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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Greenwood Village South
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Planning, Food Costing, Inventory Management, Culinary Arts, Staff Coordination, Hospitality Management, Health Department Compliance, Production Scheduling, Fine Dining, Nutrition Knowledge, Dietary Knowledge
Specialization
Requires ServSafe certification and two to three years of experience in a hotel, restaurant, or club, preferably in fine dining. Candidates should have strong communication skills and the ability to perform culinary measurements and conversions.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Lake Buena Vista, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Expo Discipline, Food Safety Compliance, Inventory Management, Cogs Control, Staff Coaching, Menu Execution, Haccp, Station Organization, Recipe Standardization, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, a ServSafe Manager certification (or ability to obtain one), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Camp Richardson
South Lake Tahoe, California, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Staff Training, Labor Cost Tracking, Inventory Management, Menu Execution, Food Safety, Analytical Skills, Problem Resolution, Microsoft Office, Verbal Communication, Written Communication
Specialization
Requires a high school diploma and at least 3 years of kitchen management experience in high-volume environments. Must possess ServSafe certification and the ability to perform physical tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Stonebridge Hospitality Management
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Portion Control, Staff Supervision, Menu Planning, Inventory Management, Food Safety, Sanitation Regulations, Leadership, Kitchen Operations, Cost Control
Specialization
Requires a minimum of 3 years of experience in a similar culinary role, preferably within a hotel or restaurant. Must possess strong leadership skills and proficiency in food preparation techniques and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Cost Control, Hygiene Standards, Inventory Management, Training & Development, Food Presentation, Budget Monitoring, Health & Safety Compliance, Waste Reduction
Specialization
Requires a high school graduate capable of supervising kitchen staff and managing operational costs. Must be proficient in UAE hygiene standards and capable of coordinating with various kitchen and management roles.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Execution, Pressure Management, Quality Control, Communication, Resource Optimization, Time Management, Food Presentation
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Quality Control, Team Leadership, Operational Management
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to perform physical tasks including lifting up to 50 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Callander, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Pressure Management, Menu Presentation, Communication, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Hungary - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
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 Freedom Academy Inc
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Engineering, Inventory Management, Budgeting, Food Safety, Health And Hygiene Compliance, Purchasing, Time Management, Interpersonal Communication, Critical Thinking, Culinary Arts
Specialization
Requires at least two years of culinary managerial experience and relevant professional training or certification. Candidates must possess strong organizational, communication, and creative skills to deliver an excellent dining experience.
Experience Required
Minimum 2 year(s)
Sous Chef at GREAT WESTERN DINING
Kansas City, Missouri, United States - Full Time
Skills Needed
Cooking Techniques, Menu Planning, Recipe Development, International Cuisines, Food Presentation, Haccp Compliance, Budget Management, Food Safety Certification, Kitchen Management, Staff Supervision, Mathematical Calculations, Communication Skills
Specialization
Candidates must be certified in food handling and safety with a strong foundation in professional cooking techniques. Physical ability to stand for 8 hours and lift up to 30 pounds is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Tavistock Restaurants
Boca Raton, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Technique, Staff Training, Food Safety, Inventory Management, Cost Control, Menu Execution, High Volume Operations, Knife Skills, Prep Planning, Sanitation Compliance, Team Collaboration
Specialization
Previous experience as a Sous Chef or a strong lead line cook in a high-volume, upscale environment is preferred. Candidates must possess strong technical culinary skills, a professional leadership style, and a focus on organizational efficiency.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Narok Town ward, Narok, Kenya - Full Time
Skills Needed
Food Preparation, Buffet Service, A La Carte Service, Inventory Management, Food Safety, Sanitation Standards, Teamwork, Problem Solving, Guest Service, Kitchen Maintenance
Specialization
Requires previous experience in the culinary field with a preference for a diploma or professional certification in a culinary discipline. Candidates must be able to work under pressure in a fast-paced environment and possess strong interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Paradise, Nevada, United States - Full Time
Skills Needed
Kitchen Leadership, Expo Discipline, Food Safety Compliance, Inventory Management, Staff Coaching, Menu Execution, Haccp, Kds/Pos Operation, Cost Of Goods Sold (Cogs) Control, Station Management, Recipe Standardization, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience with at least 1-2 years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, food safety certification (ServSafe Manager), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Google Suite, Restaurant Management Software
Specialization
Requires a culinary degree or professional certification and at least 5 years of leadership experience in high-volume environments. Must possess strong communication skills and proficiency in restaurant management software.
Experience Required
Minimum 5 year(s)
Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Menu Planning, Cost Control, Culinary Technique, 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 culinary aptitude, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Cooking Techniques, Hospitality Service, Performance Evaluation, Dietary Accommodations, Workflow Management
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership skills in a culinary setting. Proficiency in food production, kitchen management, and food safety protocols is required, with ServSafe certification highly desired.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Portland, Oregon, United States -
Full Time

