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Head Chef at Courtyard by Marriott Somerset KY
, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Staff Training, Sanitation Standards, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Operational Management, Quality Control, Time Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Presentation, Cooking Techniques, Customer Service, Stock Control, Hygiene Standards, Team Communication, Culinary Innovation, Leadership Skills, Continuous Learning, Quality Improvement, Resilience, Flexibility
Specialization
Candidates should have proven experience as a Demi Chef de Partie and demonstrate strong leadership skills. A genuine passion for culinary innovation and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SQUAREONE HOLDING COMPANY
Greenville, South Carolina, United States - Full Time
Skills Needed
Cooking Experience, Communication, High Volume Restaurant Success, Culinary Excellence, Team Development, Food Sanitation, Recipe Adherence, Food Preparation, Food Production, Food Presentation
Specialization
Candidates should have 2-5 years of cooking experience in an upscale casual dining restaurant and demonstrate a strong passion for culinary excellence. Excellent communication skills and a stable job history showing upward progression are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at RACV
Hobart, Tasmania, Australia - Full Time
Skills Needed
Commercial Cookery Qualification, Passion For Food, Ability To Work Autonomously, Teamwork, Fast Paced Environment
Specialization
Candidates must have a Commercial Cookery Qualification and a passion for locally sourced and seasonal produce. The ability to work autonomously and as part of a fast-paced team is essential.
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Atrium Hospitality
Springdale, Arkansas, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Culinary Certification, Servsafe Certification, Food Preparation, Recipe Knowledge, Costing Knowledge, Leadership, Teamwork, Innovation, Health Code Compliance, Menu Creation, Training, Scheduling, Guest Satisfaction, Kitchen Operations
Specialization
Candidates should have 3+ years of culinary experience and supervisory experience is preferred. A ServSafe Certification is required, along with strong knowledge of food preparation and costing.
Experience Required
Minimum 2 year(s)
Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Quality Control, Time Management, Coaching, Safety Procedures, Decorative Food Displays
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Operations, Food Quality, Hygiene Standards, Team Leadership, Cost Control, Menu Planning, Food Safety, Training, Coaching, Inventory Management, Communication, Creativity, Problem Solving, Time Management, Presentation Skills
Specialization
A diploma or professional training in Culinary Arts or equivalent is required, along with a minimum of 3–5 years of experience in a similar role. Strong knowledge of kitchen operations, food safety, and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Downtown Flagstaff Marriott Residence Inn
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Mentoring, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Sige Relais Chateaux
Bowness-on-Windermere, England, United Kingdom - Full Time
Skills Needed
Leadership, Creativity, Asian Cuisine, Menu Design, Team Development, Food Safety, Operational Standards, Guest Experience
Specialization
The ideal candidate should have deep knowledge of Asian flavors and cooking techniques, along with experience as a Head Chef or strong Sous Chef. A commitment to food safety and team development is essential.
Experience Required
Minimum 2 year(s)
Head Chef at Resolute Road Hospitality
Bend, Oregon, United States - Full Time
Skills Needed
Leadership, Communication, Food Products Knowledge, Preparation Techniques, Menu Development, Budget Management, Cost Control, Team Supervision, Culinary Standards, Creativity, Food Quality Evaluation, Safety Standards, Event Support, Continuous Improvement, Guest Engagement, Inventory Management
Specialization
A high school diploma or GED is preferred, along with culinary school experience. Food safety certification is required, and CPR/First Aid certification is preferred.
Experience Required
Minimum 5 year(s)
Head Chef at Solutions Leisure Group
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Management, Menu Creation, Team Leadership, Food Quality, Hygiene Standards, Communication, Training, Culinary Development, Inventory Management, Cost Monitoring, Guest Satisfaction, Time Management, Creativity, Detail Orientation, Culinary Arts
Specialization
Candidates should have a minimum of 7 years of experience in the culinary industry, including at least 2 years as a Head Chef. A high school diploma is required, with a culinary or hospitality diploma preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
, The Municipal District of Kildare — Newbridge, Ireland - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Planning, Team Leadership, Communication, Organizational Skills, Creativity, Time Management, Customer Service, Training, Collaboration, Problem Solving, Attention To Detail, Flexibility, Passion For Food, Enthusiasm
Specialization
Candidates should have previous experience in a similar role and a culinary degree or relevant certifications. Strong knowledge of food safety standards and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Humble Group Ltd
London, England, United Kingdom - Full Time
Skills Needed
Sous Chef Experience, Teamwork, Communication, Menu Development, Sustainability Focus, Leadership, Cooking Skills, Training, Motivation, Creativity, Flexibility, Positive Attitude, Nose To Tail Cooking, Seasonal Cooking, Hands On Approach
Specialization
Candidates should have experience as a Sous Chef or be a strong CDP ready to step up, with a passion for fresh, seasonal, and sustainable food. A calm, positive, and collaborative leadership style is also desired.
Experience Required
Minimum 2 year(s)
Sous Chef at CHOM Burger - Provo
Salt Lake City, Utah, United States - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Sanitation Regulations, Organizational Skills, Multitasking, Communication Skills, Team Player Mentality
Specialization
Candidates should have proven experience as a lead cook or sous chef, along with knowledge of culinary techniques and food safety regulations. Strong organizational and multitasking skills are essential, as well as the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at North Italia
Irvine, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Pos Systems, Inventory Control, Team Leadership, Customer Service, Problem Solving, Time Management, Food Safety, Communication, Adaptability, Creativity
Specialization
Candidates should have at least 2 years of high-volume culinary management experience and a working understanding of business operations. Physical requirements include the ability to lift up to 50 pounds and work in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at OnePack Hospitality
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Leadership, Supervisory Experience, High Volume Cooking, Mentoring, Food Quality Standards, Time Management, Food Safety Regulations, Inventory Management, Budget Control, Food Preparation, Team Development, Cooking Techniques, Organization, Communication, Problem Solving, Physical Stamina
Specialization
Candidates should have some college or advanced training in food and beverage management along with 2 years of related supervisory experience. A ServeSafe or Food Handler’s certification is required, along with advanced knowledge of food service regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at North Italia
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Culinary Trends, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, P&L Discussion, Team Leadership, Continuous Improvement, High Volume Environment, Pos Systems, Inventory Control, Food Presentation, Emergency Situations, Product Quality
Specialization
Candidates should have 2+ years of high-volume culinary management experience and a working understanding of business operations and financials. Physical requirements include the ability to lift up to 50 pounds and work in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Winchester, England, United Kingdom - Full Time
Skills Needed
Head Chef, Leadership, Organizational Skills, Communication Skills, Menu Planning, Food Quality, Stock Control, Food Safety, Hygiene Standards, Team Development, Conference Banqueting, High Volume Dining, Training, Motivation, Catering, Event Management
Specialization
The ideal candidate should have proven experience as a Head Chef in a hotel or high-volume environment, with strong leadership and organizational skills. A passion for food quality and team development is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Culinary Management, Operations Leadership, Coaching, Staff Development, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Ticket Times, Equipment Maintenance, Sanitation, Food Safety, Vendor Relations, Staff Counseling
Specialization
Candidates must possess two years of kitchen or culinary management experience in a full-service, upscale restaurant concept. Key requirements involve ensuring food quality, managing kitchen operations, conducting staff training and feedback, maintaining cleanliness and equipment, and adhering strictly to recipes and safety procedures.
Experience Required
Minimum 2 year(s)
Head Chef at Courtyard by Marriott Somerset KY
, Bali, Indonesia -
Full Time

