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Sous Chef at Saucon Valley Country Club
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health And Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training
Specialization
Candidates must possess strong knowledge of cooking methods, ingredients, and kitchen procedures, along with proven leadership and team development skills. A high school diploma or equivalent is required, while formal culinary training and country club experience are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Lifting, Pushing, Pulling, Physical Endurance, Computer Proficiency, Microsoft Office 365, Communication, Positive Attitude, Culinary Arts, Menu Design
Specialization
Candidates must possess at least one year of experience as a Sous Chef and meet physical demands, including lifting up to 50 pounds and standing for at least 8 hours. Proficiency in computer use with Microsoft Office 365 and effective communication skills with guests and staff are also mandatory.
Sous Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Cooking, Baking, Nutritional Balancing, Health And Safety Compliance, Food Hygiene Regulations, Team Leadership, Communication, Team Player, Resident Engagement, Sourcing Ingredients
Specialization
Candidates must possess a genuine passion for creating an exceptional dining experience, strong communication skills, and a can-do attitude, along with formal qualifications such as City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar role is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
New Albany, Ohio, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Supervision, Hiring, Training, Scheduling, Budget Management, Food Safety, Sanitation, Haccp Compliance, Menu Planning, Ordering, Quality Control, Portion Control, Leadership, Cost Controls, Waste Minimization
Specialization
Candidates must have proven experience in a production kitchen setting that includes supervisory responsibilities, coupled with a strong understanding of food safety, sanitation standards, and HACCP protocols. Essential abilities include excellent communication, managerial skills, and the capacity to organize, plan, and multitask efficiently.
Experience Required
Minimum 2 year(s)
Cook/Chef at Glenview at Pelican Bay
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 Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Staff Training, Scheduling, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Supervision
Specialization
Candidates need six months to one year of related experience or equivalent culinary education and must be SERV-SAFE Certified or hold an equivalent certification. Local, state, and county food handling/sanitation licenses are required, along with passing a background screening, particularly Level 2 in Florida.
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations Support, Team Motivation, Food Safety, Allergen Controls, Menu Planning, Mise En Place Management, Event Support, Attention To Detail, Teamwork, Communication, Flexibility, Proactivity
Specialization
Candidates should ideally possess experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting, demonstrating a passion for fresh, seasonal food and creative presentation. Essential qualities include strong attention to detail, high food safety standards, excellent teamwork, communication skills, and a flexible, proactive work approach.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Southampton, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Kitchen Operations, Food Quality, Food Safety, Stock Control, Supplier Relationships, Budget Control, Recruitment, Training, Safeguarding, Communication, Financial Management, Food Trends, Allergen Control
Specialization
Candidates should ideally have experience as an Executive Chef or Head Chef, preferably within contract catering, independent education, or a high-profile business setting. Essential qualities include strong leadership, team management skills, passion for quality ingredients, and excellent organizational and financial management abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing strong knowledge of various cooking techniques and cuisines, alongside a solid understanding of food safety practices. Essential attributes include the ability to work under pressure, excellent organizational skills, and strong teamwork capabilities.
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 Mint People
Ipswich, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Haccp, Stock Control, Supplier Management, Team Leadership, Food Preparation, Cost Control, Waste Reduction, Staff Training, Health And Safety
Specialization
Candidates should have previous experience as a Sous Chef or a strong Junior Sous in a high-volume environment. Proficiency in food safety, HACCP, and a passion for fresh, seasonal ingredients are essential.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village Bradenton
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
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.
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating Food, Serving
Specialization
The successful candidate must have experience in large volume cooking environments. Prior experience in settings like hospitals, hotels, banquets, or senior housing is considered a plus.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
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 policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)
Sous Chef at Saucon Valley Country Club
Bethlehem, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

0.0

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health and Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training

