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Sous Chef at Four Seasons Hotels Limited - Turkey
Halswell-Hornby-Riccarton Community, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Leadership, Operational Management, Financial Management, Guest Experience, Collaboration, Creativity, Attention To Detail, Food Safety, Cost Control, Training, Mentoring, High Pressure Performance, Caribbean Cuisine Knowledge, Luxury Hospitality
Specialization
Candidates should have a minimum of 5 years of progressive culinary leadership experience in luxury settings, with a strong understanding of food safety and kitchen management. Leadership presence and the ability to inspire and retain culinary talent are essential.
Experience Required
Minimum 5 year(s)
Cook/Chef at Havenwood of Richfield
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Suntree Country Club Inc
Melbourne, Florida, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Management, Cost Management, Customer Service, Training, Conflict Resolution, Quality Control, Time Management, Recipe Development, Staff Supervision, Budget Adherence, Positive Attitude, Interpersonal Skills, Motivation
Specialization
Candidates must have a culinary diploma and 5-7 years of progressive experience in a similar role. Certification in food safety is also required.
Experience Required
Minimum 5 year(s)
Prep Chef at Roundup River Ranch
, Colorado, United States - Full Time
Skills Needed
Food Preparation, Sanitation, Team Collaboration, Communication Skills, Problem Solving, Special Diets Knowledge, Kitchen Equipment Maintenance, Dishwashing, Meal Production, Food Safety Standards
Specialization
Candidates should have experience in a commercial kitchen and possess ServeSafe Certification. Strong collaboration, communication skills, and the ability to implement best practices for food safety are essential.
Sous Chef at bartaco
Atlanta, Georgia, 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 bartaco
Madison, Wisconsin, 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, Innovation, Collaboration, Positive Attitude
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 Arbor Day Foundation
Nebraska City, Nebraska, United States - Full Time
Skills Needed
Leadership Skills, Positive Energy, Cooking Methods, Kitchen Equipment, Communication Skills, Technology Aptitude
Specialization
Candidates should have at least 1 year of experience in a related culinary role and possess strong leadership and communication skills. A positive attitude and the ability to translate ideas into effective action are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Barclay at Sarasota
Flowood, Mississippi, United States - Full Time
Skills Needed
Cooking, Food Safety, Customer Service, Menu Planning, Inventory Management, Team Leadership, Communication, Sanitation Standards, Recipe Preparation, Time Management, Problem Solving, Administrative Duties, Mentoring, Food Presentation, Portion Control, Log Completion
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in cooking within the industry or a full-service restaurant. Effective communication skills and a general knowledge of sanitation and food handling practices are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Erin Hills Golf Course LLC
Hartford, Wisconsin, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Inventory Management, Food Preparation, Menu Development, Microsoft Excel, Microsoft Word, Communication, Sanitation Regulations, Safety Standards, Team Leadership, Mentoring, Customer Service, Problem Solving, Time Management, Organization
Specialization
Candidates must be at least 18 years old with a minimum of 5 years of upscale culinary experience and 3 years of kitchen management experience. Culinary schooling and Servsafe certification are preferred, along with proficiency in Microsoft Excel and Word.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Sous Chef at Grand Villa of Sarasota
Sarasota, Florida, United States - Full Time
Skills Needed
Sous Chef, Culinary Expertise, Food Preparation, Quality Control, Menu Development, Inventory Management, Food Safety, Sanitation Standards, Leadership, Communication, Organizational Skills, Creativity, Teamwork, Training, Mentoring
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in a senior living or hospitality setting. A culinary degree or equivalent certification is preferred, along with strong knowledge of food safety and nutrition standards.
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, Knife Skills, Multitasking, Creativity, Passion For Cooking, Budget Management, Food Quality Control, Staff Development, Service Education, Time Management, Collaboration
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant or equivalent education. A bachelor's degree in Culinary Science is preferred, along with excellent knife skills and a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at Courtyard by Marriott Keene
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Teamwork, Food Safety, Supervisory Skills, Inventory Management, Communication, Problem Solving, Guest Service, Training, Scheduling, Sanitation, Accident Prevention, Motivation, Coaching, Quality Control, Organizational Skills, Time Management
Specialization
Candidates should have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and food safety certification are preferred qualifications.
Experience Required
Minimum 2 year(s)
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, High Volume Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Inventory Management, Cost Control, Team Morale, Collaboration, Event Planning, Sustainability, Time Management, Ingredient Driven Cuisine
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and possess strong knowledge of culinary techniques. A Food Safety Manager certification is required or must be obtained.
Experience Required
Minimum 2 year(s)
Sous Chef at OnePack Hospitality
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Leadership, Supervisory Experience, High Volume Cooking, Mentoring, Food Quality Standards, Time Management, Food Safety Regulations, Inventory Management, Budget Control, Food Preparation, Team Development, Problem Solving, Communication, Organization, Culinary Skills, Physical Stamina
Specialization
Candidates should have some college or advanced training in food and beverage management along with at least 2 years of related supervisory experience. A ServeSafe or Food Handler’s certification is required, along with advanced knowledge of food service regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Time Management, Problem Solving, Attention To Detail, Food Safety, Inventory Management, Training, Costing Recipes, Doh Guidelines, Knife Skills, Team Management, Efficiency, Organizational Skills, Sensory Skills, Spatial Reasoning
Specialization
Candidates should have at least 3 years of culinary experience, preferably in a Sous Chef role or higher. Strong culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Results Oriented, Service Oriented, Attention To Detail, Multi Tasking, Stress Management, Team Player, Motivator, Self Starter, Professional Grooming, Food Safety Management, Culinary Operations
Specialization
Candidates should have a diploma from a reputable hospitality management or culinary school and a minimum of 5 years of experience in managing food production in a hotel. Strong leadership, communication skills, and proficiency in English are essential.
Experience Required
Minimum 5 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 Four Seasons Hotels Limited - Turkey
Halswell-Hornby-Riccarton Community, Canterbury, New Zealand -
Full Time

