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Resident Chef (Sur La Table) at CSC Generation

Portland, Oregon, United States - Full Time

Skills Needed
Culinary Talent, Business Acumen, Teaching Skills, Leadership, Team Development, Customer Experience, Brand Representation, Sales Growth, Performance Metrics Analysis, Food Safety Compliance, Inventory Management, Staff Coaching, Customer Loyalty, Problem Solving, Decision Making, Community Engagement

Specialization
Candidates must be at least 21 years old, preferably holding a Culinary degree, and possess 1-2 years of experience as a culinary instructor along with 3-4 years of progressive kitchen management experience. A Valid Food Manager Certification and a proven track record in achieving sales and motivating sales teams are essential qualifications.

Experience Required
Minimum 2 year(s)

Chef de rang - Rooftop en CDD at Barrière

Paris, Ile-de-France, France - Full Time

Skills Needed
Customer Service, Micros Software, English Fluency, Teamwork, Fine Dining Service, Order Taking, Cash Handling, Staff Training, Conflict Resolution, Hospitality Standards, Communication, Attention To Detail

Specialization
Candidates must have at least 3 years of experience as a Chef de rang in a traditional restaurant. Proficiency in the Micros software and fluency in English are required for this role.

Experience Required
Minimum 2 year(s)

Chef d'équipe production H/F at IPRH Conseil

Béthune, Hauts-de-France, France - Full Time

Skills Needed
Production Supervision, Planning, Organization, Safety Standards, Quality Assurance, Resource Management, Team Leadership, Process Optimization, Training, Problem Solving, Office Software, Production Technologies, Customer Service, Communication

Specialization
Candidates must possess prior experience in a similar supervisory role within production environments. Essential qualifications include knowledge of office software, production technologies, strong organizational skills, and proven problem-solving abilities.

Experience Required
Minimum 2 year(s)

Pastry Chef - Luxury Property at Apt Resources

Doha, , Qatar - Full Time

Skills Needed
Pastry Preparation, Baking, Dessert Presentation, Menu Development, Leadership, Team Management, Organizational Skills, Time Management, Hygiene And Safety Standards, Culinary Arts, Creativity, Precision

Specialization
Candidates must hold a Bachelor's degree in Pastry or Culinary Arts and possess proven experience in luxury hotels or Michelin-star restaurants. Strong leadership, creative flair, and the ability to work in a fast-paced environment are essential.

Experience Required
Minimum 5 year(s)

Chef de projet applicatif H/F at Inetum

Nantes, Pays de la Loire, France - Full Time

Skills Needed
Project Management, Communication, Leadership, Agile Methodology, Teamwork, Risk Management, Budgeting, Planning, Reporting, Problem Solving, Client Satisfaction, Resource Management, Process Deployment, Action Planning, Consulting

Specialization
Candidates should have a Bac + 4/5 degree in Computer Science and at least 3 years of project management experience. Strong communication, leadership, and teamwork skills are essential.

Experience Required
Minimum 2 year(s)

Second de cuisine / Sous-Chef at BaxterStorey

Paris, Ile-de-France, France - Full Time

Skills Needed
Culinary Arts, Authentic Dish Creation, Recipe Adherence, Food Safety Standards, Hygiene Practices, Food Production Supervision, Recipe Suggestion, Inventory Management, Quality Control, Service Participation, Client Relationship Management, Team Communication, Kitchen Organization, Equipment Maintenance, Attention To Detail, Organizational Skills

Specialization
Candidates must possess proven experience as a Chef de Partie or Sous-Chef, or demonstrate a genuine passion for cooking, along with knowledge of various culinary techniques and cuisines. Essential qualifications include basic knowledge of food safety and hygiene practices, the ability to work in a fast-paced environment, excellent attention to detail, and strong communication and teamwork skills.

Experience Required
Minimum 2 year(s)

Assistant Chef Concierge H/F at Barrière

Paris, Ile-de-France, France - Full Time

Skills Needed
Team Management, Customer Service, Coordination, Quality Assurance, Proactive Planning, Client Advising, Market Knowledge, Complaint Handling, Objective Achievement, Financial Management, Supplier Negotiation, Lqa Standards Training, Leadership, Agility, Detail Orientation, Rigor

Specialization
The ideal candidate must demonstrate commitment to supporting service managers and possess natural, strong leadership, motivation, agility, and constant rigor. A prerequisite for this role is prior experience as an Assistant Chef Concierge or Head Concierge in a 5-star hotel.

