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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hinjawadi, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Health And Safety Compliance, Food Safety Standards, Team Leadership, Staff Training, Inventory Management, Stock Control, Financial Management, It Literacy, Customer Service, Food Trends, Quality Control, Waste Management
Specialization
Candidates must have previous management-level experience in a similar environment and demonstrate strong hands-on leadership skills. Proficiency in health and safety, financial management, and IT, along with a creative passion for food, is essential.
Experience Required
Minimum 5 year(s)
Driftchef at MIAB
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Personnel Management, Customer Relationship Management, Budget Management, Facility Services, Operational Planning, Recruitment, Labor Law Compliance, Ms Office, Sales, Quality Control, Coaching
Specialization
Requires experience in leadership, facility services (specifically within healthcare), and financial management including budgeting and invoicing. Must possess a high school diploma, a valid driver's license, and proficiency in Swedish.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Safety, Staff Management, Menu Development, Food Cost Analysis, Inventory Management, Sanitation Protocols, Knife Skills, Plating Techniques, Leadership, Mentoring, Problem Solving, Haccp Principles, Vendor Management, Financial Analysis, Communication
Specialization
Candidates must possess a culinary degree or equivalent formal training and at least 4 years of progressive experience in a hotel or fine dining environment. Proficiency in kitchen equipment, food safety regulations, and strong leadership skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Communication
Specialization
Requires at least 5 years of supervisory kitchen experience in a similar sized property. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Health And Safety Compliance, Food Safety Standards, Stock Control, Food Rotation, Team Leadership, Staff Training, Financial Management, It Literacy, Customer Service, Innovation, Trend Analysis
Specialization
Candidates must have previous management-level experience in a similar environment and be hands-on leaders. Strong knowledge of health and safety, financial acumen, and IT literacy are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Tavistock Restaurants
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Inventory Management, Food Safety, Sanitation, Menu Development, Cost Control, Team Management, Problem Solving, Communication, Adaptability, Coaching, Mentoring, Quality Assurance, Hiring, Operations Management
Specialization
Candidates should have a high school diploma or equivalent and at least two years of prior culinary supervisory experience in a hospitality environment. Strong communication skills and the ability to work in a fast-paced kitchen are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Meadows of Dan, Virginia, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Food Preparation, Sanitation Practices, Quality Control, Luxury Hospitality
Specialization
Requires a minimum of two years of experience as a Sous Chef or Chef de Cuisine, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Quality Assurance, Health And Safety Compliance, Culinary Techniques, Training And Mentoring, Time Management, Problem Solving, Scheduling
Specialization
Candidates need at least 3 years of professional kitchen experience, including 1 year in a supervisory role. A culinary degree and ServSafe certification are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Sous Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Staff Scheduling, Kpi Analysis, P&L Understanding, Recruitment, Training, Food Safety, Operational Efficiency
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Settle, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Time Management, Fast Paced Service, Culinary Passion
Specialization
Candidates must have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for culinary excellence. A willingness to learn new skills and collaborate effectively within a team is essential for this role.
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at The Padonia Corporation
Cockeysville, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Event Catering, Staff Supervision, Inventory Management, Food Safety, Haccp, Sanitation Standards, Menu Preparation, Leadership, Problem Solving, Team Collaboration, Expediting, Knife Skills, Quality Control
Specialization
Candidates must have at least 5 years of event catering experience and 2 years of management experience, along with a ServSafe certification. The role requires the ability to lift 50+ pounds, work flexible hours including weekends and holidays, and possess strong leadership and culinary skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Royal Sonesta Downtown Chicago, IL
Berwyn, Illinois, United States - Full Time
Skills Needed
Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Staff Training, Portion Control, Sanitation Standards, Inventory Management, Cost Control, Banquet Operations, Kitchen Equipment Maintenance, Guest Service, Team Leadership, Food Quality Control, Safety Compliance
Specialization
Candidates must be able to manage daily banquet culinary operations and enforce strict sanitation and safety regulations. The role requires a commitment to delivering high-quality guest service and maintaining operational efficiency in a fast-paced kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Sagora Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Menu Preparation, à La Carte Cooking, Kitchen Sanitation, Inventory Management, Staff Training, Specialized Diet Preparation, Costing Calculation, Food Safety
Specialization
Requires at least one year of experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen. Must possess a current ServSafe Certification and Food Handler's permit.
Experience Required
Minimum 2 year(s)
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Wilde by Staycity Checkpoint Charlie
Cambridge, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Cost Control, Inventory Management, Guest Service, P&L Management, Allergen Compliance, Team Leadership, Collaboration, Local Sourcing
Specialization
Requires a passionate Head Chef with ideally over 5 years of relevant industry experience. Must possess strong collaboration skills and the ability to work independently or within a small team.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, , Japan -
Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Quality Control

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.   Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.   Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.   In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures consistent high-quality product production while maintaining sanitation standards and the operating budget.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Tokyo, , Japan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hinjawadi, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Planning, Health And Safety Compliance, Food Safety Standards, Team Leadership, Staff Training, Inventory Management, Stock Control, Financial Management, It Literacy, Customer Service, Food Trends, Quality Control, Waste Management
Specialization
Candidates must have previous management-level experience in a similar environment and demonstrate strong hands-on leadership skills. Proficiency in health and safety, financial management, and IT, along with a creative passion for food, is essential.
