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Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Chef de brigade H/F at Groupe Réside Études
Chessy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Customer Satisfaction, Hotel Management, Guest Relations, Protel, English Proficiency, Staff Training, Operational Management
Specialization
Requires a background in hospitality training or confirmed experience as a Receptionist or Shift Leader. Must be fluent in English and proficient in IT tools, with Protel knowledge being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Guilford, Connecticut, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training, Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

85000.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Team management, Kitchen operations, Quality control, Staff development, Menu execution, Food safety, Business growth, Relationship management, Service standards

Industry

Food and Beverage Services

Description
Craft Your Culinary Future: Executive Sous Chef Opportunity at Maui Brewing Co. Restaurants  At Maui Brewing Co, we're not just about crafting award-winning beers; we're dedicated to cultivating memorable experiences through high-quality food and beverages. As a recognized and rapidly growing brand, we take pride in our commitment to quality, innovation, and community engagement. Our company values are rooted in the belief that people and relationships drive our success.    As an Executive Sous Chef, you will be actively participating as a partner in our business growth. We're seeking an individual who understands that at the executive chef level, success is measured by the ability to lead and inspire our kitchen team, ensuring the highest standards of quality and service. Your primary focus will be on managing and empowering our team members to deliver the best dining experiences consistently. Salary Range: 80,000-85,000  Some of our benefits are: * Competitive compensation package. * employee paid medical with a buy-up for medical and dental * Quarterly dining credit redeemable at any of our restaurants. * 10 PTO days after an eligibility period. * Complimentary parking provided. * Opportunity to work with a recognized brand and play a key role in its ongoing growth and success.  Take the next step in your culinary career with Maui Brewing Company Restaurants by applying to our Company Career Site  Please click the below websites to learn more about us: https://mauibrewingco.com/ https://www.mbcrestaurants.com/kaanapali/ [https://www.mbcrestaurants.com/kaanapali/] *In order work in the State of Hawaii (restaurants/food handling), a TB clearance is necessary upon being hired. If you do not have one, you can now email the Department of Health to get one sent to you or make an appointment at a participating clinic. Please visit https://health.hawaii.gov/tb/ for directions and more information.
Responsibilities
The Executive Sous Chef will lead and inspire the kitchen team to ensure the highest standards of quality and service. They will act as a partner in business growth by managing and empowering staff to deliver consistent dining experiences.
Executive Sous Chef at Maui Brewing Co.
Lahaina, Hawaii, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Kitchen Operations, Quality Control, Staff Development, Menu Execution, Food Safety, Business Growth, Relationship Management, Service Standards
Specialization
Candidates must demonstrate strong leadership capabilities at an executive chef level. A TB clearance is required for food handling in the State of Hawaii.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at El Five
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Costing, Staff Training, Butchery, Sous Vide, Inventory Management, Leadership, Sanitation, Operational Standards, Team Building, Quality Control, Scheduling, Vendor Relations, Administrative Tasks, Communication
Specialization
Candidates must have experience in kitchen management, food costing, and staff leadership to maintain operational excellence. The role requires a hands-on approach to food production, sanitation compliance, and effective collaboration with the Executive Chef and front-of-house team.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Bern's Steak House
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Operations, Staff Training, Kitchen Management, Scheduling, Food Safety, Team Leadership, Communication, Problem Solving, Inventory Management, Knife Safety, Sanitation Compliance, Coaching, Interpersonal Skills, Technology Proficiency, Time Management, Conflict Resolution
Specialization
Candidates must have at least five years of previous culinary experience and a high school diploma or higher. Strong interpersonal and communication skills are required, along with the ability to work flexible shifts in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Aventura
Ann Arbor, Michigan, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Operational Oversight, Inventory Management, Staff Coaching, Food Quality Control, Scheduling, Labor Control, Food Safety, Sanitation Standards, Expo Management, Performance Development, High Volume Service, Boh Operations, Communication, Organization
Specialization
Requires 3+ years of kitchen management experience in high-volume or chef-driven environments. Candidates must demonstrate strong leadership, organizational skills, and the ability to maintain professionalism in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Mountain Village, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Portion Control, Plating And Garnishing, Food Safety, Recipe Adjustment, Kitchen Management, Staff Supervision, Inventory Management, Luxury Hotel Operations
Specialization
Candidates must have at least 2 years of experience in a similar role and be a graduate of an accredited professional culinary program. A Food Safety Certification and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Mackinac Island, Michigan, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Buffet Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Staff Training, Interpersonal Skills, Oral Communication, Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are strongly preferred or required.
Experience Required
Minimum 5 year(s)
Chef de brigade H/F at Groupe Réside Études
Chessy, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Leadership, Customer Satisfaction, Hotel Management, Guest Relations, Protel, English Proficiency, Staff Training, Operational Management
Specialization
Requires a background in hospitality training or confirmed experience as a Receptionist or Shift Leader. Must be fluent in English and proficient in IT tools, with Protel knowledge being a plus.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, , India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Sanitation Standards, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Training And Development, Operational Leadership, Quality Control, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Guest Relations, Performance Management, Training And Development, Quality Control, Inventory Management, Leadership, Communication, Problem Solving
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Management, Menu Development, Staff Supervision, Food Safety, Sanitation Standards, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Training And Development, Inventory Management, Quality Control, Food Preparation, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and operational skills are required to manage kitchen staff and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Holland, Michigan, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Staff Training, Inventory Management, Buffet Preparation, Interpersonal Skills, Oral Communication
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Operations Management, Food Cost Control, Haccp Standards, Food Safety And Hygiene, Team Leadership, Inventory Management, Banquet Production, Menu Presentation, Staff Training, Supplier Relationship Management, Budget Management, Portion Control
Specialization
Requires a diploma in Culinary Arts or Hospitality Management and 3-5 years of experience in a 5-star hotel environment. Must possess strong leadership skills and comprehensive knowledge of HACCP and food safety standards.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Guilford, Connecticut, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Food Preparation, Communication, Interpersonal Skills, Training, Teaching
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Inventory Management, Food Preparation
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Hygiene Standards, Team Leadership, Time Management, Problem Solving, Multi Tasking, Dietary Restriction Management, Interpersonal Skills, Oral Communication, Training And Teaching, Buffet Preparation, Inventory Management, Kitchen Organization
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification and a Transportation Worker Identification Credential (TWIC) are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
Jr Sous Chef-Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, karnataka, India - Full Time
Skills Needed
Culinary Arts, Food Production, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Menu Development, Budget Management, Team Leadership, Guest Relations, Training And Development, Performance Management, Food Presentation, Loss Prevention
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. The role requires strong leadership skills and the ability to manage kitchen staff and operational budgets.
Experience Required
Minimum 2 year(s)