Experience Required
Minimum 2 year(s)

Senior Souse Chef Gardamange at Accor

Hurghada, Red Sea, Egypt - Full Time

Skills Needed
Cost Control, Quality Control, Hygiene Standards, Food Presentation, Menu Planning, Inventory Management, Staff Scheduling, Personnel Training, Recipe Standardization, Food Safety Systems, Waste Reduction, Chemical Safety, Culinary Techniques, Business Development, Local Cuisine, International Cuisine

Specialization
Candidates must possess extensive practical and managerial experience in relevant kitchen processes, totaling at least five years, along with a minimum of a high school or vocational diploma. Proficiency in English at an intermediate level is required, alongside basic computer application skills and relevant culinary courses or seminars.

Experience Required
Minimum 5 year(s)

Chef Manager II-- Camp Dining at Brock & Company Inc

Fulton Township, Pennsylvania, United States - Full Time

Skills Needed
Culinary Expertise, Leadership, Menu Development, Food Safety, Budget Management, Employee Training, Time Management, Problem Solving, Communication Skills

Specialization
Candidates should possess a culinary degree or certification and have seven to nine years of relevant experience. Strong skills in food safety, budget management, and employee training are essential.

Experience Required
Minimum 5 year(s)

Chef de projet nucléaire H/F at Veolia Environnement SA

Chasse-sur-Rhône, Auvergne-Rhône-Alpes, France - Full Time

Skills Needed
Nuclear Industry Knowledge, Project Management, Subcontractor Management, Reporting, Risk Assessment, Stakeholder Coordination, Budget Management, Resource Planning, Technical Project Leadership, English Proficiency, Communication Skills, Organizational Skills, Autonomy, Teamwork, It Tools Proficiency

Specialization
Candidates must hold a Master's degree (Bac +5) and possess approximately 10 years of experience in the industrial sector, preferably within the nuclear industry. Proficiency in English at a C1 level is required, along with strong project management and leadership skills.

Experience Required
Minimum 10 year(s)

SOUS CHEF DE CUISINE (H/F/X) at Accor

Mandelieu-la-Napoule, Provence-Alpes-Côte d'Azur, France - Full Time

Skills Needed
Exemplary Conduct, Kitchen Management, Team Development, Staff Management, Culinary Leadership, Technical Skills, Organizational Skills, Leadership, Rigor, Creativity, Responsibility, Management Capacity, Teamwork, Performance Focus, Customer Satisfaction

Specialization
Candidates must possess a minimum of 5 years of experience along with excellent technical and organizational competencies. Required attributes include recognized leadership, rigor, creativity, a strong sense of responsibility, and high capacity for managing large teams.

Experience Required
Minimum 5 year(s)

Demi Chef De Partie -Banquets at Accor

Nairobi, , Kenya - Full Time

Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Timely Service, Mise En Place, Plating, Team Supervision, Haccp Adherence, Stock Rotation, Portion Control, Inventory Checks, Culinary Arts, Banqueting Operations, A La Carte Service, Leadership Development

Specialization
Candidates must possess a Certificate or Diploma in Culinary Arts or Professional Cookery and have 1 to 3 years of experience in a professional kitchen setting. Prior exposure to à la carte and/or banqueting operations is considered an advantage.

Experience Required
Minimum 2 year(s)

Chef d'équipe production H/F at Veolia Environnement SA

Lézigné, Pays de la Loire, France - Full Time

Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software

Specialization
Candidates should have a CAP, BEP, or Bac Pro in relevant fields and at least 2 years of experience in a similar role. Proficiency in mechanical and technical skills, as well as ERP and office software, is required.

Experience Required
Minimum 2 year(s)

Republic Kitchen - Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Singapore, Singapore, Singapore - Full Time

Skills Needed
Food Preparation, Cooking, Portion Control, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Team Support, Safety Procedures, Guest Service, Professional Communication, Employee Coaching, Scheduling Assistance, Inventory Monitoring

Specialization
Candidates should possess at least 3 years of related work experience and ideally hold a Technical, Trade, or Vocational School Degree, although no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside the ability to communicate effectively and uphold luxury service standards.

Experience Required
Minimum 2 year(s)

Demichef de Rang NENI (m/w/d) at Accor

Berlin, , Germany - Full Time

Skills Needed
Gastronomy, Service Excellence, Teamwork, Customer Service, Food And Beverage Knowledge, Professionalism, Communication

Specialization
You must have completed a professional training in gastronomy and possess initial experience in the industry. A passion for working with people and a strong interest in high-quality food and drinks are essential.

