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

Chef Jobs overseas

About 8589 results in (2) seconds Clear Filters

Jobs Search

About 8589 results in (2) seconds
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
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, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
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)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Henry
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 a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety Knowledge, Food Safety Knowledge, Allergen Knowledge, Management Skills, Team Motivation, Menu Development, Food Preparation, Food Presentation, Stock Management, Operational Standards, Event Catering, Attention To Detail, Flexibility
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A strong foundation in health and safety, food safety, and allergen knowledge is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tokyo, Tokyo, Japan - 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 Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
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, Budgetary Constraints, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Communication, Problem Solving
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for food and cooking. Essential attributes include being a strong, organized, and self-motivated leader capable of staying calm and focused under pressure, with previous responsibility for purchasing.
Experience Required
Minimum 2 year(s)
Sous Chef at Pursuit Collection
West Glacier, Montana, United States - Full Time
Skills Needed
Kitchen Management, Local Ingredient Highlighting, Montana Inspired Cuisine, Expediting Orders, Team Training, Ordering, Inventory Management, Scheduling, Sanitation Maintenance, Food Safety Standards, Event Setup Assistance, Utility Player, High Volume Culinary Management, Communication, Detail Orientation, Organization
Specialization
Candidates must possess 1-3 years of high-volume culinary management experience and hold a current Serv-Safe or food handler sanitation certificate. Essential qualities include a strong work ethic, commitment to team and guest service, organization, attention to detail, and excellent communication skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
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 Presentation, Communication, Problem Solving, Training, Staff Development, Operational Management, Quality Control, 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)
Prep Chef at Life Time
Charlotte, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Cooking, Inventory Control, Cost Control, Menu Development, Leadership, Training, Supervision, Recipe Adherence, Food Safety, Cleanliness, Team Coordination, Problem Solving, Communication, Time Management, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of kitchen experience. Certifications in food safety and management are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Broadway Cityview
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, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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.
Head Chef at Three Oaks Senior Dining LLC
Manheim Township, Pennsylvania, United States - Full Time
Skills Needed
Mentorship, Leadership, Menu Development, Kitchen Operations, Inventory Management, Regulatory Compliance, Customer Engagement, Team Development, Hospitality, Innovation, Time Management, Stress Tolerance, Attention To Detail, Servsafe Knowledge, Culinary Arts
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role, ideally possessing a Culinary or Hospitality degree alongside a high school diploma and 8 years of related experience. A valid ServSafe certification is strongly preferred, and the role requires availability for specific shifts including every other weekend and holiday.
Experience Required
Minimum 5 year(s)
Sous Chef at Mother Wolf Miami
Miami, Florida, United States - Full Time
Skills Needed
Communication Skills, Multitasking, Attention To Detail, Organization, Self Motivation, Teamwork, Food Preparation, Supervision, Recipe Management, Food Quality Control, Stock Management, Cleaning, Time Management, Problem Solving, Culinary Skills, Customer Service
Specialization
Candidates must have at least two years of experience in a full-service restaurant and possess a Food Handler Certificate. Strong communication, organization, and multitasking skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Operations, Food Quality, Presentation, Service Standards, Team Leadership, Mentoring, Cost Control, Food Safety, Fine Dining, High Volume Operations, Guest Experience, Menu Development, Inventory Management, Staff Training, Budget Management, Kitchen Management
Specialization
The ideal candidate has extensive fine dining experience, a proven ability to manage high-volume operations, and a passion for delivering exceptional cuisine. A diploma from a reputable hospitality or culinary school is preferred, along with a minimum of 5 years of experience in food production and culinary operations management.
Experience Required
Minimum 5 year(s)
Sous Chef at AVO TACO
Hampton Bays, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in an equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in fast-paced settings.
Experience Required
Minimum 2 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

70000.0

Posted On

02 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention to Detail, Guest Experience

