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Chef Jobs overseas

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Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach, Event Support, High Standards, Catering, Seasonal Food, Creative Presentation, Independent Education, Contract Catering
Specialization
Candidates should ideally have experience as a Sous Chef in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Team Leadership, Customer Service, Pos Systems, Inventory Control, Problem Solving, Communication, Time Management, Adaptability, Safety Standards, Quality Control
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)
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Head Chef at Guzman y Gomez
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Team Training, Cogs Management, Labor Cost Control, Expense Oversight, Commercial Cookery, Food Safety, Interpersonal Skills, Communication Skills, Team Development, Financial Indicator Interpretation
Specialization
Candidates must possess experience in a busy hospitality kitchen environment, including proven ability to lead and develop a team. Essential requirements include understanding key kitchen financial indicators and holding a Certificate in commercial cookery or equivalent experience, alongside sound food safety knowledge.
Experience Required
Minimum 5 year(s)
Head Chef at Boars Head Resort & Birdwood Mansion
Charlottesville, Virginia, United States - Full Time
Skills Needed
Management, Supervisory, Food And Beverage, Fine Dining, Banquet Experience, Creativity, Attention To Detail, Patience, High Standards Of Quality, Coaching, Scheduling, Leadership, Collaboration, Operational Requirements, Guest Satisfaction, Culinary Operations
Specialization
Candidates must have a minimum of 5 years of management or supervisory experience in food and beverage fine dining and banquet settings. The ideal candidate should be creative, detail-oriented, and possess a high level of patience.
Experience Required
Minimum 5 year(s)
Sous Chef at Ruttger's Bay Lake Resort
Deerwood, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Control, Sanitation Standards, Food Safety, Staff Training, Communication Skills, Inventory Management, Recipe Compliance, Food Presentation, Budget Planning, Event Coordination, Team Leadership, Problem Solving, Customer Service, Time Management
Specialization
Candidates must have a minimum of a 2-year culinary degree and 3 years of culinary management experience. ServSafe certification and a valid Minnesota driver's license are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Gerrards Cross, England, United Kingdom - Full Time
Skills Needed
Food Preparation, High Quality Food Delivery, Food Safety, Hygiene Standards, Teamwork, Customer Service, Menu Planning, Stock Control, Cost Management, Health & Safety Compliance, Safeguarding, Training Support, Deputizing, Professional Presentation, Nutritious Food
Specialization
Candidates must be enthusiastic and committed chefs capable of supporting food preparation and service delivery in a school setting, adhering to all company and client standards. Applicants must demonstrate the Right to Work in the UK and be prepared for regulated activity requiring an Enhanced DBS check.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and experience mentoring hourly team members. A culinary arts degree is preferred but not required, and flexibility to work evenings, weekends, and holidays is necessary.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Professionalism, Inventory Management, Team Leadership, Customer Satisfaction, Health Department Codes, Food Safety, Training, Communication, Problem Solving, Time Management, Cooking Techniques, Cleanliness, Staff Supervision, Recipe Consistency
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining environment. Essential skills include multitasking, maintaining professionalism, and knowledge of food preparation and safety standards.
Demi chef at Jobs for Humanity
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Baking, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Attention To Detail, Teamwork
Specialization
Candidates should have a diploma or certification in Culinary Arts or Pastry and 1-3 years of experience in a pastry or bakery section. A basic knowledge of pastry techniques and food safety standards is also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Team Leadership, Cost Control, Menu Development, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Staff Development, Budgeting, Recipe Costing, Time Management, Multitasking, Communication
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large-scale banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Delta Gamma House Corporation
Missoula, Montana, United States - Full Time
Skills Needed
Menu Planning, Food Ordering, Food Preparation, Food Presentation, Inventory Management, Stock Rotation, Purchasing, Sanitation Regulation Adherence, Food Handling, Storage Maintenance, Meal Preparation, Large Volume Food Service
Specialization
The ideal candidate must have prior experience in a related food service position that involves serving large volumes of meals. A valid and current ServSafe certification is required for this role.
Experience Required
Minimum 2 year(s)
Cook/Chef at Lake Port Square
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Pressure Management
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous purchasing responsibility being required.
Experience Required
Minimum 2 year(s)
Lead Chef at Clarendale of St Peters
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Kitchen Equipment, Sanitation, Nutrition, Hospitality, Production Cooking, Quality Service, Cleaning, Time Management
Specialization
Candidates should have 2-3 years of experience in fine dining and a culinary education is desirable. They must be able to follow instructions, understand measurements, and have knowledge of kitchen operations.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

