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Chef Jobs overseas

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Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as an Executive Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 5 year(s)
Cook/Chef at Green Hills
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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)
Cook/Chef at Bellingham at West Chester
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 Residence Inn by Marriott Bozeman
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary or related experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Lied Lodge at Arbor Day Farm
Nebraska City, Nebraska, United States - Full Time
Skills Needed
Leadership Skills, Positive Energy, Cooking Methods, Kitchen Equipment, Communication Skills, Technology Aptitude
Specialization
Candidates should have at least 1 year of experience in a related culinary role and possess strong leadership and communication skills. A positive attitude and the ability to work collaboratively with a team are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at KitchFix
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Management, Volume Cooking, Latin Cuisine, Food Service Management, Menu Production, Nutritional Knowledge, Team Leadership, Communication Skills, Problem Solving, Customer Service, Inventory Management, Knife Skills, Creativity, Collaboration, Training, Time Management
Specialization
Candidates should have 3-5 years of experience in a busy kitchen and 2 years in food service management, with a preference for those experienced in volume cooking and Latin cuisines. A current ServSafe certification and knowledge of culinary nutrition are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Rolling Green Village
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. Applicants should be enthusiastic, compassionate professionals passionate about hospitality and senior engagement.
Cook/Chef at Timber Ridge at Talus
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Recipe Preparation, Quality Control, Haccp Protocols, Staff Supervision, Guest Services, Menu Design, Leadership, Training, Communication, Safety Compliance, Cultural Respect, Collaboration, Sustainability
Specialization
Candidates must have 1 to 2 years of experience in a commercial kitchen and be proficient in knife skills and leadership. Certifications such as ServSafe and Alaska Food Handlers are required.
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Organizational Skills, Communication Skills, Problem Solving, Attention To Detail, Adaptability, Time Management
Specialization
Candidates must have strong organizational skills, excellent communication abilities, and proficiency in Microsoft Office. A full clean driver's license is required, and the role is subject to security clearance.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Organization, Team Motivation, Training, Culinary Knowledge, Food Safety, Budget Management, Menu Development, Communication, Problem Solving, Time Management, Creativity, Adaptability, Attention To Detail, Sustainability Practices, Customer Satisfaction
Specialization
Candidates must have at least 3 years of experience in a leadership role within a kitchen environment and a formal culinary education. A passion for food and the ability to inspire and train others are essential.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
College Station, Texas, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Food Safety, Kitchen Management, Menu Planning, Communication, Problem Solving, Training, Time Management, Presentation Skills, Positive Attitude
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Interpersonal Skills, Problem Solving, Food Presentation, Quality Control, Communication, Time Management, Operational Management, Creativity, Training
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)
Demi Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Washing, Peeling, Weighing, Measuring, Mixing Ingredients, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Safety
Specialization
Candidates must be able to perform physical tasks such as standing for long shifts, bending, stooping, and lifting up to 25 pounds without assistance. Preferred qualifications include a high school diploma or GED equivalent and at least one year of related work experience, with no supervisory experience required.
Sous Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership Skills, Team Management, Menu Creation, Inventory Management, Sanitation Standards, Health And Safety Compliance, Recipe Development, Culinary Skills, Communication Skills, Training, Rostering, Customer Service, Time Management, Problem Solving
Specialization
Candidates must hold relevant Certificate III Cookery qualifications and have at least two years of experience as a Sous Chef. Exceptional leadership skills and the ability to work under pressure in a dynamic team environment are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
Washington, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Quality Assurance, Kitchen Operations, Creativity, Financial Management, Organizational Skills, Time Management, Food Safety, Sanitation Certification
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in an upscale dining establishment. A culinary degree or equivalent training is preferred, along with strong culinary skills and leadership abilities.
Experience Required
Minimum 2 year(s)
Sous chef at Accor
Southampton, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

