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Executive Sous Chef at Eastward Ho Country Club Inc
Chatham, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Food Production Management, Staff Supervision, Menu Planning, Cost Control, Inventory Management, Sanitation And Safety, Leadership, Communication, Training And Development, Scheduling, Quality Assurance, Buffet Presentation, Administrative Duties, Problem Solving, Teamwork
Specialization
Candidates must have a culinary arts degree or a bachelor's degree in a related field, along with at least 3 years of formal culinary experience in high-end food service management. Strong leadership, communication, and interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
St. Augustine, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Inventory Management, Kitchen Organization
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A Transportation Worker Identification Credential (TWIC) and ServSafe Manager Certification are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Interpersonal Skills, Performance Monitoring, Employee Development, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de partie at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Culinary Techniques, Teamwork, Creativity, Attention To Detail, Time Management, Quality Control, Food Safety, Presentation Skills
Specialization
Candidates should have a culinary training background and experience as a Demi Chef de partie or Chef de partie in a similar establishment. They must demonstrate culinary skills, the ability to work under pressure, and a commitment to teamwork.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Ability To Work Well Under Pressure, Ability To Work Cohesively, Teamwork, Menu Planning, Inventory Management
Specialization
The candidate should have the ability to work well under pressure in a fast-paced environment and work cohesively as part of a team. Additional diplomas or certifications may be required.
Demi Chef de Partie at Residence Inn by Marriott Bothell
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Delhi, delhi, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Operating Ovens, Operating Grills, Food Quality Monitoring, Work Station Setup, Disinfecting, Safety Procedures, Professional Appearance, Teamwork, Communication
Specialization
Candidates must have at least 1 year of related work experience and a High School Diploma or G.E.D. equivalent, although no specific supervisory experience or certifications are required for this role. The position demands physical stamina, including standing for extended periods and lifting objects up to 25 pounds.
Demi Chef de Partie at Residence InnSpringhill Suites by Marriott Maple Grove
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
Visakhapatnam, Andhra Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching, Garnishing
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Columbus DT
Bawshar Province, Muscat Governorate, Oman - Full Time
Skills Needed
Food Preparation, Cooking, Temperature Regulation, Food Quality Monitoring, Communication, Teamwork, Safety Procedures, Portion Control, Garnishing, Recipe Adherence, Cold Food Preparation, Employee Training, Guest Service, Problem Solving, Time Management, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie F/H at ALP'AZUR HOTELS
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Team Management, Communication, Organization, Haccp Knowledge, Autonomy, Discretion, Efficiency, Refinement
Specialization
Candidates should have a minimum of 2 years of experience in a similar high-end establishment and be able to quickly assimilate preparation techniques. They must demonstrate autonomy, organization, and effective communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
Visakhapatnam, Andhra Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Communication, Team Support, Guest Service, Professional Appearance, Maintenance Reporting, Hiring Assistance, Training Assistance
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree, although no specific license or certification is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
İzmir, Aegean Region, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Haccp, Culinary Arts, Staff Training, Inventory Control, Food Costing, Leadership, Budgeting, Menu Engineering, Team Mentorship, Quality Control, Communication Skills, Organizational Skills
Specialization
Candidates must hold a degree or diploma in Culinary Arts and possess 5–7 years of experience in luxury hospitality or fine dining. Proficiency in Turkish and strong leadership skills are required, along with relevant food safety certifications.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
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, Training And Development, Inventory Management, Quality Control, Food Preparation, Communication Skills, 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 technical culinary skills are required to manage diverse kitchen functions effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Lantana, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Staff Supervision, Inventory Management, Budgeting, Food Safety Compliance, Problem Solving, Training, Communication, Profit And Loss Management, Sanitation, Team Development, Customer Service
Specialization
Candidates must have previous experience in a lead culinary role and possess strong organizational and communication skills. A high school diploma is required, while a culinary degree or certificate is preferred along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
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 Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Eastward Ho Country Club Inc
Chatham, Massachusetts, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

95000.0

Posted On

09 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Food production management, Staff supervision, Menu planning, Cost control, Inventory management, Sanitation and safety, Leadership, Communication, Training and development, Scheduling, Quality assurance, Buffet presentation, Administrative duties, Problem solving, Teamwork

