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Chef de Cuisine-Cedar Rapids at Big Grove Brewery
Cedar Rapids, Iowa, United States - Full Time
Skills Needed
Menu Planning, Menu Costing, Inventory Control, Food Safety, Sanitation, Staff Training, Labor Optimization, Financial Literacy, Culinary Innovation, Coaching, Development, Team Leadership, P&L Management, Haccp, Scheduling, High Volume Operations
Specialization
Candidates must possess over 5 years of culinary leadership experience, including proven ability in menu development, high-volume kitchen management, and strong cost/inventory control. In-depth knowledge of health and safety compliance, coupled with strong team management and coaching skills, is essential.
Experience Required
Minimum 5 year(s)
Chef/fe de projets TCE - F/h at ALTEREA
Strasbourg, Great East, France - Full Time
Skills Needed
Project Management, Client Relationship Management, Quality Assurance, Cost Control, Deadline Management, Team Leadership, Commercial Offers, Multidisciplinary Technical Studies, Energy Performance Improvement, Environmental Performance Improvement, Building Comfort, Technical Expertise, Business Acumen
Specialization
The ideal candidate must possess at least 10 years of technical expertise and a strong affinity for environmental subjects. Essential qualities include strong interpersonal skills, a focus on client satisfaction, business acumen, and the ability to manage complex projects in a changing environment.
Experience Required
Minimum 10 year(s)
Commis Chef - SO/ Sotogrande at Accor
San Roque, Andalusia, Spain - Full Time
Skills Needed
Cooking, Menu Planning, Food Handling, Hygiene Standards, Kitchen Equipment Operation, Inventory Management, Cost Control, Teamwork, Communication, Adaptability, Spanish Cuisine, Mediterranean Cuisine
Specialization
Candidates must have demonstrated experience as a cook, preferably in a hotel or resort setting, possessing strong culinary skills in Spanish and Mediterranean cuisine. Essential requirements include deep knowledge of food safety standards, proficiency with kitchen equipment, excellent organizational skills, and the ability to work well under pressure.
Experience Required
Minimum 2 year(s)
Food Service Dir / Exec Chef at Caretel of St. Joseph
Royalton Township, Michigan, United States - Full Time
Skills Needed
Dietary Management, Culinary Talent, Policy Development, Procedure Development, Menu Development, Job Description Development, Cleaning Schedules, Food Handling Compliance, Diet Order Processing, Nutritional Assessment, Customer Service, Time Management, Prioritization, Teamwork, Communication
Specialization
Candidates must possess both a Food Handlers certificate and a Certified Dietary Managers (CDM) Certificate to be considered for this full-time role. Additional requirements include the ability to work weekends and holidays, strong communication skills, and a commitment to promoting a positive, team-oriented environment.
Experience Required
Minimum 5 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Client Loyalty, Diner Care, Teamwork, Energy, Restaurant Passion
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be energetic and capable of handling a dining room with around one hundred seats.
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Diner Relations, Teamwork, Energy, Customer Loyalty
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be full of energy and comfortable managing a dining room with about one hundred seats.
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Diner Relations, Teamwork, Energy, Customer Care
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be energetic and capable of handling a dining room with around one hundred seats.
Chef d'équipe production H/F at Veolia Environnement SA
Lézigné, Pays de la Loire, France - Full Time
Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software
Specialization
Candidates should have a CAP, BEP, or Bac Pro in relevant fields and at least 2 years of experience in a similar role. Proficiency in mechanical, pneumatic, hydraulic, electrical skills, and ERP software is required.
Experience Required
Minimum 2 year(s)
Chef/fe de projets CVC - F/H at ALTEREA
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Hvac, Thermal Engineering, Plumbing, Smoke Extraction, Bms, Energy Simulations, Technical Studies, Design, Equipment Selection, Technical Specifications, Autocad, Revit, Technical Coordination, Site Meetings, Commissioning, Project Management Assistance
Specialization
Candidates must be an Engineer specializing in 'building' and/or 'energy' with at least 6 years of experience in Engineering Supervision within the HVAC and thermal domain on housing, tertiary, or public works projects. Essential qualities include rigor, synthesis skills, clear communication, and strong interpersonal skills for constant interaction with internal and external stakeholders.
Experience Required
Minimum 5 year(s)
Perkins Management Sous Chef at Perkins Management Services Company
Charlotte, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Menu Development, Staff Scheduling, Kitchen Safety, Customer Service, Labor Management, Recruitment, Cost Control, Sanitation, Leadership, Culinary Team Development, Food Safety, Engagement Surveys, Sales Growth, Quality Control
Specialization
Candidates should have experience in controlling food and labor costs, menu development, and culinary team management. A bachelor's degree or related culinary degree with 2-3 years of experience is preferred.
Experience Required
Minimum 2 year(s)
Chef.fe de groupe Prélèvement at Eurofins
Rouen, Normandy, France - Full Time
Skills Needed
Appointment Confirmation, Water Sampling, In Situ Measurements, Instrumented Sampling, Sample Reception, Automated Registration, Team Management, Hygiene Procedures, Safety Procedures, Performance Indicator Monitoring, Quality Assurance, Deadline Management, Equipment Maintenance, Consumables Supply, Client Relationship Management, Critical Thinking
Specialization