07 May, 26

Salary

32000.0

Posted On

06 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution

Industry

Hospitality

Description
Company Description Join us at Accor, where life pulses with passion!​ As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​ By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​ You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​ You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​ Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet. Hospitality is a work of heart,​ Join us and become a Heartist®. Job Description The Sous Chef is the second-in-command in the kitchen and supports the Executive Chef in all aspects of kitchen operations. This includes supervising kitchen staff, ensuring high standards of food quality and hygiene, managing inventory, and contributing to menu planning. The Sous Chef plays a vital role in maintaining efficiency and consistency in a busy hotel kitchen environment. Key Responsibilities: Assist the Executive Chef in planning and directing food preparation and culinary activities. Supervise and coordinate the kitchen team during food preparation and service. Ensure dishes are prepared and presented to hotel standards. Monitor kitchen operations to maintain food quality, freshness, and consistency. Train, mentor, and develop junior kitchen staff. Ensure compliance with food safety, hygiene, and sanitation regulations. Manage kitchen inventory and food cost control. Participate in menu development and costings. Handle kitchen scheduling, stock ordering, and supplier communication in the Chef’s absence. Ensure a clean, organized, and efficient kitchen workspace. Address and resolve any kitchen or food-related issues promptly. Stay updated with culinary trends and new techniques. Qualifications Proven experience as a Sous Chef or Senior Chef de Partie in a hotel or high-volume kitchen. Strong leadership and communication skills. Excellent organizational and time-management abilities. In-depth knowledge of food safety and sanitation standards (HACCP or equivalent). Ability to work under pressure and handle multiple tasks. Passion for high-quality cuisine and customer satisfaction. Flexibility to work shifts, including weekends and holidays. Additional Information Salary range 30000-32000 Company Events - Team appreciation lunch Discounted hotel nights plus 30% off Food and Beverages (subject to individual outlets) High street discounts, with your Heartist card Holiday:28 days including bank holidays (increasing yearly to up to 33 days) Team member referrals program Personnel development - In house training Free on-site parking Free meals on duty Monthly 'Duck' awards Free uniform Company Pension Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef acts as the second-in-command, supporting the Executive Chef in all kitchen operations, including supervising staff, ensuring high food quality and hygiene standards, and managing inventory. Key duties involve directing food preparation, training junior staff, and participating in menu development and costings.
Sous chef at Accor
Southampton, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations, Supervision, Food Quality, Hygiene Standards, Inventory Management, Menu Planning, Team Coordination, Food Safety Compliance, Cost Control, Staff Training, Scheduling, Supplier Communication, Culinary Trends, Leadership, Time Management, Problem Resolution
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume kitchen, demonstrating strong leadership and organizational skills. Essential qualifications include in-depth knowledge of food safety standards (HACCP or equivalent) and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Food Quality, Safety Compliance, Budget Control, Stock Management, Supplier Relationships, Communication, Organizational Skills, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have experience as an Executive Chef or Head Chef in a contract catering environment, preferably in independent education. Strong leadership, organizational, and financial management skills are essential, along with a passion for quality ingredients.
Experience Required
Minimum 5 year(s)
Cook/Chef at Green Hills
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, although a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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)
Cook/Chef at Bellingham at West Chester
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 Residence Inn by Marriott Bozeman
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary or related experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Cook/Chef at Edward Rose and Sons
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting; a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Lied Lodge at Arbor Day Farm
Nebraska City, Nebraska, United States - Full Time
Skills Needed
Leadership Skills, Positive Energy, Cooking Methods, Kitchen Equipment, Communication Skills, Technology Aptitude
Specialization
Candidates should have at least 1 year of experience in a related culinary role and possess strong leadership and communication skills. A positive attitude and the ability to work collaboratively with a team are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at KitchFix
