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Chef De Partie Jobs overseas

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Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Meal Preparation, Inventory Control, Cost Control, Sanitation, Food Safety, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional service in a senior living environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Food Preparation, Coaching, Performance Management, Communication Skills
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. This position is exclusively for local Indonesian candidates.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Kitchen Operations, Quality Control, Team Leadership, Inventory Management, Staff Training, Customer Service, Conflict Resolution, Financial Reporting, Waste Control, Food Presentation
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, financial management, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Baltimore, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Recipe Development, Team Building, Event Planning, Vendor Relations, Communication, Problem Solving, Google Suite, Restaurant Management Software
Specialization
Candidates must possess a culinary school degree or professional certification and at least 5 years of significant culinary leadership experience in high-volume environments. Strong communication skills, proficiency in restaurant management software, and the ability to work under pressure are required.
Experience Required
Minimum 5 year(s)
Sous Chef at MINA Group
Dana Point, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Recipe Testing, Kitchen Production, Staff Training, Leadership, Food Safety, Sanitation, Inventory Management, Cost Control, Pastry Knowledge, Quality Control, Teamwork, Hospitality
Specialization
The ideal candidate should possess strong leadership skills and a working knowledge of pastry to support dessert service. They must demonstrate dependability, adaptability, and a commitment to luxury service standards while managing inventory and kitchen operations.
Experience Required
Minimum 2 year(s)
Head Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Kitchen Management, Staff Delegation, Inventory Management, Food Safety, Leadership, Time Management, Pressure Handling
Specialization
Candidates should have previous experience as a chef or head chef and possess strong leadership and time management skills. A culinary school certification and ServeSafe or Food Handler's Certification are preferred.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Leadership, Food Preparation, Customer Service, Health & Safety, Financial Acumen, It Literacy, Innovation, Creativity, Team Development, Food Trends
Specialization
Candidates should have experience in a similar management role and demonstrate strong leadership skills. A passion for food and customer service, along with excellent health and safety knowledge, is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Plating, Kitchen Operations, Staff Supervision, Inventory Management, Vendor Negotiation, Food Safety, Leadership, Culinary Techniques
Specialization
Candidates must have a high school diploma and extensive culinary experience, with a culinary school certification preferred. Valid ServeSafe or Food Handler's Certification and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Prep Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Ingredient Preparation, Sauce Creation, Food Safety, Knife Skills, Inventory Management, Kitchen Equipment Operation, Teamwork, Time Management
Specialization
Previous kitchen experience and basic knife skills are preferred, along with knowledge of food safety regulations. Candidates should have a high school diploma and the flexibility to work evenings and weekends.
Sous Chef at Sarasota Bay Club
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Cost Management, Labor Cost Management, Inventory Management, Team Leadership, Customer Service, Recipe Development, Sanitation, Scheduling, Payroll Management, Problem Solving, Prioritizing, Staff Supervision, Quality Control
Specialization
