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Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Sous-chef at Marstrands Havshotell
Marstrand, , Sweden - Full Time
Skills Needed
Leadership, Attention To Detail, Teamwork, Culinary Development, Quality Control, Menu Development, Passion For Food, Seasonal Ingredients
Specialization
Candidates should have previous experience as a sous-chef or in similar roles, demonstrating a passion for food and a strong sense of responsibility. Leadership skills and the ability to inspire teamwork are essential for this position.
Experience Required
Minimum 2 year(s)
Cook/Chef at Broadway Cityview
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at Three Oaks Senior Dining LLC
Manheim Township, Pennsylvania, United States - Full Time
Skills Needed
Mentorship, Leadership, Menu Development, Kitchen Operations, Inventory Management, Regulatory Compliance, Customer Engagement, Team Development, Hospitality, Innovation, Time Management, Stress Tolerance, Attention To Detail, Servsafe Knowledge, Culinary Arts
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role, ideally possessing a Culinary or Hospitality degree alongside a high school diploma and 8 years of related experience. A valid ServSafe certification is strongly preferred, and the role requires availability for specific shifts including every other weekend and holiday.
Experience Required
Minimum 5 year(s)
Sous Chef at Pursuit Collection
West Glacier, Montana, United States - Full Time
Skills Needed
Kitchen Management, Local Ingredient Highlighting, Montana Inspired Cuisine, Expediting Orders, Team Training, Ordering, Inventory Management, Scheduling, Sanitation Maintenance, Food Safety Standards, Event Setup Assistance, Utility Player, High Volume Culinary Management, Communication, Detail Orientation, Organization
Specialization
Candidates must possess 1-3 years of high-volume culinary management experience and hold a current Serv-Safe or food handler sanitation certificate. Essential qualities include a strong work ethic, commitment to team and guest service, organization, attention to detail, and excellent communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Saucon Valley Country Club
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health And Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training
Specialization
Candidates must possess strong knowledge of cooking methods, ingredients, and kitchen procedures, along with proven leadership and team development skills. A high school diploma or equivalent is required, while formal culinary training and country club experience are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Operations, Food Quality, Presentation, Service Standards, Team Leadership, Mentoring, Cost Control, Food Safety, Fine Dining, High Volume Operations, Guest Experience, Menu Development, Inventory Management, Staff Training, Budget Management, Kitchen Management
Specialization
The ideal candidate has extensive fine dining experience, a proven ability to manage high-volume operations, and a passion for delivering exceptional cuisine. A diploma from a reputable hospitality or culinary school is preferred, along with a minimum of 5 years of experience in food production and culinary operations management.
Experience Required
Minimum 5 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Training, Scheduling, Food Quality Control, Menu Execution, Inventory Management, Cost Control, Waste Minimization, Health And Safety Compliance, Organizational Skills, Time Management, Problem Solving, Culinary Techniques, Mentoring
Specialization
Candidates must possess a minimum of three years of experience in a professional kitchen, including at least one year in a supervisory capacity, along with a strong grasp of culinary techniques and kitchen management. Preferred qualifications include a culinary degree, food safety certification, and experience in high-volume or upscale casual dining environments.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Hampton Bays, 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
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in an 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 fast-paced settings.
Experience Required
Minimum 2 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
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 knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village Bradenton
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 equivalent cooking experience in a restaurant or senior living setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Head Chef at Resolute Road Hospitality
Bend, Oregon, United States - Full Time
Skills Needed
Leadership, Communication, Food Products Knowledge, Preparation Techniques, Menu Development, Budget Management, Cost Control, Team Supervision, Culinary Standards, Creativity, Food Quality Evaluation, Safety Standards, Event Support, Continuous Improvement, Guest Engagement, Inventory Management
Specialization
A high school diploma or GED is preferred, along with culinary school experience. Food safety certification is required, and CPR/First Aid certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Tarantino Properties Inc
Lewisville, Texas, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Recipe Adherence, Staff Supervision, Inventory Management, Food Ordering, Budget Compliance, Waste Reduction, Scheduling, Special Events Coordination, Health Code Compliance, Serv Safe Certified, Menu Development, Portion Control, Cleaning, Training
Specialization
Candidates need one to two years of related experience or an equivalent combination of culinary education and experience, along with current SERV-SAFE Certification or equivalent. Applicants must also obtain and hold all necessary local, state, and county food handling and sanitation licenses.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
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
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating Food, Serving
Specialization
The successful candidate must have experience in large volume cooking environments. Prior experience in settings like hospitals, hotels, banquets, or senior housing is considered a plus.