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Management, Volume Cooking, Latin Cuisine, Food Service Management, Menu Production, Nutritional Knowledge, Team Leadership, Communication Skills, Problem Solving, Customer Service, Inventory Management, Knife Skills, Creativity, Collaboration, Training, Time Management
Specialization
Candidates should have 3-5 years of experience in a busy kitchen and 2 years in food service management, with a preference for those experienced in volume cooking and Latin cuisines. A current ServSafe certification and knowledge of culinary nutrition are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Rolling Green Village
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. Applicants should be enthusiastic, compassionate professionals passionate about hospitality and senior engagement.
Cook/Chef at Timber Ridge at Talus
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Allen Marine Inc
Juneau, Alaska, United States - Full Time
Skills Needed
Food Production, Inventory Management, Sanitation, Recipe Preparation, Quality Control, Haccp Protocols, Staff Supervision, Guest Services, Menu Design, Leadership, Training, Communication, Safety Compliance, Cultural Respect, Collaboration, Sustainability
Specialization
Candidates must have 1 to 2 years of experience in a commercial kitchen and be proficient in knife skills and leadership. Certifications such as ServSafe and Alaska Food Handlers are required.
Sous Chef at BaxterStorey
City of Edinburgh, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Organizational Skills, Communication Skills, Problem Solving, Attention To Detail, Adaptability, Time Management
Specialization
Candidates must have strong organizational skills, excellent communication abilities, and proficiency in Microsoft Office. A full clean driver's license is required, and the role is subject to security clearance.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Washington, District of Columbia, United States - Full Time
Skills Needed
Leadership, Organization, Team Motivation, Training, Culinary Knowledge, Food Safety, Budget Management, Menu Development, Communication, Problem Solving, Time Management, Creativity, Adaptability, Attention To Detail, Sustainability Practices, Customer Satisfaction
Specialization
Candidates must have at least 3 years of experience in a leadership role within a kitchen environment and a formal culinary education. A passion for food and the ability to inspire and train others are essential.
Experience Required
Minimum 5 year(s)
Head Chef at Upper Crust Food Service
College Station, Texas, United States - Full Time
Skills Needed
Teamwork, Customer Service, Cooking Methods, Cuisines, Ingredients, Equipment, Sanitation Standards, Food Safety, Kitchen Management, Menu Planning, Communication, Problem Solving, Training, Time Management, Presentation Skills, Positive Attitude
Specialization
Candidates should have 3+ years of experience in high-volume food production or catering, with a culinary degree being a plus. A valid manager level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott Niagara Falls Hotels
Colombo, Western Province, Sri Lanka - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Staff Development, Interpersonal Skills, Problem Solving, Food Presentation, Quality Control, Communication, Time Management, Operational Management, Creativity, Training
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)
Demi Chef at TownePlace Suites by Marriott Atlanta Alpharetta
Melbourne, Victoria, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Portioning, Chopping, Storing Food, Washing, Peeling, Weighing, Measuring, Mixing Ingredients, Operating Ovens, Operating Stoves, Operating Grills, Operating Microwaves, Operating Fryers, Food Safety
Specialization
Candidates must be able to perform physical tasks such as standing for long shifts, bending, stooping, and lifting up to 25 pounds without assistance. Preferred qualifications include a high school diploma or GED equivalent and at least one year of related work experience, with no supervisory experience required.
Sous Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Sous Chef, Leadership Skills, Team Management, Menu Creation, Inventory Management, Sanitation Standards, Health And Safety Compliance, Recipe Development, Culinary Skills, Communication Skills, Training, Rostering, Customer Service, Time Management, Problem Solving
Specialization
Candidates must hold relevant Certificate III Cookery qualifications and have at least two years of experience as a Sous Chef. Exceptional leadership skills and the ability to work under pressure in a dynamic team environment are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at CRG Dining
Washington, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Quality Assurance, Kitchen Operations, Creativity, Financial Management, Organizational Skills, Time Management, Food Safety, Sanitation Certification
Specialization
Candidates should have proven experience as a Sous Chef or in a similar role, preferably in an upscale dining establishment. A culinary degree or equivalent training is preferred, along with strong culinary skills and leadership abilities.
Experience Required
Minimum 2 year(s)