Industry

Hospitality

Description
Description Reports to: Executive Chef Supervises: All Back-of-House team members including: Line Cooks, Outdoor Grill Operation, Stewards & Dishwashers Interaction: Occasional interaction with Club Members, Guests and other Club Managers. Employment Status: Full Time; Year Round FLSA Classification: Exempt Job Summary: Serve as “second-in-command” of the kitchen: assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. Supervise food production personnel, assist with food production tasks as needed and assure that quality and cost standards are consistently attained. Requirements Essential Duties & Responsibilities: Prepares or directly Supervises: kitchen staff responsible for the daily preparation of soups, sauces and “specials” to ensure that methods of cooking, garnishing and portion sizes are as prescribed by standardized recipes Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production Assumes complete charge of the kitchen in the absence of the Executive Chef Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities Consistently maintains standards of quality, cost, eye appeal and flavor of foods Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability Makes recommendations for maintenance, repair and upkeep of the kitchen and its equipment by distributing and overseeing the weekly sanitation and maintenance reports, and then collecting and putting in the form of a summary, to be passed out to all necessary managers Prepares reports and schedules, costs menus, and performs other administrative duties as assigned by the Executive Chef Personally, works in any station as assigned by the Executive Chef Helps plan energy conservation procedures in the kitchen Assists in the development of training and the provision of professional development opportunities for all kitchen staff Prepares weekly schedules for the kitchen staff Assists in maintaining security of kitchen including equipment food and supply inventories Assists in food procurement, delivery, storage and issuing of food items Supervises, trains and evaluates kitchen personnel Coordinates buffet presentations and help with set up, elevations, decorations and greenery Checks in place before service time and inspects presentation of food items to ensure that quality standards are met Reports all member/guest complaints to the Chef and assists in resolving complaints Submits ideas for future goals, operational improvements to Executive Chef Reviews payroll and completes overtime forms each week Maintains all banquet function sheets, updates change and relay changes to all stations Monitor the production of all stocks and soups Enter updated weekly schedules on Fridays for upcoming week Monitors kitchen employees' time cards to ensure compliance with posted schedules Perform all work-related duties as assigned by supervisor or Assistant General Manager Working Conditions: Kitchen setting Occasional exposure to hot, cold and freezing temperatures Special Requirements: Ability to keep information confidential Must possess an outgoing personality Must possess honesty and integrity Must be courteous and tactful at all times Must treat others with kindness and respect Ability to effectively communicate in a professional manner to employees and Managers. Good supervisory skills Ability to appear for work on time Ability to interact well with coworkers Ability to understand and follow posted rules and procedures Ability to follow directions from a supervisor Physical Functions: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day, occasionally more Use hands to touch, handle, or feel objects, tools and/or controls Reach with hands and arms Hearing and talking sufficient enough to communicate with members, guests, vendors, and co-workers Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus Must be able to lift up to 30 lbs Independent mobility through Clubhouse Qualifications: Education Culinary arts degree or Bachelor’s degree in related field of study or equivalent kitchen experience Experience Minimum of 3 years of formal culinary experience in food service management at a high-end club or resort, hotel kitchen or fine-dining restaurant or a similar position in a high-end, high volume service environment. Experience in a member-owned club highly desirable. Skills Leadership, strong communication (both written and verbal), interpersonal, computer literacy, and social Attributes Displaying behavior of honesty and integrity; high level of ethical standards; personable; values teamwork and Member service; respectful of others
Responsibilities
The Executive Sous Chef serves as the second-in-command, assisting the Executive Chef in supervising food production, staff training, and daily kitchen operations. They are responsible for maintaining quality and cost standards, managing inventories, and ensuring the kitchen runs efficiently in the Executive Chef's absence.
Executive Sous Chef at Eastward Ho Country Club Inc
Chatham, Massachusetts, United States - Full Time
Skills Needed
Culinary Arts, Food Production Management, Staff Supervision, Menu Planning, Cost Control, Inventory Management, Sanitation And Safety, Leadership, Communication, Training And Development, Scheduling, Quality Assurance, Buffet Presentation, Administrative Duties, Problem Solving, Teamwork
Specialization
Candidates must have a culinary arts degree or a bachelor's degree in a related field, along with at least 3 years of formal culinary experience in high-end food service management. Strong leadership, communication, and interpersonal skills are essential for this role.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at American Cruise Lines
St. Augustine, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Multi Tasking, Interpersonal Skills, Oral Communication, Teaching, Training, Dietary Restriction Management, Inventory Management, Kitchen Organization
Specialization
Candidates must have a minimum of 5 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A Transportation Worker Identification Credential (TWIC) and ServSafe Manager Certification are required or strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Marriott Hotel Lingfield Park Racecourse
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Teamwork, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Food Preparation, Interpersonal Skills, Performance Monitoring, Employee Development, Quality Control
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Demi Chef de partie at Accor
Le Conquet, Brittany, France - Full Time
Skills Needed
Culinary Techniques, Teamwork, Creativity, Attention To Detail, Time Management, Quality Control, Food Safety, Presentation Skills
Specialization
Candidates should have a culinary training background and experience as a Demi Chef de partie or Chef de partie in a similar establishment. They must demonstrate culinary skills, the ability to work under pressure, and a commitment to teamwork.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Accor
New Delhi, delhi, India - Full Time
Skills Needed
Ability To Work Well Under Pressure, Ability To Work Cohesively, Teamwork, Menu Planning, Inventory Management