22 Apr, 26

Salary

35000.0

Posted On

22 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sous Chef, Food Preparation, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Communication Skills, Attention to Detail, Proactive Approach, Event Support, High Standards, Catering, Seasonal Food, Creative Presentation, Independent Education, Contract Catering

Industry

Food and Beverage Services

Description
Company Description Job Title: Sous Chef Location: Milton Abbey, Blandford Forum - DT11 0BZ Contract Type: Full-time, perm (52 weeks) Salary: £35,000 annum Why Join us? 28 days holiday (including bank holidays) 3 volunteering days to give back to causes you care about 3 days grandparent leave for those special family moments 24 weeks enhanced maternity leave Bespoke training & development opportunities Pension & life insurance Discounts on high street brands, cinema & holidays via the Perkbox App Wellbeing hub & access to employee assistance programme Free meals while at work Career development & HIT Apprenticeships for all experience levels About the role: We are looking for a committed and enthusiastic Sous Chef to join the kitchen team at Milton Abbey. You’ll support food preparation, help maintain high standards, and play a vital role in the delivery of daily meals and special events. You will be joining Holroyd Howe, one of the UK’s leading contract caterers, providing fresh innovative food services solely to independent schools and colleges. We are a team of experienced professionals who tailor our catering service provision specifically to suit children of all ages in order to meet the bespoke requirements of each school. Our mission is simple: To provide our teams with the right skills to succeed in their jobs, we invest in their training and development. Our exceptional teams of seasoned specialists customise our catering services to fit children of all ages and satisfy the unique needs of our clients. Job Description Key Responsibilities: Support the Head Chef in daily kitchen operations Motivate the team to deliver high standards of food and service Ensure food safety and allergen controls are consistently met Contribute to innovative menu planning Manage mise en place and ensure smooth, timely service Support events and functions alongside school life Qualifications Candidate Profile: Ideally, you will have experience as a Sous Chef within a contract catering environment, preferably in independent education, or a high-profile business and industry setting. Passionate about fresh, seasonal food and creative presentation Strong attention to detail and high food safety standards Excellent teamwork and communication skills A flexible and proactive approach to work Additional Information We pride ourselves on: People first We’re a company of individuals, united in doing our best for our clients. Great food, always Using only the best ingredients, our food is fresh, authentic and tailored to each school, age group, and specific needs and preferences. Food education We educate pupils through food, encouraging them to understand and develop their own personal tastes and make informed food choices. Respect in everything we do Our respectful codes of conduct inform how we behave towards our clients and customers, suppliers and business partners, and each other. Fresh thinking New ideas for food, service and ways of working help us maintain our position as creative leaders in school catering. In order to be considered for this role you must be able to demonstrate that you have the Right to Work in the UK. Holroyd Howe is an equal opportunities employer. We are committed to safeguarding and promoting the welfare of children and young people and expect all employees to share this commitment. All roles within Holroyd Howe involve regulated activity. It is a criminal offence for individuals barred from working with children to apply for such roles. An Enhanced Disclosure and Barring Service (DBS) check, including a Barred List check will be required for all successful applicants. Shortlisted applicants will be asked to provide information about relevant criminal offences and will be subject to an online search of publicly available information. This search helps identify any issues that may affect suitability to work with children. This appointment is offered on the return of satisfactory professional references. Employment Type: Permanent - 52 Weeks Contract Type.: Full Time Salary: Up to £35,000
Responsibilities
Support the Head Chef in daily kitchen operations and motivate the team to deliver high standards of food and service. Ensure food safety and allergen controls are consistently met while contributing to innovative menu planning.
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Sous Chef, Food Preparation, Food Safety, Allergen Controls, Menu Planning, Team Motivation, Communication Skills, Attention To Detail, Proactive Approach, Event Support, High Standards, Catering, Seasonal Food, Creative Presentation, Independent Education, Contract Catering
