Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 7409 results in (2) seconds Clear Filters

Jobs Search

About 7409 results in (2) seconds
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Max Hospitality
West Hartford, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Development, Inventory Control, Food Safety, Sanitation Standards, Wood Fired Cooking, Time Management, Communication, Leadership, Seasonal Cuisine, Quality Control
Specialization
Requires a minimum of 2 years of experience as a Sous Chef or in a senior kitchen role within a high-volume environment. Candidates must have strong knowledge of American and seasonal cuisine and proven leadership abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills, with a culinary arts degree preferred. Must be able to work flexible hours and perform physical tasks including lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Ignite Medical Resort McHenry
Shelby, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Hospitality, Compassionate Care, Teamwork, Food Preparation
Specialization
The candidate must be a skilled culinary professional who is dedicated, compassionate, dependable, and energetic. They should be able to work effectively within a hospitable care-giving team.
Experience Required
Minimum 2 year(s)
Sous Chef at Hospitality: Mill Farm Sports Village, Dixon Grange, Sedgewick Scott
, , - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Creation, Resource Management, Banqueting, Hospitality, Kitchen Supervision, Inventory Management, Standard Operating Procedures
Specialization
Candidates must have a minimum of five years of experience as a Sous Chef and demonstrate strong organizational and leadership skills. Proficiency in professional kitchen administration, including menu creation and adherence to strict protocols, is required.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication, Mentoring, Food Safety
Specialization
Candidates must have previous experience in a similar kitchen role and hold relevant Australian cookery qualifications, such as a Certificate III in Commercial Cookery. A strong understanding of food safety, hygiene, and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Hygiene Standards, Attention To Detail, Fast Paced Kitchen Management, Food Preparation, Team Collaboration, Menu Execution
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong command of English. A solid understanding of HACCP and hygiene regulations is required, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Staff Coaching, Inventory Control, Food Cost Management, Kitchen Operations, Food Safety, Sanitation, Menu Execution, Mentoring, Problem Solving, Communication, Scheduling, Quality Control, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred, and the role requires the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training and developing high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at SDCM
Encinitas, California, United States - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production, Mentorship, Teamwork, Staff Training
Specialization
Requires at least 2 years of experience as a Sous Chef in a high-volume, upscale environment with the ability to expedite 350 covers. Must possess a Food Handlers Card or ServSafe Certification and be capable of standing for 10+ hours.
Experience Required
Minimum 2 year(s)
SOUS CHEF at BRUNELLO CUCINELLI
Morimondo, Lombardy, Italy - Full Time
Skills Needed
Kitchen Management, Team Coordination, Leadership, English Language, Quality Standards, Hygiene And Safety Compliance, Workflow Optimization, Attention To Detail
Specialization
Previous experience in structured kitchens, preferably within luxury or hotel contexts. Requires a proactive approach, leadership skills under pressure, and a good command of the English language.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Commercial Cookery, Food Presentation, Food Safety, Time Management, Kitchen Operations, Food Preparation, Sanitization, Team Communication
Specialization
Requires a commercial cookery qualification and at least 2 years of experience in the hospitality industry. Must possess strong knowledge of food safety policies and the ability to work unsupervised.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Recipe Adherence, Hospitality
Specialization
Candidates must be experienced in kitchen management and capable of performing physical tasks such as lifting up to 50 pounds. The role requires strong leadership skills and the ability to follow complex written and oral instructions.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Leadership
Specialization
Candidates must be experienced in kitchen leadership with the ability to manage food and labor costs. Physical requirements include the ability to lift up to 50 pounds and maintain continuous movement throughout the shift.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Hertford, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Health And Safety, Food Safety, Inventory Ordering, Staffing, Food Gp Management, Menu Planning, Food Service
Specialization
Candidates must have the right to work in the UK and a strong command of written and spoken English. Having a driver's license and access to a personal vehicle is ideal due to the remote nature of some venues.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires experience managing a busy kitchen and a proven track record of training high-performing teams. Must possess the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Optalis
Newton, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training, Scheduling, Inventory Management, P&L Awareness, Knife Skills, Plating, Food Safety, Sanitation, High Volume Cooking, Menu Execution
Specialization
Requires a disciplined leader capable of thriving in a high-volume, fast-paced kitchen environment. Must be physically able to perform demanding tasks, including lifting up to 50 lbs and working long shifts.
Experience Required
Minimum 5 year(s)
Sous Chef at Glenncrest at Johns Creek
Manassas, Virginia, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

17 Sep, 26

Salary

0.0

Posted On

19 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Food Presentation

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 • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • 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. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   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. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   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. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   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. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   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. Moxy is for Play. Seriously. The energetic and stylish alternative to the typical hotel experience, Moxy is designed for always-on guests seeking fun new experiences in the hotel and city they’re in. Our lively communal spaces and energetic Crew help guests have a good time by creating moments of spontaneous playfulness.   Moxy Crew take work seriously, but they never take themselves too seriously. They delight in creating a light and playful atmosphere, and are warm and friendly to those around them, welcoming all. We’re looking for people who: love doing it all, always think outside the box, enjoy chatting it up with guests, live in the now but know what’s next, and have high energy and a do-it-yourself attitude.   If you’re someone who is thoughtful, spirited and loves serving up huge doses of fun, then take a look at our jobs and see if anything catches your eye. In joining Moxy Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