The ideal candidate should have five years of fine dining experience and strong supervisory skills in a kitchen management capacity. A high school diploma or equivalent is preferred, along with a ServSafe certification or the ability to obtain one within 90 days.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Guest Service, Culinary Standards, Food Safety, Equipment Maintenance, Time Management, Communication, Coaching, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Sous Chef at Donohoe Companies Inc., The
, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Staff Supervision, Food Quality Control, Inventory Management, Kitchen Organization, Staff Training, Health And Safety Compliance, Leadership, Team Management, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must possess a culinary degree or equivalent professional experience in a high-end hotel or restaurant setting. Strong leadership, organizational skills, and the ability to thrive in a fast-paced, high-pressure environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Metropolitan Club
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Production, Inventory Control, Staff Supervision, Food Safety Standards, Sanitation Regulations, Banquet Services, Menu Planning, Recipe Development, Culinary Trends, Food Cost Control, Mentorship, Training, Performance Feedback, Dietary Requirements, Fine Dining
Specialization
Candidates must have a minimum of 10 years of experience in a restaurant or hospitality setting, with a strong background in fine dining and banquet operations. Proficiency in kitchen management, food safety standards, and team leadership is essential for this role.
Experience Required
Minimum 10 year(s)
Sous Chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Sustainability Management, Team Leadership, Budgeting, Inventory Control, Staff Training, Guest Satisfaction, Waste Management, Financial Forecasting, Quality Assurance, Menu Innovation, Supply Chain Management, Hygiene Standards
Specialization
The candidate must have extensive experience in kitchen management, a strong commitment to sustainability, and the ability to lead and train a diverse team. Proficiency in financial control, food safety regulations, and guest service recovery is essential for this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Menu Planning, Staff Training, Kitchen Management, Plate Presentation, Inventory Management, Communication, Problem Solving, Sanitation Standards, Equipment Maintenance, Scheduling, Coaching, Customer Satisfaction
Specialization
Candidates should have a high school diploma or equivalent, with a culinary degree preferred. A minimum of 2-3 years of experience in a Sous Chef or related culinary management role is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Indaco Greenville
Goshen, Kentucky, United States - Full Time
Skills Needed
Restaurant Management, Kitchen Management, Food Quality Control, Service Standards, Budgeting, Financial Forecasting, Problem Resolution, Team Leadership, Communication, Staff Development, Inventory Management, Strategic Planning, P&L Management, Recruitment, Operational Procedures
Specialization
Candidates must have at least 2 years of successful restaurant management experience in high-volume, upscale, scratch kitchen environments. Strong leadership, organizational, and communication skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Vegas 3355 LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Food Safety, Inventory Control, Team Coaching, Recipe Adherence, Fire Management, Plating, Haccp, Kds Operation, Scheduling, Cost Control, Equipment Maintenance, Fine Dining, Theatricality
Specialization
Candidates must possess 3–5+ years of professional kitchen experience, including 1–2+ years in a leadership role within upscale or fine dining, with advanced station skills and strong expo experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Sanitation Compliance, Inventory Management, Cost Control, Menu Development, Team Management, Time Management, Hospitality
Specialization
Candidates must possess 3–5 years of progressive culinary experience, including 1–2 years in a supervisory role, along with strong knowledge of culinary techniques and high-volume kitchen management. A Food Safety Manager certification is required, or the ability to obtain one.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States -
Full Time

