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Chef De Partie Jobs overseas

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Lead Chef at Freedom Village at Holland
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Sanitation, Nutrition, Kitchen Equipment, Production Cooking, Cleaning, Hospitality, Diet, Health Care
Specialization
Candidates should have 2-3 years of experience in a fine dining environment and possess culinary education and supervisory skills. Knowledge of kitchen operations, nutrition, and health care experience is desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Inspira Gateway by Cogir
Roswell, Georgia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Supervisory Skills, Inventory Control, Menu Planning, Sanitation Knowledge, Dietary Restrictions, Large Batch Cooking, Staff Training, Customer Service, Creativity, Knife Handling, Safety Practices, Recipe Following, Communication, Team Management
Specialization
Candidates should have a high school diploma or equivalent, with culinary education preferred. A minimum of three years of food preparation experience and at least one year of supervisory experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at KitchFix
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Management, Volume Cooking, Latin Cuisine, Food Service Management, Menu Production, Nutritional Knowledge, Team Leadership, Communication Skills, Problem Solving, Customer Service, Inventory Management, Knife Skills, Creativity, Collaboration, Training, Time Management
Specialization
Candidates should have 3-5 years of experience in a busy kitchen and 2 years in food service management, with a preference for those experienced in volume cooking and Latin cuisines. A current ServSafe certification and knowledge of culinary nutrition are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Point Reyes Farmstead Cheese Company
Point Reyes Station, California, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Event Execution, Team Leadership, Kitchen Operations, Food Safety, Inventory Management, Cost Control, Communication, Time Management, Organization, Adaptability, Teamwork, Farm To Table Cooking, Cheese Centric Cooking, Supervisory Role
Specialization
Candidates need a culinary degree or equivalent professional kitchen experience, coupled with at least 2-3 years of cooking experience, including time in a supervisory capacity. Strong leadership, communication, time management skills, and the ability to remain calm under pressure are essential for this hands-on position.
Experience Required
Minimum 2 year(s)
Sous Chef at Mintahoe Catering and Events
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Talent, Operational Discipline, Leadership, Adaptability, Menu Execution, Production Planning, Staff Supervision, Sanitation Standards, Inventory Management, Team Training, Mentoring, Attention To Detail, Organizational Skills, Communication Skills, Problem Solving, Composure Under Pressure
Specialization
Candidates need 2 to 4+ years of experience in a high-volume professional kitchen, with catering or events experience being highly preferred. Essential qualifications include proven ability to manage multiple timelines calmly, strong organizational and communication skills, and a solutions-oriented mindset.
Experience Required
Minimum 2 year(s)
Sous Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Recipe Preparation, Quality Control, Haccp Protocols, Staff Supervision, Guest Services, Menu Design, Mentoring, Training, Leadership, Knife Skills, Administrative Skills, Safety Compliance, Cultural Respect
Specialization
Candidates must be at least 18 years old with 1 to 2 years of experience in a commercial kitchen and proficiency in knife skills. Certifications such as ServSafe and a valid US driver's license are also required.
Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Quality Control, Time Management, Coaching, Safety Procedures, Decorative Food Displays
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Hygiene Standards, Attention To Detail, Fast Paced Kitchen Management, Food Preparation, Team Collaboration, Menu Execution
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong command of English. A solid understanding of HACCP and hygiene regulations is required, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
The position requires 1-3 years of culinary management experience, with a preference for candidates holding a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Cogir of Peoria
Hickory, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Culinary Creativity
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred, and hold a Serve Safe Manager certificate. A minimum of three years of food preparation experience in a full-service kitchen is required, and at least one year of supervisory experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Cooking Methods, Knife Skills, Multitasking, Creativity, Service Education, Food Quality, Budget Management, Staff Development, Guest Relations, Time Management
