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Chef De Partie Jobs overseas

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Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Operations, Staff Training, Food Safety Compliance, Cost Control, Inventory Management, Meat And Fish Fabrication, Menu Preparation, Performance Appraisals, Scheduling, Team Leadership, Guest Relations, Multi Tasking, Organizational Skills, Communication, Professionalism
Specialization
Requires 1-3 years of kitchen management experience and a high school diploma, with a culinary degree preferred. Must possess a current Food Handler's Card and the physical ability to lift up to 100 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Recipe Standardization, Sanitation Compliance, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Operational Planning
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with the ability to work in a high-volume, fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Health And Safety Compliance, Expediting, Procurement, Customer Service, Scheduling, Performance Management
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Albertsons Companies
Meridian, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Customer Service, Team Leadership, Innovation, Quality Control, Cleanliness Standards, Adaptability
Specialization
Candidates must be at least 18 years old with 2 or more years of culinary or restaurant experience. They should be adaptable to various kitchen environments and passionate about food innovation.
Experience Required
Minimum 2 year(s)
Demi Chef at SBT Global, Inc.
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Presentation, Haccp, Food Safety, Kitchen Hygiene, Inventory Management, Portion Control, Mise En Place, Team Leadership, Time Management, Communication Skills
Specialization
Candidates should have a diploma or certificate in Culinary Arts and 2-3 years of professional kitchen experience. Knowledge of HACCP and the ability to work in a fast-paced, multicultural environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Food Safety, Sanitation Compliance, Expediting, Team Leadership, Budgeting, Customer Service
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Greenwood Village South
Naples, Florida, United States - Full Time
Skills Needed
Menu Planning, Kitchen Supervision, Food Costing, Fine Dining, Culinary Arts, Staff Management, Food Presentation, Inventory Management, Health Care Nutrition, Catering Execution
Specialization
Candidates should have two to three years of experience in fine dining, hotels, or clubs, with culinary education preferred. Must be able to communicate effectively in English and pass a criminal background check and drug screen.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Commercial Cookery, Food Presentation, Food Safety, Time Management, Kitchen Operations, Food Preparation, Sanitization, Team Communication
Specialization
Requires a commercial cookery qualification and at least 2 years of experience in the hospitality industry. Must possess strong knowledge of food safety policies and the ability to work unsupervised.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Stakeholder Management, Health And Safety, Sustainability, Strategic Thinking, Critical Reasoning, Organizational Skills, Communication, Project Prioritization, Menu Creation, Kpi Management
Specialization
Proven experience as a Head Chef with a strong background in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at RL Communities
Richmond, Virginia, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Leadership, Menu Presentation, Food Safety, Staff Training, Inventory Management, Computer Skills, Data Entry, Sautéing, Grilling, Broiling, Frying
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 Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Coaching, Food Preparation, Haccp, Food Safety Legislation, Menu Standardization, Allergen Management, Stock Control, Waste Minimization, Quality Control, Multi Tasking, Leadership
Specialization
Candidates must have a passion for food, the ability to work under pressure in a fast-paced environment, and knowledge of HACCP and food safety laws. Eligibility to work in the United Kingdom is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Team Leadership, Quality Control, Inventory Management, Staff Mentoring, Culinary Arts, Station Management, Problem Solving, Communication, Microsoft Office
Specialization
Candidates need a culinary degree or equivalent professional experience with a proven track record in a senior kitchen role. A Level 3 Food Hygiene certification and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Food Safety, Sanitation Procedures, Stock Control, Staff Supervision, Team Leadership, Communication Skills, Organization Skills, Multitasking, Event Execution
Specialization
Requires a culinary degree or relevant certification and previous experience in contract catering or educational institutions. Candidates must possess strong knowledge of food safety standards and the ability to work efficiently in high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Safety, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills, Sautéing, Grilling, Broiling, Frying
Specialization
Requires a high school diploma or GED and must be at least 21 years old. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food and safety standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cooking Techniques, Team Leadership, Customer Service, Multi Tasking, Organization, Quality Control, Staff Development, Operational Management
Specialization