Start Date

Immediate

Expiry Date

02 May, 26

Salary

0.0

Posted On

01 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Menu Development, Team Leadership, Operational Management, Financial Management, Guest Experience, Collaboration, Creativity, Attention to Detail, Food Safety, Cost Control, Training, Mentoring, High-Pressure Performance, Caribbean Cuisine Knowledge, Luxury Hospitality

Industry

Hospitality

Description
About Four Seasons: Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. About the location: Infinite perfect places in one perfect paradise. The modern embodiment of the spirit and soul of the Caribbean, this beachfront oasis is everything you could need in a luxury getaway. A place where smiles greet you as you step off the boat, where the crest of the sun over Nevis Peak sparkles on the waters of two oceans that meet but never cross, Nevis is a captivating combination of adventure, serenity and recreation that just waits for your discover. About the Role The Sous Chef serves as the culinary leader for an assigned outlet, holding full responsibility for kitchen operations, culinary execution, and team leadership. This role embodies the Four Seasons promise of exceptional quality, personalized service, and world-class hospitality. Focused on delivering an elevated and consistently outstanding dining experience, the Sous Chef combines disciplined execution with thoughtful creativity and strong operational leadership. In close partnership with the Executive Chef and resort culinary leadership, the Sous Chef plays a key role in shaping the outlet’s identity and contributing to the overall success of the resort’s culinary program. What You Will Do Culinary Leadership & Execution Oversee all daily kitchen operations for the assigned outlet, ensuring flawless execution across all services. Uphold and exceed Four Seasons standards for taste, presentation, quality, timing, and consistency. Lead service with confidence, maintaining excellence during high-volume and high-pressure periods. Conduct daily inspections of mise en place, station readiness, equipment functionality, cleanliness, and sanitation. Menu Development & Culinary Identity Partner with the Executive Chef and Executive Sous Chef to develop, refine, and execute menus, tastings, and daily specials. Incorporate seasonal ingredients, local Nevisian products, and authentic Caribbean influences where appropriate. Support the creation and execution of special events, visiting chef collaborations, and resort-wide culinary activations. Team Leadership & Development Lead, mentor, train, and evaluate kitchen staff while fostering professionalism, accountability, and continuous learning. Establish clear expectations and provide ongoing coaching and performance feedback. Manage scheduling, station assignments, and workflow to ensure optimal coverage and seamless service. Champion a positive, inclusive, and respectful kitchen culture aligned with Four Seasons values. Operational & Financial Management Ensure full compliance with Four Seasons standards, local regulations, and international food safety guidelines (HACCP). Oversee ordering, inventory control, proper storage practices, and waste-reduction initiatives. Monitor and control food costs, labor efficiency, and operating expenses while upholding luxury standards. Contribute to forecasting, menu costing, and outlet performance reviews. Guest Experience & Engagement Interact with guests during service or special events to enhance the dining experience. Demonstrate a proactive, guest-centric approach, recognizing VIPs and repeat guests. Address guest feedback promptly and professionally, using insights to drive improvement. Cross-Functional Collaboration Collaborate with restaurant leadership, banquets, purchasing, stewarding, and other departments to ensure smooth operations. Support other culinary outlets when needed and contribute to consistency across the resort. Qualifications & Experience Minimum 5 years progressive culinary leadership experience in luxury hotels, fine dining restaurants, or upscale resort environments. Previous experience as a Senior Chef de Partie or Sous Chef; Forbes Five-Star or equivalent luxury background preferred. Demonstrated leadership presence with the ability to inspire, coach, and retain top culinary talent. Advanced culinary knowledge, including modern techniques and international cuisine; Caribbean familiarity is an asset. Strong understanding of HACCP, food safety, cost control, and kitchen management. Ability to excel in a fast-paced, multicultural, high-expectation environment. Core Competencies Leadership & Accountability — Leads with confidence, integrity, and a strong sense of ownership. Attention to Detail — Ensures excellence in every dish and at every service period. Creativity with Purpose — Innovates while honoring brand standards and guest expectations. Operational Excellence — Demonstrates strong planning, organization, and financial acumen. Guest-Centric Mindset — Prioritizes guest satisfaction, connection, and memorable experiences. Dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality, Four Seasons can offer what many hospitality professionals dream of -the opportunity to build a life-long career with global potential and a real sense of pride in work well done.