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Sous Chef at Il Fornaio Cucina Italiana
Walnut Creek, California, United States - Full Time
Skills Needed
Italian Cuisine, Kitchen Operations, Menu Planning, Inventory Management, Staff Training, Leadership, Time Management, Food Safety, Culinary Techniques, Communication, Interpersonal Skills, Team Delegation, Food Preparation, Presentation, Seasoning
Specialization
Candidates must possess strong leadership qualities, proficiency in Italian cuisine, and the ability to execute dishes with precision. A strong work ethic, effective communication skills, and a commitment to food safety and cleanliness standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Royal Lahaina Resort
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Staff Training, Sanitation Compliance, Inventory Management, Food Preparation, Quality Control, Leadership, Multitasking, Problem Solving, Communication, Loss Prevention, Scheduling, Performance Management
Specialization
Candidates must have at least 4 years of progressive culinary experience or be a culinary graduate with at least 2 years of experience in a hotel setting. Proficiency in food preparation techniques, health department regulations, and liquor laws is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Kiawah Island Golf Resort
Kiawah Island, South Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Cost Control, Menu Execution, Knife Skills, Sanitation Compliance, Conflict Resolution, Inventory Management, Ms Office, Pos Systems, Recipe Scaling, Food Safety, Team Leadership, Problem Solving, Time Management, Communication
Specialization
Candidates must have three to five years of culinary experience, including at least one year in a supervisory role. A high school diploma is required, and proficiency in kitchen management, food safety, and computer software is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Pelican Pete's
Gainesville, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic
Specialization
Candidates should have 1-2+ years of back-of-house operations management experience, including at least one year as a Sous Chef. A strong understanding of financial management, culinary skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Leadership, Detail Oriented, Quality Driven, Hospitality, Communication, Problem Solving, Team Management, Food Production, Training, Inventory Management, Health Standards Compliance, Customer Service, Creativity, Proactivity, Organization, Relationship Building
Specialization
The ideal candidate should be a natural leader with a passion for hospitality and food, capable of building strong relationships with staff and guests. They must also be detail-oriented, organized, and able to implement systems to maximize service quality and profitability.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Grecotel
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, Sop Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication
Specialization
Candidates must have over 3 years of experience as a Sous Chef, preferably in a luxury hotel or resort, with knowledge of Eastern Mediterranean cuisine being an advantage. Essential requirements include the ability to manage and train a culinary team, strong communication skills, demonstrated experience in kitchen operations like ordering and inventory control, and flexibility to work varied hours.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Supervision, Culinary Operations, Food Preparation, Guest Service, Performance Monitoring, Staff Scheduling, Training, Coaching, Recipe Consistency, Health Regulations Compliance, Haccp Enforcement, Cost Control, Inventory Management, Menu Implementation, Team Leadership, Conflict Management
Specialization
Candidates must be capable of supervising kitchen staff, monitoring performance, ensuring compliance with all health and HACCP regulations, and maintaining strict quality control over recipes and presentation. A strong emphasis is placed on leadership, fostering teamwork, maintaining professional communication, and delivering exceptional guest service.
Experience Required
Minimum 5 year(s)
Sous Chef at Rank Group
Walsall, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Financial Budgeting, Kitchen Management, Composure, Self Development, Team Development, Skill Improvement, Knowledge Enhancement, Apprenticeship Program
Specialization
Candidates must possess experience in leading a team and managing financial budgeting within a Food & Beverage business, although an NVQ Level 2 in Hospitality is preferred but not essential. The role requires flexibility to work night shifts and weekends in a 24/7 casino environment, and candidates must be 18 or older with the legal right to work in the UK.
Experience Required
Minimum 2 year(s)
Lead Chef at Freedom Village at Holland
Coatesville, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Apr, 26