Varuhuschef till Åhléns Väla at Åhléns AB

Ödåkra, , Sweden - Full Time

Skills Needed
Sales Driving, Profitability Management, Customer Experience, Coaching Leadership, Team Development, Business Acumen, Goal Delivery, Performance Metrics, Safety Management, Work Environment, Sustainability Goals, Sales Planning, Union Collaboration, Result Focus, Proactivity, Communication

Specialization
Candidates must possess at least several years of leadership experience in sales, preferably within retail, along with documented success in leading employees and developing teams to achieve set goals. Success in this role requires strong personal maturity, initiative, a challenging spirit, and a customer/sales-oriented approach driven by business acumen and results.

Experience Required
Minimum 2 year(s)

Retail Sous Chef - Mon to Fri at BaxterStorey

London, England, United Kingdom - Full Time

Skills Needed
Food Preparation, Cooking, Food Safety Standards, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Cleaning, Attention To Detail, Organisational Skills, Communication, Teamwork, Culinary Arts, Recipe Adherence

Specialization
Candidates must possess proven experience as a Sous Chef or in a similar capacity, demonstrating knowledge of various cooking techniques and cuisines. Essential requirements include a strong understanding of food safety practices, the ability to perform well in a fast-paced environment, and excellent attention to detail and teamwork skills.

Experience Required
Minimum 2 year(s)

Demi Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Skills Needed
Food Preparation, Cooking, Baking, Portion Control, Garnishing, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Teamwork, Communication, Guest Service

Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, though no specific supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside adherence to all company safety and professional appearance policies.

Experience Required
Minimum 2 year(s)

Hot Food Chef - Pret a Manger at Pret A Manger - UK

Dublin, Leinster, Ireland - Full Time

Skills Needed
Food Preparation, Quality Control, Health And Safety Standards, Food Safety Standards, Equipment Maintenance, Training, Team Leadership, Inventory Management, Customer Service, Planogram Adherence, Temperature Monitoring, Product Launch Management

Specialization
Candidates must ensure all hot food is prepared and displayed correctly, adhering strictly to quality, freshness, and temperature recording standards, including managing new product launches effectively. The role requires adherence to all legal and company standards for kitchen health, safety, and food safety, alongside maintaining and training others on hot food equipment.

Chef. Brown Thomas. Day Time. at The SpitJack

Cork, Munster, Ireland - Full Time

Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen

Specialization
The ideal candidate should have a minimum of 3 years of culinary experience and a good command of English. They must also have full permission to work in the EU.

Experience Required
Minimum 2 year(s)

Resident Chef (Sur La Table) at CSC Generation

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jun, 26

Salary

0.0

Posted On

25 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Talent, Business Acumen, Teaching Skills, Leadership, Team Development, Customer Experience, Brand Representation, Sales Growth, Performance Metrics Analysis, Food Safety Compliance, Inventory Management, Staff Coaching, Customer Loyalty, Problem-Solving, Decision-Making, Community Engagement

Industry

Venture Capital and Private Equity Principals

Description

With over 59 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position Overview As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key Responsibilities Leadership & Team Development · Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail. · Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture. · Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth. Customer Experience & Brand Representation · Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution. · Work with store leadership to increase foot traffic and store engagement through cooking classes and private events. · Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources. · Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor. · Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty. Sales & Business Performance · Drive sales growth by developing and implementing strategies to enhance the culinary and retail business. · Analyze key performance metrics daily and leverage insights to optimize store performance. · Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews. Operations & Compliance · Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations. · Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses. · May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions. · Ensure store safety and cleanliness, addressing any maintenance needs promptly. · Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information. · Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy. · Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements · Ability to communicate verbally and work cooperatively with associates and customers. · Ability to remain standing for up to 5 hours at a time. · Ability to move about the store coaching and directing associates and/or class participants while selling to customers. · The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose. · Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor. · Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques. · Ability to lift and/or move merchandise weighing up to 50 lbs. · Ability to ascend/descend ladders to retrieve and/or move merchandise. · Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work. · Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays. · Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week. · Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience · Must be 21 years of age or older at the time of employment. · Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases. · 1-2 years’ experience as a culinary instructor. · 3-4 years of progressively responsible kitchen management experience. · Valid Food Manager Certification. · Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals. · Strong leadership skills with the ability to inspire, develop, and retain a high performing team. · Excellent communication, problem-solving, and decision-making abilities. · Passion for community engagement and providing exceptional customer experiences. · Proficiency in Microsoft Office Suite and retail systems preferred. \n \n This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to WACandidates@cscshared.com. It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact hrbenefits@cscshared.com.