How To Apply:

Incase you would like to apply to this job directly from the source, please click here

Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures consistent high-quality product production while maintaining sanitation standards and the operating budget.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Max Hospitality
West Hartford, Connecticut, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Development, Inventory Control, Food Safety, Sanitation Standards, Wood Fired Cooking, Time Management, Communication, Leadership, Seasonal Cuisine, Quality Control
Specialization
Requires a minimum of 2 years of experience as a Sous Chef or in a senior kitchen role within a high-volume environment. Candidates must have strong knowledge of American and seasonal cuisine and proven leadership abilities.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills, with a culinary arts degree preferred. Must be able to work flexible hours and perform physical tasks including lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Ignite Medical Resort McHenry
Shelby, North Carolina, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Hospitality, Compassionate Care, Teamwork, Food Preparation
Specialization
The candidate must be a skilled culinary professional who is dedicated, compassionate, dependable, and energetic. They should be able to work effectively within a hospitable care-giving team.
Experience Required
Minimum 2 year(s)
Sous Chef at Hospitality: Mill Farm Sports Village, Dixon Grange, Sedgewick Scott
, , - Full Time
Skills Needed
Culinary Excellence, Team Leadership, Food Safety, Menu Creation, Resource Management, Banqueting, Hospitality, Kitchen Supervision, Inventory Management, Standard Operating Procedures
Specialization
Candidates must have a minimum of five years of experience as a Sous Chef and demonstrate strong organizational and leadership skills. Proficiency in professional kitchen administration, including menu creation and adherence to strict protocols, is required.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Plating, Menu Planning, Recipe Development, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication, Mentoring, Food Safety
Specialization
Candidates must have previous experience in a similar kitchen role and hold relevant Australian cookery qualifications, such as a Certificate III in Commercial Cookery. A strong understanding of food safety, hygiene, and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Arts, Haccp, Hygiene Standards, Attention To Detail, Fast Paced Kitchen Management, Food Preparation, Team Collaboration, Menu Execution
Specialization
Candidates must have a minimum of 3 years of culinary experience and a strong command of English. A solid understanding of HACCP and hygiene regulations is required, along with full permission to work in the EU.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Staff Coaching, Inventory Control, Food Cost Management, Kitchen Operations, Food Safety, Sanitation, Menu Execution, Mentoring, Problem Solving, Communication, Scheduling, Quality Control, Hospitality
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred, and the role requires the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training and developing high-performing teams. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at SDCM
Encinitas, California, United States - Full Time
Skills Needed
Kitchen Leadership, Inventory Management, Sanitation Standards, Expediting, Food Production, Mentorship, Teamwork, Staff Training
Specialization
Requires at least 2 years of experience as a Sous Chef in a high-volume, upscale environment with the ability to expedite 350 covers. Must possess a Food Handlers Card or ServSafe Certification and be capable of standing for 10+ hours.
Experience Required
Minimum 2 year(s)
SOUS CHEF at BRUNELLO CUCINELLI
Morimondo, Lombardy, Italy - Full Time
Skills Needed
Kitchen Management, Team Coordination, Leadership, English Language, Quality Standards, Hygiene And Safety Compliance, Workflow Optimization, Attention To Detail
Specialization
Previous experience in structured kitchens, preferably within luxury or hotel contexts. Requires a proactive approach, leadership skills under pressure, and a good command of the English language.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Commercial Cookery, Food Presentation, Food Safety, Time Management, Kitchen Operations, Food Preparation, Sanitization, Team Communication
Specialization
Requires a commercial cookery qualification and at least 2 years of experience in the hospitality industry. Must possess strong knowledge of food safety policies and the ability to work unsupervised.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Recipe Adherence, Hospitality
Specialization
Candidates must be experienced in kitchen management and capable of performing physical tasks such as lifting up to 50 pounds. The role requires strong leadership skills and the ability to follow complex written and oral instructions.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Leadership
Specialization
Candidates must be experienced in kitchen leadership with the ability to manage food and labor costs. Physical requirements include the ability to lift up to 50 pounds and maintain continuous movement throughout the shift.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Hertford, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Health And Safety, Food Safety, Inventory Ordering, Staffing, Food Gp Management, Menu Planning, Food Service
Specialization
Candidates must have the right to work in the UK and a strong command of written and spoken English. Having a driver's license and access to a personal vehicle is ideal due to the remote nature of some venues.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires experience managing a busy kitchen and a proven track record of training high-performing teams. Must possess the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at Optalis
Newton, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Training, Scheduling, Inventory Management, P&L Awareness, Knife Skills, Plating, Food Safety, Sanitation, High Volume Cooking, Menu Execution
Specialization
Requires a disciplined leader capable of thriving in a high-volume, fast-paced kitchen environment. Must be physically able to perform demanding tasks, including lifting up to 50 lbs and working long shifts.
Experience Required
Minimum 5 year(s)
Sous Chef at Glenncrest at Johns Creek
Manassas, Virginia, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations, Food Safety, Sanitation Standards, Menu Planning, Inventory Management, Staff Supervision, Customer Service, Portion Control, Recipe Following, Ordering, Payroll Processing
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, basic computer literacy, and knowledge of food safety and sanitation practices.
Experience Required
Minimum 2 year(s)