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Chef De Partie Jobs overseas

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Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Regulatory Compliance, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to effectively lead a team while maintaining a positive and professional approach. Required knowledge includes P&Ls, budgets, projections, and labor management, with two or more years of Kitchen Management experience being preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Culinary Arts, Leadership, Food Safety, Team Supervision, Menu Development, Cost Control, Inventory Management, Communication, Organization, Attention To Detail, Sustainability, Guest Experience, Haccp Standards, Culinary Innovation, Time Optimization, Quality Control
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 5 years of professional culinary experience, including at least 3 years in a leadership role. Strong knowledge of modern cooking techniques, food safety regulations, and team management is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Inventory Management, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Organizational Skills, Communication Skills, Problem Solving, Attention To Detail, Adaptability, Time Management
Specialization
Candidates must have strong organizational skills, excellent communication abilities, and proficiency in Microsoft Office. A full clean driver's license is required, and the role is subject to security clearance.
Experience Required
Minimum 2 year(s)
Sous Chef at Alchemy
Salem, Massachusetts, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Team Motivation, Food Quality Consistency, Plating, Execution, Cleanliness, Organization, Food Safety, Ordering, Inventory Management, Food Cost Control, Scratch Cooking, Communication
Specialization
Candidates must possess at least two years of experience in a high-volume kitchen, with preference given to those with prior lead or sous chef experience. Essential requirements include strong leadership, passion for scratch cooking, the ability to remain calm under pressure, and a reliable, team-first mindset.
Experience Required
Minimum 2 year(s)
Sous Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Culinary Management, Operations Leadership, Coaching, Staff Development, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Ticket Times, Equipment Maintenance, Sanitation, Food Safety, Vendor Relations, Staff Counseling
Specialization
Candidates must possess two years of kitchen or culinary management experience in a full-service, upscale restaurant concept. Key requirements involve ensuring food quality, managing kitchen operations, conducting staff training and feedback, maintaining cleanliness and equipment, and adhering strictly to recipes and safety procedures.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
Madrid, Madrid Community, Spain - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Cost Control, Team Leadership, Allergen Management, Inventory Management, Staff Training, Operational Efficiency, Communication, Problem Solving, Attention To Detail, Purchasing Database Management
Specialization
Candidates must possess culinary qualifications or equivalent experience, along with Level 3 certifications in food safety, allergens, and HACCP. Strong leadership, communication skills, and the ability to work in a fast-paced, dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
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 BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Advanced Palate, Spatial Reasoning, Timing, Speed And Efficiency, Sensory Skills, Knife Skills, Recipe Costing, Culinary Techniques, Doh Guidelines Knowledge, Leadership, Empathy, Attention To Detail, Process Streamlining, Self Starter, Communication
Specialization
Candidates must possess strong culinary skills, including an advanced palate, expert knife skills, and extensive knowledge of culinary techniques and DOH guidelines. A minimum of 3 years of culinary experience is required, preferably in a Sous Chef capacity or higher within a similar caliber concept.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
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 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 The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary 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, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States -
Full Time

