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Chef De Partie Jobs overseas

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Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Casa Bonita
Lakewood, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Execution, Knife Skills, Cooking Techniques, Mentoring, Inventory Management, Quality Control, Problem Solving, Communication, Team Leadership, High Volume Cooking, Scheduling, Food Handling
Specialization
Candidates must have 2-3 years of progressive culinary experience in high-volume environments with supervisory responsibilities. Strong culinary fundamentals and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Maine Beer Company
Freeport, Maine, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Menu Development, Food Consistency, Station Proficiency, Decision Making, Delegation, Inventory Management, Sanitation Standards, Food Safety, Staff Scheduling, Recruiting, Teamwork, Wood Fired Cooking, Pizza Cooking
Specialization
Candidates must possess a minimum of three years of culinary experience, including at least two years in a kitchen leadership or management capacity. Proven ability to thrive in a fast-paced, high-volume environment, strong leadership skills, and adherence to food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Open Door Mission
Omaha, Nebraska, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Food Safety, Volunteer Management, Recipe Development, Scratch Cooking, Baking, Large Group Cooking, Communication, Computer Operations, Leadership, Inventory Management
Specialization
Candidates must have at least 2 years of culinary education or experience and the ability to cook for large groups. A visible relationship with Christ and the ability to share the gospel are required for this ministry-focused role.
Experience Required
Minimum 2 year(s)
Sous Chef at Holbrook Life Management- Woods
Woodstock, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Food Quality Control, Inventory Management, Staff Training, Sanitation Standards, Health And Safety Compliance, Pos Systems, Payroll Management, Leadership, Communication, Problem Solving, Time Management, Vendor Relations, Cooking Methods
Specialization
Candidates must have a high school diploma and at least 2 years of experience as a Sous Chef, with a culinary degree preferred. Proficiency in kitchen management, safety standards, and administrative software like POS and MS Office is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Staff Supervision, Menu Development, Food Safety, Inventory Management, Budgeting, Recipe Standardization, Food Presentation, Staff Training, Expediting, Hiring, Payroll, Performance Evaluation, Hygiene Standards
Specialization
Candidates must have at least 4 years of management experience in a restaurant setting and hold a Food Safety/Manager Certification. Strong expertise in culinary arts, menu design, and the ability to solve practical problems in a fast-paced kitchen environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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 handling and sanitation laws.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Punch Bowl Social
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Management, Food Safety, Sanitation Compliance, Team Leadership, Inventory Management, Recipe Execution, Staff Scheduling, Banquet Preparation, Communication, Coaching, Quality Control, Ordering, Invoicing, Line Management
Specialization
Candidates must be at least 21 years old and possess a passion for culinary craft and high-quality food production. Strong communication skills and the ability to lead and develop team members are essential for success in this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Asbury Communities
Stroudsburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety Protocols, Menu Planning, Inventory Management, Catering, Staff Training, Quality Control, Communication Skills, Problem Solving, Plating, Presentation, Recipe Adherence, Leadership
Specialization
Candidates must have a minimum of five years of professional experience as a Sous Chef, with leadership experience preferred. Proficiency in culinary skills, kitchen management, and food safety protocols is required, along with strong communication abilities.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Employee Coaching, Inventory Monitoring, Guest Service, Cold Food Preparation, Quality Control
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 Family Office
Menlo Park, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plate Presentation, Garnish Setup, Inventory Management, Food Safety Standards, Kitchen Sanitation, Equipment Operation, Knife Handling, Measuring Tools Usage, Teamwork, Communication, Critical Thinking, Attention To Detail, Proactive, Service Oriented
Specialization
Candidates need at least two years of food preparation experience or training, basic math and literacy skills, and the ability to work independently while taking direction. Essential qualities include being trustworthy, discreet, service-focused, and proficient in safe kitchen tool usage, including proper knife handling.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
New Albany, Ohio, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Supervision, Hiring, Training, Scheduling, Budget Management, Food Safety, Sanitation, Haccp Compliance, Menu Planning, Ordering, Quality Control, Portion Control, Leadership, Cost Controls, Waste Minimization
Specialization
Candidates must have proven experience in a production kitchen setting that includes supervisory responsibilities, coupled with a strong understanding of food safety, sanitation standards, and HACCP protocols. Essential abilities include excellent communication, managerial skills, and the capacity to organize, plan, and multitask efficiently.
Experience Required
Minimum 2 year(s)
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Staff Training, Scheduling, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Supervision
Specialization
Candidates need six months to one year of related experience or equivalent culinary education and must be SERV-SAFE Certified or hold an equivalent certification. Local, state, and county food handling/sanitation licenses are required, along with passing a background screening, particularly Level 2 in Florida.
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Customer Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Training, Coaching, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Head Chef at Sycamore Reserve
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Shift Management, Communication Skills, Fine Dining, Dietary Accommodation
Specialization
Candidates must have a minimum of 3 years of experience in culinary leadership and a strong background in food service management. Proficiency in food safety regulations, menu planning, and hands-on cooking is essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Staff Training, Sanitation Standards, Inventory Management, Budgeting, Customer Service, Food Safety, Culinary Arts, Leadership, Communication, Problem Solving, Time Management, Event Planning
Specialization
Candidates should have 3+ years of professional food production experience and a passion for scratch cooking. A culinary degree and a manager-level sanitation certification are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

