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Chef Jobs overseas

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Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Customer Service, Staff Training, Performance Management, Kitchen Equipment Maintenance, Labor Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Cook/Chef at Clarendale West End
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 cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. The ideal applicant is an enthusiastic and compassionate professional passionate about hospitality and senior engagement.
Head Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Team Management, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Efficiency, Professionalism, Training, Mentoring, Supervision, Recipe Adherence, Food Safety, Service Execution, Mise En Place, Organizational Abilities, Composure, High Volume Service
Specialization
Candidates must possess proven leadership, training, and organizational abilities, along with the capacity to thrive under pressure in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at U S National Whitewater Center
Charlotte, North Carolina, United States - Full Time
Skills Needed
Leadership, Communication, Supervision, Motivation, Expediting, Food Preparation, Quality Control, Staffing Management, Ethical Behavior, Professional Behavior
Specialization
Candidates must possess excellent communication and leadership skills, along with the flexibility to work evenings, weekends, holidays, and during Whitewater events as required. Physical demands include the ability to safely navigate uneven terrain, perform sustained bending/standing/kneeling, and lift/move at least 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Food Quality Assurance, Team Supervision, Menu Development, Food Safety Standards, Cost Management, Stock Management, Ordering, Waste Reduction, Portion Control, Budget Management, Leadership, Team Management, Technical Cooking Knowledge, Time Management, Problem Solving
Specialization
Candidates must have proven experience as a Sous Chef or a strong Senior Chef de Partie, backed by solid culinary training. Essential qualities include strong leadership, team management capability, excellent technical knowledge of cooking and safety regulations, and the ability to perform effectively under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Marriott Courtyard WilkesBarreArena
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Time Management, Quality Control, Interpersonal Skills, Creativity, Operational Management, Employee Training
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Raleigh, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Management, Inventory Management, Cost Control, Health And Safety Compliance, Scheduling, Leadership, Team Training, Culinary Techniques, Budgeting, Time Management, Organization, Innovation, Communication
Specialization
Candidates must possess proven experience in a Head Chef or similar leadership role, demonstrating strong knowledge of culinary techniques and kitchen operations management. Essential requirements include excellent leadership, team management skills, familiarity with budgeting and cost control, and in-depth understanding of kitchen health and safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Teamwork, Leadership, Inventory Management, Customer Satisfaction, Health Standards, Cooking Techniques, Training, Problem Solving, Communication, Professionalism, Time Management, Cleanliness, Food Storage, Quality Control
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining or similar restaurant. Essential skills include multitasking, maintaining professionalism, and adhering to health and safety standards.
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Residence Inn by Marriott Bozeman
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary or related experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred, along with knowledge of budgets and labor management.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Westhampton Beach, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management, Culinary Arts
Specialization
Candidates must possess a minimum of two years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Sous Chef at KW PROPERTY MANAGEMENT AND CONSULTING
Bonita Springs, Florida, United States - Full Time
Skills Needed
Culinary Activities Oversight, Kitchen Management, Personnel Training, Menu Planning, Product Purchasing, Food Safety, Hygiene Standards Adherence, Menu Creation, Food Trend Analysis, Food Cost Management, Stocking, Ordering, Waste Minimization, Staff Scheduling, Performance Management, Hiring
Specialization
A high school diploma or GED is required, though formal culinary training or an associate degree is preferred, along with a minimum of four years of cooking experience in a culinary leadership role. Candidates must also possess a Safe Food Handling Certification and the ability to communicate clearly with staff and guests.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Adelaide, South Australia, Australia - Full Time
Skills Needed
Leadership, Kitchen Operations Management, Food Quality Control, Wastage Control, Cogs Control, Menu Creation, Cost Analysis, Inventory Management, Staff Management, Recruitment, Training, Rostering, Food Safety Compliance, Stakeholder Management, Culinary Arts, Interpersonal Skills
Specialization
Candidates must possess a relevant Certificate III in Commercial Cookery and a minimum of two years of experience as a Sous Chef, demonstrating exceptional leadership skills to motivate a diverse team. Flexibility to work various shifts, including weekends and public holidays, along with excellent communication skills, is essential for success in this dynamic environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Arts, Leadership, Kitchen Operations Management, Food Cost Management, Labor Cost Management, Team Management, Scheduling, Food Preparation, Food Production, Food Safety Compliance, Sanitation Policies, Employee Training, Mentorship, A La Carte Cooking, Banquet Cooking
Specialization
Candidates must possess formal culinary training/certification, an associate degree in culinary arts, or a minimum of three years of experience as a Sous Chef, preferably in a high-volume, fast-paced setting. Required credentials include a Class III Gaming License, a Class 12 Mixologist Permit, and a current Washington State Food Worker Card.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lark
Santa Barbara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Recipe Adherence, Food Safety, Plating Consistency, Vendor Management, Health Department Compliance, Staff Coordination, Quality Assurance, Time Management, Communication, Problem Solving, Servsafe Certification
Specialization
Candidates must possess 1-2 years of experience in a Sous Chef or similar culinary role, demonstrating knowledge of culinary techniques and international cuisines, alongside excellent organizational skills. A current and valid ServSafe Food Protection Manager Certificate is mandatory.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India -
Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