Start Date

Immediate

Expiry Date

30 Mar, 26

Salary

0.0

Posted On

30 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Staff Training, Sanitation Standards, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Operational Management, Quality Control, Time Management, Creativity

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises 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. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness. • Develops, designs, or creates new menus and recipes based on standards or artistic contributions. • Demonstrates knowledge of high quality food products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Knows and implements brand’s Safety Standards. • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Maintains purchasing, receiving and food storage standards. • Operates and maintains all department equipment and reports malfunctions. • Supports procedures for food & beverage portion and waste controls. • Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant. • Checks the quality of raw and cooked food products to ensure that standards are met. • Assists in determining how food should be presented and creates decorative food displays. Leading Culinary Team • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Ensures and maintains the productivity level of employees. • Ensures that menu items are prepared and presented according to use record standards. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Leads shifts while personally preparing food items and executing requests based on required specifications. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. • Schedules employees to business demands and tracks employee time and attendance. • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained. • Reviews staffing levels to ensure that guest service, operational and financial objectives are met. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Sets a positive example for guest relations. • Handles guest problems and complaints. • Strives to improve service performance. • Helps employees receive on-going training to understand guest expectations. 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. • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. • Assists as needed in the interviewing and hiring of employee team members with appropriate skills. • Participates in the employee performance appraisal process, providing feedback as needed. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes. Additional Responsibilities • Provides information to 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. • Attends and participates in all pertinent meetings. 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.

