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Chef De Partie Jobs overseas

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Sous Chef at Erickson Senior Living
Peabody, Massachusetts, United States - Full Time
Skills Needed
Culinary Background, Teamwork, Leadership, A La Minute Cooking, Chef Inspired Creations, Cooking Skills, Supervisory Experience, Computer Skills, Staff Scheduling, Training, Discipline Management, Food Production, Sanitation Management, Recipe Adherence, Food Safety, Dietary Restrictions
Specialization
Candidates must possess a minimum of three years of full-service culinary experience along with at least six months of supervisory and coaching experience. Successful applicants must also be able to work some weekends and holidays and handle physical demands such as lifting up to 50 pounds and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Sous Chef at Duffy s Management Inc
Naples, Florida, United States - Full Time
Skills Needed
Culinary Craftsmanship, Menu Development, Staff Management, Food Safety, Sanitation Standards, Vendor Management, Inventory Management, Plating Design, Team Leadership, Multi Tasking, Communication, Kitchen Operations
Specialization
Candidates should have previous culinary experience and a strong understanding of food safety practices and kitchen equipment. The role requires the ability to work flexible hours, including weekends, evenings, and holidays, while maintaining clear communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at SSH Atlanta DT LLC
Green Bay, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Employee Training, Menu Planning, Health And Sanitation Standards, Food Preparation, Banquet Preparation, Inventory Management, Staff Evaluation, Recipe Adherence, Communication, Time Management, Leadership
Specialization
Candidates should have a high school education and relevant training, with a comprehensive knowledge of hotel functions and health regulations. Physical ability to lift and pull 50 pounds and CPR/First Aid training are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Leadership, Team Management, Culinary Expertise, Food Safety, Sanitation Standards, Inventory Optimization, Supply Chain Operations, Communication, Team Motivation, Hygiene Maintenance, Guest Service, Multiple Cuisines, Allergen Knowledge, Kitchen Operations, Gastronomy
Specialization
Candidates must have proven previous onboard experience as a Sous Chef within the cruise industry, coupled with strong leadership and team management skills. Essential requirements include fluency in English, strong culinary skills across various techniques, and a commitment to maintaining hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Culinary Standards, 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)
Sous Chef at Holbrook Life Management- Woods
Acworth, 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, Communication Skills, Problem Solving, Servant Leadership, Delegation, Cooking Methods, Equipment Maintenance
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and a high school diploma, with a culinary degree preferred. Proficiency in kitchen management software, strong leadership skills, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Blossom Valley by Cogir
Wilmington, North Carolina, 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, Culinary Arts, Scratch Cooking
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and possess a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional culinary service to seniors.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Louisville, Kentucky, United States - Full Time
Skills Needed
Kitchen Management, Fine Dining, Knife Handling, Food Safety, Sanitation, Menu Development, Staff Supervision, Inventory Management, Cost Control, Recipe Techniques, Communication, Delegation
Specialization
Candidates must have at least two years of experience in a fine dining environment and proficiency in professional cooking and sanitation. The role requires flexibility to work nights and weekends and the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Culinary Techniques, Food Safety, Recipe Development, Staff Training, Inventory Management, Leadership, Quality Control, Workflow Efficiency, Problem Solving, Team Mentoring, Food Presentation, Ordering
Specialization
The candidate must possess strong culinary and managerial skills to lead kitchen personnel and maintain excellence. They are expected to train staff, manage inventory, and ensure compliance with food safety and presentation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Il Fornaio Cucina Italiana
Sacramento, California, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Staff Training, Staff Supervision, Food Safety, Inventory Management, Ordering, Scheduling, Cost Control, Plate Presentation, Fine Dining, Kitchen Management
Specialization
Requires at least 2 years of experience as a Sous Chef, Kitchen Manager, or Supervisor. Candidates must have a flexible schedule and a professional communication style, with fine dining experience preferred.
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)
Sous Chef at Sand & Sea
Santa Monica, California, United States - Full Time
Skills Needed
Menu Planning, Contemporary California Cuisine, Cost Control, Inventory Management, Staff Training, Kitchen Leadership, Safety And Sanitation, Recipe Costing, Vendor Relations, Labor Management, Budget Forecasting, Multi Tasking, Interpersonal Communication, Problem Solving, Analytical Skills, Excel Proficiency
Specialization
Requires a high school diploma or GED, with a culinary degree and Excel proficiency highly preferred. Candidates should have experience in contemporary California cuisine, kitchen leadership, and cost control in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at Compass Group
, , - Full Time
Skills Needed
Leadership, Culinary Skills, Food Safety, Allergen Management, Cost Control, Menu Planning, Team Development, Microsoft 365 Proficiency, Inventory Management, Ohs Awareness
Specialization
Candidates must have a minimum Cert. III in Commercial Cookery and at least 5 years of culinary leadership experience. A strong understanding of food safety, allergen management, and team development is essential.
Experience Required
Minimum 5 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Barbados - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, 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 a deep knowledge of food handling and sanitation laws.
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 Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo System, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Erickson Senior Living
Peabody, Massachusetts, United States -
Full Time

