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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shillong, Meghalaya, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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)
Demi Chef at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Hygiene Standards, Supervision, Quality Control, Customer Feedback Analysis, Menu Timing, Teamwork, Communication Skills
Specialization
Requires a Bachelor's degree in Culinary Arts, Hotel & Restaurant Management, or a related field. Candidates must have proven experience as a Demi Chef or in a similar culinary role, preferably within a hotel or fine dining setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Ciel Washington Township LLC
Leesburg, Florida, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Menu Execution, Dietary Guidelines, Sanitation Standards, Inventory Management, Food Safety, Multitasking, Time Management, Team Collaboration
Specialization
Requires a high school degree or equivalent and strong English proficiency. Candidates must possess the physical endurance to stand for entire shifts and the ability to lift up to 100 pounds occasionally.
Experience Required
Minimum 2 year(s)
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Insight, Team Mentoring, Quality Control, Portioning, Food Presentation, Staff Hiring, Sushi Preparation
Specialization
Requires at least two years of leadership experience in a high-volume kitchen. Previous Sous Chef experience and a passion for sushi are preferred, and candidates must complete a tasting.
Experience Required
Minimum 2 year(s)
Sous Chef at Ameristar Casino Hotel Vicksburg
East Chicago, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Menu Production, Budget Compliance, Customer Service, Inventory Management, Quality Assurance, Regulatory Compliance, Microsoft Office, Conflict Resolution, Written Communication, Verbal Communication
Specialization
Requires an associate degree in Culinary arts or equivalent experience with at least two years of culinary and one year of supervisory experience. Must be proficient in Microsoft Office and capable of working flexible shifts including nights and weekends.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Haccp, Inventory Management, Menu Planning, Cost Control, Staff Training, Time Management, Communication, Food Presentation, Sanitation Standards
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume hotel environment. Strong leadership skills and in-depth knowledge of HACCP or equivalent food safety standards are required.
Experience Required
Minimum 5 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Sanitation Standards, Inventory Management, Supply Chain Optimization, Menu Execution, Multicultural Team Management, Gastronomy, Dietary Preference Knowledge, Allergen Management, Communication Skills, Guest Service, Cooking Techniques, Team Mentoring, Hygiene Standards
Specialization
Requires proven previous experience as a Sous Chef within the cruise industry and a track record of managing large-scale kitchen operations. Candidates must be fluent in English and possess strong leadership skills to work effectively in a dynamic, multicultural environment.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Elior UK
Oakham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Coshh, Health & Safety, Customer Service, Menu Knowledge, Teamwork, Food Preparation
Specialization
Candidates should have previous experience working in a kitchen and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line operational success are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, Singapore, Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Guest Service, Menu Planning, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Colorado, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with progressive culinary management and high-volume foodservice experience. ServSafe certification and proficiency in Microsoft Office are highly desirable.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Recipe Standardization, Sanitation Compliance, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Operational Planning
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with the ability to work in a high-volume, fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Albertsons Companies
Meridian, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Customer Service, Team Leadership, Innovation, Quality Control, Cleanliness Standards, Adaptability
Specialization
Candidates must be at least 18 years old with 2 or more years of culinary or restaurant experience. They should be adaptable to various kitchen environments and passionate about food innovation.
Experience Required
Minimum 2 year(s)
Sous Chef at The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Supervision, Food Quality Assurance, Inventory Management, Fifo Rotation, Hiring And Training, Waste Reduction, Budget Management, Fine Dining Cooking, Plating, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Health And Safety Compliance, Expediting, Procurement, Customer Service, Scheduling, Performance Management
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food and safety standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greenwood Village South
Naples, Florida, United States - Full Time
Skills Needed
Menu Planning, Kitchen Supervision, Food Costing, Fine Dining, Culinary Arts, Staff Management, Food Presentation, Inventory Management, Health Care Nutrition, Catering Execution
Specialization
Candidates should have two to three years of experience in fine dining, hotels, or clubs, with culinary education preferred. Must be able to communicate effectively in English and pass a criminal background check and drug screen.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shillong, Meghalaya, India -
Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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 Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions. Ensures high-quality product consistency, maintains sanitation standards, and manages the operating budget.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shillong, Meghalaya, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, 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)
Demi Chef at Filinvest Group
San Mateo, Rizal, Philippines - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Hygiene Standards, Supervision, Quality Control, Customer Feedback Analysis, Menu Timing, Teamwork, Communication Skills
Specialization
Requires a Bachelor's degree in Culinary Arts, Hotel & Restaurant Management, or a related field. Candidates must have proven experience as a Demi Chef or in a similar culinary role, preferably within a hotel or fine dining setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Ciel Washington Township LLC
Leesburg, Florida, United States - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Menu Execution, Dietary Guidelines, Sanitation Standards, Inventory Management, Food Safety, Multitasking, Time Management, Team Collaboration
Specialization
Requires a high school degree or equivalent and strong English proficiency. Candidates must possess the physical endurance to stand for entire shifts and the ability to lift up to 100 pounds occasionally.