Experience Required
Minimum 5 year(s)
Driftchef at MIAB
Stockholm, , Sweden - Full Time
Skills Needed
Leadership, Personnel Management, Customer Relationship Management, Budget Management, Facility Services, Operational Planning, Recruitment, Labor Law Compliance, Ms Office, Sales, Quality Control, Coaching
Specialization
Requires experience in leadership, facility services (specifically within healthcare), and financial management including budgeting and invoicing. Must possess a high school diploma, a valid driver's license, and proficiency in Swedish.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Operations, Food Safety, Staff Management, Menu Development, Food Cost Analysis, Inventory Management, Sanitation Protocols, Knife Skills, Plating Techniques, Leadership, Mentoring, Problem Solving, Haccp Principles, Vendor Management, Financial Analysis, Communication
Specialization
Candidates must possess a culinary degree or equivalent formal training and at least 4 years of progressive experience in a hotel or fine dining environment. Proficiency in kitchen equipment, food safety regulations, and strong leadership skills are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Skills Training, Recipe Standardization, Food Waste Management, Fifo Rules, Food Safety And Sanitation, Inventory Management, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Communication
Specialization
Requires at least 5 years of supervisory kitchen experience in a similar sized property. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Management, Health And Safety Compliance, Food Safety Standards, Stock Control, Food Rotation, Team Leadership, Staff Training, Financial Management, It Literacy, Customer Service, Innovation, Trend Analysis
Specialization
Candidates must have previous management-level experience in a similar environment and be hands-on leaders. Strong knowledge of health and safety, financial acumen, and IT literacy are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Tavistock Restaurants
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Inventory Management, Food Safety, Sanitation, Menu Development, Cost Control, Team Management, Problem Solving, Communication, Adaptability, Coaching, Mentoring, Quality Assurance, Hiring, Operations Management
Specialization
Candidates should have a high school diploma or equivalent and at least two years of prior culinary supervisory experience in a hospitality environment. Strong communication skills and the ability to work in a fast-paced kitchen are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Meadows of Dan, Virginia, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Food Preparation, Sanitation Practices, Quality Control, Luxury Hospitality
Specialization
Requires a minimum of two years of experience as a Sous Chef or Chef de Cuisine, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Menu Development, Inventory Management, Cost Control, Food Quality Assurance, Health And Safety Compliance, Culinary Techniques, Training And Mentoring, Time Management, Problem Solving, Scheduling
Specialization
Candidates need at least 3 years of professional kitchen experience, including 1 year in a supervisory role. A culinary degree and ServSafe certification are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Life Enriching Communities
Westlake, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety, Haccp Compliance, Portion Control, Cost Control, Staff Scheduling, Food Preparation, Sanitation Standards, Multitasking
Specialization
Requires proven experience in a production kitchen with supervisory responsibilities and strong knowledge of HACCP protocols. Candidates must possess excellent managerial skills and be able to pass a background check and drug screen.
Experience Required
Minimum 2 year(s)
Sous Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Staff Scheduling, Kpi Analysis, P&L Understanding, Recruitment, Training, Food Safety, Operational Efficiency
Specialization
Requires five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Settle, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Time Management, Fast Paced Service, Culinary Passion
Specialization
Candidates must have the ability to work under pressure in a busy kitchen environment and demonstrate a passion for culinary excellence. A willingness to learn new skills and collaborate effectively within a team is essential for this role.
Sous Chef at SLO Brewing Co LLC
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Staff Supervision, Inventory Management, Cost Control, Training And Development, Communication, Problem Solving, Team Building, Sanitation Management, Equipment Maintenance, Point Of Sale Systems, Budgeting, Bilingual (English/Spanish)
Specialization
Candidates must have at least 2 years of culinary leadership experience and possess or obtain a food safety certification. Strong communication, supervisory, and computer skills are required, along with the physical ability to operate kitchen equipment and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at The Padonia Corporation
Cockeysville, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Event Catering, Staff Supervision, Inventory Management, Food Safety, Haccp, Sanitation Standards, Menu Preparation, Leadership, Problem Solving, Team Collaboration, Expediting, Knife Skills, Quality Control
Specialization
Candidates must have at least 5 years of event catering experience and 2 years of management experience, along with a ServSafe certification. The role requires the ability to lift 50+ pounds, work flexible hours including weekends and holidays, and possess strong leadership and culinary skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Royal Sonesta Downtown Chicago, IL
Berwyn, Illinois, United States - Full Time
Skills Needed
Menu Coordination, Purchasing, Scheduling, Food Preparation, Plating, Staff Training, Portion Control, Sanitation Standards, Inventory Management, Cost Control, Banquet Operations, Kitchen Equipment Maintenance, Guest Service, Team Leadership, Food Quality Control, Safety Compliance
Specialization
Candidates must be able to manage daily banquet culinary operations and enforce strict sanitation and safety regulations. The role requires a commitment to delivering high-quality guest service and maintaining operational efficiency in a fast-paced kitchen environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Sagora Senior Living
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Menu Preparation, à La Carte Cooking, Kitchen Sanitation, Inventory Management, Staff Training, Specialized Diet Preparation, Costing Calculation, Food Safety
Specialization
Requires at least one year of experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen. Must possess a current ServSafe Certification and Food Handler's permit.
Experience Required
Minimum 2 year(s)
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Wilde by Staycity Checkpoint Charlie
Cambridge, England, United Kingdom - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Cost Control, Inventory Management, Guest Service, P&L Management, Allergen Compliance, Team Leadership, Collaboration, Local Sourcing
Specialization
Requires a passionate Head Chef with ideally over 5 years of relevant industry experience. Must possess strong collaboration skills and the ability to work independently or within a small team.
Experience Required
Minimum 5 year(s)