Start Date

Immediate

Expiry Date

26 Jun, 26

Salary

66000.0

Posted On

28 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Background, Teamwork, Leadership, A La Minute Cooking, Chef-Inspired Creations, Cooking Skills, Supervisory Experience, Computer Skills, Staff Scheduling, Training, Discipline Management, Food Production, Sanitation Management, Recipe Adherence, Food Safety, Dietary Restrictions

Industry

Hospitals and Health Care

Description
Location: Brooksby Village by Erickson Senior Living Are you an experienced Sous Chef with a strong culinary background and a commitment to teamwork and leadership? If so, join our team and play a key role in our innovative Signature Dining Programs, which include à la minute cooking and chef-inspired creations. You’ll oversee a dedicated team and help support back of house operations to ensure the highest standards are met. To be successful in this position will require strong cooking skills, solid leadership experience, and good computer skills. What we offer: Compensation: commensurate with experience $60,000-$66,000 plus annual bonus opportunity Quality of life – most of our restaurant's team members are out before 9pm Medical, dental and vision packages, including an annual reimbursement for qualified wellness expenses, personal health coaching and telemedicine options PTO Plans, PLUS company paid volunteer hours for eligible team members, in accordance with applicable state law. A culture of diversity, inclusion, equity and belonging, which builds on our mission, vision and values Onsite medical centers, providing wellness visits and sick care for all team members over 18 years of age 30% discount on food and drinks at on-site dining venues, plus additional healthy choice meal options at discounted prices Growth Opportunities – grow with the company as we open new communities and expand on our existing ones! Education assistance, certification reimbursement and access to over 6,000 courses through our online learning library, designed to enhance your current skills and build new ones How you will make an impact Supervises the scheduling, training, and discipline of all culinary and utility staff. The Sous Chef will oversee all culinary functions in the Chef’s absence, including staffing, food production, utility management, and kitchen sanitation Manages daily kitchen production and food preparation to ensure timely service of resident meals Directs the preparation and service of all menu items, including adherence to recipes, proper food handling, food safety, quality, dietary restrictions, and production forecasts Oversees the organization and sanitation of dining rooms, kitchen, storage areas, and loading dock What you will need Minimum of 3 years full-service experience required Minimum of 6 months supervisory and coaching experience required Must be able to work some weekends and holidays. Be able to lift and/or move objects weighing up to 50 pounds Ability to work in extreme temperatures, including hot kitchen to refrigerators and freezers Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Brooksby Village is a beautiful 90-acre continuing care retirement community located in Peabody, Massachusetts, just minutes from Boston. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Brooksby Village helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law. Since 1983, Erickson Senior Living’s national network of managed communities has been devoted to one mission—helping people live better lives. If you're driven to make a difference and feel passionate about what you do, you'll thrive in an Erickson Senior Living career. Experience a work and social environment beyond the traditional office setting, with access to multiple on-campus dining choices, health and wellness facilities, lush green spaces, and so much more. Come see why we’re among the most respected names in senior living, now serving 27,000 residents with a team of more than 14,000 employees.
Responsibilities
The Sous Chef supervises the scheduling, training, and discipline of culinary and utility staff, overseeing all culinary functions, including staffing and food production, in the Chef’s absence. This role manages daily kitchen production and food preparation to ensure timely service while directing the preparation of all menu items according to standards, recipes, and safety guidelines.
Sous Chef at Erickson Senior Living
Peabody, Massachusetts, United States - Full Time
Skills Needed
Culinary Background, Teamwork, Leadership, A La Minute Cooking, Chef Inspired Creations, Cooking Skills, Supervisory Experience, Computer Skills, Staff Scheduling, Training, Discipline Management, Food Production, Sanitation Management, Recipe Adherence, Food Safety, Dietary Restrictions
Specialization
Candidates must possess a minimum of three years of full-service culinary experience along with at least six months of supervisory and coaching experience. Successful applicants must also be able to work some weekends and holidays and handle physical demands such as lifting up to 50 pounds and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Sous Chef at Duffy s Management Inc
Naples, Florida, United States - Full Time
Skills Needed
Culinary Craftsmanship, Menu Development, Staff Management, Food Safety, Sanitation Standards, Vendor Management, Inventory Management, Plating Design, Team Leadership, Multi Tasking, Communication, Kitchen Operations
Specialization
Candidates should have previous culinary experience and a strong understanding of food safety practices and kitchen equipment. The role requires the ability to work flexible hours, including weekends, evenings, and holidays, while maintaining clear communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at SSH Atlanta DT LLC