0.0

Posted On

06 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Staff supervision, Food safety, Sanitation standards, Menu development, Budget management, Food presentation, Team leadership, Inventory management, Quality control, Customer service, Staff training, Performance management, Kitchen equipment maintenance, Labor management, Communication

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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.
Responsibilities
The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while ensuring guest satisfaction and adherence to operating budgets.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Jaipur, Rajasthan, India - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Customer Service, Staff Training, Performance Management, Kitchen Equipment Maintenance, Labor Management, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, culinary expertise, and knowledge of food safety regulations are required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Navi Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Food Preparation, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Communication
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts/Hospitality with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and guest expectations.
Experience Required
Minimum 2 year(s)
Cook/Chef at Clarendale West End
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 cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. The ideal applicant is an enthusiastic and compassionate professional passionate about hospitality and senior engagement.
Head Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Leadership, Mentoring, Food Quality Control, Menu Development, Cost Control, Inventory Management, Haccp Compliance, Whs Compliance, Team Management, Rostering, Staff Development, Commercial Cookery, Cuisine Trends, Financial Awareness, Pressure Management
Specialization
Candidates must possess proven experience as a Head Chef or in a senior kitchen leadership role, preferably in a hotel or high-volume setting, and hold a Certificate III or IV in Commercial Cookery or equivalent. Essential qualifications include strong knowledge of modern cuisine, excellent team management skills, financial awareness for cost control, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Efficiency, Professionalism, Training, Mentoring, Supervision, Recipe Adherence, Food Safety, Service Execution, Mise En Place, Organizational Abilities, Composure, High Volume Service
Specialization
Candidates must possess proven leadership, training, and organizational abilities, along with the capacity to thrive under pressure in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at U S National Whitewater Center
Charlotte, North Carolina, United States - Full Time
Skills Needed
Leadership, Communication, Supervision, Motivation, Expediting, Food Preparation, Quality Control, Staffing Management, Ethical Behavior, Professional Behavior
Specialization
Candidates must possess excellent communication and leadership skills, along with the flexibility to work evenings, weekends, holidays, and during Whitewater events as required. Physical demands include the ability to safely navigate uneven terrain, perform sustained bending/standing/kneeling, and lift/move at least 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Legends Global (Europe)
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Food Quality Assurance, Team Supervision, Menu Development, Food Safety Standards, Cost Management, Stock Management, Ordering, Waste Reduction, Portion Control, Budget Management, Leadership, Team Management, Technical Cooking Knowledge, Time Management, Problem Solving
Specialization
Candidates must have proven experience as a Sous Chef or a strong Senior Chef de Partie, backed by solid culinary training. Essential qualities include strong leadership, team management capability, excellent technical knowledge of cooking and safety regulations, and the ability to perform effectively under pressure.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
Houmt Souk, Médenine, Tunisia - Full Time
Skills Needed
Culinary Excellence, Visionary Leadership, Budget Management, Inventory Management, Guest Satisfaction, Kitchen Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Teamwork, Verbal Communication
Specialization
Candidates must possess proven experience managing a kitchen team, excellent technical cooking skills, and a creative, detail-oriented approach to problem-solving. A strong passion for creating extraordinary service and the ability to work effectively within a team are essential requirements.
Experience Required
Minimum 5 year(s)
Sous Chef at Marriott Courtyard WilkesBarreArena
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Culinary Skills, Food Preparation, Team Leadership, Customer Service, Sanitation Standards, Budget Management, Food Presentation, Communication Skills, Problem Solving, Mentoring, Time Management, Quality Control, Interpersonal Skills, Creativity, Operational Management, Employee Training
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Raleigh, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Staff Management, Inventory Management, Cost Control, Health And Safety Compliance, Scheduling, Leadership, Team Training, Culinary Techniques, Budgeting, Time Management, Organization, Innovation, Communication
Specialization
Candidates must possess proven experience in a Head Chef or similar leadership role, demonstrating strong knowledge of culinary techniques and kitchen operations management. Essential requirements include excellent leadership, team management skills, familiarity with budgeting and cost control, and in-depth understanding of kitchen health and safety practices.