Candidates must hold a higher education diploma and possess successful experience in instrumented water sampling, demonstrating rigor, organization, autonomy, and versatility. The ideal applicant should be adaptable to different situations while maintaining a critical sense of judgment.
Experience Required
Minimum 2 year(s)
Chef de Projet Méthodes (H/F) at ALTEN PORTUGAL
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Manufacturing Engineering, Team Leadership, Industrial Methods, Quality Management, Risk Analysis, Pfmea, Technical Documentation, Process Improvement, Rail Industry Standards, 2d/3d Design Validation, Assembly Tooling, Production Planning, Stakeholder Management, English Proficiency
Specialization
Candidates must hold a Master's degree or Engineering degree in Industrial Engineering with at least 5 years of technical project management experience in the rail sector. Proficiency in English and strong leadership skills are required to manage multidisciplinary teams and client relationships.
Experience Required
Minimum 5 year(s)
Chef d'équipe gros œuvre H/F at Spie batignolles
Bretteville-sur-Odon, Normandy, France - Full Time
Skills Needed
Team Leadership, Site Preparation, Workstation Organization, Work Distribution, Work Monitoring, Safety Compliance, Quality Assurance, Team Motivation, Communication, Deadline Management, Equipment Utilization, Topography, Plan Reading, Manpower Sizing, Adaptability, Rigor
Specialization
Candidates must possess strong managerial qualities, technical competence, anticipation, and organizational skills, along with natural authority and good interpersonal relations. Essential technical knowledge includes safety regulations, topography concepts, and the ability to read plans, as well as sizing labor, material, and equipment needs.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Third Room at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Menu Engineering, Food Cost Control, Team Management, Staff Training, Kitchen Operations, Food Safety, Inventory Management, Leadership, Strategic Thinking, Communication, Problem Solving, Decision Making, Hr Practices, Change Management, Fifo, Health And Safety Protocols
Specialization
Candidates should possess strong leadership and team management skills, along with a solid understanding of HR practices and labor laws. Proficiency in menu development, food safety standards, and operational efficiency is required to succeed in this role.
Experience Required
Minimum 2 year(s)
Tétris | Chef de Projets H/F at JLL
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Client Relationship Management, Coordination, Commercial Proposal Elaboration, Budget Management, Quality Assurance, Deadline Management, Architectural Lots, Technical Lots, Autonomy, Rigor, Organization, Stakeholder Management, Office Fit Out, Commercial Fit Out
Specialization
Candidates must possess higher education (engineering, business, or architecture school) and have 3 to 5 years of experience in managing office, hotel, or commercial fit-out projects, mastering both architectural and technical aspects. Essential qualities include autonomy, rigor, organization, and the ability to manage diverse stakeholders.
Experience Required
Minimum 2 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Customer Loyalty, Communication, Hospitality, Teamwork
Specialization
Passionate about the restaurant industry with a strong focus on customer satisfaction. Must be energetic and capable of managing a busy dining room environment.
Chef de Chantier GO / TCE H/F at Human Talent
Taverny, Ile-de-France, France - Full Time
Skills Needed
Site Management, General Construction, All Trades Coordination, Technical Preparation, Work Planning, Team Coordination, Safety Compliance, Quality Control, Material Management, Financial Tracking, Team Leadership, Reporting
Specialization
Candidates must possess a minimum of 10 years of experience in the Building and Public Works sector, with proven experience as a General Construction and/or All Trades Site Manager. Strong technical skills in general construction, coordination, leadership, organization, and a high sensitivity to site safety are essential.
Experience Required
Minimum 10 year(s)
Chef d'équipe maintenance H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Team Animation, Maintenance Planning, Preventive Maintenance, Curative Maintenance, Improvement Maintenance, Subcontractor Coordination, Technical Reporting, Cmms Utilization, Safety Compliance, Environmental Compliance, Emergency Intervention, Electrotechnics, Industrial Systems Maintenance, Management
Specialization
Candidates must possess confirmed technical capabilities in the industrial maintenance of complex systems and proven managerial skills to lead a team of about 9 people across two industrial activities. A minimum of a BAC +2 or BAC +3 level in Electrotechnics, Production System Maintenance, CIRA, or equivalent, along with at least 2 years of management experience, is required.
Experience Required
Minimum 2 year(s)
Sous Chef - FLINT by Baltaire at FLINT by Baltaire
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Food Quality Maintenance, Schedule Management, Inventory Management, Staff Training, Employee Evaluation, Vendor Relations, Servsafe Certification, Labor Law Understanding, Health Inspections, Cleanliness Standards, Ordering Standards, Knife Skills, Time Management, Detail Orientation, Creativity
Specialization
Candidates must have two to three years of experience in a kitchen leadership role, a minimum of 55-60 hours of work per week, and must be ServSafe certified. Desired qualifications include experience with restaurant openings and banquet management, culinary school graduation, and multilingualism.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Vagator, Goa, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Baking, Food Safety, Communication, Time Management, Customer Service, Recipe Adherence, Staff Training, Sanitation, Equipment Maintenance
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Cuisine-Cedar Rapids at Big Grove Brewery
Cedar Rapids, Iowa, United States -
Full Time