Start Date

Immediate

Expiry Date

05 Jun, 26

Salary

27.0

Posted On

07 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance

Industry

Food and Beverage Services

Description
Description Sapporo brewed the first beer of Japan in 1876. It’s now the number one selling Asian beer brand in the U.S. thanks to its best-selling Sapporo Premium. Sapporo acquired Stone Brewing in 2022 to brew all of Sapporo’s beer for the U.S. market. Stone Brewing, established in 1996, pioneered the West Coast Style IPA helping to fuel the modern craft beer revolution. Now one company, Sapporo-Stone Brewing is among the 15 largest breweries in the U.S. and operates production facilities in Escondido, CA and Richmond, VA plus seven Stone Brewing taproom and bistro locations. We’ve enjoyed a rich history following our passion and are in search of people who take great pride in building our legacy for the future. Compensation, Benefits & Perks Pay Range: $23.00/hr. - $27.00/hr. Additional Pay: This role is eligible for our Hospitality Incentive Bonus Program Comprehensive Health Insurance, 401K, and Bonuses for Eligible Team Members Company beer perks program and discounts Paid Time Off - including Vacation accrual, Sick Leave, and 12 paid Holidays Benefit programs supporting Financial Wellness, Health & Wellness and Career Development Summary Sous Chefs are responsible for the consistent planning, production, preparation, and prompt delivery of great-tasting food and beverages. This individual manages all kitchen functions including food purchasing, preparation, and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, and plate presentation; proficiency in controlling labor costs, food costs, and sanitation and cleanliness. Sous Chefs will uphold and model our Core Values and Company Standards to achieve exceptional success and incredible fan experience. Responsibilities Successfully lead, train, guide, delegate, and support all Kitchen Team Members. Successfully oversees the preparation of a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Successfully supervise shifts by effectively communicating labor/service needs and updates with other managers, kitchen team, peers, crew members, events department, and fans. Occasionally assist management with all aspects of the recruiting process, and kitchen personnel as appropriate. Occasionally assist management with team member onboarding. Conducts development, coaching and performance feedback/reviews regularly. Ensures all recipe and kitchen specification and standards for each menu item, practice, and procedure adhere to outlined team and company expectations. Maintains all sufficient levels of food pars, inventory, and station specific products – including appropriately rotating products. Lead teams to ensure each project or assignment including all opening and closing duties are completed to outlined standards. Collaborate with kitchen team members, event crew, front of house crew members, and management to deliver exceptional fan experience throughout each shift. Support Event Chef and crew members with event menu specifications and event execution. Efficiently train and demonstrate required skills related to all stations within the kitchen line to meet service needs and expectations. Ability to understand and comply with all federal, state, county, and municipal regulations regarding health, sanitation, and safety pertaining to Team Members and fans. Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, wok, sauté burners, convection oven, flat top range and refrigeration equipment. Responsible for quality, accuracy, timeliness, and consistency of each menu item for that guarantees a positive food experience. Collaborates with the Kitchen Manager with ordering or requisition of food products and other kitchen supplies. Responsible for maintaining and monitoring the quality of items from various vendors and reporting quantity or quality issues to the vendor and management team. Efficiently maintains and communicates outstanding needs related to the proper storage of all food products, labeling and dating of product, and inventory levels throughout each month. Monitors the maximum usage of all food products-minimizing waste-over inventory and shrinkage. Create a motivational environment with open and effective communication for an amazing experience for each team member. Requirements High School Diploma or GED. Culinary degree or equivalent preferred. At least 4 years of related experience and/or training as a Sous Chef of a food service operation with sales in excess of $4M; or equivalent combination of education and experience. Proficiency with Microsoft Excel, Word, PowerPoint, and Outlook. Must possess a Servsafe and/or San Diego County Food Handlers Manager Card. Occasional travel to events and other bistro locations. Sapporo-Stone Brewing is an equal employment opportunity employer and does not discriminate against applicants or employees because of race, color, religion, national origin, sex, age, citizenship status, various ability status, genetic information, sexual orientation, or gender identity or expression of an otherwise qualified individual, or membership in any other class protected by applicable law. Sapporo-Stone Brewing hires and promotes individuals based on their qualifications for the job to be filled. Sapporo-Stone Brewing seeks to build a culturally diverse staff where differences are valued and respected. Women, minorities, individuals with various abilities, veterans, LGBTQ+ and intersectional individuals are encouraged to apply.
Responsibilities
Sous Chefs are responsible for the consistent planning, production, preparation, and prompt delivery of great-tasting food and beverages while managing all kitchen functions including purchasing, quality standards, and sanitation.
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Regulatory Compliance, Professionalism
Specialization
Candidates must possess proven culinary skills and the ability to effectively lead a team while maintaining a positive and professional approach. Required knowledge includes P&Ls, budgets, projections, and labor management, with two or more years of Kitchen Management experience being preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Red Sea, Egypt - Full Time
Skills Needed
Culinary Arts, Leadership, Food Safety, Team Supervision, Menu Development, Cost Control, Inventory Management, Communication, Organization, Attention To Detail, Sustainability, Guest Experience, Haccp Standards, Culinary Innovation, Time Optimization, Quality Control
Specialization
Candidates should have a degree or diploma in Culinary Arts and a minimum of 5 years of professional culinary experience, including at least 3 years in a leadership role. Strong knowledge of modern cooking techniques, food safety regulations, and team management is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Leadership, Communication, Problem Solving, Creativity, Food Safety, Organizational Skills, Inventory Management, Culinary Techniques
Specialization
Candidates should have a culinary degree or equivalent experience in a high-quality restaurant setting, along with proven experience as a Sous Chef or in a similar role. Strong leadership, organizational skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Organizational Skills, Communication Skills, Problem Solving, Attention To Detail, Adaptability, Time Management
Specialization
Candidates must have strong organizational skills, excellent communication abilities, and proficiency in Microsoft Office. A full clean driver's license is required, and the role is subject to security clearance.
Experience Required
Minimum 2 year(s)
Sous Chef at Alchemy
Salem, Massachusetts, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Team Motivation, Food Quality Consistency, Plating, Execution, Cleanliness, Organization, Food Safety, Ordering, Inventory Management, Food Cost Control, Scratch Cooking, Communication
Specialization
Candidates must possess at least two years of experience in a high-volume kitchen, with preference given to those with prior lead or sous chef experience. Essential requirements include strong leadership, passion for scratch cooking, the ability to remain calm under pressure, and a reliable, team-first mindset.
Experience Required
Minimum 2 year(s)
Sous Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Culinary Management, Operations Leadership, Coaching, Staff Development, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Ticket Times, Equipment Maintenance, Sanitation, Food Safety, Vendor Relations, Staff Counseling
Specialization
Candidates must possess two years of kitchen or culinary management experience in a full-service, upscale restaurant concept. Key requirements involve ensuring food quality, managing kitchen operations, conducting staff training and feedback, maintaining cleanliness and equipment, and adhering strictly to recipes and safety procedures.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
Madrid, Madrid Community, Spain - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Cost Control, Team Leadership, Allergen Management, Inventory Management, Staff Training, Operational Efficiency, Communication, Problem Solving, Attention To Detail, Purchasing Database Management
Specialization
Candidates must possess culinary qualifications or equivalent experience, along with Level 3 certifications in food safety, allergens, and HACCP. Strong leadership, communication skills, and the ability to work in a fast-paced, dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
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 BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Advanced Palate, Spatial Reasoning, Timing, Speed And Efficiency, Sensory Skills, Knife Skills, Recipe Costing, Culinary Techniques, Doh Guidelines Knowledge, Leadership, Empathy, Attention To Detail, Process Streamlining, Self Starter, Communication
Specialization
Candidates must possess strong culinary skills, including an advanced palate, expert knife skills, and extensive knowledge of culinary techniques and DOH guidelines. A minimum of 3 years of culinary experience is required, preferably in a Sous Chef capacity or higher within a similar caliber concept.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
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 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 The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary 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, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)