Experience Required
Minimum 5 year(s)
Sous Chef at Rail City Casino
Sparks, Nevada, United States - Full Time
Skills Needed
Food Preparation, Multitasking, Teamwork, Leadership, Inventory Management, Customer Satisfaction, Health Standards, Cooking Techniques, Training, Problem Solving, Communication, Professionalism, Time Management, Cleanliness, Food Storage, Quality Control
Specialization
Candidates must have at least one year of experience as a Line or Lead Line Cook in a casual dining or similar restaurant. Essential skills include multitasking, maintaining professionalism, and adhering to health and safety standards.
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Residence Inn by Marriott Bozeman
Sepang, Selangor, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Interpersonal Skills, Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary or related experience, or a 2-year degree in Culinary Arts or Hotel/Restaurant Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Knowledge, Budgeting, Labor Management, Kitchen Management, Food Quality, Sanitation Standards, Nutrition Regulations, Safety Standards
Specialization
Candidates should have proven culinary skills and the ability to lead a team. A minimum of 2 years of kitchen management experience is preferred, along with knowledge of budgets and labor management.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Westhampton Beach, New York, United States - Full Time
Skills Needed
Food Quality, Team Leadership, Kitchen Operations, Inventory Management, Cost Controls, Health And Safety Compliance, Servsafe, Coaching, Training, Performance Management, Menu Creation, Plating, Troubleshooting, Organizational Skills, Time Management, Culinary Arts
Specialization
Candidates must possess a minimum of two years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen environment. Essential requirements include a strong grasp of kitchen operations, food costing, inventory management, and proven team leadership capabilities in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Sous Chef at KW PROPERTY MANAGEMENT AND CONSULTING
Bonita Springs, Florida, United States - Full Time
Skills Needed
Culinary Activities Oversight, Kitchen Management, Personnel Training, Menu Planning, Product Purchasing, Food Safety, Hygiene Standards Adherence, Menu Creation, Food Trend Analysis, Food Cost Management, Stocking, Ordering, Waste Minimization, Staff Scheduling, Performance Management, Hiring
Specialization
A high school diploma or GED is required, though formal culinary training or an associate degree is preferred, along with a minimum of four years of cooking experience in a culinary leadership role. Candidates must also possess a Safe Food Handling Certification and the ability to communicate clearly with staff and guests.
Experience Required
Minimum 2 year(s)
Sous Chef at Minor International
Adelaide, South Australia, Australia - Full Time
Skills Needed
Leadership, Kitchen Operations Management, Food Quality Control, Wastage Control, Cogs Control, Menu Creation, Cost Analysis, Inventory Management, Staff Management, Recruitment, Training, Rostering, Food Safety Compliance, Stakeholder Management, Culinary Arts, Interpersonal Skills
Specialization
Candidates must possess a relevant Certificate III in Commercial Cookery and a minimum of two years of experience as a Sous Chef, demonstrating exceptional leadership skills to motivate a diverse team. Flexibility to work various shifts, including weekends and public holidays, along with excellent communication skills, is essential for success in this dynamic environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cambridge, England, United Kingdom - Full Time
Skills Needed
Food Hygiene, Culinary Services, Team Management, Customer Service, Food Preparation, Health And Safety, Budget Management, Training And Development, Communication, Problem Solving, Quality Control, Innovation, Time Management, Cost Control, Guest Feedback, Operational Management
Specialization
The job requires experience in kitchen management and culinary skills, along with a commitment to health and safety regulations. Strong communication and leadership abilities are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Little Creek Casino Resort
, Washington, United States - Full Time
Skills Needed
Culinary Arts, Leadership, Kitchen Operations Management, Food Cost Management, Labor Cost Management, Team Management, Scheduling, Food Preparation, Food Production, Food Safety Compliance, Sanitation Policies, Employee Training, Mentorship, A La Carte Cooking, Banquet Cooking
Specialization
Candidates must possess formal culinary training/certification, an associate degree in culinary arts, or a minimum of three years of experience as a Sous Chef, preferably in a high-volume, fast-paced setting. Required credentials include a Class III Gaming License, a Class 12 Mixologist Permit, and a current Washington State Food Worker Card.
Experience Required
Minimum 2 year(s)
Sous Chef at The Lark
Santa Barbara, California, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Recipe Adherence, Food Safety, Plating Consistency, Vendor Management, Health Department Compliance, Staff Coordination, Quality Assurance, Time Management, Communication, Problem Solving, Servsafe Certification
Specialization
Candidates must possess 1-2 years of experience in a Sous Chef or similar culinary role, demonstrating knowledge of culinary techniques and international cuisines, alongside excellent organizational skills. A current and valid ServSafe Food Protection Manager Certificate is mandatory.