Start Date

Immediate

Expiry Date

26 May, 26

Salary

0.0

Posted On

25 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Menu Costing, Inventory Control, Food Safety, Sanitation, Staff Training, Labor Optimization, Financial Literacy, Culinary Innovation, Coaching, Development, Team Leadership, P&L Management, HACCP, Scheduling, High-Volume Operations

Industry

Food and Beverage Services

Description
Summary/Objective  To lead the culinary team at our vibrant brewery taproom, crafting exceptional food experiences that complement our award-winning craft beers. The Chef de Cuisine will innovate menus that celebrate local ingredients, drive customer satisfaction, and elevate our taproom as a destination for amazing experiences. This role combines culinary excellence, operational leadership, and a passion for fostering a dynamic and collaborative kitchen environment. Core Values Big Grove only hires and retains people who exhibit our core values. Our Core Values are: 1. Set the Tone 2. Thirst for Improvement 3. We Care 4. Practice Candor 5. Passion Driven You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.  Job Responsibilities Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Create raving fans of Big Grove through their culinary experience 2. Menu planning and development: Keep up on culinary trends and continually innovate and improve the menu offerings. 3. Menu Costing and Pricing: Work with the Store Director to determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Continuously analyze menu performance and make adjustments as necessary. 4. Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records. Must be able to hit COGS goals. 5. Work as a leadership team to hit location goals and metrics; accountable for the financial performance of the Back of House. 6. Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities. 7. LMA. Create an environment for growth for yourself and those around you; responsible for developing the Back of House leadership and frontline team. 8. Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation. Conduct training and promote a culture of continuous learning and improvement. 9. Accountable for Back of House scheduling that achieves labor cost goals 10. On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition 11. Effectively manage the BOH team for the entirety of the employee cycle. Use performance tools tied to values with staff: Quarterly Conversations, Culture Builders, Annual Pay Reviews, PIPs, Write Ups, etc.  Competencies 1. Team Focused Approach: Lead by example, fostering a culture of accountability, respect and continuous learning. 2. Financial Literacy: Proven ability to manage P&L, COGS, control food costs and minimize waste without compromising quality.  3. Labor Optimization: Competence in scheduling that balances coverage during peak service hours and the slower off season periods. 4. Safety Compliance: Expert knowledge of local health codes, HACCP logs and sanitation standards. 5. Culinary Innovation: Demonstrates a passion for cuisine with ability to design dishes that are innovative offering a cohesive guest experience that also meets Big Grove hospitality standards. 6. Coaching & Development: The ability to train your team on recipe development, technique and safety and retain staff. Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture. Supervisory Responsibility Yes. Supervises all Back of The House staff.  Works closely with Front of the House Leadership to ensure Big Grove is operative the best way possible. Work Environment * Fast-Paced & High-Pressure: Constant movement, rapid decision-making, and quick execution of tasks to meet customer demand, especially during peak hours. * Hot & Physically Demanding: Exposure to high temperatures from ovens, grills, and fryers, along with long hours on foot, lifting heavy pots, and performing repetitive motions. * Team-Oriented & Highly Coordinated: Requires seamless communication and collaboration with chefs, prep cooks, servers, and dishwashers to ensure smooth service and efficiency. * Strict Time Management: Orders must be prepared and plated quickly while maintaining quality, requiring exceptional multitasking and organization. * Loud & High-Energy Atmosphere: Background noise from kitchen equipment, communication among staff, and the hustle of service contribute to a lively and sometimes chaotic setting. * Attention to Detail Under Pressure: Precision in cooking techniques, portion sizes, and presentation is essential, even during high-volume rushes. * Cleanliness & Food Safety Compliance: Constant focus on maintaining hygiene, following food safety regulations, and keeping workstations organized despite the fast-moving environment. * Physically & Mentally Challenging: Requires endurance, focus, and the ability to remain calm under stress