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Executive Sous Chef at American Cruise Lines
Lewiston, Idaho, 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, Staff Training, Interpersonal Skills, Oral Communication, Hygiene Standards
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
Punta Gorda, Florida, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Food Preparation, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are strongly preferred, along with the ability to work in a physically demanding maritime environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, 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 And Teaching
Specialization
Candidates must have a minimum of 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 Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
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 regulations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Creativity, Cost Control, Inventory Management, Guest Service, Team Leadership, Compliance Auditing, It Systems Proficiency, Material Control
Specialization
Proven experience as an Executive Sous Chef with strong leadership skills and a hands-on approach to hospitality. Proficiency in IT systems and knowledge of Material Control is highly advantageous.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. 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
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Boston, Massachusetts, United States - 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, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at BRENTWOOD COUNTRY CLUB LOS ANGELES
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Operations, Staff Management, Food Safety, Inventory Management, Budgeting, Fine Dining, Banquet Production, Butchery, Garde Manger, Haccp, Labor Cost Control, Member Relations, Recipe Standardization, Team Mentoring
Specialization
Requires 5-10+ years of progressive culinary leadership experience in luxury environments and a technical culinary diploma. Must demonstrate proficiency in butchery, banquet production, and food safety standards.
Experience Required
Minimum 10 year(s)
Chef d'équipe (H/F) at SALTI
Bourg-lès-Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Mechanical Maintenance, Hydraulics, Electricity, Pneumatics, Diesel Mechanics, Equipment Repair, Stock Management, Safety Compliance, Technical Troubleshooting, Organization, Leadership
Specialization
Candidates must have a passion for mechanics and experience in team management, along with technical knowledge in hydraulics, electricity, or diesel engines. Relevant professional certifications such as CACES or electrical authorizations are considered a significant advantage.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Arcis Golf
Weston, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Staff Supervision, Inventory Management, Financial Budgeting, Food Safety Compliance, Event Planning, Banqueting, A La Carte Service, Organizational Skills, Communication Skills
Specialization
Requires previous experience in a lead culinary role within high-volume operations and a high school diploma. A culinary degree, ServSafe certification, and bilingual skills in English and Spanish are preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Hotels & Resorts
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Management, Menu Planning, Haccp Compliance, Food Cost Control, Team Leadership, Inventory Management, Staff Training, Sanitation Standards, Plating Guides, Recipe Development, Kitchen Operations, Guest Relations
Specialization
Requires a high school diploma and 5-8 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Must possess a valid health certificate and have a good command of English.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Lewiston, Idaho, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Menu planning, Food safety, Kitchen management, Team leadership, Time management, Problem solving, Multi-tasking, Dietary restriction management, Food preparation, Staff training, Interpersonal skills, Oral communication, Hygiene standards