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Responsibilities
The Sous Chef oversees all daily kitchen operations for the assigned outlet, ensuring flawless execution and upholding Four Seasons standards. They lead and mentor kitchen staff while contributing to menu development and maintaining a positive kitchen culture.
Sous Chef at Four Seasons Hotels Limited - Turkey
Halswell-Hornby-Riccarton Community, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Leadership, Operational Management, Financial Management, Guest Experience, Collaboration, Creativity, Attention To Detail, Food Safety, Cost Control, Training, Mentoring, High Pressure Performance, Caribbean Cuisine Knowledge, Luxury Hospitality
Specialization
Candidates should have a minimum of 5 years of progressive culinary leadership experience in luxury settings, with a strong understanding of food safety and kitchen management. Leadership presence and the ability to inspire and retain culinary talent are essential.
Experience Required
Minimum 5 year(s)
Cook/Chef at Havenwood of Richfield
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Suntree Country Club Inc
Melbourne, Florida, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Food Safety, Team Management, Cost Management, Customer Service, Training, Conflict Resolution, Quality Control, Time Management, Recipe Development, Staff Supervision, Budget Adherence, Positive Attitude, Interpersonal Skills, Motivation
Specialization
Candidates must have a culinary diploma and 5-7 years of progressive experience in a similar role. Certification in food safety is also required.
Experience Required
Minimum 5 year(s)
Prep Chef at Roundup River Ranch
, Colorado, United States - Full Time
Skills Needed
Food Preparation, Sanitation, Team Collaboration, Communication Skills, Problem Solving, Special Diets Knowledge, Kitchen Equipment Maintenance, Dishwashing, Meal Production, Food Safety Standards
Specialization
Candidates should have experience in a commercial kitchen and possess ServeSafe Certification. Strong collaboration, communication skills, and the ability to implement best practices for food safety are essential.
Sous Chef at bartaco
Atlanta, Georgia, 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 bartaco
Madison, Wisconsin, 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, Innovation, Collaboration, Positive Attitude
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 Arbor Day Foundation
Nebraska City, Nebraska, United States - Full Time
Skills Needed
Leadership Skills, Positive Energy, Cooking Methods, Kitchen Equipment, Communication Skills, Technology Aptitude
Specialization
Candidates should have at least 1 year of experience in a related culinary role and possess strong leadership and communication skills. A positive attitude and the ability to translate ideas into effective action are also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Barclay at Sarasota
Flowood, Mississippi, United States - Full Time
Skills Needed
Cooking, Food Safety, Customer Service, Menu Planning, Inventory Management, Team Leadership, Communication, Sanitation Standards, Recipe Preparation, Time Management, Problem Solving, Administrative Duties, Mentoring, Food Presentation, Portion Control, Log Completion
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in cooking within the industry or a full-service restaurant. Effective communication skills and a general knowledge of sanitation and food handling practices are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Erin Hills Golf Course LLC
Hartford, Wisconsin, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Inventory Management, Food Preparation, Menu Development, Microsoft Excel, Microsoft Word, Communication, Sanitation Regulations, Safety Standards, Team Leadership, Mentoring, Customer Service, Problem Solving, Time Management, Organization
Specialization
Candidates must be at least 18 years old with a minimum of 5 years of upscale culinary experience and 3 years of kitchen management experience. Culinary schooling and Servsafe certification are preferred, along with proficiency in Microsoft Excel and Word.
Experience Required
Minimum 5 year(s)
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Sous Chef at Grand Villa of Sarasota
Sarasota, Florida, United States - Full Time
Skills Needed