Green Bay, Wisconsin, United States - Full Time
Skills Needed
Kitchen Supervision, Employee Training, Menu Planning, Health And Sanitation Standards, Food Preparation, Banquet Preparation, Inventory Management, Staff Evaluation, Recipe Adherence, Communication, Time Management, Leadership
Specialization
Candidates should have a high school education and relevant training, with a comprehensive knowledge of hotel functions and health regulations. Physical ability to lift and pull 50 pounds and CPR/First Aid training are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Leadership, Team Management, Culinary Expertise, Food Safety, Sanitation Standards, Inventory Optimization, Supply Chain Operations, Communication, Team Motivation, Hygiene Maintenance, Guest Service, Multiple Cuisines, Allergen Knowledge, Kitchen Operations, Gastronomy
Specialization
Candidates must have proven previous onboard experience as a Sous Chef within the cruise industry, coupled with strong leadership and team management skills. Essential requirements include fluency in English, strong culinary skills across various techniques, and a commitment to maintaining hygiene and safety standards.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Culinary Standards, 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)
Sous Chef at Holbrook Life Management- Woods
Acworth, 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, Communication Skills, Problem Solving, Servant Leadership, Delegation, Cooking Methods, Equipment Maintenance
Specialization
Candidates must have at least 2 years of experience as a Sous Chef and a high school diploma, with a culinary degree preferred. Proficiency in kitchen management software, strong leadership skills, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Blossom Valley by Cogir
Wilmington, North Carolina, 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, Culinary Arts, Scratch Cooking
Specialization
Candidates must have at least three years of food preparation experience in a full-service kitchen and possess a Serve Safe Manager certificate. Supervisory experience is preferred, along with a strong commitment to providing exceptional culinary service to seniors.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Louisville, Kentucky, United States - Full Time
Skills Needed
Kitchen Management, Fine Dining, Knife Handling, Food Safety, Sanitation, Menu Development, Staff Supervision, Inventory Management, Cost Control, Recipe Techniques, Communication, Delegation
Specialization
Candidates must have at least two years of experience in a fine dining environment and proficiency in professional cooking and sanitation. The role requires flexibility to work nights and weekends and the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Culinary Techniques, Food Safety, Recipe Development, Staff Training, Inventory Management, Leadership, Quality Control, Workflow Efficiency, Problem Solving, Team Mentoring, Food Presentation, Ordering
Specialization
The candidate must possess strong culinary and managerial skills to lead kitchen personnel and maintain excellence. They are expected to train staff, manage inventory, and ensure compliance with food safety and presentation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Il Fornaio Cucina Italiana
Sacramento, California, United States - Full Time
Skills Needed
Food Preparation, Recipe Adherence, Staff Training, Staff Supervision, Food Safety, Inventory Management, Ordering, Scheduling, Cost Control, Plate Presentation, Fine Dining, Kitchen Management
Specialization
Requires at least 2 years of experience as a Sous Chef, Kitchen Manager, or Supervisor. Candidates must have a flexible schedule and a professional communication style, with fine dining experience preferred.
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)
Sous Chef at Sand & Sea
Santa Monica, California, United States - Full Time
Skills Needed
Menu Planning, Contemporary California Cuisine, Cost Control, Inventory Management, Staff Training, Kitchen Leadership, Safety And Sanitation, Recipe Costing, Vendor Relations, Labor Management, Budget Forecasting, Multi Tasking, Interpersonal Communication, Problem Solving, Analytical Skills, Excel Proficiency
Specialization
Requires a high school diploma or GED, with a culinary degree and Excel proficiency highly preferred. Candidates should have experience in contemporary California cuisine, kitchen leadership, and cost control in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Head Chef at Compass Group
, , - Full Time
Skills Needed
Leadership, Culinary Skills, Food Safety, Allergen Management, Cost Control, Menu Planning, Team Development, Microsoft 365 Proficiency, Inventory Management, Ohs Awareness
Specialization
Candidates must have a minimum Cert. III in Commercial Cookery and at least 5 years of culinary leadership experience. A strong understanding of food safety, allergen management, and team development is essential.
Experience Required
Minimum 5 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , Barbados - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, 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 a deep knowledge of food handling and sanitation laws.
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 Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Charlotte, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo System, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)