Salary

0.0

Posted On

20 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Sanitation, Nutrition, Kitchen Equipment, Production Cooking, Cleaning, Hospitality, Diet, Health Care

Industry

Hospitals and Health Care

Description
When you work at Freedom Village at Brandywine you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! Freedom Village at Brandywine is recruiting for a hospitality focused Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. Here are a few of the daily responsibilities of a Lead Cook: Support daily kitchen operations, including supervising staff, assisting with shift change walk-throughs, coordinating evening paperwork, and posting next-day production schedules; serve as kitchen lead in the absence of the Executive Chef. Ensure food quality, safety, and presentation by monitoring proper labeling, portioning, sanitation, and cleanliness in compliance with Health Department standards. Assist with menu planning and execution, including specials, theme buffets, holiday menus, catered events, food orders, and production sheets. Supervise utility staff and support daily and special cleaning projects while using time, materials, and equipment efficiently to minimize waste. Promote excellent customer satisfaction for residents and guests while fostering teamwork, professionalism, and positive working relationships; communicate operational updates and improvement recommendations to the Executive Chef. Here are a few of the qualifications we need you to have: Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions. Two to three years experience in a hotel, restaurant, or club with fine dining preferred. Culinary education and supervisory background desirable. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer
Responsibilities
The Lead Chef is responsible for overseeing daily kitchen operations, including supervising staff and ensuring food quality and safety. They assist with menu planning and promote excellent customer satisfaction while maintaining cleanliness and compliance with health standards.
Lead Chef at Freedom Village at Holland
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Sanitation, Nutrition, Kitchen Equipment, Production Cooking, Cleaning, Hospitality, Diet, Health Care
Specialization
Candidates should have 2-3 years of experience in a fine dining environment and possess culinary education and supervisory skills. Knowledge of kitchen operations, nutrition, and health care experience is desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Inspira Gateway by Cogir
Roswell, Georgia, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Supervisory Skills, Inventory Control, Menu Planning, Sanitation Knowledge, Dietary Restrictions, Large Batch Cooking, Staff Training, Customer Service, Creativity, Knife Handling, Safety Practices, Recipe Following, Communication, Team Management
Specialization
Candidates should have a high school diploma or equivalent, with culinary education preferred. A minimum of three years of food preparation experience and at least one year of supervisory experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at KitchFix
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Management, Volume Cooking, Latin Cuisine, Food Service Management, Menu Production, Nutritional Knowledge, Team Leadership, Communication Skills, Problem Solving, Customer Service, Inventory Management, Knife Skills, Creativity, Collaboration, Training, Time Management
Specialization
Candidates should have 3-5 years of experience in a busy kitchen and 2 years in food service management, with a preference for those experienced in volume cooking and Latin cuisines. A current ServSafe certification and knowledge of culinary nutrition are also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Point Reyes Farmstead Cheese Company
Point Reyes Station, California, United States - Full Time
Skills Needed
Menu Planning, Recipe Development, Event Execution, Team Leadership, Kitchen Operations, Food Safety, Inventory Management, Cost Control, Communication, Time Management, Organization, Adaptability, Teamwork, Farm To Table Cooking, Cheese Centric Cooking, Supervisory Role
Specialization
Candidates need a culinary degree or equivalent professional kitchen experience, coupled with at least 2-3 years of cooking experience, including time in a supervisory capacity. Strong leadership, communication, time management skills, and the ability to remain calm under pressure are essential for this hands-on position.
Experience Required
Minimum 2 year(s)
Sous Chef at Mintahoe Catering and Events
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Talent, Operational Discipline, Leadership, Adaptability, Menu Execution, Production Planning, Staff Supervision, Sanitation Standards, Inventory Management, Team Training, Mentoring, Attention To Detail, Organizational Skills, Communication Skills, Problem Solving, Composure Under Pressure
Specialization
Candidates need 2 to 4+ years of experience in a high-volume professional kitchen, with catering or events experience being highly preferred. Essential qualifications include proven ability to manage multiple timelines calmly, strong organizational and communication skills, and a solutions-oriented mindset.
Experience Required
Minimum 2 year(s)
Sous Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Recipe Preparation, Quality Control, Haccp Protocols, Staff Supervision, Guest Services, Menu Design, Mentoring, Training, Leadership, Knife Skills, Administrative Skills, Safety Compliance, Cultural Respect
Specialization
Candidates must be at least 18 years old with 1 to 2 years of experience in a commercial kitchen and proficiency in knife skills. Certifications such as ServSafe and a valid US driver's license are also required.
Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Quality Control, Time Management, Coaching, Safety Procedures, Decorative Food Displays
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Hygiene Standards, Attention To Detail, Fast Paced Kitchen Management, Food Preparation, Team Collaboration, Menu Execution
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong command of English. A solid understanding of HACCP and hygiene regulations is required, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