while delivering consistent results.. Physical Demands * Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift. * Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, typically weighing up to 50 pounds. * Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation. * Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers. * Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards. * Extended Focus and Stamina: Maintain concentration and energy throughout long shifts, including evenings, weekends, and holidays. * Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen. * Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations. Position Type and Expected Hours of Work This is a full-time position and hours of work/ days may vary from week to week.  Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts.  Evening and weekends are a key requirement. Minimum of 40-45 hours per week, although the job may require more during certain events/times of the year. Travel None Preferred Education and Experience 1. Culinary Leadership: 5+ years of experience in a leadership role within a professional kitchen. 2. Menu Development: Proven ability to create innovative menus that align with a brewery or taproom’s brand, showcasing expertise in beer and food pairings. 3. High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times. 4. Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment. 5. Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets. 6. Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients. 7. Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. 8. Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed. 9. Culinary Education: Formal culinary training or certification preferred, though equivalent professional experience will be considered. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Responsibilities
The Chef de Cuisine is responsible for leading the culinary team, innovating menus using local ingredients, and ensuring customer satisfaction to elevate the taproom experience. This role also involves managing Back of House financial performance, enforcing food safety, and developing the kitchen staff.
Chef de Cuisine-Cedar Rapids at Big Grove Brewery
Cedar Rapids, Iowa, United States - Full Time
Skills Needed
Menu Planning, Menu Costing, Inventory Control, Food Safety, Sanitation, Staff Training, Labor Optimization, Financial Literacy, Culinary Innovation, Coaching, Development, Team Leadership, P&L Management, Haccp, Scheduling, High Volume Operations
Specialization
Candidates must possess over 5 years of culinary leadership experience, including proven ability in menu development, high-volume kitchen management, and strong cost/inventory control. In-depth knowledge of health and safety compliance, coupled with strong team management and coaching skills, is essential.
Experience Required
Minimum 5 year(s)
Chef/fe de projets TCE - F/h at ALTEREA
Strasbourg, Great East, France - Full Time
Skills Needed
Project Management, Client Relationship Management, Quality Assurance, Cost Control, Deadline Management, Team Leadership, Commercial Offers, Multidisciplinary Technical Studies, Energy Performance Improvement, Environmental Performance Improvement, Building Comfort, Technical Expertise, Business Acumen
Specialization
The ideal candidate must possess at least 10 years of technical expertise and a strong affinity for environmental subjects. Essential qualities include strong interpersonal skills, a focus on client satisfaction, business acumen, and the ability to manage complex projects in a changing environment.
Experience Required
Minimum 10 year(s)
Commis Chef - SO/ Sotogrande at Accor
San Roque, Andalusia, Spain - Full Time
Skills Needed
Cooking, Menu Planning, Food Handling, Hygiene Standards, Kitchen Equipment Operation, Inventory Management, Cost Control, Teamwork, Communication, Adaptability, Spanish Cuisine, Mediterranean Cuisine
Specialization
Candidates must have demonstrated experience as a cook, preferably in a hotel or resort setting, possessing strong culinary skills in Spanish and Mediterranean cuisine. Essential requirements include deep knowledge of food safety standards, proficiency with kitchen equipment, excellent organizational skills, and the ability to work well under pressure.
Experience Required
Minimum 2 year(s)
Food Service Dir / Exec Chef at Caretel of St. Joseph
Royalton Township, Michigan, United States - Full Time
Skills Needed
Dietary Management, Culinary Talent, Policy Development, Procedure Development, Menu Development, Job Description Development, Cleaning Schedules, Food Handling Compliance, Diet Order Processing, Nutritional Assessment, Customer Service, Time Management, Prioritization, Teamwork, Communication
Specialization
