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Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Menu Execution, Staff Training, Inventory Management, Portion Control, Banquet Operations, Quality Control, Fifo Practices, Team Supervision, Guest Relations
Specialization
Previous culinary experience in a hotel, resort, or high-volume restaurant is preferred, along with supervisory experience. Candidates should possess strong knowledge of food preparation techniques and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Duncaster Inc
Bloomfield, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Food Production, Sanitation Compliance, Inventory Management, Budgeting, Culinary Coaching, Food Safety, Hiring And Training, Performance Appraisal
Specialization
Requires a degree from a post-secondary culinary arts program and at least 8 years of combined experience as a Sous Chef and in high-volume food service. Candidates should be proficient in English and preferably hold a SERV Safe certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Leadership, Strategic Management, Operational Expertise, Financial Management, Budget Control, Communication, Business Partnering, Luxury Hospitality
Specialization
Requires a minimum of 8 years in hospitality with at least 3 years at a Director level in Culinary. A relevant degree and pre-opening experience in luxury hotels are strongly preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Planning, Team Leadership
Specialization
Candidates should have significant experience in culinary leadership and kitchen management. Ability to work full-time in a professional hospitality environment is required.
Experience Required
Minimum 5 year(s)
Butikschef Halmstad at Eyes + More Sweden
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Retail Leadership, Sales Management, Staff Development, Kpi Tracking, Store Operations, Recruitment, Scheduling, Financial Analysis, Customer Experience, Delegation, Prioritization, Swedish Language Proficiency
Specialization
Candidates must have extensive leadership experience in retail, a store manager's education, and strong knowledge of retail economics. Proficiency in Swedish and a solution-oriented approach to customer service and sales are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at True Food Kitchen
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, P&L Management, Food Cost Management, Inventory Control, Staff Hiring, Employee Development, Scheduling, Payroll Management, Health Inspection Compliance, High Volume Service, Leadership, Coaching, Expo Management, Facility Maintenance, Communication
Specialization
Requires over 3 years of experience as a chef in a high-volume, full-service restaurant. Must possess advanced knowledge of business financial operations and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
1er Chef de brigade at Accor
Monaco, , Monaco - Full Time
Skills Needed
Leadership, Opera Pms, English Proficiency, Italian Proficiency, Team Management, Customer Service, Problem Solving, Microsoft Office, Staff Scheduling, Conflict Resolution, Back Office Management, Room Assignment, Interpersonal Skills, Time Management, Luxury Hospitality Standards
Specialization
Requires previous experience in a similar role within a luxury hotel and proficiency in English, Italian, and Opera software. Candidates must demonstrate strong leadership skills, autonomy, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 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)
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 Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Culinary Arts, Staff Training, Menu Execution, English Proficiency, Planning And Scheduling, Quality Control, Mice Catering
Specialization
Requires a professional with high-end establishment experience and mastery of culinary techniques. Candidates must be able to maintain composure under pressure and possess strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, 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 work with the elderly.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India -
Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership

Industry

Hospitality

Description
JOB SUMMARY Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.   At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Oversees all food-related functions and kitchen operations to ensure high-quality product delivery and guest satisfaction. Leads and develops culinary staff while managing controllable expenses and maintaining strict sanitation standards.
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety & Sanitation, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Staff Training, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef de dépôt F/H/X at BUT
Maurepas, Ile-de-France, France - Full Time
Skills Needed
Warehouse Management, Stock Management, Logistics Coordination, Team Management, Safety Management, Organization, Rigorousness, Diplomacy, Responsibility
Specialization
Previous experience in the field is a strong asset. Candidates must be organized, rigorous, and possess strong managerial qualities and diplomacy.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Auberge Collection
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Kitchen Operations, Culinary Leadership, Food Safety, Menu Execution, Staff Training, Inventory Management, Portion Control, Banquet Operations, Quality Control, Fifo Practices, Team Supervision, Guest Relations
Specialization
Previous culinary experience in a hotel, resort, or high-volume restaurant is preferred, along with supervisory experience. Candidates should possess strong knowledge of food preparation techniques and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Duncaster Inc
Bloomfield, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Recipe Development, Food Production, Sanitation Compliance, Inventory Management, Budgeting, Culinary Coaching, Food Safety, Hiring And Training, Performance Appraisal
Specialization
Requires a degree from a post-secondary culinary arts program and at least 8 years of combined experience as a Sous Chef and in high-volume food service. Candidates should be proficient in English and preferably hold a SERV Safe certification.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Leadership, Strategic Management, Operational Expertise, Financial Management, Budget Control, Communication, Business Partnering, Luxury Hospitality
Specialization
Requires a minimum of 8 years in hospitality with at least 3 years at a Director level in Culinary. A relevant degree and pre-opening experience in luxury hotels are strongly preferred.
Experience Required
Minimum 10 year(s)
Executive Sous Chef at Accor
Agra, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Menu Planning, Team Leadership
Specialization
Candidates should have significant experience in culinary leadership and kitchen management. Ability to work full-time in a professional hospitality environment is required.
Experience Required
Minimum 5 year(s)
Butikschef Halmstad at Eyes + More Sweden
Stockholm, Stockholm, Sweden - Full Time
Skills Needed
Retail Leadership, Sales Management, Staff Development, Kpi Tracking, Store Operations, Recruitment, Scheduling, Financial Analysis, Customer Experience, Delegation, Prioritization, Swedish Language Proficiency
Specialization
Candidates must have extensive leadership experience in retail, a store manager's education, and strong knowledge of retail economics. Proficiency in Swedish and a solution-oriented approach to customer service and sales are required.
Experience Required
Minimum 5 year(s)
Executive Sous Chef at True Food Kitchen
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Kitchen Management, P&L Management, Food Cost Management, Inventory Control, Staff Hiring, Employee Development, Scheduling, Payroll Management, Health Inspection Compliance, High Volume Service, Leadership, Coaching, Expo Management, Facility Maintenance, Communication
Specialization
Requires over 3 years of experience as a chef in a high-volume, full-service restaurant. Must possess advanced knowledge of business financial operations and strong leadership capabilities.
Experience Required
Minimum 2 year(s)
Sous Chef - Chinese at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Quality Control, Hygiene Standards, Food Safety, Staff Training, Inventory Control, Recipe Development, Menu Planning, Team Supervision
Specialization
Requires a Diploma or Degree in Hotel Management or Culinary Arts. Certification from a recognized culinary institute is preferred.
Experience Required
Minimum 5 year(s)
1er Chef de brigade at Accor
Monaco, , Monaco - Full Time
Skills Needed
Leadership, Opera Pms, English Proficiency, Italian Proficiency, Team Management, Customer Service, Problem Solving, Microsoft Office, Staff Scheduling, Conflict Resolution, Back Office Management, Room Assignment, Interpersonal Skills, Time Management, Luxury Hospitality Standards
Specialization
Requires previous experience in a similar role within a luxury hotel and proficiency in English, Italian, and Opera software. Candidates must demonstrate strong leadership skills, autonomy, and the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Executive Sous Chef at Hilton Japan
, , Indonesia - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Haccp, Hospitality Management, Leadership, Teamwork, Administration, Guest Experience
Specialization
Requires 5-7 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Candidates should have knowledge of HACCP and experience with international hotel chains.
Experience Required
Minimum 5 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)
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 Wally s Operating Company LLC
Whitestown, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Safety Compliance, Team Development, Production Forecasting, Inventory Management, Staff Training, Cost Control, Menu Execution, Hospitality Management, Pos Systems, Performance Coaching
Specialization
Candidates need 5-7 years of progressive culinary leadership experience in high-volume environments. Strong skills in communication, organizational leadership, and regulatory compliance are required.
Experience Required
Minimum 5 year(s)
Breakfast Sous Chef at The Lighthouse Mission
, Washington, United States - Full Time
Skills Needed
Bulk Cooking, Menu Execution, Food Safety, Volunteer Training, Inventory Management, Haccp Procedures, Fifo, Industrial Kitchen Equipment, Trauma Informed Communication, Leadership, Mentoring, Hospitality
Specialization
Requires a valid Food Server Card, bulk-cooking experience, and a valid Washington State driver's license. Candidates must be committed to the Christian faith and possess emotional maturity for trauma-aware communication.
Experience Required
Minimum 2 year(s)
AM Junior Sous Chef at Auberge Collection
Johns Island, South Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Presentation, Staff Mentorship, Inventory Management, Banquet Service, Pantry Management, Budgeting, Food Safety
Specialization
Candidates must have formal training or education in culinary arts and at least one year of experience as a Cook I. A strong focus on precision, detail, and high-quality food presentation is required.
Experience Required
Minimum 2 year(s)
Chef(fe) de cuisine at Barrière
La Baule-Escoublac, Pays de la Loire, France - Full Time
Skills Needed
Kitchen Management, Haccp, Team Leadership, Culinary Arts, Staff Training, Menu Execution, English Proficiency, Planning And Scheduling, Quality Control, Mice Catering
Specialization
Requires a professional with high-end establishment experience and mastery of culinary techniques. Candidates must be able to maintain composure under pressure and possess strong leadership and interpersonal skills.
Experience Required
Minimum 5 year(s)
Sous Chef-New Haven at Barcelona Wine Bar
New Haven, Connecticut, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Chef Manager (LVSL) at Civitas Senior Living
Longview, 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 work with the elderly.
Experience Required
Minimum 2 year(s)