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Responsibilities
The Head Chef is responsible for the overall success of daily kitchen operations, ensuring high-quality food production and guest satisfaction. This role includes supervising kitchen staff, managing food-related functions, and maintaining compliance with sanitation and food standards.
Head Chef at Courtyard by Marriott Somerset KY
, Bali, Indonesia - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Budget Management, Customer Service, Staff Training, Sanitation Standards, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Operational Management, Quality Control, Time Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)
Demi Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Presentation, Cooking Techniques, Customer Service, Stock Control, Hygiene Standards, Team Communication, Culinary Innovation, Leadership Skills, Continuous Learning, Quality Improvement, Resilience, Flexibility
Specialization
Candidates should have proven experience as a Demi Chef de Partie and demonstrate strong leadership skills. A genuine passion for culinary innovation and the ability to work in a team environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at SQUAREONE HOLDING COMPANY
Greenville, South Carolina, United States - Full Time
Skills Needed
Cooking Experience, Communication, High Volume Restaurant Success, Culinary Excellence, Team Development, Food Sanitation, Recipe Adherence, Food Preparation, Food Production, Food Presentation
Specialization
Candidates should have 2-5 years of cooking experience in an upscale casual dining restaurant and demonstrate a strong passion for culinary excellence. Excellent communication skills and a stable job history showing upward progression are also required.
Experience Required
Minimum 2 year(s)
Demi Chef at RACV
Hobart, Tasmania, Australia - Full Time
Skills Needed
Commercial Cookery Qualification, Passion For Food, Ability To Work Autonomously, Teamwork, Fast Paced Environment
Specialization
Candidates must have a Commercial Cookery Qualification and a passion for locally sourced and seasonal produce. The ability to work autonomously and as part of a fast-paced team is essential.
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Food Safety, Hygiene Compliance, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Efficiency, Flexibility
Specialization
Candidates must possess previous experience as a Demi Chef or in a similar kitchen role, ideally holding relevant Australian cookery qualifications such as Certificate III in Commercial Cookery. Essential requirements include knowledge of cooking techniques, food safety standards (HACCP, OH&S), strong teamwork skills, and flexibility to work rotating shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Atrium Hospitality
Springdale, Arkansas, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Culinary Certification, Servsafe Certification, Food Preparation, Recipe Knowledge, Costing Knowledge, Leadership, Teamwork, Innovation, Health Code Compliance, Menu Creation, Training, Scheduling, Guest Satisfaction, Kitchen Operations
Specialization
Candidates should have 3+ years of culinary experience and supervisory experience is preferred. A ServSafe Certification is required, along with strong knowledge of food preparation and costing.
Experience Required
Minimum 2 year(s)
Sous Chef at SpringHill Suites by Marriott Loveland Kana Hotel Group
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Culinary Skills, Quality Control, Time Management, Coaching, Safety Procedures, Decorative Food Displays
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A technical, trade, or vocational school degree is preferred but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Phnom Penh, Phnom Penh, Cambodia - Full Time
Skills Needed
Kitchen Operations, Food Quality, Hygiene Standards, Team Leadership, Cost Control, Menu Planning, Food Safety, Training, Coaching, Inventory Management, Communication, Creativity, Problem Solving, Time Management, Presentation Skills
Specialization
A diploma or professional training in Culinary Arts or equivalent is required, along with a minimum of 3–5 years of experience in a similar role. Strong knowledge of kitchen operations, food safety, and hygiene standards is essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Downtown Flagstaff Marriott Residence Inn
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Communication, Problem Solving, Food Presentation, Quality Control, Time Management, Interpersonal Skills, Mentoring, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Sige Relais Chateaux
Bowness-on-Windermere, England, United Kingdom - Full Time
Skills Needed
Leadership, Creativity, Asian Cuisine, Menu Design, Team Development, Food Safety, Operational Standards, Guest Experience
Specialization
The ideal candidate should have deep knowledge of Asian flavors and cooking techniques, along with experience as a Head Chef or strong Sous Chef. A commitment to food safety and team development is essential.
Experience Required
Minimum 2 year(s)
Head Chef at Resolute Road Hospitality
Bend, Oregon, United States - Full Time
Skills Needed
Leadership, Communication, Food Products Knowledge, Preparation Techniques, Menu Development, Budget Management, Cost Control, Team Supervision, Culinary Standards, Creativity, Food Quality Evaluation, Safety Standards, Event Support, Continuous Improvement, Guest Engagement, Inventory Management
Specialization
