitude, Professionalism
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)