Candidates must possess both a Food Handlers certificate and a Certified Dietary Managers (CDM) Certificate to be considered for this full-time role. Additional requirements include the ability to work weekends and holidays, strong communication skills, and a commitment to promoting a positive, team-oriented environment.
Experience Required
Minimum 5 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Client Loyalty, Diner Care, Teamwork, Energy, Restaurant Passion
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be energetic and capable of handling a dining room with around one hundred seats.
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Diner Relations, Teamwork, Energy, Customer Loyalty
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be full of energy and comfortable managing a dining room with about one hundred seats.
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Service, Customer Satisfaction, Diner Relations, Teamwork, Energy, Customer Care
Specialization
The ideal candidate is passionate about the restaurant industry and deeply committed to customer satisfaction. You must be energetic and capable of handling a dining room with around one hundred seats.
Chef d'équipe production H/F at Veolia Environnement SA
Lézigné, Pays de la Loire, France - Full Time
Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software
Specialization
Candidates should have a CAP, BEP, or Bac Pro in relevant fields and at least 2 years of experience in a similar role. Proficiency in mechanical, pneumatic, hydraulic, electrical skills, and ERP software is required.
Experience Required
Minimum 2 year(s)
Chef/fe de projets CVC - F/H at ALTEREA
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Hvac, Thermal Engineering, Plumbing, Smoke Extraction, Bms, Energy Simulations, Technical Studies, Design, Equipment Selection, Technical Specifications, Autocad, Revit, Technical Coordination, Site Meetings, Commissioning, Project Management Assistance
Specialization
Candidates must be an Engineer specializing in 'building' and/or 'energy' with at least 6 years of experience in Engineering Supervision within the HVAC and thermal domain on housing, tertiary, or public works projects. Essential qualities include rigor, synthesis skills, clear communication, and strong interpersonal skills for constant interaction with internal and external stakeholders.
Experience Required
Minimum 5 year(s)
Perkins Management Sous Chef at Perkins Management Services Company
Charlotte, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Inventory Management, Menu Development, Staff Scheduling, Kitchen Safety, Customer Service, Labor Management, Recruitment, Cost Control, Sanitation, Leadership, Culinary Team Development, Food Safety, Engagement Surveys, Sales Growth, Quality Control
Specialization
Candidates should have experience in controlling food and labor costs, menu development, and culinary team management. A bachelor's degree or related culinary degree with 2-3 years of experience is preferred.
Experience Required
Minimum 2 year(s)
Chef.fe de groupe Prélèvement at Eurofins
Rouen, Normandy, France - Full Time
Skills Needed
Appointment Confirmation, Water Sampling, In Situ Measurements, Instrumented Sampling, Sample Reception, Automated Registration, Team Management, Hygiene Procedures, Safety Procedures, Performance Indicator Monitoring, Quality Assurance, Deadline Management, Equipment Maintenance, Consumables Supply, Client Relationship Management, Critical Thinking
Specialization
Candidates must hold a higher education diploma and possess successful experience in instrumented water sampling, demonstrating rigor, organization, autonomy, and versatility. The ideal applicant should be adaptable to different situations while maintaining a critical sense of judgment.
Experience Required
Minimum 2 year(s)
Chef de Projet Méthodes (H/F) at ALTEN PORTUGAL
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Project Management, Manufacturing Engineering, Team Leadership, Industrial Methods, Quality Management, Risk Analysis, Pfmea, Technical Documentation, Process Improvement, Rail Industry Standards, 2d/3d Design Validation, Assembly Tooling, Production Planning, Stakeholder Management, English Proficiency
Specialization
Candidates must hold a Master's degree or Engineering degree in Industrial Engineering with at least 5 years of technical project management experience in the rail sector. Proficiency in English and strong leadership skills are required to manage multidisciplinary teams and client relationships.
Experience Required
Minimum 5 year(s)
Chef d'équipe gros œuvre H/F at Spie batignolles
Bretteville-sur-Odon, Normandy, France - Full Time
Skills Needed
Team Leadership, Site Preparation, Workstation Organization, Work Distribution, Work Monitoring, Safety Compliance, Quality Assurance, Team Motivation, Communication, Deadline Management, Equipment Utilization, Topography, Plan Reading, Manpower Sizing, Adaptability, Rigor