Industry

Golf Courses and Country Clubs

Description
Description Saucon Valley Country Club is seeking a Sous Chef to lead and develop our culinary team within the Grille Room, our higher-end casual dining restaurant. While not a formal fine dining venue, the Grille Room offers an elevated dining experience featuring thoughtfully composed dishes in a relaxed and welcoming atmosphere. The restaurant operates five (5) days per week during the off-season and six (6) days per week during the summer season. The menu changes every 6–8 weeks, and the Sous Chef will play an active role in developing seasonal offerings and daily specials. This role is ideal for a motivated culinary professional who enjoys leading a team, developing staff, and contributing creatively to a dynamic restaurant environment. ABOUT SAUCON VALLEY COUNTRY CLUB Saucon Valley Country Club is a picturesque private club retreat offering a wide array of exceptional recreational and social experiences, including three 18-hole championship golf courses. With seven dining venues and nine banquet venues, Saucon Valley Country Club provides one of the most diverse culinary programs in and beyond the Lehigh Valley. Our culinary team delivers experiences ranging from casual dining to high-end events while maintaining the highest standards of hospitality. Our team is committed to anticipating members’ needs and consistently exceeding their expectations while fostering a collaborative and supportive work environment. RESPONSIBILITIES: Direct food preparation and collaborate with the Executive Chef and Executive Sous Chef to maintain the club’s culinary standards. Lead the daily culinary operations of the Grille Room, ensuring consistency, quality, and efficiency during service. Work in tandem with other restaurant chefs to oversee culinary operations for the Grille Room, Men’s Locker Lounge, Saucon Lounge, West Terrace, and other satellite and outdoor dining venues. Assist in the development and execution of seasonal menus and daily specials, contributing creative ideas that reflect member preferences and current culinary trends. Supervise, mentor, and develop kitchen staff while fostering a positive and professional team environment. Train and onboard new culinary team members while reinforcing proper cooking techniques, kitchen procedures, and food safety standards. Assist with ordering, inventory management, and product utilization to maintain quality and control food costs. Ensure all food is prepared and presented to the highest standards of taste, consistency, and presentation. Maintain a clean, organized kitchen while ensuring compliance with all health and safety regulations. Coordinate staff scheduling and support labor management within the restaurant. Monitor kitchen equipment and communicate maintenance needs when necessary. Proactively resolve issues during service and maintain strong leadership in a fast-paced kitchen environment. PROFESSIONAL DEVELOPMENT Saucon Valley Country Club is committed to your professional development and will invest in your enrollment to complete the Certified Sous Chef or Certified Culinarian certification. For over 45 years, the American Culinary Federation (ACF) has been the premier certifying body for cooks and chefs in America. Culinarians achieve certification based on education, experience, and successful completion of written and practical exams. The ACF’s certification program is the only culinary program with stackable credentials and is recognized throughout the industry as the standard for excellence in professional skills and knowledge. CULINARY VISION Our culinary team thrives on collaboration, creativity, and innovation. We are dedicated to developing each team member’s skills, fostering sustainable practices, and crafting dishes that reflect passion and excellence. Continuous learning and professional development are central to our culture, helping our team remain inspired and forward-thinking. Requirements Qualifications & Skills Strong knowledge of cooking methods, ingredients, and kitchen procedures Leadership and team development skills Creativity and attention to detail Familiarity with industry best practices Strong problem-solving and decision-making abilities Excellent verbal and written communication skills Exceptional service mindset Strong time management and organizational skills Ability to perform well under pressure and adapt to changing situations Education & Experience High school diploma or equivalent required Formal culinary training preferred Professional kitchen experience required Country club experience preferred Saucon Valley Country Club believes in a diverse workforce and is proud to be an equal opportunity employer. We strive to create a workplace where all employees feel valued and respected.
Responsibilities
The Sous Chef will direct food preparation, lead daily culinary operations for the Grille Room, and collaborate with the Executive Chef to maintain culinary standards across various club dining venues. This role includes assisting in menu development, supervising and mentoring kitchen staff, and managing inventory and ordering.
Sous Chef at Saucon Valley Country Club
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health And Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training
Specialization
Candidates must possess strong knowledge of cooking methods, ingredients, and kitchen procedures, along with proven leadership and team development skills. A high school diploma or equivalent is required, while formal culinary training and country club experience are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Marquesa Hotel, a Noble House Hotel
Key West, Florida, United States - Full Time
Skills Needed
Lifting, Pushing, Pulling, Physical Endurance, Computer Proficiency, Microsoft Office 365, Communication, Positive Attitude, Culinary Arts, Menu Design
Specialization
Candidates must possess at least one year of experience as a Sous Chef and meet physical demands, including lifting up to 50 pounds and standing for at least 8 hours. Proficiency in computer use with Microsoft Office 365 and effective communication skills with guests and staff are also mandatory.