Experience Required
Minimum 2 year(s)
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Sustainable Restaurant Group
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Insight, Team Mentoring, Quality Control, Portioning, Food Presentation, Staff Hiring, Sushi Preparation
Specialization
Requires at least two years of leadership experience in a high-volume kitchen. Previous Sous Chef experience and a passion for sushi are preferred, and candidates must complete a tasting.
Experience Required
Minimum 2 year(s)
Sous Chef at Ameristar Casino Hotel Vicksburg
East Chicago, Indiana, United States - Full Time
Skills Needed
Culinary Arts, Staff Supervision, Menu Production, Budget Compliance, Customer Service, Inventory Management, Quality Assurance, Regulatory Compliance, Microsoft Office, Conflict Resolution, Written Communication, Verbal Communication
Specialization
Requires an associate degree in Culinary arts or equivalent experience with at least two years of culinary and one year of supervisory experience. Must be proficient in Microsoft Office and capable of working flexible shifts including nights and weekends.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nha Trang, Khánh Hòa Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Ingredient Portioning, Food Quality Monitoring, Equipment Operation, Sanitization, Recipe Adherence, Teamwork, Time Management
Specialization
Requires a high school diploma or equivalent and at least one year of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Sous Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Haccp, Inventory Management, Menu Planning, Cost Control, Staff Training, Time Management, Communication, Food Presentation, Sanitation Standards
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume hotel environment. Strong leadership skills and in-depth knowledge of HACCP or equivalent food safety standards are required.
Experience Required
Minimum 5 year(s)
Sous Chef at MSC Cruises
, , - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Sanitation Standards, Inventory Management, Supply Chain Optimization, Menu Execution, Multicultural Team Management, Gastronomy, Dietary Preference Knowledge, Allergen Management, Communication Skills, Guest Service, Cooking Techniques, Team Mentoring, Hygiene Standards
Specialization
Requires proven previous experience as a Sous Chef within the cruise industry and a track record of managing large-scale kitchen operations. Candidates must be fluent in English and possess strong leadership skills to work effectively in a dynamic, multicultural environment.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Elior UK
Oakham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Coshh, Health & Safety, Customer Service, Menu Knowledge, Teamwork, Food Preparation
Specialization
Candidates should have previous experience working in a kitchen and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line operational success are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Singapore, Singapore, Singapore - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Guest Service, Menu Planning, Cold Food Preparation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
, Colorado, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with progressive culinary management and high-volume foodservice experience. ServSafe certification and proficiency in Microsoft Office are highly desirable.
Experience Required
Minimum 2 year(s)
Head Chef at Five Iron Golf NYC LLC
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Menu Development, Inventory Management, Food Safety Compliance, Staff Mentoring, Budget Management, Event Planning, Vendor Relations, Recipe Testing, Hospitality Management, Google Suite, Restaurant Management Software, Communication, Interpersonal Skills, Team Building
Specialization
Requires a culinary degree or professional certification with at least 5 years of leadership experience in high-volume environments. Must be fluent in English and proficient in restaurant management software and Google Suite.
Experience Required
Minimum 5 year(s)
SOUS CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Safety, Inventory Management, Menu Execution, Labor Cost Control, Food Cost Management, Culinary Presentation, Training And Development, Recipe Standardization, Sanitation Compliance, Time Management, Interpersonal Communication, Critical Thinking, Collaboration, Operational Planning
Specialization
Candidates should have 3-5 years of culinary experience, including 1-2 years in a supervisory role, and a ServSafe certification. A culinary degree is preferred, along with the ability to work in a high-volume, fast-paced environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Albertsons Companies
Meridian, Idaho, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Customer Service, Team Leadership, Innovation, Quality Control, Cleanliness Standards, Adaptability
Specialization
Candidates must be at least 18 years old with 2 or more years of culinary or restaurant experience. They should be adaptable to various kitchen environments and passionate about food innovation.
Experience Required
Minimum 2 year(s)
Sous Chef at The h.wood Group
West Hollywood, California, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Supervision, Food Quality Assurance, Inventory Management, Fifo Rotation, Hiring And Training, Waste Reduction, Budget Management, Fine Dining Cooking, Plating, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates should have 2-5 years of fine dining experience and a Manager Food Handlers Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Health And Safety Compliance, Expediting, Procurement, Customer Service, Scheduling, Performance Management
Specialization
Candidates should have a high school diploma and at least 2 years of experience as a Sous Chef or in a similar culinary role. A valid ServeSafe or Health and Sanitation certification is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, 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 Hotel Management with 2 years of experience. Must possess strong leadership skills and the ability to maintain strict food and safety standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greenwood Village South
Naples, Florida, United States - Full Time
Skills Needed
Menu Planning, Kitchen Supervision, Food Costing, Fine Dining, Culinary Arts, Staff Management, Food Presentation, Inventory Management, Health Care Nutrition, Catering Execution
Specialization
Candidates should have two to three years of experience in fine dining, hotels, or clubs, with culinary education preferred. Must be able to communicate effectively in English and pass a criminal background check and drug screen.
Experience Required
Minimum 2 year(s)