Start Date

Immediate

Expiry Date

13 Jul, 26

Salary

65000.0

Posted On

14 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Staff supervision, Meal preparation, Inventory control, Cost control, Sanitation, Food safety, Menu planning, Catering, Knife handling, Large-batch cooking, Dietary restrictions, Staff training, Recruitment, Budget management

Industry

Nursing Homes and Residential Care Facilities

Description
Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Competitive wages, training, and growth opportunities. Early access to paycheck (pay on demand). Health, Dental, Vision, and Life Insurance. Paid Vacation, Holidays, and Sick Leave. 401K with company match. Free meals at work. Employee Assistance Program. Generous Employee Referral Program and more. POSITION SUMMARY Our Sous Chef, in collaboration with the Director of Culinary Experience, is responsible for all daily operations and staffing for the community's restaurant. This includes supervising all kitchen staff, meal preparation, purchasing, cost control, sanitation, safety, and staff training. As Sous Chef, you will have the opportunity to connect with and positively impact the lives of our residents daily. We create everything from traditional comfort food to unique and exciting culinary options from around the globe, and a seasonal menu that changes quarterly using fresh local ingredients. We focus on cooking and baking almost everything from scratch. The ideal candidate is a skilled and passionate culinary professional with a strong commitment to providing exceptional service to seniors. KEY RESPONSIBILITIES Work closely with the Director of Culinary Experience (Executive Chef) to run the department efficiently and effectively within budget. Ensure resident satisfaction through a top-notch dining experience. Direct and manage all back- and front-of-the-house staff. Maintain all departmental documentation according to state and federal regulations. Assist in the planning and execution of all menus and meal preparation, department and family events, and catering functions. Maintain inventory control of food, alcohol, supplies, and equipment, and purchase as necessary. Assist in the recruitment efforts for the department, including interviewing, hiring, and training staff. Cover shifts resulting from call-offs. Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines. Ensure proper handling and storage of cleaning supplies and chemicals. Maintain a professional appearance. Aid in all kitchen operations as needed. Requirements CANDIDATE QUALIFICATIONS Education and certificates: High School Diploma or equivalent. Culinary education is preferred, or an equivalent combination of experience and education is required. Serve Safe Manager (Food Handler Certificate) with an understanding of kitchen sanitation and food codes. Experience, Competencies, and Skills: At least three (3) years of food preparation experience in full-service kitchen surroundings, including following recipes and cooking dishes from scratch. At least one (1) year of supervisory experience is preferred. Knowledge of kitchen equipment and knife handling skills. Knowledge of dietary restrictions and meal modifications for seniors is a plus. Proficiency in preparing a variety of meals, including large-batch cooking. Creative culinary and prep skills are a plus. Previous experience in senior living, healthcare, or hospitality settings is highly desirable. Availability to work flexible shifts, including weekends and holidays.
Responsibilities
The Sous Chef collaborates with the Director of Culinary Experience to manage daily kitchen operations, including staff supervision, meal preparation, and inventory control. They ensure high-quality dining experiences for residents while maintaining compliance with safety and sanitation regulations.
Sous Chef at Blossom Valley by Cogir
Alexandria, Virginia, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Meal Preparation, Inventory Control, Cost Control, Sanitation, Food Safety, Menu Planning, Catering, Knife Handling, Large Batch Cooking, Dietary Restrictions, Staff Training, Recruitment, Budget Management
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional service in a senior living environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Food Preparation, Coaching, Performance Management, Communication Skills
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. This position is exclusively for local Indonesian candidates.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Kitchen Operations, Quality Control, Team Leadership, Inventory Management, Staff Training, Customer Service, Conflict Resolution, Financial Reporting, Waste Control, Food Presentation
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, financial management, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Baltimore, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Recipe Development, Team Building, Event Planning, Vendor Relations, Communication, Problem Solving, Google Suite, Restaurant Management Software
Specialization
Candidates must possess a culinary school degree or professional certification and at least 5 years of significant culinary leadership experience in high-volume environments. Strong communication skills, proficiency in restaurant management software, and the ability to work under pressure are required.
Experience Required
Minimum 5 year(s)
Sous Chef at MINA Group
Dana Point, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Recipe Testing, Kitchen Production, Staff Training, Leadership, Food Safety, Sanitation, Inventory Management, Cost Control, Pastry Knowledge, Quality Control, Teamwork, Hospitality
Specialization
The ideal candidate should possess strong leadership skills and a working knowledge of pastry to support dessert service. They must demonstrate dependability, adaptability, and a commitment to luxury service standards while managing inventory and kitchen operations.
Experience Required
Minimum 2 year(s)
Head Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Kitchen Management, Staff Delegation, Inventory Management, Food Safety, Leadership, Time Management, Pressure Handling
Specialization