Sous Chef at Colten Care
Dorchester, England, United Kingdom - Full Time
Skills Needed
Cooking, Baking, Nutritional Balancing, Health And Safety Compliance, Food Hygiene Regulations, Team Leadership, Communication, Team Player, Resident Engagement, Sourcing Ingredients
Specialization
Candidates must possess a genuine passion for creating an exceptional dining experience, strong communication skills, and a can-do attitude, along with formal qualifications such as City & Guilds 706 1/2 or NVQ Level 3 in Catering/Cookery. Previous experience in a similar role is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
New Albany, Ohio, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Supervision, Hiring, Training, Scheduling, Budget Management, Food Safety, Sanitation, Haccp Compliance, Menu Planning, Ordering, Quality Control, Portion Control, Leadership, Cost Controls, Waste Minimization
Specialization
Candidates must have proven experience in a production kitchen setting that includes supervisory responsibilities, coupled with a strong understanding of food safety, sanitation standards, and HACCP protocols. Essential abilities include excellent communication, managerial skills, and the capacity to organize, plan, and multitask efficiently.
Experience Required
Minimum 2 year(s)
Cook/Chef at Glenview at Pelican Bay
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 Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Portion Control, Recipe Adherence, Inventory Management, Budget Compliance, Loss Prevention, Staff Training, Scheduling, Menu Development, Health Code Compliance, Servant Leadership, Teamwork, Safety Procedures, Supervision
Specialization
Candidates need six months to one year of related experience or equivalent culinary education and must be SERV-SAFE Certified or hold an equivalent certification. Local, state, and county food handling/sanitation licenses are required, along with passing a background screening, particularly Level 2 in Florida.
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Blandford Forum, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations Support, Team Motivation, Food Safety, Allergen Controls, Menu Planning, Mise En Place Management, Event Support, Attention To Detail, Teamwork, Communication, Flexibility, Proactivity
Specialization
Candidates should ideally possess experience as a Sous Chef within contract catering, preferably in independent education or a high-profile business setting, demonstrating a passion for fresh, seasonal food and creative presentation. Essential qualities include strong attention to detail, high food safety standards, excellent teamwork, communication skills, and a flexible, proactive work approach.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
Southampton, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Menu Creation, Kitchen Operations, Food Quality, Food Safety, Stock Control, Supplier Relationships, Budget Control, Recruitment, Training, Safeguarding, Communication, Financial Management, Food Trends, Allergen Control
Specialization
Candidates should ideally have experience as an Executive Chef or Head Chef, preferably within contract catering, independent education, or a high-profile business setting. Essential qualities include strong leadership, team management skills, passion for quality ingredients, and excellent organizational and financial management abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing strong knowledge of various cooking techniques and cuisines, alongside a solid understanding of food safety practices. Essential attributes include the ability to work under pressure, excellent organizational skills, and strong teamwork capabilities.
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 Mint People
Ipswich, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Haccp, Stock Control, Supplier Management, Team Leadership, Food Preparation, Cost Control, Waste Reduction, Staff Training, Health And Safety
Specialization
Candidates should have previous experience as a Sous Chef or a strong Junior Sous in a high-volume environment. Proficiency in food safety, HACCP, and a passion for fresh, seasonal ingredients are essential.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village Bradenton
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Evaluation, Operational Organization
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.
Sous Chef at Hilton Hotels & Resorts
Cairo, Cairo, Egypt - Full Time
Skills Needed
Planning, Organizing, Supervisory Skills, Communication Skills, Creativity, Multi Tasking, Positive Attitude, Ability To Work Under Pressure
Specialization
Candidates should have relevant qualifications and strong supervisory skills, along with a creative approach to food production. Previous kitchen experience in a similar role is advantageous.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating Food, Serving
Specialization
The successful candidate must have experience in large volume cooking environments. Prior experience in settings like hospitals, hotels, banquets, or senior housing is considered a plus.
Lead Chef at CEDAR CREEK COUNTRY CLUB LLC
Onalaska, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Food Quality Control, Cost Control, Inventory Management, Staff Supervision, Menu Planning, Budgeting, Food Safety Compliance, Vendor Relations, Staff Training, Performance Management, Equipment Maintenance, Sanitation Procedures, Recipe Standardization
Specialization
Candidates must have proven experience in a senior culinary leadership role and strong knowledge of kitchen operations and food safety standards. A culinary degree is preferred, along with demonstrated skills in budgeting, inventory management, and team development.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Tirupati, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Staff Development, Guest Relations, Performance Management, Problem Solving, Interpersonal Communication, Team Building, Food Presentation
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 policies, and developing/mentoring kitchen staff.
Experience Required
Minimum 2 year(s)