70000.0

Posted On

02 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention to Detail, Guest Experience

Industry

Hospitality

Description
Description Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Sous Chef, you will be instrumental in maintaining RHG’s high standards in food quality, team leadership, and kitchen operations. Your leadership will ensure every dish reflects our dedication to excellence. Support Operational Excellence: Oversee daily kitchen operations, ensuring seamless execution during service. Maintain the highest standards of food quality and consistency by adhering to recipes and techniques. Assist in inventory management, including ordering, receiving, and monitoring food costs. Partner with the Executive Chef to track and meet financial goals through labor and cost controls. Ensure compliance with all health and safety regulations, including ServSafe and health department standards. Team Leadership: Act as a mentor to the kitchen team, providing coaching and support to foster growth and skill development. Lead by example, demonstrating professionalism, positivity, and a commitment to excellence. Assist in onboarding and training new team members to ensure seamless integration into the kitchen’s culture. Manage team performance through constructive feedback, fair evaluations, and accountability. Culinary Excellence: Work collaboratively with the Executive Chef to create and refine menu items, incorporating feedback and innovation. Ensure proper execution of all dishes, from prep to plating, aligning with RHG’s presentation standards. Maintain a clean, organized, and efficient kitchen environment, enforcing proper procedures. Actively troubleshoot issues during service to maintain smooth operations and guest satisfaction. Cultural Leadership: Promote a positive and supportive kitchen culture that aligns with RHG’s values. Inspire a spirit of collaboration, creativity, and passion within the team. Encourage open communication and foster an environment where team members feel valued and empowered. Requirements What We’re Looking For: Minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong understanding of kitchen operations, food costing, and inventory management. Proven ability to lead and develop a team in a fast-paced environment. Exceptional organizational skills with attention to detail and time management. Passion for the culinary arts and a commitment to delivering outstanding guest experiences. Physical Requirements: Ability to lift 25 pounds. Capable of bending, stooping, standing, and walking for extended periods in a fast-paced kitchen. Benefits Include: Growth Opportunities Health Insurance, including Dental and Vision 401K matching program Life Insurance Flexible Spending Account Paid Time Off & Sick Time Discounted Meals Training & Development Employee Fitness Activities Rooted Hospitality Group is more than a workplace—it’s a place where your passion for food and hospitality can thrive. We’re committed to fostering growth, celebrating innovation, and providing a supportive environment for our team members to succeed. As a Sous Chef, you’ll have the opportunity to make a meaningful impact on the kitchen team, guests, and the overall dining experience. Join us and be part of a group that values creativity, collaboration, and excellence. Rooted Hospitality Group is an equal opportunity employer and does not discriminate on the basis of an applicant’s or employee’s race, color, religion, national origin, sex, gender identity/expression, sexual orientation, age, disability, veteran status, marital status, citizenship, ancestry, pregnancy, familial status, actual or perceived status as a victim of domestic violence, dating violence or stalking, or any other legally protected status entitled to protection under federal, state, or local anti-discrimination laws.
Responsibilities
As a Sous Chef, you will oversee daily kitchen operations and maintain high standards in food quality and consistency. You will also mentor the kitchen team and ensure compliance with health and safety regulations.
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Casa Bonita
Lakewood, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Execution, Knife Skills, Cooking Techniques, Mentoring, Inventory Management, Quality Control, Problem Solving, Communication, Team Leadership, High Volume Cooking, Scheduling, Food Handling
Specialization
Candidates must have 2-3 years of progressive culinary experience in high-volume environments with supervisory responsibilities. Strong culinary fundamentals and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Maine Beer Company
Freeport, Maine, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Menu Development, Food Consistency, Station Proficiency, Decision Making, Delegation, Inventory Management, Sanitation Standards, Food Safety, Staff Scheduling, Recruiting, Teamwork, Wood Fired Cooking, Pizza Cooking
Specialization
Candidates must possess a minimum of three years of culinary experience, including at least two years in a kitchen leadership or management capacity. Proven ability to thrive in a fast-paced, high-volume environment, strong leadership skills, and adherence to food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Open Door Mission
Omaha, Nebraska, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Food Safety, Volunteer Management, Recipe Development, Scratch Cooking, Baking, Large Group Cooking, Communication, Computer Operations, Leadership, Inventory Management
Specialization
Candidates must have at least 2 years of culinary education or experience and the ability to cook for large groups. A visible relationship with Christ and the ability to share the gospel are required for this ministry-focused role.