Start Date

Immediate

Expiry Date

12 Oct, 26

Salary

0.0

Posted On

14 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service

Industry

Hospitality

Description
POSITION SUMMARY   Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: 4 to 6 years of related work experience. Supervisory Experience: At least 2 years of supervisory experience. License or Certification: None       At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Renaissance Hotels, we believe in helping our guests experience the DNA of the neighborhoods they are visiting. Our guests come to discover and uncover the unexpected, to dive into a new culture, or simply to make the most of a free evening. They see business travel as an adventure because they see all travel as an adventure. Where others may settle for the usual, our guests see a chance to bring home a great story. And so do we. We’re looking for fellow spontaneous explorers to join our team to bring the spirit of the neighborhood to our guests. If this sounds like you, we invite you to discover career opportunities with Renaissance Hotels. In joining Renaissance Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Supervise and coordinate kitchen staff to ensure high-quality food presentation, portioning, and safety standards. Assist management with hiring, training, and motivating employees while maintaining kitchen logs and supply stocks.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Portland, Oregon, United States - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Greenwood Village South
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Supervision, Menu Planning, Food Costing, Inventory Management, Culinary Arts, Staff Coordination, Hospitality Management, Health Department Compliance, Production Scheduling, Fine Dining, Nutrition Knowledge, Dietary Knowledge
Specialization
Requires ServSafe certification and two to three years of experience in a hotel, restaurant, or club, preferably in fine dining. Candidates should have strong communication skills and the ability to perform culinary measurements and conversions.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Lake Buena Vista, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Line Management, Expo Discipline, Food Safety Compliance, Inventory Management, Cogs Control, Staff Coaching, Menu Execution, Haccp, Station Organization, Recipe Standardization, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, a ServSafe Manager certification (or ability to obtain one), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Camp Richardson
South Lake Tahoe, California, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Staff Training, Labor Cost Tracking, Inventory Management, Menu Execution, Food Safety, Analytical Skills, Problem Resolution, Microsoft Office, Verbal Communication, Written Communication
Specialization
Requires a high school diploma and at least 3 years of kitchen management experience in high-volume environments. Must possess ServSafe certification and the ability to perform physical tasks in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Stonebridge Hospitality Management
Atlanta, Georgia, United States - Full Time
Skills Needed
Food Preparation, Portion Control, Staff Supervision, Menu Planning, Inventory Management, Food Safety, Sanitation Regulations, Leadership, Kitchen Operations, Cost Control
Specialization
Requires a minimum of 3 years of experience in a similar culinary role, preferably within a hotel or restaurant. Must possess strong leadership skills and proficiency in food preparation techniques and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Cost Control, Hygiene Standards, Inventory Management, Training & Development, Food Presentation, Budget Monitoring, Health & Safety Compliance, Waste Reduction
Specialization
Requires a high school graduate capable of supervising kitchen staff and managing operational costs. Must be proficient in UAE hygiene standards and capable of coordinating with various kitchen and management roles.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Execution, Pressure Management, Quality Control, Communication, Resource Optimization, Time Management, Food Presentation
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Quality Control, Team Leadership, Operational Management
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to perform physical tasks including lifting up to 50 lbs and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Callander, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Pressure Management, Menu Presentation, Communication, Decision Making
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Hungary - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Performance Appraisal
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 Freedom Academy Inc
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Staffing, Recruitment, Employee Development, Financial Management, Facilities Management, Menu Engineering, Inventory Management, Budgeting, Food Safety, Health And Hygiene Compliance, Purchasing, Time Management, Interpersonal Communication, Critical Thinking, Culinary Arts
Specialization
Requires at least two years of culinary managerial experience and relevant professional training or certification. Candidates must possess strong organizational, communication, and creative skills to deliver an excellent dining experience.
Experience Required
Minimum 2 year(s)
Sous Chef at GREAT WESTERN DINING
Kansas City, Missouri, United States - Full Time
Skills Needed
Cooking Techniques, Menu Planning, Recipe Development, International Cuisines, Food Presentation, Haccp Compliance, Budget Management, Food Safety Certification, Kitchen Management, Staff Supervision, Mathematical Calculations, Communication Skills
Specialization
Candidates must be certified in food handling and safety with a strong foundation in professional cooking techniques. Physical ability to stand for 8 hours and lift up to 30 pounds is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Tavistock Restaurants
Boca Raton, Florida, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Technique, Staff Training, Food Safety, Inventory Management, Cost Control, Menu Execution, High Volume Operations, Knife Skills, Prep Planning, Sanitation Compliance, Team Collaboration
Specialization
Previous experience as a Sous Chef or a strong lead line cook in a high-volume, upscale environment is preferred. Candidates must possess strong technical culinary skills, a professional leadership style, and a focus on organizational efficiency.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Narok Town ward, Narok, Kenya - Full Time
Skills Needed
Food Preparation, Buffet Service, A La Carte Service, Inventory Management, Food Safety, Sanitation Standards, Teamwork, Problem Solving, Guest Service, Kitchen Maintenance
Specialization
Requires previous experience in the culinary field with a preference for a diploma or professional certification in a culinary discipline. Candidates must be able to work under pressure in a fast-paced environment and possess strong interpersonal skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Paradise, Nevada, United States - Full Time
Skills Needed
Kitchen Leadership, Expo Discipline, Food Safety Compliance, Inventory Management, Staff Coaching, Menu Execution, Haccp, Kds/Pos Operation, Cost Of Goods Sold (Cogs) Control, Station Management, Recipe Standardization, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience with at least 1-2 years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, food safety certification (ServSafe Manager), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Google Suite, Restaurant Management Software
Specialization
Requires a culinary degree or professional certification and at least 5 years of leadership experience in high-volume environments. Must possess strong communication skills and proficiency in restaurant management software.
Experience Required
Minimum 5 year(s)
Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Menu Planning, Cost Control, Culinary Technique, 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 culinary aptitude, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Kitchen Management, Food Preparation, Team Leadership, Menu Planning, Inventory Control, Food Safety, Sanitation Standards, Catering Coordination, Staff Supervision, Cooking Techniques, Hospitality Service, Performance Evaluation, Dietary Accommodations, Workflow Management
Specialization
Candidates must have proven experience in fine dining or banquet environments with demonstrated leadership skills in a culinary setting. Proficiency in food production, kitchen management, and food safety protocols is required, with ServSafe certification highly desired.
Experience Required
Minimum 5 year(s)