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Sous Chef at Atlas Restaurant Group
Houston, Texas, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Presentation, Menu Creation, Work Scheduling, Quality Control, Equipment Troubleshooting, Policy Enforcement, Disciplinary Action, Inventory Management, Product Rotation, Menu Tasting, Adaptability, Improvisation, Safety Compliance, Sanitation
Specialization
Candidates must possess a high school diploma or equivalent and a minimum of two to four years of experience working in a high-volume fine dining environment. The role requires the ability to produce high-quality dishes, maintain kitchen discipline, and collaborate with the Executive Chef on menu development.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Mumbai, maharashtra, India -
Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving

Industry

Hospitality

Description
Company Description Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. Job Description Set periodical budget & forecast Analyze monthly P&L and month-end reports, identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department. Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements Work with Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing Supervise Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost Oversee the planning and implementation of effective food promotions Work closely with Stewarding team to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department Monitor food standards in each Outlet and Banquet Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them Meet and interact with representatives of the local community and potential guests as required Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization Interview, select and recruit Culinary team members Identify and develop team members with potential Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service Prepare payroll and gratuity reports Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) Be well versed in hotel fire & life safety/emergency procedures Attend all briefings, meetings and trainings as assigned by management Maintain a high standard of personal appearance and hygiene at all times Perform other reasonable duties assigned by the assigned by the Management of the Hotel Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability Qualifications Diploma from a reputable Hospitality Management / Culinary school preferred Additional certification(s) in Food & Beverage will be an advantage Minimum 5 years of experience in managing food production & culinary operations in a hotel gained from working in key cities / resorts destinations globally Excellent reading, writing and oral proficiency in English language Ability to speak other languages and basic understanding of local languages will be an advantage Good working knowledge of MS Excel, Word, & PowerPoint High degree of professionalism with sound human resources management and business acumen capabilities Additional Information Strong leadership, interpersonal and training skills Good communication and customer contact skills Results and service oriented with an eye for details Ability to multi-task, work well in stressful & high-pressure situations A team player & builder A motivator & self-starter Well-presented and professionally groomed at all times Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Head Chef is responsible for setting periodical budgets, analyzing P&L reports, developing departmental SOPs, and overseeing the culinary team in developing new menus with accurate costing. This role also involves ensuring high levels of food safety, monitoring food standards across outlets, and managing departmental staff through training, scheduling, and performance reviews.
Head Chef at Accor
Mumbai, maharashtra, India - Full Time
Skills Needed
Budgeting, Financial Analysis, Menu Development, Cost Control, Food Safety Management, Hygiene Standards, Team Supervision, Staff Training, Recruitment, Performance Review, Scheduling, Payroll, Leadership, Interpersonal Skills, Communication, Problem Solving
Specialization
Candidates should possess a minimum of 5 years of experience managing food production and culinary operations within a global hotel setting, preferably with a diploma from a hospitality or culinary school. Excellent English proficiency is required, along with strong business acumen, human resources management capabilities, and proven leadership skills.
Experience Required
Minimum 5 year(s)
Sous-chef at Marstrands Havshotell
Marstrand, , Sweden - Full Time
Skills Needed
Leadership, Attention To Detail, Teamwork, Culinary Development, Quality Control, Menu Development, Passion For Food, Seasonal Ingredients
Specialization
Candidates should have previous experience as a sous-chef or in similar roles, demonstrating a passion for food and a strong sense of responsibility. Leadership skills and the ability to inspire teamwork are essential for this position.
Experience Required
Minimum 2 year(s)
Cook/Chef at Broadway Cityview
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Operational Organization
Specialization
Candidates must possess a high school diploma and a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, though a culinary degree is preferred. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at Three Oaks Senior Dining LLC
Manheim Township, Pennsylvania, United States - Full Time
Skills Needed
Mentorship, Leadership, Menu Development, Kitchen Operations, Inventory Management, Regulatory Compliance, Customer Engagement, Team Development, Hospitality, Innovation, Time Management, Stress Tolerance, Attention To Detail, Servsafe Knowledge, Culinary Arts
Specialization
Candidates must have proven experience as a Head Chef or in a similar leadership role, ideally possessing a Culinary or Hospitality degree alongside a high school diploma and 8 years of related experience. A valid ServSafe certification is strongly preferred, and the role requires availability for specific shifts including every other weekend and holiday.
Experience Required
Minimum 5 year(s)
Sous Chef at Pursuit Collection
West Glacier, Montana, United States - Full Time
Skills Needed
Kitchen Management, Local Ingredient Highlighting, Montana Inspired Cuisine, Expediting Orders, Team Training, Ordering, Inventory Management, Scheduling, Sanitation Maintenance, Food Safety Standards, Event Setup Assistance, Utility Player, High Volume Culinary Management, Communication, Detail Orientation, Organization
Specialization
Candidates must possess 1-3 years of high-volume culinary management experience and hold a current Serv-Safe or food handler sanitation certificate. Essential qualities include a strong work ethic, commitment to team and guest service, organization, attention to detail, and excellent communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Charlotte, North Carolina, United States - Full Time
Skills Needed
Team Leadership, Culinary Excellence, Inventory Management, Food Quality, Cost Control, Health Regulations, Mentoring, Coaching, Organizational Skills, Time Management, Communication, Creativity, Collaboration, Problem Solving, Attention To Detail, Guest Experience
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent leadership role in a high-volume kitchen. Strong organizational skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Saucon Valley Country Club
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Food Preparation, Team Leadership, Menu Development, Staff Development, Culinary Standards, Inventory Management, Food Cost Control, Health And Safety Compliance, Staff Scheduling, Problem Solving, Decision Making, Communication, Time Management, Organization, Mentoring, Training
Specialization
Candidates must possess strong knowledge of cooking methods, ingredients, and kitchen procedures, along with proven leadership and team development skills. A high school diploma or equivalent is required, while formal culinary training and country club experience are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Operations, Food Quality, Presentation, Service Standards, Team Leadership, Mentoring, Cost Control, Food Safety, Fine Dining, High Volume Operations, Guest Experience, Menu Development, Inventory Management, Staff Training, Budget Management, Kitchen Management
Specialization
The ideal candidate has extensive fine dining experience, a proven ability to manage high-volume operations, and a passion for delivering exceptional cuisine. A diploma from a reputable hospitality or culinary school is preferred, along with a minimum of 5 years of experience in food production and culinary operations management.