The position requires 1-3 years of culinary management experience, with a preference for candidates holding a culinary arts degree. Strong cooking skills, attention to detail, and the ability to mentor team members are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Cogir of Peoria
Hickory, North Carolina, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Culinary Creativity
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred, and hold a Serve Safe Manager certificate. A minimum of three years of food preparation experience in a full-service kitchen is required, and at least one year of supervisory experience is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Kimpton Hotels & Restaurants
Pacific Grove, California, United States - Full Time
Skills Needed
Culinary Experience, Team Leadership, Communication, Training, Problem Resolution, Interpersonal Skills, Cooking Methods, Knife Skills, Multitasking, Creativity, Service Education, Food Quality, Budget Management, Staff Development, Guest Relations, Time Management
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant and possess strong leadership and communication skills. A bachelor's degree in Culinary Science is preferred, along with a flexible schedule.
Sous Chef at Il Fornaio Cucina Italiana
Walnut Creek, California, United States - Full Time
Skills Needed
Italian Cuisine, Kitchen Operations, Menu Planning, Inventory Management, Staff Training, Leadership, Time Management, Food Safety, Culinary Techniques, Communication, Interpersonal Skills, Team Delegation, Food Preparation, Presentation, Seasoning
Specialization
Candidates must possess strong leadership qualities, proficiency in Italian cuisine, and the ability to execute dishes with precision. A strong work ethic, effective communication skills, and a commitment to food safety and cleanliness standards are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Royal Lahaina Resort
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Management, Food Cost Control, Menu Development, Staff Training, Sanitation Compliance, Inventory Management, Food Preparation, Quality Control, Leadership, Multitasking, Problem Solving, Communication, Loss Prevention, Scheduling, Performance Management
Specialization
Candidates must have at least 4 years of progressive culinary experience or be a culinary graduate with at least 2 years of experience in a hotel setting. Proficiency in food preparation techniques, health department regulations, and liquor laws is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Kiawah Island Golf Resort
Kiawah Island, South Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Cost Control, Menu Execution, Knife Skills, Sanitation Compliance, Conflict Resolution, Inventory Management, Ms Office, Pos Systems, Recipe Scaling, Food Safety, Team Leadership, Problem Solving, Time Management, Communication
Specialization
Candidates must have three to five years of culinary experience, including at least one year in a supervisory role. A high school diploma is required, and proficiency in kitchen management, food safety, and computer software is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Pelican Pete's
Gainesville, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic
Specialization
Candidates should have 1-2+ years of back-of-house operations management experience, including at least one year as a Sous Chef. A strong understanding of financial management, culinary skills, and the ability to work in a fast-paced environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Virginia Beach, Virginia, United States - Full Time
Skills Needed
Leadership, Detail Oriented, Quality Driven, Hospitality, Communication, Problem Solving, Team Management, Food Production, Training, Inventory Management, Health Standards Compliance, Customer Service, Creativity, Proactivity, Organization, Relationship Building
Specialization
The ideal candidate should be a natural leader with a passion for hospitality and food, capable of building strong relationships with staff and guests. They must also be detail-oriented, organized, and able to implement systems to maximize service quality and profitability.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Sous Chef at Grecotel
Corfu, Peloponnese, Western Greece and the Ionian, Greece - Full Time
Skills Needed
Food Purchasing, Food Preparation, Quality Standards Maintenance, Sanitation, Cleanliness, Sop Adherence, Menu Development, Staff Training, Health And Safety Compliance, Inventory Management, Ordering Supplies, Menu Creation, Food Quality Management, Presentation, Team Management, Communication
Specialization
Candidates must have over 3 years of experience as a Sous Chef, preferably in a luxury hotel or resort, with knowledge of Eastern Mediterranean cuisine being an advantage. Essential requirements include the ability to manage and train a culinary team, strong communication skills, demonstrated experience in kitchen operations like ordering and inventory control, and flexibility to work varied hours.
Experience Required
Minimum 2 year(s)
Sous Chef at USPI
Alpine, California, United States - Full Time
Skills Needed
Supervision, Culinary Operations, Food Preparation, Guest Service, Performance Monitoring, Staff Scheduling, Training, Coaching, Recipe Consistency, Health Regulations Compliance, Haccp Enforcement, Cost Control, Inventory Management, Menu Implementation, Team Leadership, Conflict Management
Specialization
Candidates must be capable of supervising kitchen staff, monitoring performance, ensuring compliance with all health and HACCP regulations, and maintaining strict quality control over recipes and presentation. A strong emphasis is placed on leadership, fostering teamwork, maintaining professional communication, and delivering exceptional guest service.
Experience Required
Minimum 5 year(s)
Sous Chef at Rank Group
Walsall, England, United Kingdom - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Financial Budgeting, Kitchen Management, Composure, Self Development, Team Development, Skill Improvement, Knowledge Enhancement, Apprenticeship Program
Specialization
Candidates must possess experience in leading a team and managing financial budgeting within a Food & Beverage business, although an NVQ Level 2 in Hospitality is preferred but not essential. The role requires flexibility to work night shifts and weekends in a 24/7 casino environment, and candidates must be 18 or older with the legal right to work in the UK.
Experience Required
Minimum 2 year(s)