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Chef Jobs overseas

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Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous-chef at Marstrands Havshotell
Marstrand, , Sweden - Full Time
Skills Needed
Leadership, Attention To Detail, Teamwork, Culinary Development, Quality Control, Menu Development, Passion For Food, Seasonal Ingredients
Specialization
Candidates should have previous experience as a sous-chef or in similar roles, demonstrating a passion for food and a strong sense of responsibility. Leadership skills and the ability to inspire teamwork are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Training, Scheduling, Food Quality Control, Menu Execution, Inventory Management, Cost Control, Waste Minimization, Health And Safety Compliance, Organizational Skills, Time Management, Problem Solving, Culinary Techniques, Mentoring
Specialization
Candidates must possess a minimum of three years of experience in a professional kitchen, including at least one year in a supervisory capacity, along with a strong grasp of culinary techniques and kitchen management. Preferred qualifications include a culinary degree, food safety certification, and experience in high-volume or upscale casual dining environments.
Experience Required
Minimum 2 year(s)
Cook/Chef at Greenwood Village South
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Ware Washing
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Cook/Chef at Freedom Pointe at the Villages
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, 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 experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Forefront Healthcare & Culinary Services
Madison, Mississippi, United States - Full Time
Skills Needed
Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snack Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Staff Supervision, Equipment Maintenance Reporting, Safety Code Adherence, Dietary Regulations Knowledge, Motor Coordination, Manual Dexterity, Recipe Following
Specialization
Candidates must be able to read, write, and speak English, with a preference for those having education in quantity cooking and therapeutic diets, and a minimum of one year of food service experience in a healthcare dietary setting is desired. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days of employment.
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.
Sous Chef at Kisco Senior Living
Cary, North Carolina, United States - Full Time
Skills Needed
Supervision, Food Preparation, Menu Design, Kitchen Organization, Scheduling, Sanitation, Training, Team Player, Creative Thinking
Specialization
Candidates must have at least one year of supervisory experience and one to three years of cooking experience, along with being a great team player and progressive thinker. A high school diploma is preferred, and employment is contingent upon passing pre-employment screenings including a drug screen, physical, TB test, and background check.
Sous Chef at Fred Martin Motor Company
Atlanta, Georgia, United States - Full Time
Skills Needed
Line Management, Food Quality Oversight, Team Development, P&L Goal Achievement, Problem Resolution, Effective Communication, Budget Preparation, Expenditure Scheduling, Variance Analysis, Strategic Business Planning, Risk Mitigation, Profit Maximization, Financial Trend Forecasting, Labor Cost Control, Food Cost Control, Beverage Cost Control
Specialization
Candidates must possess a minimum of two years of successful restaurant management experience, thriving in high-volume, scratch kitchen, and upscale food-focused settings. Essential requirements include strong problem resolution skills, exceptional organizational abilities, keen attention to detail, and effective communication.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Ashburn, Virginia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Creativity, Innovation, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 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)
Cook/Chef at Freedom Plaza Sun City Center Florida
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.
Lead Chef at Harbour Village
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Sanitation, Nutrition, Kitchen Equipment, Production Cooking, Hospitality, Cleaning, Time Management, Problem Solving
Specialization
Candidates should have 2-3 years of experience in a fine dining environment and possess culinary education and supervisory skills. Knowledge of kitchen operations, nutrition, and health care experience is desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Durham, North Carolina, United States - Full Time
Skills Needed
Leadership, Kitchen Operations, Recipe Techniques, Station Prep, Menu Changes, Staff Supervision, Food Cost Control, Labor Cost Control, Menu Development, Menu Engineering, Knife Handling, Safety, Sanitation, Food Handling, Communication
Specialization
Candidates must possess a minimum of two years of experience in a fine dining restaurant setting, demonstrating understanding of professional cooking and knife handling skills. Essential requirements include knowledge of safety and sanitation processes, the ability to work flexible hours including nights and weekends, and excellent English communication skills.
Experience Required
Minimum 2 year(s)
Chef-Head at Marriott Niagara Falls Hotels
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Customer Service, Budget Management, Sanitation Standards, Food Preparation, Communication, Problem Solving, Training, Staff Development, Quality Control, Time Management, Interpersonal Skills, 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 2 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Customer Service, Budget Management, Employee Training, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Time Management, Quality Control, Inventory Management, Safety Standards
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 2 year(s)
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

70000.0

Posted On

17 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

High-Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, POS Systems, OpenTable, Coaching, Team Development, Continuous Improvement