Specialization
Candidates should ideally have experience as a Sous Chef in a contract catering environment, preferably in independent education. A passion for fresh, seasonal food and strong attention to detail are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Ingredient Knowledge, Cost Control, Kitchen Cleanliness, Labor Management, Sales Awareness, Team Leadership, Customer Service, Pos Systems, Inventory Control, Problem Solving, Communication, Time Management, Adaptability, Safety Standards, Quality Control
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)
Sous Chef at Sapporo-Stone Brewing
San Diego, California, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Quality Control, Sanitation, Employee Training, Labor Cost Control, Food Cost Control, Inventory Management, Recipe Adherence, Shift Supervision, Recruiting Assistance, Onboarding, Performance Feedback, Team Leadership, Event Support, Compliance
Specialization
Candidates need a High School Diploma or GED, with a Culinary degree preferred, and at least four years of related experience in a food service operation with significant sales, along with required food safety certifications.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Innovation, Collaboration, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Head Chef at Guzman y Gomez
City of Brisbane, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Team Training, Cogs Management, Labor Cost Control, Expense Oversight, Commercial Cookery, Food Safety, Interpersonal Skills, Communication Skills, Team Development, Financial Indicator Interpretation
Specialization
Candidates must possess experience in a busy hospitality kitchen environment, including proven ability to lead and develop a team. Essential requirements include understanding key kitchen financial indicators and holding a Certificate in commercial cookery or equivalent experience, alongside sound food safety knowledge.
Experience Required
Minimum 5 year(s)
Head Chef at Boars Head Resort & Birdwood Mansion
Charlottesville, Virginia, United States - Full Time
Skills Needed
Management, Supervisory, Food And Beverage, Fine Dining, Banquet Experience, Creativity, Attention To Detail, Patience, High Standards Of Quality, Coaching, Scheduling, Leadership, Collaboration, Operational Requirements, Guest Satisfaction, Culinary Operations
Specialization
Candidates must have a minimum of 5 years of management or supervisory experience in food and beverage fine dining and banquet settings. The ideal candidate should be creative, detail-oriented, and possess a high level of patience.
Experience Required
Minimum 5 year(s)
Sous Chef at Ruttger's Bay Lake Resort
Deerwood, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Control, Sanitation Standards, Food Safety, Staff Training, Communication Skills, Inventory Management, Recipe Compliance, Food Presentation, Budget Planning, Event Coordination, Team Leadership, Problem Solving, Customer Service, Time Management
Specialization
Candidates must have a minimum of a 2-year culinary degree and 3 years of culinary management experience. ServSafe certification and a valid Minnesota driver's license are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Gerrards Cross, England, United Kingdom - Full Time
Skills Needed
Food Preparation, High Quality Food Delivery, Food Safety, Hygiene Standards, Teamwork, Customer Service, Menu Planning, Stock Control, Cost Management, Health & Safety Compliance, Safeguarding, Training Support, Deputizing, Professional Presentation, Nutritious Food
Specialization
Candidates must be enthusiastic and committed chefs capable of supporting food preparation and service delivery in a school setting, adhering to all company and client standards. Applicants must demonstrate the Right to Work in the UK and be prepared for regulated activity requiring an Enhanced DBS check.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Miami, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Guest Experience, Teamwork, Mentoring, Scheduling, Staffing, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence, Hospitality
Specialization
Candidates need 1-3 years of culinary management experience, with excellent cooking skills and experience mentoring hourly team members. A culinary arts degree is preferred but not required, and flexibility to work evenings, weekends, and holidays is necessary.
Experience Required
Minimum 2 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Professionalism, Inventory Management, Team Leadership, Customer Satisfaction, Health Department Codes, Food Safety, Training, Communication, Problem Solving, Time Management, Cooking Techniques, Cleanliness, Staff Supervision, Recipe Consistency