Experience Required
Minimum 2 year(s)
Sous Chef at Holbrook Life Management- Woods
Woodstock, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Food Quality Control, Inventory Management, Staff Training, Sanitation Standards, Health And Safety Compliance, Pos Systems, Payroll Management, Leadership, Communication, Problem Solving, Time Management, Vendor Relations, Cooking Methods
Specialization
Candidates must have a high school diploma and at least 2 years of experience as a Sous Chef, with a culinary degree preferred. Proficiency in kitchen management, safety standards, and administrative software like POS and MS Office is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Westlake Village Inn
Westlake Village, California, United States - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Staff Supervision, Menu Development, Food Safety, Inventory Management, Budgeting, Recipe Standardization, Food Presentation, Staff Training, Expediting, Hiring, Payroll, Performance Evaluation, Hygiene Standards
Specialization
Candidates must have at least 4 years of management experience in a restaurant setting and hold a Food Safety/Manager Certification. Strong expertise in culinary arts, menu design, and the ability to solve practical problems in a fast-paced kitchen environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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 handling and sanitation laws.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Punch Bowl Social
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Management, Food Safety, Sanitation Compliance, Team Leadership, Inventory Management, Recipe Execution, Staff Scheduling, Banquet Preparation, Communication, Coaching, Quality Control, Ordering, Invoicing, Line Management
Specialization
Candidates must be at least 21 years old and possess a passion for culinary craft and high-quality food production. Strong communication skills and the ability to lead and develop team members are essential for success in this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Asbury Communities
Stroudsburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety Protocols, Menu Planning, Inventory Management, Catering, Staff Training, Quality Control, Communication Skills, Problem Solving, Plating, Presentation, Recipe Adherence, Leadership
Specialization
Candidates must have a minimum of five years of professional experience as a Sous Chef, with leadership experience preferred. Proficiency in culinary skills, kitchen management, and food safety protocols is required, along with strong communication abilities.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Employee Coaching, Inventory Monitoring, Guest Service, Cold Food Preparation, Quality Control
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 Family Office
Menlo Park, California, United States - Full Time
Skills Needed
Food Preparation, Cooking, Plate Presentation, Garnish Setup, Inventory Management, Food Safety Standards, Kitchen Sanitation, Equipment Operation, Knife Handling, Measuring Tools Usage, Teamwork, Communication, Critical Thinking, Attention To Detail, Proactive, Service Oriented
Specialization
Candidates need at least two years of food preparation experience or training, basic math and literacy skills, and the ability to work independently while taking direction. Essential qualities include being trustworthy, discreet, service-focused, and proficient in safe kitchen tool usage, including proper knife handling.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
New Albany, Ohio, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Supervision, Hiring, Training, Scheduling, Budget Management, Food Safety, Sanitation, Haccp Compliance, Menu Planning, Ordering, Quality Control, Portion Control, Leadership, Cost Controls, Waste Minimization
Specialization
Candidates must have proven experience in a production kitchen setting that includes supervisory responsibilities, coupled with a strong understanding of food safety, sanitation standards, and HACCP protocols. Essential abilities include excellent communication, managerial skills, and the capacity to organize, plan, and multitask efficiently.
Experience Required
Minimum 2 year(s)
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Staff Training, Scheduling, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Supervision
Specialization
Candidates need six months to one year of related experience or equivalent culinary education and must be SERV-SAFE Certified or hold an equivalent certification. Local, state, and county food handling/sanitation licenses are required, along with passing a background screening, particularly Level 2 in Florida.
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Customer Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Training, Coaching, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Head Chef at Sycamore Reserve
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Shift Management, Communication Skills, Fine Dining, Dietary Accommodation
Specialization
Candidates must have a minimum of 3 years of experience in culinary leadership and a strong background in food service management. Proficiency in food safety regulations, menu planning, and hands-on cooking is essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Staff Training, Sanitation Standards, Inventory Management, Budgeting, Customer Service, Food Safety, Culinary Arts, Leadership, Communication, Problem Solving, Time Management, Event Planning
Specialization
Candidates should have 3+ years of professional food production experience and a passion for scratch cooking. A culinary degree and a manager-level sanitation certification are preferred.
Experience Required
Minimum 2 year(s)