Candidates should be energetic team players with a strong focus on customer service and attention to detail. Ability to multi-task and maintain a professional attitude in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Operations, Staff Training, Food Safety Compliance, Cost Control, Inventory Management, Meat and Fish Fabrication, Menu Preparation, Performance Appraisals, Scheduling, Team Leadership, Guest Relations, Multi-tasking, Organizational Skills, Communication, Professionalism

Industry

Hospitality

Description
Description Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience. At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another. We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience. JOB SUMMARY The Sous Chef contributes to Sanctuary Camelback Mountain's success by supervising the daily culinary operations of elements restaurant while ensuring exceptional food quality, consistency, and operational excellence. As a hands-on leader, this role coaches, develops, and motivates the culinary team to prepare and present dishes that reflect Sanctuary's high standards. Guided by Sanctuary's North Star Vision and Values, the Sous Chef fosters a culture where team members feel valued, understood, and empowered to succeed while creating authentic connections and intentional dining experiences beyond imagination for every guest. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive Responsible for the daily operations of the elements kitchen. Select, train and supervise kitchen staff in the proper preparation of menu items. Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations Adhere to control procedures for cost and quality. Supervise daily cleaning of walk-in and reach-in for safety reasons. Report any equipment needing repair to the Chef and engineering for service. Perform other duties as requested such as, VIP parties and staff meetings. Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. Carry out supervisory responsibilities in accordance with organization policies and applicable law. Ensure all stations are properly staffed while keeping payroll costs in line with business levels. Supervise, train, and motivate all kitchen staff. Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks. Maintain high employee morale and a good reliable staff by motivating and training. Cultivate a strong working relationship with the elements service staff, and perpetuate a spirit of teamwork between the kitchen and service staff. Ensure that all employees maintain high standards of dress and personal hygiene. Ensure proper maintenance and care is exhibited by all employees toward equipment. Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. Effectively coach and counsel (when appropriate) providing continued staff development. Perform additional duties as requested by the Executive Chef. Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production; in an advanced and supervisory level. Supervise the completion of Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste Supervise and ensure that all food preparation, supplies, and products are properly received, handled, prepared, and stored. Requirements JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. Requires extending arms, bending and stooping to reach materials. Ability to work on slippery surfaces, and work well under pressure. Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). Ability to lift 100 lbs. and carry 50 lbs. Thorough knowledge of food products, standard recipes and proper preparation. Must be experienced in the operation of all commercial kitchen equipment. Must work well with all other departments. Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. Ability to listen effectively, to speak and write English clearly. Good communication skills; able to manage and motivate people. Promote excellent guest relations while living the Sanctuary Commitments. Maintain a high level of work quality and quantity per resort standards. At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Prefer Culinary Degree. Current Food Handler’s Card Related Work Experience Must have 1-3 years’ experience in a kitchen management position. Experience with hospitality and customer service required.
Responsibilities
Supervise daily culinary operations of the elements restaurant to ensure exceptional food quality and operational excellence. Lead, coach, and motivate the kitchen staff while managing payroll, scheduling, and administrative tasks.
Sous Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Operations, Staff Training, Food Safety Compliance, Cost Control, Inventory Management, Meat And Fish Fabrication, Menu Preparation, Performance Appraisals, Scheduling, Team Leadership, Guest Relations, Multi Tasking, Organizational Skills, Communication, Professionalism
Specialization
Requires 1-3 years of kitchen management experience and a high school diploma, with a culinary degree preferred. Must possess a current Food Handler's Card and the physical ability to lift up to 100 lbs.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Yerevan, , Armenia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Recipe Standardization, Sanitation Compliance, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Operational Planning
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with the ability to work in a high-volume, fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Health And Safety Compliance, Expediting, Procurement, Customer Service, Scheduling, Performance Management
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Albertsons Companies
Meridian, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Customer Service, Team Leadership, Innovation, Quality Control, Cleanliness Standards, Adaptability
Specialization
Candidates must be at least 18 years old with 2 or more years of culinary or restaurant experience. They should be adaptable to various kitchen environments and passionate about food innovation.
