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Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Food Preparation, Menu Development, Inventory Control, Safety Practices, Customer Service
Specialization
Candidates must possess a high school diploma or equivalent, with culinary training preferred. Strong leadership and communication skills are necessary, along with the ability to lift and interact courteously with others.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitation, Kitchen Safety, Recipe Adherence, Portion Control, Quality Standards, Pantry Management, Sauce Preparation, Ingredient Preparation, Equipment Maintenance
Specialization
Candidates must be experienced, team-oriented, and willing to work a flexible schedule including weekends and holidays. They should possess strong knowledge of food quality standards and be capable of following precise recipes and safety protocols.
Experience Required
Minimum 2 year(s)
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France -
Full Time

Start Date

Immediate

Expiry Date

30 Aug, 26

Salary

0.0

Posted On

01 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross-functional Coordination, Business Analysis, Customer Experience Optimization

Industry

Retail Groceries

Description
Description de l'entreprise Le Groupement Mousquetaires, ce sont 8 enseignes de la grande distribution, 150 000 collaborateurs et plus de 3 000 chefs d'entreprise indépendants ! L’ambition commune de Bricomarché, Bricorama, Brico Cash et de ses 650 points de vente ? Accompagner ses clients dans la réussite de leurs projets. C’est avec Bienveillance, Ambition, Solidarité et Engagement qu'Equipement de la maison a choisi de créer son succès. Prêt(e) à rejoindre la Tribu Brico ? Description du poste Nous recrutons sur le poste de Chef de produit F/H en CDI (à pourvoir rapidement) sur notre siège social de Vert le grand (91). Au sein de notre direction Marques Clients Digital, vous contribuez à la définition, au pilotage et à l’analyse des opérations commerciales afin d’optimiser la performance des marques, renforcer l’attractivité de nos offres et fidéliser durablement nos clients. Véritable partenaire transverse, vous accompagnez la construction d’actions commerciales performantes, innovantes et compétitives dans un environnement omnicanal. Vos missions au quotidien : Participer à l’élaboration du Plan d’Action Commerciale (PAC) Réaliser une veille concurrentielle sur le marché GSB et plus largement sur les activités Retail Imaginer et proposer des dispositifs commerciaux différenciants, performants et orientés résultats Piloter le cadrage des opérations commerciales : Vérification de la faisabilité technique avant lancement Construction des cahiers des charges : objectifs, cibles, canaux, mécaniques commerciales Répartition des besoins produits et définition des prix cibles Coordination avec la Direction Commerciale Produits pour garantir la compétitivité des offres Suivre et analyser la performance des opérations commerciales omnicanales Identifier les enseignements clés et formuler des recommandations concrètes pour optimiser les futurs dispositifs Partager les résultats et plans d’actions auprès des équipes internes afin d’accompagner la prise de décision Contribuer à l’amélioration continue des futures opérations commerciales Qualifications Vous aimez comprendre les comportements clients, analyser la performance et transformer les données en actions concrètes et vous vous reconnaissez dans les qualités suivantes : Rigueur et esprit analytique Forte sensibilité commerce, produits et expérience client Bonne connaissance du marché GSB/Retail Curiosité et force de proposition Excellent relationnel et goût du travail en transverse Capacité à challenger, convaincre et piloter avec une vision business globale Informations complémentaires Chez les Mousquetaires, seules les compétences font la différence. Le Groupement s'engage activement en faveur de la diversité, en créant un environnement de travail inclusif qui garantit l’égalité des opportunités pour chacun(e). Le Groupement Mousquetaires reconnu « Employeur Handi-engagé » | Mousquetaires RH Type de contrat: CDI