A high school diploma or GED is preferred, along with culinary school experience. Food safety certification is required, and CPR/First Aid certification is preferred.
Experience Required
Minimum 5 year(s)
Head Chef at Solutions Leisure Group
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Management, Menu Creation, Team Leadership, Food Quality, Hygiene Standards, Communication, Training, Culinary Development, Inventory Management, Cost Monitoring, Guest Satisfaction, Time Management, Creativity, Detail Orientation, Culinary Arts
Specialization
Candidates should have a minimum of 7 years of experience in the culinary industry, including at least 2 years as a Head Chef. A high school diploma is required, with a culinary or hospitality diploma preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
, The Municipal District of Kildare — Newbridge, Ireland - Full Time
Skills Needed
Culinary Skills, Food Safety, Menu Planning, Team Leadership, Communication, Organizational Skills, Creativity, Time Management, Customer Service, Training, Collaboration, Problem Solving, Attention To Detail, Flexibility, Passion For Food, Enthusiasm
Specialization
Candidates should have previous experience in a similar role and a culinary degree or relevant certifications. Strong knowledge of food safety standards and excellent communication skills are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Humble Group Ltd
London, England, United Kingdom - Full Time
Skills Needed
Sous Chef Experience, Teamwork, Communication, Menu Development, Sustainability Focus, Leadership, Cooking Skills, Training, Motivation, Creativity, Flexibility, Positive Attitude, Nose To Tail Cooking, Seasonal Cooking, Hands On Approach
Specialization
Candidates should have experience as a Sous Chef or be a strong CDP ready to step up, with a passion for fresh, seasonal, and sustainable food. A calm, positive, and collaborative leadership style is also desired.
Experience Required
Minimum 2 year(s)
Sous Chef at CHOM Burger - Provo
Salt Lake City, Utah, United States - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety, Sanitation Regulations, Organizational Skills, Multitasking, Communication Skills, Team Player Mentality
Specialization
Candidates should have proven experience as a lead cook or sous chef, along with knowledge of culinary techniques and food safety regulations. Strong organizational and multitasking skills are essential, as well as the ability to work under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at North Italia
Irvine, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Pos Systems, Inventory Control, Team Leadership, Customer Service, Problem Solving, Time Management, Food Safety, Communication, Adaptability, Creativity
Specialization
Candidates should have at least 2 years of high-volume culinary management experience and a working understanding of business operations. Physical requirements include the ability to lift up to 50 pounds and work in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at OnePack Hospitality
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Leadership, Supervisory Experience, High Volume Cooking, Mentoring, Food Quality Standards, Time Management, Food Safety Regulations, Inventory Management, Budget Control, Food Preparation, Team Development, Cooking Techniques, Organization, Communication, Problem Solving, Physical Stamina
Specialization
Candidates should have some college or advanced training in food and beverage management along with 2 years of related supervisory experience. A ServeSafe or Food Handler’s certification is required, along with advanced knowledge of food service regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at North Italia
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Culinary Trends, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, P&L Discussion, Team Leadership, Continuous Improvement, High Volume Environment, Pos Systems, Inventory Control, Food Presentation, Emergency Situations, Product Quality
Specialization
Candidates should have 2+ years of high-volume culinary management experience and a working understanding of business operations and financials. Physical requirements include the ability to lift up to 50 pounds and work in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Winchester, England, United Kingdom - Full Time
Skills Needed
Head Chef, Leadership, Organizational Skills, Communication Skills, Menu Planning, Food Quality, Stock Control, Food Safety, Hygiene Standards, Team Development, Conference Banqueting, High Volume Dining, Training, Motivation, Catering, Event Management
Specialization
The ideal candidate should have proven experience as a Head Chef in a hotel or high-volume environment, with strong leadership and organizational skills. A passion for food quality and team development is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Culinary Management, Operations Leadership, Coaching, Staff Development, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Ticket Times, Equipment Maintenance, Sanitation, Food Safety, Vendor Relations, Staff Counseling
Specialization
Candidates must possess two years of kitchen or culinary management experience in a full-service, upscale restaurant concept. Key requirements involve ensuring food quality, managing kitchen operations, conducting staff training and feedback, maintaining cleanliness and equipment, and adhering strictly to recipes and safety procedures.
Experience Required
Minimum 2 year(s)