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Chef Jobs overseas

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Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety, Attention To Detail, Presentation, Fast Paced Environment, Organised Environment, English Command
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready to advance. Essential requirements include strong knowledge of HACCP and food safety, high attention to presentation, and the ability to work effectively in a fast-paced yet organized setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Landscapes Management Company LLC
Traphill, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Portion Control, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Budgeting, Recipe Development
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate’s degree in culinary arts and at least one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Cook/Chef at Timber Ridge at Talus
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Staff Supervision, Budget Management, Inventory Control, Equipment Maintenance, Waste Control, Team Leadership, Guest Relations, Performance Management, Hiring, Training
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with safety and sanitation laws, and leading the culinary team.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Demi chef at Jobs for Humanity
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Baking, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Attention To Detail, Teamwork
Specialization
Candidates should have a diploma or certification in Culinary Arts or Pastry and 1-3 years of experience in a pastry or bakery section. A basic knowledge of pastry techniques and food safety standards is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Ruttger's Bay Lake Resort
Deerwood, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Control, Sanitation Standards, Food Safety, Staff Training, Communication Skills, Inventory Management, Recipe Compliance, Food Presentation, Budget Planning, Event Coordination, Team Leadership, Problem Solving, Customer Service, Time Management
Specialization
Candidates must have a minimum of a 2-year culinary degree and 3 years of culinary management experience. ServSafe certification and a valid Minnesota driver's license are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Isleworth Golf & Country Club
Windermere, Florida, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Plating, Staff Supervision, Staff Training, Quality Control, Presentation Standards, Cleanliness Maintenance, Health Compliance, Safety Compliance, Inventory Management, Ordering, Cost Control, Kitchen Workflow Management, Coordination With Foh Staff
Specialization
Candidates must possess a minimum of five years of experience in a high-end restaurant, club, or bistro, preferably in a leadership capacity, and must have experience managing high-volume service. A flexible schedule including weekends and holidays is required, although a culinary degree is considered a plus but not mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Catering Coordination, Cooking Techniques, Communication Skills, Dietary Requirements, Hospitality Service, Staff Supervision, Problem Solving
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A solid background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Camp Chef at Colville, Inc.
Prudhoe Bay, Alaska, United States - Full Time
Skills Needed
Leadership, Creativity, Culinary Management, Menu Development, Inventory Management, Stock Management, Food Safety Compliance, Health Regulation Compliance, Kitchen Equipment Maintenance, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Problem Solving, Team Collaboration
Specialization
Candidates must possess at least two years of culinary management experience or a related leadership role, along with a High School Diploma or equivalent and a valid Alaska Food Handler’s Card upon hire. Essential skills include strong leadership, organization, time management, communication, and the ability to maintain quality under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Head Chef at The SpitJack
Cork, Munster, Ireland -
Full Time

Start Date

Immediate

Expiry Date

14 Jun, 26

Salary

0.0

Posted On

16 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

HACCP, Food Safety, Attention To Detail, Presentation, Fast-Paced Environment, Organised Environment, English Command