Industry

Hospitality

Description
Description Rooted Hospitality Group (RHG) is dedicated to creating a brighter world by enriching people’s lives through genuine hospitality, exceptional products and servant leadership. We are looking for like-minded, talented, integrity-driven individuals to join our journey and grow with us. As a Sous Chef, you will be instrumental in maintaining RHG’s high standards in food quality, team leadership, and kitchen operations. Your leadership will ensure every dish reflects our dedication to excellence. Support Operational Excellence: Oversee daily kitchen operations, ensuring seamless execution during service. Maintain the highest standards of food quality and consistency by adhering to recipes and techniques. Assist in inventory management, including ordering, receiving, and monitoring food costs. Partner with the Executive Chef to track and meet financial goals through labor and cost controls. Ensure compliance with all health and safety regulations, including ServSafe and health department standards. Team Leadership: Act as a mentor to the kitchen team, providing coaching and support to foster growth and skill development. Lead by example, demonstrating professionalism, positivity, and a commitment to excellence. Assist in onboarding and training new team members to ensure seamless integration into the kitchen’s culture. Manage team performance through constructive feedback, fair evaluations, and accountability. Culinary Excellence: Work collaboratively with the Executive Chef to create and refine menu items, incorporating feedback and innovation. Ensure proper execution of all dishes, from prep to plating, aligning with RHG’s presentation standards. Maintain a clean, organized, and efficient kitchen environment, enforcing proper procedures. Actively troubleshoot issues during service to maintain smooth operations and guest satisfaction. Cultural Leadership: Promote a positive and supportive kitchen culture that aligns with RHG’s values. Inspire a spirit of collaboration, creativity, and passion within the team. Encourage open communication and foster an environment where team members feel valued and empowered. Requirements What We’re Looking For: Minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong understanding of kitchen operations, food costing, and inventory management. Proven ability to lead and develop a team in a fast-paced environment. Exceptional organizational skills with attention to detail and time management. Passion for the culinary arts and a commitment to delivering outstanding guest experiences. Physical Requirements: Ability to lift 25 pounds. Capable of bending, stooping, standing, and walking for extended periods in a fast-paced kitchen. Benefits Include: Growth Opportunities Health Insurance, including Dental and Vision 401K matching program Life Insurance Flexible Spending Account Paid Time Off & Sick Time Discounted Meals Training & Development Employee Fitness Activities Rooted Hospitality Group is more than a workplace—it’s a place where your passion for food and hospitality can thrive. We’re committed to fostering growth, celebrating innovation, and providing a supportive environment for our team members to succeed. As a Sous Chef, you’ll have the opportunity to make a meaningful impact on the kitchen team, guests, and the overall dining experience. Join us and be part of a group that values creativity, collaboration, and excellence. Rooted Hospitality Group is an equal opportunity employer and does not discriminate on the basis of an applicant’s or employee’s race, color, religion, national origin, sex, gender identity/expression, sexual orientation, age, disability, veteran status, marital status, citizenship, ancestry, pregnancy, familial status, actual or perceived status as a victim of domestic violence, dating violence or stalking, or any other legally protected status entitled to protection under federal, state, or local anti-discrimination laws.
Responsibilities
As a Sous Chef, you will oversee daily kitchen operations and maintain high standards in food quality and consistency. You will also mentor the kitchen team and ensure compliance with health and safety regulations.
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
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, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and knowledge of food safety standards are essential.
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)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Henry
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 a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
City of London, England, United Kingdom - Full Time
Skills Needed
Culinary Training, Health And Safety Knowledge, Food Safety Knowledge, Allergen Knowledge, Management Skills, Team Motivation, Menu Development, Food Preparation, Food Presentation, Stock Management, Operational Standards, Event Catering, Attention To Detail, Flexibility
Specialization
Candidates should have formal culinary training and at least 2 years of experience in a similar role. A strong foundation in health and safety, food safety, and allergen knowledge is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tokyo, Tokyo, Japan - 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 Communication, Financial Decision Making
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
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, Budgetary Constraints, Performance Review, Guest Relations, Purchasing, Cooking, Organization, Motivation, Communication, Problem Solving
Specialization
Candidates must be experienced chefs, ideally holding an NVQ Level 2 in professional cookery, and possess a strong passion for food and cooking. Essential attributes include being a strong, organized, and self-motivated leader capable of staying calm and focused under pressure, with previous responsibility for purchasing.
Experience Required
Minimum 2 year(s)
Sous Chef at Pursuit Collection
West Glacier, Montana, United States - Full Time
Skills Needed
Kitchen Management, Local Ingredient Highlighting, Montana Inspired Cuisine, Expediting Orders, Team Training, Ordering, Inventory Management, Scheduling, Sanitation Maintenance, Food Safety Standards, Event Setup Assistance, Utility Player, High Volume Culinary Management, Communication, Detail Orientation, Organization
Specialization
Candidates must possess 1-3 years of high-volume culinary management experience and hold a current Serv-Safe or food handler sanitation certificate. Essential qualities include a strong work ethic, commitment to team and guest service, organization, attention to detail, and excellent communication skills.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
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 Presentation, Communication, Problem Solving, Training, Staff Development, Operational Management, Quality Control, 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)
Prep Chef at Life Time
Charlotte, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Cooking, Inventory Control, Cost Control, Menu Development, Leadership, Training, Supervision, Recipe Adherence, Food Safety, Cleanliness, Team Coordination, Problem Solving, Communication, Time Management, Customer Service
Specialization
Candidates must have a high school diploma or equivalent and at least 2 years of kitchen experience. Certifications in food safety and management are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Broadway Cityview
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, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
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.
Head Chef at Three Oaks Senior Dining LLC
Manheim Township, Pennsylvania, United States - Full Time
Skills Needed
Mentorship, Leadership, Menu Development, Kitchen Operations, Inventory Management, Regulatory Compliance, Customer Engagement, Team Development, Hospitality, Innovation, Time Management, Stress Tolerance, Attention To Detail, Servsafe Knowledge, Culinary Arts
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role, ideally possessing a Culinary or Hospitality degree alongside a high school diploma and 8 years of related experience. A valid ServSafe certification is strongly preferred, and the role requires availability for specific shifts including every other weekend and holiday.
Experience Required
Minimum 5 year(s)
Sous Chef at Mother Wolf Miami
Miami, Florida, United States - Full Time
Skills Needed
Communication Skills, Multitasking, Attention To Detail, Organization, Self Motivation, Teamwork, Food Preparation, Supervision, Recipe Management, Food Quality Control, Stock Management, Cleaning, Time Management, Problem Solving, Culinary Skills, Customer Service
Specialization
Candidates must have at least two years of experience in a full-service restaurant and possess a Food Handler Certificate. Strong communication, organization, and multitasking skills are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Operations, Food Quality, Presentation, Service Standards, Team Leadership, Mentoring, Cost Control, Food Safety, Fine Dining, High Volume Operations, Guest Experience, Menu Development, Inventory Management, Staff Training, Budget Management, Kitchen Management
Specialization
The ideal candidate has extensive fine dining experience, a proven ability to manage high-volume operations, and a passion for delivering exceptional cuisine. A diploma from a reputable hospitality or culinary school is preferred, along with a minimum of 5 years of experience in food production and culinary operations management.
Experience Required
Minimum 5 year(s)
Sous Chef at AVO TACO
Hampton Bays, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in an equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in fast-paced settings.
Experience Required
Minimum 2 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)