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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Quality Control, Food Safety, Sanitation Standards, Budget Management, Inventory Control, Culinary Techniques, Team Training, Recipe Development, Culinary Trends, Guest Interaction
Specialization
The candidate must be able to lead a kitchen team and maintain strict adherence to sanitation and safety standards. Experience in culinary craftsmanship and the ability to develop recipes for various dietary preferences is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Upper Crust Food Service
Stillwater, Oklahoma, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Sanitation, Food Safety, Menu Development, Customer Service, Interpersonal Skills, Verbal Communication, Written Communication, Bulk Food Production, Teamwork, Event Planning
Specialization
Candidates should have 2+ years of food service experience, preferably with bulk production in a commercial kitchen. A valid food safety handler certification and high school or vocational coursework in kitchen basics are preferred.
Experience Required
Minimum 2 year(s)
SOUS CHEF at wish You Were Here Group
Santa Monica, California, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Planning, Inventory Management, Food Safety, Recipe Development, Scheduling, Team Leadership, Expediting, Budgeting, Microsoft Office, Pos Systems
Specialization
Requires 2-3 years of culinary supervisory experience in a high-volume kitchen and a Food Handling Certificate. An associate degree in Culinary Arts is preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at WINDSOR CAPITAL GROUP
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Food Safety Standards, Cost Estimation, Budget Management, Staff Training, Inventory Management, Banquet Production, Payroll Record Keeping, Health Code Compliance, Multitasking
Specialization
Candidates must have culinary management experience and the ability to lead a team in a fast-paced environment. A high school diploma or equivalent combination of education and experience is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Must possess the ability to work under pressure and a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Stonecrest Services LLC
, Florida, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Sanitation Principles, Fine Dining, Portion Control, Food Safety, Recipe Standardization, Inventory Management, Dietetics
Specialization
Requires a high school diploma or GED and at least two years of experience in food production or restaurant services. A culinary degree and experience in fine dining are strongly preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Fresh Food Preparation, Seasonal Menu Planning, High Volume Service Management, Food Quality Control, Team Development, Consistency And Presentation, Operational Management
Specialization
Candidates must have experience working with fresh food and seasonal menus in a busy pub or restaurant setting. Proven ability to lead a kitchen team and manage high-volume service is essential.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Staff Management, Cost Control, Sanitation Standards, Inventory Management, Culinary Techniques, Budgeting, Plate Presentation, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Training, Health And Fire Regulations
Specialization
Requires a minimum of one year of experience as a chef and a ServSafe Manager Certification. An associate's degree in culinary arts is preferred, along with proficiency in food and beverage financial controls.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Operations, Food Costing, Inventory Management, Team Leadership, Menu Development, Staff Training, Health And Safety Compliance, Time Management, Culinary Arts, Plating, Performance Management, Budget Control
Specialization
Requires a minimum of 2 years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen. Candidates must possess strong organizational skills and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Wild Thyme Company
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Event Execution, Kitchen Operations, Food Quality Control, Team Mentoring, Inventory Management, Beo Analysis, Food Safety, Sanitation, Time Management, Staff Supervision, Menu Presentation, Logistics Coordination, Client Relations, Haccp Principles, Production Scheduling
Specialization
Candidates need 3+ years of culinary leadership experience in high-volume environments and a current California Food Handler Certification. The role requires the ability to work flexible hours, including weekends and holidays, and the physical capacity to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Station Management
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to organize workstations and ensure efficient service in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous Chef at HarborChase of Boynton
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Portion Control, Food Safety, Scheduling, Event Coordination, Quality Assurance, Loss Prevention
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must be SERV-SAFE certified and pass a Level 2 background screening.
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep knowledge of high-quality food products and presentations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India -
Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