Responsibilities

The Resident Chef leads high-performing culinary teams, drives sales, enhances customer experience, and oversees the success of the in-store culinary program through engaging cooking classes. Key duties involve recruiting, mentoring staff, ensuring operational compliance, and maintaining high standards for customer satisfaction and brand representation.

Resident Chef (Sur La Table) at CSC Generation

Portland, Oregon, United States - Full Time

Experience Required
Minimum 2 year(s)

Chef de rang - Rooftop en CDD at Barrière

Paris, Ile-de-France, France - Full Time

Specialization
Candidates must have at least 3 years of experience as a Chef de rang in a traditional restaurant. Proficiency in the Micros software and fluency in English are required for this role.

Experience Required
Minimum 2 year(s)

Chef d'équipe production H/F at IPRH Conseil

Béthune, Hauts-de-France, France - Full Time

Experience Required
Minimum 2 year(s)

Pastry Chef - Luxury Property at Apt Resources

Doha, , Qatar - Full Time

Experience Required
Minimum 5 year(s)

Chef de projet applicatif H/F at Inetum

Nantes, Pays de la Loire, France - Full Time

Experience Required
Minimum 2 year(s)

Second de cuisine / Sous-Chef at BaxterStorey

Paris, Ile-de-France, France - Full Time

Experience Required
Minimum 2 year(s)

Assistant Chef Concierge H/F at Barrière

Paris, Ile-de-France, France - Full Time

Experience Required
Minimum 2 year(s)

Senior Souse Chef Gardamange at Accor

Hurghada, Red Sea, Egypt - Full Time

Experience Required
Minimum 5 year(s)

Chef Manager II-- Camp Dining at Brock & Company Inc

Fulton Township, Pennsylvania, United States - Full Time

Skills Needed
Culinary Expertise, Leadership, Menu Development, Food Safety, Budget Management, Employee Training, Time Management, Problem Solving, Communication Skills

Experience Required
Minimum 5 year(s)

Chef de projet nucléaire H/F at Veolia Environnement SA

Chasse-sur-Rhône, Auvergne-Rhône-Alpes, France - Full Time

Experience Required
Minimum 10 year(s)

SOUS CHEF DE CUISINE (H/F/X) at Accor

Mandelieu-la-Napoule, Provence-Alpes-Côte d'Azur, France - Full Time

Experience Required
Minimum 5 year(s)

Demi Chef De Partie -Banquets at Accor

Nairobi, , Kenya - Full Time

Experience Required
Minimum 2 year(s)

Chef d'équipe production H/F at Veolia Environnement SA

Lézigné, Pays de la Loire, France - Full Time

Skills Needed
Mechanical, Pneumatic, Hydraulic, Electrical, Painting, Blueprint Reading, Assembly Techniques, Erp Usage, Office Software

Experience Required
Minimum 2 year(s)

Republic Kitchen - Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL

Singapore, Singapore, Singapore - Full Time

Experience Required
Minimum 2 year(s)

Demichef de Rang NENI (m/w/d) at Accor

Berlin, , Germany - Full Time

Skills Needed
Gastronomy, Service Excellence, Teamwork, Customer Service, Food And Beverage Knowledge, Professionalism, Communication

Varuhuschef till Åhléns Väla at Åhléns AB

Ödåkra, , Sweden - Full Time

Experience Required
Minimum 2 year(s)

Retail Sous Chef - Mon to Fri at BaxterStorey

London, England, United Kingdom - Full Time

Experience Required
Minimum 2 year(s)

Demi Chef de Partie - Bakery at SINGAPORE MARRIOTT TANG PLAZA HOTEL

, , India - Full Time

Experience Required
Minimum 2 year(s)

Hot Food Chef - Pret a Manger at Pret A Manger - UK

Dublin, Leinster, Ireland - Full Time

Chef. Brown Thomas. Day Time. at The SpitJack

Cork, Munster, Ireland - Full Time

Skills Needed
Culinary Background, Haccp Knowledge, Hygiene Knowledge, Attention To Detail, High Standards, Fast Paced Kitchen

Specialization
The ideal candidate should have a minimum of 3 years of culinary experience and a good command of English. They must also have full permission to work in the EU.

Experience Required
Minimum 2 year(s)