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Responsibilities
Define and analyze commercial operations to optimize brand performance and customer loyalty within an omnichannel environment. Coordinate the creation of commercial action plans, including technical feasibility, pricing, and performance tracking.
Chef de produit F/H at Groupement Les Mousquetaires
Vert-le-Grand, Ile-de-France, France - Full Time
Skills Needed
Product Management, Commercial Action Planning, Competitive Intelligence, Omnichannel Strategy, Performance Analysis, Market Research, Project Management, Cross Functional Coordination, Business Analysis, Customer Experience Optimization
Specialization
Requires a strong analytical mindset with a deep understanding of the DIY/Retail market and customer behavior. Candidates must possess excellent interpersonal skills and the ability to drive business results through cross-functional collaboration.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at La Côte & L'Arête
Chantepie, Brittany, France - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Quality Control, Inventory Management, Food Safety Compliance, Menu Consistency, Supply Chain Management, Culinary Expertise, Operational Planning
Specialization
The ideal candidate is an experienced professional with a proven track record in kitchen management and team leadership. Strong organizational skills, a commitment to culinary excellence, and the ability to work effectively within a team are essential.
Experience Required
Minimum 5 year(s)
Chef de bar (h/f/x) at Accor
Avignon, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Team Management, Bar Operations, Inventory Management, Cost Control, Profitability Analysis, Cocktail Preparation, Wine Knowledge, Supplier Sourcing, Negotiation, Staff Training, Operational Planning, Customer Service, Leadership, Menu Development
Specialization
Candidates must have proven experience in bar management, including strong knowledge of spirits, wines, and cocktails. A demonstrated ability to manage teams, handle supplier negotiations, and maintain profitability is required.
Experience Required
Minimum 5 year(s)
Full-Time Sous Chef at Episcopal SeniorLife Communities
Honeoye Falls, New York, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Food Preparation, Menu Development, Inventory Control, Safety Practices, Customer Service
Specialization
Candidates must possess a high school diploma or equivalent, with culinary training preferred. Strong leadership and communication skills are necessary, along with the ability to lift and interact courteously with others.
Experience Required
Minimum 2 year(s)
Chef de cuisine F/H at Valley Oxygen LLC
Jolimetz, Hauts-de-France, France - Full Time
Skills Needed
Kitchen Management, Menu Planning, Haccp, Team Leadership, Quality Control, Inventory Management, Budget Management, Dietary Requirement Compliance, Food Production, Reporting
Specialization
The candidate must be a creative leader capable of managing a kitchen team while ensuring strict adherence to HACCP hygiene rules. They should be committed to resident well-being and capable of managing administrative reporting and costs.
Experience Required
Minimum 5 year(s)
Chef Manager (RIDG) at Civitas Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Quality Assurance, Cost Management, Talent Development, Staff Scheduling, Menu Planning, Regulatory Compliance, Inventory Control, Food Handling, Budgetary Management, Employee Mentoring, Nutritional Guidelines
Specialization
Requires at least 2 years of relevant culinary experience and at least one year of supervisory experience in food service management. Candidates must have knowledge of DHSR Dietary regulations and a genuine desire to serve the elderly population.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at MATSURI
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Kitchen Management, Fish Cutting, Cost Management, Team Leadership, Hygiene And Safety Procedures, Inventory Management, Stock Management, Production Planning
Specialization
Requires previous experience in a supervisory kitchen role such as Sous Chef or junior Head Chef. Must possess technical skills in fish cutting and strong leadership abilities to manage a team and prioritize tasks.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at The Quarry Golf Club Inc
Naples, Campania, Italy - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Banquets, A La Carte Service, Cost Control, Leadership, Mentoring, Inventory Management, Pos Systems, Timekeeping Systems, Microsoft Office
Specialization
Candidates must have an Associate’s degree in Culinary Arts or a Sous Certification, along with 3 to 5 years of experience in an upscale resort or country club. Applicants must possess strong leadership skills, financial management capabilities, and valid Florida Food Manager and TIPS training certificates.
Experience Required
Minimum 2 year(s)
Chef de cuisine H/F at Api Restauration
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Team Management, Collective Catering, Inventory Management, Customer Service, Organization, Autonomy, Food Quality Control, Production Planning
Specialization
Requires a degree in hotel and restaurant management and significant experience in catering, preferably in collective environments. Must master HACCP standards and possess strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at RH Restoration Hardware
Dallas, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, High Volume Restaurant Management, Staff Training, Strategic Planning, Operational Excellence, Safety Compliance, Service Execution, Expediting, Recruitment