0.0

Posted On

06 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, Food Presentation

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 Westin, we are committed to empowering guests to regain control and enhance their well-being when they need it most while traveling, ensuring they can be the best version of themselves. To achieve the brand mission of becoming the preeminent wellness brand in hospitality, we need passionate and engaged associates to bring the brand’s unique programming to life. We want our associates to embrace their own well-being practices both on and off property. You are the ideal Westin candidate if you are passionate; you are active and take pride in how you maintain your well-being; you are optimistic; you are adventurous. 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 high-quality product consistency, maintains sanitation standards, and manages the operating budget.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Andhra Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at Louvre Hotels Group MENA - Partners
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Kitchen Operations, Menu Planning, Food Quality Control, Food Safety, Sanitation Standards, Budget Management, Inventory Control, Culinary Techniques, Team Training, Recipe Development, Culinary Trends, Guest Interaction
Specialization
The candidate must be able to lead a kitchen team and maintain strict adherence to sanitation and safety standards. Experience in culinary craftsmanship and the ability to develop recipes for various dietary preferences is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Upper Crust Food Service
Stillwater, Oklahoma, United States - Full Time
Skills Needed
Food Preparation, Staff Management, Kitchen Sanitation, Food Safety, Menu Development, Customer Service, Interpersonal Skills, Verbal Communication, Written Communication, Bulk Food Production, Teamwork, Event Planning
Specialization
Candidates should have 2+ years of food service experience, preferably with bulk production in a commercial kitchen. A valid food safety handler certification and high school or vocational coursework in kitchen basics are preferred.
Experience Required
Minimum 2 year(s)
SOUS CHEF at wish You Were Here Group
Santa Monica, California, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Menu Planning, Inventory Management, Food Safety, Recipe Development, Scheduling, Team Leadership, Expediting, Budgeting, Microsoft Office, Pos Systems
Specialization
Requires 2-3 years of culinary supervisory experience in a high-volume kitchen and a Food Handling Certificate. An associate degree in Culinary Arts is preferred, along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Sous Chef at WINDSOR CAPITAL GROUP
San Luis Obispo, California, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Development, Food Safety Standards, Cost Estimation, Budget Management, Staff Training, Inventory Management, Banquet Production, Payroll Record Keeping, Health Code Compliance, Multitasking
Specialization
Candidates must have culinary management experience and the ability to lead a team in a fast-paced environment. A high school diploma or equivalent combination of education and experience is required.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Brighton, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Menu Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Stockport, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Requires proven experience managing a busy kitchen and developing high-performing teams to exceed targets. Must possess the ability to work under pressure and a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, South Ari Atoll, Maldives - Full Time
Skills Needed
Pastry Management, Bakery Operations, Menu Creation, Food Cost Control, Haccp Standards, Supervisory Skills, Time Management, Problem Solving, Customer Service, Planning And Organizing, Communication Skills, Staff Training
Specialization
Candidates should have a high school diploma, preferably with culinary education, and previous experience as a Sous Chef in an international brand. Proficiency in HACCP standards and strong supervisory and organizational skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Stonecrest Services LLC
, Florida, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Menu Planning, Sanitation Principles, Fine Dining, Portion Control, Food Safety, Recipe Standardization, Inventory Management, Dietetics
Specialization
Requires a high school diploma or GED and at least two years of experience in food production or restaurant services. A culinary degree and experience in fine dining are strongly preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
City of London, England, United Kingdom - Full Time
Skills Needed
Kitchen Leadership, Fresh Food Preparation, Seasonal Menu Planning, High Volume Service Management, Food Quality Control, Team Development, Consistency And Presentation, Operational Management
Specialization
Candidates must have experience working with fresh food and seasonal menus in a busy pub or restaurant setting. Proven ability to lead a kitchen team and manage high-volume service is essential.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Jeremy Ranch Golf Club
Park City, Utah, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Staff Management, Cost Control, Sanitation Standards, Inventory Management, Culinary Techniques, Budgeting, Plate Presentation, Ms Word, Ms Excel, Ms Outlook, Pos Systems, Communication Skills, Training, Health And Fire Regulations
Specialization
Requires a minimum of one year of experience as a chef and a ServSafe Manager Certification. An associate's degree in culinary arts is preferred, along with proficiency in food and beverage financial controls.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Llansamlet, Wales, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Meal Presentation, Decision Making
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Labor Management System, Performance Appraisal, Food Presentation
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 a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
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 demonstrate strong leadership skills and knowledge of food handling and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Operations, Food Costing, Inventory Management, Team Leadership, Menu Development, Staff Training, Health And Safety Compliance, Time Management, Culinary Arts, Plating, Performance Management, Budget Control
Specialization
Requires a minimum of 2 years of experience in a Sous Chef or equivalent leadership role within a high-volume kitchen. Candidates must possess strong organizational skills and the physical ability to perform demanding kitchen tasks.
Experience Required
Minimum 2 year(s)
SOUS CHEF at The Wild Thyme Company
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Event Execution, Kitchen Operations, Food Quality Control, Team Mentoring, Inventory Management, Beo Analysis, Food Safety, Sanitation, Time Management, Staff Supervision, Menu Presentation, Logistics Coordination, Client Relations, Haccp Principles, Production Scheduling
Specialization
Candidates need 3+ years of culinary leadership experience in high-volume environments and a current California Food Handler Certification. The role requires the ability to work flexible hours, including weekends and holidays, and the physical capacity to lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Station Management
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to organize workstations and ensure efficient service in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Sous Chef at HarborChase of Boynton
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Portion Control, Food Safety, Scheduling, Event Coordination, Quality Assurance, Loss Prevention
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must be SERV-SAFE certified and pass a Level 2 background screening.
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Jodhpur, Rajasthan, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Team Leadership, Food Presentation, Waste Management, Performance Appraisal, Staff Training, Operational Planning
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Must possess strong leadership skills and a deep knowledge of high-quality food products and presentations.
Experience Required
Minimum 2 year(s)