Specialization
The candidate should have the ability to work well under pressure in a fast-paced environment and work cohesively as part of a team. Additional diplomas or certifications may be required.
Demi Chef de Partie at Residence Inn by Marriott Bothell
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Delhi, delhi, India - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Operating Ovens, Operating Grills, Food Quality Monitoring, Work Station Setup, Disinfecting, Safety Procedures, Professional Appearance, Teamwork, Communication
Specialization
Candidates must have at least 1 year of related work experience and a High School Diploma or G.E.D. equivalent, although no specific supervisory experience or certifications are required for this role. The position demands physical stamina, including standing for extended periods and lifting objects up to 25 pounds.
Demi Chef de Partie at Residence InnSpringhill Suites by Marriott Maple Grove
, tamil nadu, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Attention To Detail, Customer Service, Recipe Adherence, Training, Scheduling, Motivating, Coaching
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
Visakhapatnam, Andhra Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Attention To Detail, Recipe Adherence, Training, Scheduling, Motivating, Coaching, Garnishing
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Residence Inn by Marriott Columbus DT
Bawshar Province, Muscat Governorate, Oman - Full Time
Skills Needed
Food Preparation, Cooking, Temperature Regulation, Food Quality Monitoring, Communication, Teamwork, Safety Procedures, Portion Control, Garnishing, Recipe Adherence, Cold Food Preparation, Employee Training, Guest Service, Problem Solving, Time Management, Professional Appearance
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Chef de Partie F/H at ALP'AZUR HOTELS
Saint-Tropez, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Skills, Team Management, Communication, Organization, Haccp Knowledge, Autonomy, Discretion, Efficiency, Refinement
Specialization
Candidates should have a minimum of 2 years of experience in a similar high-end establishment and be able to quickly assimilate preparation techniques. They must demonstrate autonomy, organization, and effective communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie at Fairfield by Marriott Cincinnati Uptown
Visakhapatnam, Andhra Pradesh, India - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Portion Control, Food Safety, Temperature Regulation, Communication, Team Support, Guest Service, Professional Appearance, Maintenance Reporting, Hiring Assistance, Training Assistance
Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree, although no specific license or certification is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside strong professional communication and teamwork skills.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Accor
İzmir, Aegean Region, Turkey - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Haccp, Culinary Arts, Staff Training, Inventory Control, Food Costing, Leadership, Budgeting, Menu Engineering, Team Mentorship, Quality Control, Communication Skills, Organizational Skills
Specialization
Candidates must hold a degree or diploma in Culinary Arts and possess 5–7 years of experience in luxury hospitality or fine dining. Proficiency in Turkish and strong leadership skills are required, along with relevant food safety certifications.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Scotto LLC
Syosset, New York, United States - Full Time
Skills Needed
Menu Development, Meal Planning, Inventory Management, Ordering Supplies, Line Cooking, Dish Plating, Recruitment, Training, Scheduling, Performance Evaluation, Sanitation Regulation Adherence, Safety Regulation Implementation, Cost Control, Time Management, Culinary Arts, Fine Dining Expertise
Specialization
Candidates should possess proven experience in a fine dining establishment and the ability to manage an entire kitchen, supported by budgeting skills for cost control and incredible food preparation abilities. A Bachelor's Degree in culinary arts is preferred, along with a current Food Protection Certificate and deep knowledge of industry trends.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Bali, Indonesia - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Management, Guest Satisfaction, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Menu Development, Food Presentation, Budget Management, Purchasing, Employee Relations, Problem Solving, Performance Management, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, managing controllable expenses like food cost, setting performance goals, and ensuring strict compliance with food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Staff Leadership, Kitchen Management, Menu Development, Food Quality Control, Sanitation Standards, Budget Management, Purchasing, Employee Development, Guest Relations, Inventory Control, Banquets, Room Service, Cost Control, Supervision
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience. Key requirements include demonstrating strong leadership, ensuring sanitation standards, managing departmental expenses, and developing staff.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
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, Training And Development, Inventory Management, Quality Control, Food Preparation, Communication Skills, 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 technical culinary skills are required to manage diverse kitchen functions effectively.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Arcis Golf
Lantana, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Kitchen Management, Staff Supervision, Inventory Management, Budgeting, Food Safety Compliance, Problem Solving, Training, Communication, Profit And Loss Management, Sanitation, Team Development, Customer Service
Specialization
Candidates must have previous experience in a lead culinary role and possess strong organizational and communication skills. A high school diploma is required, while a culinary degree or certificate is preferred along with the ability to obtain ServSafe certification.
Experience Required
Minimum 2 year(s)
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 Avion Hospitality Employee Services LLC
Tulsa, Oklahoma, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Performance Management, Purchasing, Vendor Relationships, Guest Experience, Day To Day Operations, Compliance, Communication, Talent Management, Project Management, Delegation, Financial Acumen, Menu Development, Sanitation Procedures, Conflict Resolution
Specialization
Candidates must possess at least five years of progressive experience in a hotel or related field, often requiring a college degree or culinary degree combined with relevant experience. Essential abilities include strong supervisory skills, proficiency in Windows operating systems, effective communication, quick decision-making under pressure, and the capacity to handle financial data and complex workplace problems.
Experience Required
Minimum 5 year(s)