Industry

Restaurants

Description
Compensation Range $65,000 - $70,000 / year Apply Today Hiring – Sous Chef Hiring Immediately Why Blanco? Competitive Pay and incentive opportunity Medical, Dental, and Vision Coverage within 30 days of employment Retirement savings program with company match 50% dining discount at all Fox Restaurant Concept locations Additional discounts at The Cheesecake Factory and North Italia Gym, fitness studio & nutrition discounts offered through Gympass Tuition reimbursement Paid time off Who we are: Blanco is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Blanco is a casual escape from the everyday, where the glass is always seen as half full (of tequila, that is)! Our menu is a fresh twist on Mexican food favorites alongside creative margaritas that keep our guests coming back for more. We are hiring immediately! What you’ll do: Must have 2+ years high-volume restaurant management experience Demonstrate an understanding of business operations and financials Manage shifts which include daily decision making, scheduling, and planning Create memorable dining experiences by exceeding guest expectations Understand flavors, aromas, and characteristics of food ingredients Ensure product quality and restaurant cleanliness Perform calmly and effectively in a high-volume environment Manage on-the-fly requests with ease and poise Understand POS systems and OpenTable (or other digital/online reservation systems) Coach, lead and develop restaurant team Drive continuous improvement Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required. To notify of a non-compliant job posting, please send a notice to HRCommunications@foxrc.com
Responsibilities
The Sous Chef will manage shifts, make daily decisions, and ensure product quality and restaurant cleanliness. They will also create memorable dining experiences and coach the restaurant team.
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Sous Chef at The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous-chef at Marstrands Havshotell
Marstrand, , Sweden - Full Time
Skills Needed
Leadership, Attention To Detail, Teamwork, Culinary Development, Quality Control, Menu Development, Passion For Food, Seasonal Ingredients
Specialization
Candidates should have previous experience as a sous-chef or in similar roles, demonstrating a passion for food and a strong sense of responsibility. Leadership skills and the ability to inspire teamwork are essential for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Training, Scheduling, Food Quality Control, Menu Execution, Inventory Management, Cost Control, Waste Minimization, Health And Safety Compliance, Organizational Skills, Time Management, Problem Solving, Culinary Techniques, Mentoring
Specialization
Candidates must possess a minimum of three years of experience in a professional kitchen, including at least one year in a supervisory capacity, along with a strong grasp of culinary techniques and kitchen management. Preferred qualifications include a culinary degree, food safety certification, and experience in high-volume or upscale casual dining environments.
Experience Required
Minimum 2 year(s)
Cook/Chef at Greenwood Village South
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation Standards, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Ware Washing
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Cook/Chef at Freedom Pointe at the Villages
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, 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 experience in restaurant, senior living, or equivalent cooking roles. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Sous Chef at Forefront Healthcare & Culinary Services
Madison, Mississippi, United States - Full Time
Skills Needed
Food Preparation, Meal Service Coordination, Cooking Schedule Planning, Portion Control, Nutritional Snack Preparation, Menu Collaboration, Temperature Monitoring, Inventory Inspection, Supply Storage Supervision, Staff Supervision, Equipment Maintenance Reporting, Safety Code Adherence, Dietary Regulations Knowledge, Motor Coordination, Manual Dexterity, Recipe Following
Specialization
Candidates must be able to read, write, and speak English, with a preference for those having education in quantity cooking and therapeutic diets, and a minimum of one year of food service experience in a healthcare dietary setting is desired. A ServSafe Food Protection Manager Certification is required or must be obtained within 90 days of employment.
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.
Sous Chef at Kisco Senior Living
Cary, North Carolina, United States - Full Time
Skills Needed
Supervision, Food Preparation, Menu Design, Kitchen Organization, Scheduling, Sanitation, Training, Team Player, Creative Thinking
Specialization
Candidates must have at least one year of supervisory experience and one to three years of cooking experience, along with being a great team player and progressive thinker. A high school diploma is preferred, and employment is contingent upon passing pre-employment screenings including a drug screen, physical, TB test, and background check.
Sous Chef at Fred Martin Motor Company
Atlanta, Georgia, United States - Full Time
Skills Needed
Line Management, Food Quality Oversight, Team Development, P&L Goal Achievement, Problem Resolution, Effective Communication, Budget Preparation, Expenditure Scheduling, Variance Analysis, Strategic Business Planning, Risk Mitigation, Profit Maximization, Financial Trend Forecasting, Labor Cost Control, Food Cost Control, Beverage Cost Control
Specialization
Candidates must possess a minimum of two years of successful restaurant management experience, thriving in high-volume, scratch kitchen, and upscale food-focused settings. Essential requirements include strong problem resolution skills, exceptional organizational abilities, keen attention to detail, and effective communication.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Ashburn, Virginia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Inventory Control, Quality Standards, Emotional Intelligence, Scheduling, Creativity, Innovation, Positive Attitude
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. Flexibility to work evenings, weekends, and holidays is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 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)
Cook/Chef at Freedom Plaza Sun City Center Florida
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.
Lead Chef at Harbour Village
Coatesville, Pennsylvania, United States - Full Time
Skills Needed
Cooking, Supervision, Menu Planning, Food Safety, Customer Satisfaction, Teamwork, Communication, Organization, Sanitation, Nutrition, Kitchen Equipment, Production Cooking, Hospitality, Cleaning, Time Management, Problem Solving
Specialization
Candidates should have 2-3 years of experience in a fine dining environment and possess culinary education and supervisory skills. Knowledge of kitchen operations, nutrition, and health care experience is desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Durham, North Carolina, United States - Full Time
Skills Needed
Leadership, Kitchen Operations, Recipe Techniques, Station Prep, Menu Changes, Staff Supervision, Food Cost Control, Labor Cost Control, Menu Development, Menu Engineering, Knife Handling, Safety, Sanitation, Food Handling, Communication
Specialization
Candidates must possess a minimum of two years of experience in a fine dining restaurant setting, demonstrating understanding of professional cooking and knife handling skills. Essential requirements include knowledge of safety and sanitation processes, the ability to work flexible hours including nights and weekends, and excellent English communication skills.
Experience Required
Minimum 2 year(s)
Chef-Head at Marriott Niagara Falls Hotels
Kathmandu Metropolitan City, Bagamati Province, Nepal - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Customer Service, Budget Management, Sanitation Standards, Food Preparation, Communication, Problem Solving, Training, Staff Development, Quality Control, Time Management, Interpersonal Skills, 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 2 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Customer Service, Budget Management, Employee Training, Food Presentation, Problem Solving, Communication, Interpersonal Skills, Time Management, Quality Control, Inventory Management, Safety Standards
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 2 year(s)
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)