Experience Required
Minimum 2 year(s)
Demi Chef at SBT Global, Inc.
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Presentation, Haccp, Food Safety, Kitchen Hygiene, Inventory Management, Portion Control, Mise En Place, Team Leadership, Time Management, Communication Skills
Specialization
Candidates should have a diploma or certificate in Culinary Arts and 2-3 years of professional kitchen experience. Knowledge of HACCP and the ability to work in a fast-paced, multicultural environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Food Safety, Sanitation Compliance, Expediting, Team Leadership, Budgeting, Customer Service
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Greenwood Village South
Naples, Florida, United States - Full Time
Skills Needed
Menu Planning, Kitchen Supervision, Food Costing, Fine Dining, Culinary Arts, Staff Management, Food Presentation, Inventory Management, Health Care Nutrition, Catering Execution
Specialization
Candidates should have two to three years of experience in fine dining, hotels, or clubs, with culinary education preferred. Must be able to communicate effectively in English and pass a criminal background check and drug screen.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Commercial Cookery, Food Presentation, Food Safety, Time Management, Kitchen Operations, Food Preparation, Sanitization, Team Communication
Specialization
Requires a commercial cookery qualification and at least 2 years of experience in the hospitality industry. Must possess strong knowledge of food safety policies and the ability to work unsupervised.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Stakeholder Management, Health And Safety, Sustainability, Strategic Thinking, Critical Reasoning, Organizational Skills, Communication, Project Prioritization, Menu Creation, Kpi Management
Specialization
Proven experience as a Head Chef with a strong background in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at RL Communities
Richmond, Virginia, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Leadership, Menu Presentation, Food Safety, Staff Training, Inventory Management, Computer Skills, Data Entry, Sautéing, Grilling, Broiling, Frying
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 Millennium Copthorne Hotels Plc
Newcastle upon Tyne, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Coaching, Food Preparation, Haccp, Food Safety Legislation, Menu Standardization, Allergen Management, Stock Control, Waste Minimization, Quality Control, Multi Tasking, Leadership
Specialization
Candidates must have a passion for food, the ability to work under pressure in a fast-paced environment, and knowledge of HACCP and food safety laws. Eligibility to work in the United Kingdom is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Team Leadership, Quality Control, Inventory Management, Staff Mentoring, Culinary Arts, Station Management, Problem Solving, Communication, Microsoft Office
Specialization
Candidates need a culinary degree or equivalent professional experience with a proven track record in a senior kitchen role. A Level 3 Food Hygiene certification and strong leadership skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Greater London, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Planning, Food Safety, Sanitation Procedures, Stock Control, Staff Supervision, Team Leadership, Communication Skills, Organization Skills, Multitasking, Event Execution
Specialization
Requires a culinary degree or relevant certification and previous experience in contract catering or educational institutions. Candidates must possess strong knowledge of food safety standards and the ability to work efficiently in high-volume environments.
Experience Required
Minimum 2 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Las Vegas, Nevada, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Safety, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills, Sautéing, Grilling, Broiling, Frying
Specialization
Requires a high school diploma or GED and must be at least 21 years old. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food and safety standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Preparation, Cooking Techniques, Team Leadership, Customer Service, Multi Tasking, Organization, Quality Control, Staff Development, Operational Management
Specialization
Candidates should be energetic team players with a strong focus on customer service and attention to detail. Ability to multi-task and maintain a professional attitude in a fast-paced environment is essential.
Experience Required
Minimum 2 year(s)