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining environment. Essential skills include multitasking, maintaining professionalism, and knowledge of food preparation and safety standards.
Demi chef at Jobs for Humanity
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Baking, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Attention To Detail, Teamwork
Specialization
Candidates should have a diploma or certification in Culinary Arts or Pastry and 1-3 years of experience in a pastry or bakery section. A basic knowledge of pastry techniques and food safety standards is also required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards, Sanitation, Employee Management, Training, Plate Presentation, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Inventory Management, Recipe Development, Budgeting, Staff Scheduling, Food Handling Procedures, Culinary Techniques
Specialization
Candidates should possess working knowledge of Food and Beverage operations, including financial controls and staff management, along with an understanding of safe food handling procedures. Preferred education is an Associate’s degree in culinary arts, coupled with at least one year of chef experience and a Certified Food Protection Manager certification.
Sous Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Quality, Team Leadership, Cost Control, Menu Development, Haccp Management, Inventory Management, Supplier Relationships, Service Delivery, Culinary Innovation, Problem Solving, Staff Development, Budgeting, Recipe Costing, Time Management, Multitasking, Communication
Specialization
Candidates must possess a minimum of 5 years of professional culinary experience, ideally in luxury settings, with proven expertise in managing both A La Carte and large-scale banquet operations. Strong background in kitchen leadership, cost control, and comprehensive knowledge of HACCP food safety systems are essential requirements.
Experience Required
Minimum 5 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Culinary Background, Haccp, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen Ability, Culinary Experience, English Command
Specialization
Candidates must possess a strong culinary background, knowledge of HACCP and hygiene standards, and demonstrate high attention to detail while thriving in a fast-paced setting. A minimum of three years of experience in a similar culinary role and full permission to work in the EU are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Cost Controls, Ordering Processes, Culinary Techniques, Organization, Communication, Team Leadership, Mentoring, Coaching, Guest Experience, Operational Metrics, Recruitment, Scheduling, Supervising, Business Acumen, Inventory Management
Specialization
Candidates must possess five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting, along with a strong passion for culinary arts and experience across a wide range of cuisines. Essential requirements include basic proficiency in Microsoft Excel and Word, adaptability in communication, basic math skills for inventory, and the physical ability to work in fast-paced, warm environments for extended periods.
Experience Required
Minimum 5 year(s)
Sous Chef at Delta Gamma House Corporation
Missoula, Montana, United States - Full Time
Skills Needed
Menu Planning, Food Ordering, Food Preparation, Food Presentation, Inventory Management, Stock Rotation, Purchasing, Sanitation Regulation Adherence, Food Handling, Storage Maintenance, Meal Preparation, Large Volume Food Service
Specialization
The ideal candidate must have prior experience in a related food service position that involves serving large volumes of meals. A valid and current ServSafe certification is required for this role.
Experience Required
Minimum 2 year(s)
Cook/Chef at Lake Port Square
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Sous Chef at Frasers Group
Bassetlaw, England, United Kingdom - Full Time
Skills Needed
Food Quality, Dish Specifications, Team Leadership, Coaching, Food Safety, Health & Safety, Cost Management, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Pressure Management
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for cooking and team leadership capabilities. Essential attributes include being highly organized, self-motivated, energetic, and able to remain calm and focused under pressure, with previous purchasing responsibility being required.
Experience Required
Minimum 2 year(s)
Lead Chef at Clarendale of St Peters
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Kitchen Equipment, Sanitation, Nutrition, Hospitality, Production Cooking, Quality Service, Cleaning, Time Management
Specialization
Candidates should have 2-3 years of experience in fine dining and a culinary education is desirable. They must be able to follow instructions, understand measurements, and have knowledge of kitchen operations.
Experience Required
Minimum 2 year(s)