Experience Required
Minimum 5 year(s)
Sous Chef at Brickstone Brewhouse Tavern
Raynham, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Staff Supervision, Training, Scheduling, Food Quality Control, Menu Execution, Inventory Management, Cost Control, Waste Minimization, Health And Safety Compliance, Organizational Skills, Time Management, Problem Solving, Culinary Techniques, Mentoring
Specialization
Candidates must possess a minimum of three years of experience in a professional kitchen, including at least one year in a supervisory capacity, along with a strong grasp of culinary techniques and kitchen management. Preferred qualifications include a culinary degree, food safety certification, and experience in high-volume or upscale casual dining environments.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Hampton Bays, 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
Specialization
Candidates must possess a minimum of two years of experience as a Sous Chef or in an 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 fast-paced settings.
Experience Required
Minimum 2 year(s)
Chef-Head at Marriott Courtyard WilkesBarreArena
Srinagar, Jammu and Kashmir, India - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Sanitation Standards, Team Leadership, Budget Management, Customer Service, Employee Training, Communication Skills, Problem Solving, Quality Control, Time Management, Interpersonal Skills, Food Safety, Operational Management, Creativity
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 knowledge of food safety standards are essential.
Experience Required
Minimum 2 year(s)
Cook/Chef at Freedom Village Bradenton
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 equivalent cooking experience in a restaurant or senior living setting. A high school diploma is required, though a culinary degree is preferred for this hospitality-focused role.
Sous Chef at Culinary Dropout
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and demonstrate an understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment.
Experience Required
Minimum 2 year(s)
Head Chef at Resolute Road Hospitality
Bend, Oregon, United States - Full Time
Skills Needed
Leadership, Communication, Food Products Knowledge, Preparation Techniques, Menu Development, Budget Management, Cost Control, Team Supervision, Culinary Standards, Creativity, Food Quality Evaluation, Safety Standards, Event Support, Continuous Improvement, Guest Engagement, Inventory Management
Specialization
A high school diploma or GED is preferred, along with culinary school experience. Food safety certification is required, and CPR/First Aid certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Tarantino Properties Inc
Lewisville, Texas, United States - Full Time
Skills Needed
Food Preparation, Quality Assurance, Recipe Adherence, Staff Supervision, Inventory Management, Food Ordering, Budget Compliance, Waste Reduction, Scheduling, Special Events Coordination, Health Code Compliance, Serv Safe Certified, Menu Development, Portion Control, Cleaning, Training
Specialization
Candidates need one to two years of related experience or an equivalent combination of culinary education and experience, along with current SERV-SAFE Certification or equivalent. Applicants must also obtain and hold all necessary local, state, and county food handling and sanitation licenses.
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also important.
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
Specialization
Candidates should have proven culinary skills and the ability to lead a team, with a preference for those having 2+ years of kitchen management experience. They must also be able to work 50 hours per week and stand for long periods.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Plating Food, Serving
Specialization
The successful candidate must have experience in large volume cooking environments. Prior experience in settings like hospitals, hotels, banquets, or senior housing is considered a plus.
SOUS CHEF at Landscapes Management Company LLC
Hays, North Carolina, United States - Full Time
Skills Needed
Culinary Knowledge, Food Preparation, Menu Development, Staff Management, Sanitation Practices, Cost Control, Communication Skills, Inventory Management, Training, Food Presentation, Health Regulations, Problem Solving, Team Leadership, Time Management, Recipe Development, Customer Service
Specialization
Candidates should have a working knowledge of food and beverage operations and proven culinary techniques. An associate's degree in culinary arts and a ServSafe Manager Certification are preferred.
Sous Chef at Atlas Restaurant Group
Houston, Texas, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Presentation, Menu Creation, Work Scheduling, Quality Control, Equipment Troubleshooting, Policy Enforcement, Disciplinary Action, Inventory Management, Product Rotation, Menu Tasting, Adaptability, Improvisation, Safety Compliance, Sanitation
Specialization
Candidates must possess a high school diploma or equivalent and a minimum of two to four years of experience working in a high-volume fine dining environment. The role requires the ability to produce high-quality dishes, maintain kitchen discipline, and collaborate with the Executive Chef on menu development.
Experience Required
Minimum 2 year(s)