Industry

Restaurants

Description
oin Our Award-Winning Culinary Team Chef de Partie Browns Brasserie – Brown Thomas Department Store, Cork Are you passionate about high-quality food and ready to grow your career in a structured, professional kitchen? Browns Brasserie, located inside the iconic Brown Thomas department store, is looking for a skilled Chef de Partie to join our award-winning team. We operate a refined breakfast and brunch service only — meaning no late nights, no evening shifts, and a better work-life balance. This is a unique opportunity to work in a premium daytime operation producing food to consistently high standards. Why Join Us? ✅ Competitive Pay & Perks 29 days paid holiday (including public holidays) Industry-leading gratuities and tips Premium pay on Sundays and Bank Holidays No late nights – daytime operation only ✅ Premium Working Environment Modern, well-organised kitchen Professional systems and strong leadership support High-quality ingredients and well-maintained equipment Everything set up for efficient, controlled service ✅ Food & Dining Benefits Staff meals provided while on shift 50% discount when dining at the restaurant. Brown Thomas staff discount ✅ Career Growth & Training Clear internal progression pathways Advanced online training via Marketman & Talent LMS Opportunities across a respected hospitality group ✅ Work-Life Balance Breakfast & brunch service Flexible scheduling options City-centre location with excellent transport access What We’re Looking For ✔ Minimum 3 years’ experience in a professional kitchen ✔ Previous experience as a Chef de Partie or strong Commis ready to step up ✔ Strong HACCP and food safety knowledge ✔ High attention to detail and pride in presentation ✔ Ability to perform in a fast-paced but organised environment ✔ Good command of English ✔ Full permission to work in the EU If you are looking for a professional kitchen with strong standards, daytime hours, and genuine progression opportunities, this is an excellent next step in your career. Apply with your CV to discuss further.
Responsibilities
The role involves joining an award-winning culinary team to produce high-quality food for a refined breakfast and brunch service only. This requires maintaining consistently high standards within a premium daytime operation.
Head Chef at The SpitJack
Cork, Munster, Ireland - Full Time
Skills Needed
Haccp, Food Safety, Attention To Detail, Presentation, Fast Paced Environment, Organised Environment, English Command
Specialization
Candidates must possess a minimum of three years' experience in a professional kitchen, ideally as a Chef de Partie or a strong Commis ready to advance. Essential requirements include strong knowledge of HACCP and food safety, high attention to presentation, and the ability to work effectively in a fast-paced yet organized setting.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Landscapes Management Company LLC
Traphill, North Carolina, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Quality Standards Maintenance, Sanitation, Employee Management, Training, Plate Presentation, Portion Control, Cost Control, Health Regulations Compliance, Fire Regulations Compliance, Recruiting, Interviewing, Inventory Management, Budgeting, Recipe Development
Specialization
Candidates need working knowledge of Food and Beverage operations, including financial controls, staff management, and equipment management, along with an understanding of safe food handling procedures. A preferred Associate’s degree in culinary arts and at least one year of chef experience are required, along with a Certified Food Protection Manager certification.
Sous Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
New Cairo City, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Food Quality Control, Purchasing, Inventory Management, Staff Development, Customer Service, Problem Solving, Scheduling, Performance Management, Interpersonal Communication, Team Building
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties involve managing shift operations, ensuring compliance with all food and beverage policies, and developing/guiding kitchen staff.
Experience Required
Minimum 2 year(s)
Cook/Chef at Timber Ridge at Talus
Addison, Illinois, United States - Full Time
Skills Needed
Cooking Production, Sanitation, Food Quality, Presentation, Dietary Compliance, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement
Specialization
Candidates must possess a high school diploma, though a culinary degree is preferred, and have a minimum of one year of cooking experience in a restaurant, senior living, or equivalent setting. The ideal applicant is enthusiastic, compassionate, and passionate about hospitality and senior engagement.
Head Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Food Preparation, Menu Development, Recipe Creation, Sanitation Standards, Food Handling, Staff Supervision, Budget Management, Inventory Control, Equipment Maintenance, Waste Control, Team Leadership, Guest Relations, Performance Management, Hiring, Training
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include preparing food, developing menus, ensuring compliance with safety and sanitation laws, and leading the culinary team.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
College Park, Maryland, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Staff Management, Sanitation Practices, Customer Service, Communication, Menu Execution, Flavor, Presentation, Inventory Management, Food Safety Standards, Teamwork, Problem Solving, Culinary Methods, Record Keeping
Specialization
Candidates must be classically trained and driven by a love for food, with a minimum of 3 years in professional, high-volume food production or catering experience preferred. A valid manager-level sanitation certification is required, or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Demi chef at Jobs for Humanity
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Pastry Techniques, Baking, Dessert Presentation, Food Safety, Hygiene Standards, Time Management, Attention To Detail, Teamwork
Specialization
Candidates should have a diploma or certification in Culinary Arts or Pastry and 1-3 years of experience in a pastry or bakery section. A basic knowledge of pastry techniques and food safety standards is also required.
Experience Required
Minimum 2 year(s)
Sous Chef at River Cree Resort & Casino
Enoch, Utah, United States - Full Time
Skills Needed
Culinary Skills, Food Handling, Sanitation Standards, Decision Making, Problem Solving, Customer Relations, Communication Skills, Organization Skills, Conflict Management, Change Management, Training Skills, Purchasing Knowledge, Inventory Control, Safety Regulations
Specialization