Candidates should have previous experience as a chef or head chef and possess strong leadership and time management skills. A culinary school certification and ServeSafe or Food Handler's Certification are preferred.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Leadership, Food Preparation, Customer Service, Health & Safety, Financial Acumen, It Literacy, Innovation, Creativity, Team Development, Food Trends
Specialization
Candidates should have experience in a similar management role and demonstrate strong leadership skills. A passion for food and customer service, along with excellent health and safety knowledge, is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Plating, Kitchen Operations, Staff Supervision, Inventory Management, Vendor Negotiation, Food Safety, Leadership, Culinary Techniques
Specialization
Candidates must have a high school diploma and extensive culinary experience, with a culinary school certification preferred. Valid ServeSafe or Food Handler's Certification and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Prep Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Ingredient Preparation, Sauce Creation, Food Safety, Knife Skills, Inventory Management, Kitchen Equipment Operation, Teamwork, Time Management
Specialization
Previous kitchen experience and basic knife skills are preferred, along with knowledge of food safety regulations. Candidates should have a high school diploma and the flexibility to work evenings and weekends.
Sous Chef at Sarasota Bay Club
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Cost Management, Labor Cost Management, Inventory Management, Team Leadership, Customer Service, Recipe Development, Sanitation, Scheduling, Payroll Management, Problem Solving, Prioritizing, Staff Supervision, Quality Control
Specialization
The ideal candidate should have five years of fine dining experience and strong supervisory skills in a kitchen management capacity. A high school diploma or equivalent is preferred, along with a ServSafe certification or the ability to obtain one within 90 days.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Guest Service, Culinary Standards, Food Safety, Equipment Maintenance, Time Management, Communication, Coaching, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Sous Chef at Donohoe Companies Inc., The
, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Staff Supervision, Food Quality Control, Inventory Management, Kitchen Organization, Staff Training, Health And Safety Compliance, Leadership, Team Management, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must possess a culinary degree or equivalent professional experience in a high-end hotel or restaurant setting. Strong leadership, organizational skills, and the ability to thrive in a fast-paced, high-pressure environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Metropolitan Club
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Production, Inventory Control, Staff Supervision, Food Safety Standards, Sanitation Regulations, Banquet Services, Menu Planning, Recipe Development, Culinary Trends, Food Cost Control, Mentorship, Training, Performance Feedback, Dietary Requirements, Fine Dining
Specialization
Candidates must have a minimum of 10 years of experience in a restaurant or hospitality setting, with a strong background in fine dining and banquet operations. Proficiency in kitchen management, food safety standards, and team leadership is essential for this role.
Experience Required
Minimum 10 year(s)
Sous Chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Sustainability Management, Team Leadership, Budgeting, Inventory Control, Staff Training, Guest Satisfaction, Waste Management, Financial Forecasting, Quality Assurance, Menu Innovation, Supply Chain Management, Hygiene Standards
Specialization
The candidate must have extensive experience in kitchen management, a strong commitment to sustainability, and the ability to lead and train a diverse team. Proficiency in financial control, food safety regulations, and guest service recovery is essential for this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Menu Planning, Staff Training, Kitchen Management, Plate Presentation, Inventory Management, Communication, Problem Solving, Sanitation Standards, Equipment Maintenance, Scheduling, Coaching, Customer Satisfaction
Specialization
Candidates should have a high school diploma or equivalent, with a culinary degree preferred. A minimum of 2-3 years of experience in a Sous Chef or related culinary management role is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Indaco Greenville
Goshen, Kentucky, United States - Full Time
Skills Needed
Restaurant Management, Kitchen Management, Food Quality Control, Service Standards, Budgeting, Financial Forecasting, Problem Resolution, Team Leadership, Communication, Staff Development, Inventory Management, Strategic Planning, P&L Management, Recruitment, Operational Procedures
Specialization
Candidates must have at least 2 years of successful restaurant management experience in high-volume, upscale, scratch kitchen environments. Strong leadership, organizational, and communication skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Vegas 3355 LLC
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Service Execution, Expo Management, Food Safety, Inventory Control, Team Coaching, Recipe Adherence, Fire Management, Plating, Haccp, Kds Operation, Scheduling, Cost Control, Equipment Maintenance, Fine Dining, Theatricality
Specialization
Candidates must possess 3–5+ years of professional kitchen experience, including 1–2+ years in a leadership role within upscale or fine dining, with advanced station skills and strong expo experience.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Sanitation Compliance, Inventory Management, Cost Control, Menu Development, Team Management, Time Management, Hospitality
Specialization
Candidates must possess 3–5 years of progressive culinary experience, including 1–2 years in a supervisory role, along with strong knowledge of culinary techniques and high-volume kitchen management. A Food Safety Manager certification is required, or the ability to obtain one.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)