Sous Chef, Culinary Expertise, Food Preparation, Quality Control, Menu Development, Inventory Management, Food Safety, Sanitation Standards, Leadership, Communication, Organizational Skills, Creativity, Teamwork, Training, Mentoring
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in a senior living or hospitality setting. A culinary degree or equivalent certification is preferred, along with strong knowledge of food safety and nutrition standards.
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, Knife Skills, Multitasking, Creativity, Passion For Cooking, Budget Management, Food Quality Control, Staff Development, Service Education, Time Management, Collaboration
Specialization
Candidates should have at least 1 year of culinary experience in a high-volume restaurant or equivalent education. A bachelor's degree in Culinary Science is preferred, along with excellent knife skills and a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at Courtyard by Marriott Keene
Ho Chi Minh City, Ho Chi Minh, Vietnam - Full Time
Skills Needed
Teamwork, Food Safety, Supervisory Skills, Inventory Management, Communication, Problem Solving, Guest Service, Training, Scheduling, Sanitation, Accident Prevention, Motivation, Coaching, Quality Control, Organizational Skills, Time Management
Specialization
Candidates should have at least 2 years of related work experience and 1 year of supervisory experience. A high school diploma and food safety certification are preferred qualifications.
Experience Required
Minimum 2 year(s)
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, High Volume Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Inventory Management, Cost Control, Team Morale, Collaboration, Event Planning, Sustainability, Time Management, Ingredient Driven Cuisine
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and possess strong knowledge of culinary techniques. A Food Safety Manager certification is required or must be obtained.
Experience Required
Minimum 2 year(s)
Sous Chef at OnePack Hospitality
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Leadership, Supervisory Experience, High Volume Cooking, Mentoring, Food Quality Standards, Time Management, Food Safety Regulations, Inventory Management, Budget Control, Food Preparation, Team Development, Problem Solving, Communication, Organization, Culinary Skills, Physical Stamina
Specialization
Candidates should have some college or advanced training in food and beverage management along with at least 2 years of related supervisory experience. A ServeSafe or Food Handler’s certification is required, along with advanced knowledge of food service regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
West Lafayette, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Recipe Execution, Team Management, Staff Supervision, Quality Assurance, Inventory Management, Food Costing, Waste Minimization, Food Safety, Sanitation Standards, Creativity, Financial Management, Budgeting, Time Management, Organizational Skills
Specialization
Candidates must have proven experience as a Sous Chef or similar role, preferably in upscale dining, and possess strong culinary skills, knowledge of ingredients, and cooking techniques. Essential qualifications also include strong leadership, team-building abilities, and excellent organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Time Management, Problem Solving, Attention To Detail, Food Safety, Inventory Management, Training, Costing Recipes, Doh Guidelines, Knife Skills, Team Management, Efficiency, Organizational Skills, Sensory Skills, Spatial Reasoning
Specialization
Candidates should have at least 3 years of culinary experience, preferably in a Sous Chef role or higher. Strong culinary skills, leadership abilities, and knowledge of food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training Skills, Communication Skills, Customer Contact Skills, Results Oriented, Service Oriented, Attention To Detail, Multi Tasking, Stress Management, Team Player, Motivator, Self Starter, Professional Grooming, Food Safety Management, Culinary Operations
Specialization
Candidates should have a diploma from a reputable hospitality management or culinary school and a minimum of 5 years of experience in managing food production in a hotel. Strong leadership, communication skills, and proficiency in English are essential.
Experience Required
Minimum 5 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)