Specialization
Candidates must possess strong managerial qualities, technical competence, anticipation, and organizational skills, along with natural authority and good interpersonal relations. Essential technical knowledge includes safety regulations, topography concepts, and the ability to read plans, as well as sizing labor, material, and equipment needs.
Experience Required
Minimum 5 year(s)
Junior Sous Chef - Third Room at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Menu Engineering, Food Cost Control, Team Management, Staff Training, Kitchen Operations, Food Safety, Inventory Management, Leadership, Strategic Thinking, Communication, Problem Solving, Decision Making, Hr Practices, Change Management, Fifo, Health And Safety Protocols
Specialization
Candidates should possess strong leadership and team management skills, along with a solid understanding of HR practices and labor laws. Proficiency in menu development, food safety standards, and operational efficiency is required to succeed in this role.
Experience Required
Minimum 2 year(s)
Tétris | Chef de Projets H/F at JLL
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Client Relationship Management, Coordination, Commercial Proposal Elaboration, Budget Management, Quality Assurance, Deadline Management, Architectural Lots, Technical Lots, Autonomy, Rigor, Organization, Stakeholder Management, Office Fit Out, Commercial Fit Out
Specialization
Candidates must possess higher education (engineering, business, or architecture school) and have 3 to 5 years of experience in managing office, hotel, or commercial fit-out projects, mastering both architectural and technical aspects. Essential qualities include autonomy, rigor, organization, and the ability to manage diverse stakeholders.
Experience Required
Minimum 2 year(s)
Chef de rang 20H (H/F)- Paris at Tigermilk
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Customer Loyalty, Communication, Hospitality, Teamwork
Specialization
Passionate about the restaurant industry with a strong focus on customer satisfaction. Must be energetic and capable of managing a busy dining room environment.
Chef de Chantier GO / TCE H/F at Human Talent
Taverny, Ile-de-France, France - Full Time
Skills Needed
Site Management, General Construction, All Trades Coordination, Technical Preparation, Work Planning, Team Coordination, Safety Compliance, Quality Control, Material Management, Financial Tracking, Team Leadership, Reporting
Specialization
Candidates must possess a minimum of 10 years of experience in the Building and Public Works sector, with proven experience as a General Construction and/or All Trades Site Manager. Strong technical skills in general construction, coordination, leadership, organization, and a high sensitivity to site safety are essential.
Experience Required
Minimum 10 year(s)
Chef d'équipe maintenance H/F at Veolia Environnement SA
Vaux-le-Pénil, Ile-de-France, France - Full Time
Skills Needed
Team Animation, Maintenance Planning, Preventive Maintenance, Curative Maintenance, Improvement Maintenance, Subcontractor Coordination, Technical Reporting, Cmms Utilization, Safety Compliance, Environmental Compliance, Emergency Intervention, Electrotechnics, Industrial Systems Maintenance, Management
Specialization
Candidates must possess confirmed technical capabilities in the industrial maintenance of complex systems and proven managerial skills to lead a team of about 9 people across two industrial activities. A minimum of a BAC +2 or BAC +3 level in Electrotechnics, Production System Maintenance, CIRA, or equivalent, along with at least 2 years of management experience, is required.
Experience Required
Minimum 2 year(s)
Sous Chef - FLINT by Baltaire at FLINT by Baltaire
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Food Quality Maintenance, Schedule Management, Inventory Management, Staff Training, Employee Evaluation, Vendor Relations, Servsafe Certification, Labor Law Understanding, Health Inspections, Cleanliness Standards, Ordering Standards, Knife Skills, Time Management, Detail Orientation, Creativity
Specialization
Candidates must have two to three years of experience in a kitchen leadership role, a minimum of 55-60 hours of work per week, and must be ServSafe certified. Desired qualifications include experience with restaurant openings and banquet management, culinary school graduation, and multilingualism.
Experience Required
Minimum 5 year(s)
Demi Chef de Partie (Bakery) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Vagator, Goa, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Baking, Food Safety, Communication, Time Management, Customer Service, Recipe Adherence, Staff Training, Sanitation, Equipment Maintenance
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)