Candidates must have a high school diploma and culinary education, along with 5 years of culinary management experience. Strong leadership, communication, and problem-solving skills are essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Ruttger's Bay Lake Resort
Deerwood, Minnesota, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Cost Control, Sanitation Standards, Food Safety, Staff Training, Communication Skills, Inventory Management, Recipe Compliance, Food Presentation, Budget Planning, Event Coordination, Team Leadership, Problem Solving, Customer Service, Time Management
Specialization
Candidates must have a minimum of a 2-year culinary degree and 3 years of culinary management experience. ServSafe certification and a valid Minnesota driver's license are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Building, Customer Service, Performance Management, Mentoring, Problem Solving, Scheduling, Food Presentation
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Johor, Malaysia - Full Time
Skills Needed
Culinary Arts, Food Preparation, Kitchen Management, Staff Supervision, Budget Management, Food Safety, Sanitation Standards, Menu Development, Inventory Control, Quality Control, Team Leadership, Guest Relations, Problem Solving, Performance Management, Training, Interpersonal Communication
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and leading kitchen personnel.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Culinary Arts, Kitchen Operations, Staff Leadership, Food Preparation, Budget Management, Sanitation Standards, Purchasing, Food Storage, Quality Control, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Interpersonal Skills
Specialization
Candidates need either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, ensuring compliance with all food and beverage standards, and maintaining purchasing and sanitation protocols.
Experience Required
Minimum 2 year(s)
Sous Chef at Isleworth Golf & Country Club
Windermere, Florida, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Plating, Staff Supervision, Staff Training, Quality Control, Presentation Standards, Cleanliness Maintenance, Health Compliance, Safety Compliance, Inventory Management, Ordering, Cost Control, Kitchen Workflow Management, Coordination With Foh Staff
Specialization
Candidates must possess a minimum of five years of experience in a high-end restaurant, club, or bistro, preferably in a leadership capacity, and must have experience managing high-volume service. A flexible schedule including weekends and holidays is required, although a culinary degree is considered a plus but not mandatory.
Experience Required
Minimum 5 year(s)
Sous Chef at Noble House Hotels & Resorts
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Catering Coordination, Cooking Techniques, Communication Skills, Dietary Requirements, Hospitality Service, Staff Supervision, Problem Solving
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A solid background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Camp Chef at Colville, Inc.
Prudhoe Bay, Alaska, United States - Full Time
Skills Needed
Leadership, Creativity, Culinary Management, Menu Development, Inventory Management, Stock Management, Food Safety Compliance, Health Regulation Compliance, Kitchen Equipment Maintenance, Organizational Skills, Time Management, Communication Skills, Interpersonal Skills, Problem Solving, Team Collaboration
Specialization
Candidates must possess at least two years of culinary management experience or a related leadership role, along with a High School Diploma or equivalent and a valid Alaska Food Handler’s Card upon hire. Essential skills include strong leadership, organization, time management, communication, and the ability to maintain quality under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Motek Florida
Miami, Florida, United States - Full Time
Skills Needed
Supervision, Food Quality Control, Inventory Control, Ordering, Food Storage, Staff Training, Food Safety, Sanitation, Expediting, Labor Scheduling, Team Leadership, Communication, Attention To Detail, Culinary Standards, Cost Awareness, Service Execution
Specialization
Candidates must have a minimum of three years of experience in a fast-paced, high-volume kitchen, including at least one year in a supervisory role, with Mediterranean cuisine experience being advantageous. A culinary degree is preferred, alongside strong knowledge of food safety regulations and experience with inventory and labor management.
Experience Required
Minimum 2 year(s)
Head Chef at BaxterStorey
London, England, United Kingdom - Full Time
Skills Needed
Team Leadership, Menu Design, Kitchen Operations Oversight, Food Safety Compliance, Hospitality Catering, Stock Management, Cost Control, Culinary Trends Knowledge, Cookery Skills, Presentation Attention, Team Management, Budgeting, Delegation, Influencing Skills, Strategic Thinking, Critical Reasoning
Specialization
Candidates must be passionate chefs with a deep love for modern cuisine and up-to-date knowledge of culinary trends, possessing strong leadership and team management skills. Proven experience as a Head Chef or similar role, financial acumen for budget management, and excellent organizational abilities are highly desirable.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Barcelona, Catalonia, Spain - Full Time
Skills Needed
Kitchen Management, Food Quality Control, Presentation, Statutory Compliance, Inventory Management, Team Leadership, Team Development, Hygiene Standards, Menu Development, Problem Solving, Decision Making, Collaboration, Flexibility, Process Driven, Ingredient Provenance, Trend Awareness
Specialization
Candidates must have over two years of experience as a Sous Chef in a fast-paced environment where ingredient freshness is paramount, along with a proven ability to manage large kitchen teams effectively. The ideal applicant will be a natural leader passionate about food, capable of methodical work while remaining flexible, and dedicated to positive team and guest interactions.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Jacksonville, Florida, United States - Full Time
Skills Needed
Leadership, Coaching, Development, Culinary Operations, Recipe Adherence, Guest Experience, Team Leadership, Mentoring, Hiring, Scheduling, Inventory Control, Food Cost Management, Communication, Problem Solving, Innovation, Emotional Intelligence
Specialization
Candidates need 1-3 years of culinary management experience, with a culinary arts degree being preferred but not required. Essential attributes include excellent cooking skills, experience mentoring hourly team members, attention to detail, problem-solving abilities, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)