Specialization
Requires over 4 years of culinary leadership experience in high-volume, full-service restaurants. Candidates must possess advanced culinary expertise, proficiency in inventory management software, and the ability to manage financial metrics.
Experience Required
Minimum 2 year(s)
Commis Chef (Sushi) at Accor
Chennai, tamil nadu, India - Full Time
Skills Needed
Sushi Preparation, Rice Preparation, Knife Skills, Food Safety, Hygiene Standards, Plating, Japanese Cuisine, Teamwork, Communication, Kitchen Organization
Specialization
Requires proficiency in basic sushi techniques, strong knife skills, and knowledge of Japanese ingredients. Candidates must adhere to food safety standards and be able to work in a fast-paced kitchen environment.
CHEF DE RANG di BAR at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Guest Relations, Order Taking, Food Pairing, Table Setting, Team Leadership, Communication Skills, Attention To Detail, Service Coordination
Specialization
Candidates must possess excellent communication skills and strong attention to detail. The ability to lead a team effectively and anticipate guest needs is essential.
Experience Required
Minimum 2 year(s)
Full-Time Sous Chef at The Barclay at Sarasota
Little River, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Sanitation Standards, Food Safety, Customer Service, Mentoring, Inventory Management, Administrative Duties, Portion Control, Computer Skills, Communication
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of experience in the industry or full-service restaurant cooking. Proficiency in food safety practices, basic computer skills, and the ability to mentor others are required.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at ForeFront Healthcare Pvt Ltd
Catonsville, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Safety, Team Development, Financial Management, Inventory Control, Menu Development, Catering, Staff Training, Recipe Costing, Haccp Compliance, Therapeutic Diets, Labor Productivity, Vendor Relations, Performance Coaching, Quality Control
Specialization
Requires 5-8+ years of progressive culinary experience, including 2-3 years in a leadership role within high-volume scratch kitchens. A degree in Culinary Arts or Hospitality Management is preferred, along with a ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at The Sunny
Sunny Isles Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Personnel Management, Inventory Control, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Catering & Banquet Operations, Customer Service, Leadership, Purchasing, Property Management Systems
Specialization
Requires at least three years of culinary experience and two years of operational management experience. A degree in Culinary Arts and experience in luxury resort settings are preferred.
Experience Required
Minimum 2 year(s)
Chefs of all Grades at The SpitJack
Limerick, Munster, Ireland - Full Time
Skills Needed
Rotisserie Cooking, Brasserie Cuisine, Haccp Compliance, Food Safety, Kitchen Organization, Inventory Management, Digital Temperature Monitoring, Menu Execution
Specialization
Requires a minimum of 3 years of professional kitchen experience, specifically as a Chef de Partie or a strong Commis. Must have full permission to work in the EU and a strong command of English.
Experience Required
Minimum 2 year(s)
Temporary Sous Chef at Kimpton Hotels & Restaurants
Manchester, Vermont, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Arts, Staff Training, Inventory Management, Budgeting, Menu Development, Knife Skills, Multitasking, Interpersonal Communication, Problem Solving, Hiring And Onboarding, Food Quality Control
Specialization
Requires at least one year of high-volume culinary experience and a flexible schedule for nights, weekends, and holidays. A bachelor's degree in Culinary Science or a related certificate is preferred.
Experience Required
Minimum 2 year(s)
Relief Chef Manager at Brock & Company Inc
Pikesville, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Customer Service, Haccp Standards, Food Safety, Culinary Training, Budgeting, Purchasing, Administrative Tasks, Marketing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Relief Chef Manager at Brock & Company Inc
Ellicott City, Maryland, United States - Full Time
Skills Needed
Scratch Cooking, Menu Development, Staff Management, Inventory Management, Cash Handling, Catering, Haccp Standards, Culinary Staff Training, Customer Service, Food Safety, Sanitation, Budgeting, Purchasing, Team Leadership, Problem Solving
Specialization
Candidates must have 5-8 years of experience in corporate dining or high-end catering and possess a valid driver's license with their own vehicle for 100% travel. A culinary degree or certification is preferred, along with ServSafe and Allergen Awareness certifications.
Experience Required
Minimum 5 year(s)
Sous Chef - Kitchen at Genesis Global Group
Princeton, New Jersey, United States - Full Time
Skills Needed
Food Preparation, Menu Development, Cost Control, Waste Management, Staff Training, Sanitation, Kitchen Safety, Recipe Adherence, Portion Control, Quality Standards, Pantry Management, Sauce Preparation, Ingredient Preparation, Equipment Maintenance
Specialization
Candidates must be experienced, team-oriented, and willing to work a flexible schedule including weekends and holidays. They should possess strong knowledge of food quality standards and be capable of following precise recipes and safety protocols.
Experience Required
Minimum 2 year(s)