Industry

Leisure;Travel & Tourism

Description
Executive Sous Chef American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Executive Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Executive Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner for our guests, and are responsible for the quality of food served to the crew. A well-fed crew is a happy crew, and your primary responsibility is to ensure they stay this way through the care put into the meals you serve them.   Frequently without the option to dine ashore, it is crucial that all crew food allergies and dietary restrictions are accommodated for, always. Meals must be well-balanced, healthy, nutritious, delicious, and have varied options to choose from to suit multiple different appetites. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests and crew is flawless.   At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Produce a daily variety of healthy, delicious, and nutritious buffet-style crew meals for breakfast, lunch, and dinner, maintaining high crew satisfaction. * Regularly check-in with the ship’s crew regarding the overall satisfaction of the meals provided. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality guest dishes that follow the established menu choices. * Adhere to all guest and crew dietary requests and restrictions. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 5 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Transportation Worker Identification Credential (TWIC). * Familiar with food safety standards. * Must be able to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Must possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * US Coast Guard regulated pre-employment drug test. * Training and Teaching experience. * Ability to perform the essential functions of the job with or without accommodation.  Work Schedule: * 7 days per week while onboard the ship. * 6 to 8 weeks onboard followed by 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits:  * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Executive Sous Chef will work with the Executive Chef to produce high-quality, diverse menus for guests while ensuring nutritious and varied meals for the crew. They are responsible for maintaining kitchen efficiency, enforcing food safety standards, and managing kitchen operations during service.
Executive Sous Chef at American Cruise Lines
Lewiston, Idaho, 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, Staff Training, Interpersonal Skills, Oral Communication, Hygiene Standards
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
Punta Gorda, Florida, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Food Preparation, Dietary Restriction Management
Specialization
Candidates must have at least 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A TWIC card and ServSafe Manager Certification are strongly preferred, along with the ability to work in a physically demanding maritime environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Cruise Lines
Hannibal, Missouri, 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 And Teaching
Specialization
Candidates must have a minimum of 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 Lanier Islands
Buford, Georgia, United States - Full Time
Skills Needed
Culinary Management, Food Production, Menu Planning, Labor Cost Control, Food Cost Management, Staff Training, Sanitation Compliance, Kitchen Safety, Team Leadership, Inventory Management, Performance Review, Time Management, Critical Thinking, Detail Oriented, Communication Skills, Bilingual Skills
Specialization
Requires a culinary degree, five years of hotel experience, and two years of supervisory experience as a sous chef. Must hold a current Food-Safe or food handler sanitation certificate and possess a valid driver's license.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
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 regulations.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Sandpearl Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Food Safety Compliance, Food Preparation, Food Presentation, Leadership, Communication, Cooking Techniques, Cuisine Knowledge
Specialization
Candidates must have proven experience as an Executive Sous Chef or a similar role along with a culinary degree or equivalent experience. Strong leadership skills and knowledge of various cooking techniques are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Radisson Hotel Group
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Creativity, Cost Control, Inventory Management, Guest Service, Team Leadership, Compliance Auditing, It Systems Proficiency, Material Control
Specialization
Proven experience as an Executive Sous Chef with strong leadership skills and a hands-on approach to hospitality. Proficiency in IT systems and knowledge of Material Control is highly advantageous.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Culinary Operations, Food Safety, Menu Development, Budget Management, Team Leadership, Inventory Management, Public Health Compliance, Quality Control, Staff Training, Recipe Management, Communication, Organizational Skills, Microsoft Office, Haccp, Usph Compliance
Specialization
Candidates must have at least five years of food-related experience and a high school diploma or equivalent. Proficiency in food safety standards, strong leadership abilities, and the capacity to work in a high-pressure maritime environment are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Guest Relations, Performance Management, Food Preparation, Training And Development, Quality Assurance, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. 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
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Cost Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Quality Assurance, 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 food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Menu Cost Control, Staff Mentoring, Kitchen Operations Management, Inventory Management, P&L Analysis, Kpi Tracking, Recruitment, Microsoft Excel, Microsoft Word, Food Safety, Interpersonal Communication, Budgeting, Team Leadership, Vendor Management
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must be able to obtain ServSafe certification and possess the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Staff Training, Inventory Control, Menu Execution, Portion Control, Plating And Presentation, Labor Efficiency Planning, Sanitation Compliance, Cost Awareness, High Volume Cooking
Specialization
Requires prior experience as an Executive Sous Chef or senior line cook in high-volume hospitality environments. A culinary degree is preferred, along with strong leadership skills and the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Landry's, LLC.
New York, New York, United States - Full Time
Skills Needed
Kitchen Leadership, Fine Dining, Menu Development, Cost Management, Food Safety, Haccp Standards, Staff Mentoring, Inventory Management, Quality Control, Time Management, Organizational Skills, Communication, Seasonal Cooking, Ingredient Driven Cooking, Sanitation Standards, Workflow Management
Specialization
Candidates need 3–4 years of progressive kitchen leadership experience in fine dining or high-end culinary environments. Strong skills in food safety, HACCP standards, and the ability to lead large teams in high-pressure settings are required.
Experience Required
Minimum 2 year(s)
Chef de Cuisine H/F at Ephemera Group
Issy-les-Moulineaux, Ile-of-France, France - Full Time
Skills Needed
Culinary Techniques, Gastronomic Trends, Cost Management, Supply Chain Management, Team Leadership, Kitchen Management Software, Menu Design, Food Safety Standards, Hygiene Regulations, Staff Training, Recruitment, Conflict Resolution, Organization, Creativity, Inventory Management, Operational Coordination
Specialization
Candidates must have a culinary degree (CAP, BEP, Bac Pro, BTS or equivalent) and at least 5 years of experience as a Chef or Sous-Chef. Strong leadership skills, creativity, and proficiency in kitchen management tools are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Boston, Massachusetts, United States - 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, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year culinary degree with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at BRENTWOOD COUNTRY CLUB LOS ANGELES
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Operations, Staff Management, Food Safety, Inventory Management, Budgeting, Fine Dining, Banquet Production, Butchery, Garde Manger, Haccp, Labor Cost Control, Member Relations, Recipe Standardization, Team Mentoring
Specialization
Requires 5-10+ years of progressive culinary leadership experience in luxury environments and a technical culinary diploma. Must demonstrate proficiency in butchery, banquet production, and food safety standards.
Experience Required
Minimum 10 year(s)
Chef d'équipe (H/F) at SALTI
Bourg-lès-Valence, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Team Management, Mechanical Maintenance, Hydraulics, Electricity, Pneumatics, Diesel Mechanics, Equipment Repair, Stock Management, Safety Compliance, Technical Troubleshooting, Organization, Leadership
Specialization
Candidates must have a passion for mechanics and experience in team management, along with technical knowledge in hydraulics, electricity, or diesel engines. Relevant professional certifications such as CACES or electrical authorizations are considered a significant advantage.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Customer Service, Food Safety Standards, Recipe Adherence, Communication, Time Management, Professionalism
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Arcis Golf
Weston, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Staff Supervision, Inventory Management, Financial Budgeting, Food Safety Compliance, Event Planning, Banqueting, A La Carte Service, Organizational Skills, Communication Skills
Specialization
Requires previous experience in a lead culinary role within high-volume operations and a high school diploma. A culinary degree, ServSafe certification, and bilingual skills in English and Spanish are preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Hilton Hotels & Resorts
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Culinary Management, Menu Planning, Haccp Compliance, Food Cost Control, Team Leadership, Inventory Management, Staff Training, Sanitation Standards, Plating Guides, Recipe Development, Kitchen Operations, Guest Relations
Specialization
Requires a high school diploma and 5-8 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Must possess a valid health certificate and have a good command of English.
Experience Required
Minimum 5 year(s)