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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, Food Safety, Sanitation Compliance, Expediting, Team Leadership, Budgeting, Customer Service
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
Yerevan, , Armenia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff Training, Production Planning, Quality Control
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 handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Demi Chef at SBT Global, Inc.
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Presentation, Haccp, Food Safety, Kitchen Hygiene, Inventory Management, Portion Control, Mise En Place, Team Leadership, Time Management, Communication Skills
Specialization
Candidates should have a diploma or certificate in Culinary Arts and 2-3 years of professional kitchen experience. Knowledge of HACCP and the ability to work in a fast-paced, multicultural environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Richmond, Virginia, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Leadership, Menu Presentation, Food Safety, Staff Training, Inventory Management, Computer Skills, Data Entry, Sautéing, Grilling, Broiling, Frying
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Menu Preparation, Stock Control, Food Hygiene, Food Safety, Teamwork, Communication, Multitasking, Kitchen Operations, Staff Training
Specialization
Requires a trade qualification in commercial cookery and previous experience as a Demi Chef or Commis Chef. Must have full legal work rights in Australia and flexibility to work varied shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at Double Bull TapHouse
Peabody, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Line Cooking, Bilingual English And Spanish, Team Motivation, Inventory Management, Food Cost Control, Food Safety, Staff Development, Scheduling, Labor Management, Menu Development, Communication Skills, Organization, Pressure Management
Specialization
Requires 3+ years of kitchen leadership experience and strong line cooking skills in a high-volume environment. Proficiency in both English and Spanish is desired along with the ability to motivate a team.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Elior UK
Bromsgrove, 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 kitchen experience and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Victory Programs Inc
Boston, Massachusetts, United States - Full Time
Skills Needed
Meal Preparation, Food Safety, Kitchen Operations, Inventory Management, Volunteer Coordination, Sanitation Standards, Communication Skills, Organizational Skills, Multicultural Collaboration, Menu Planning
Specialization
Requires a high school diploma and at least 3 years of commercial kitchen experience. Candidates must be able to lift 35 pounds and hold or obtain ServSafe Manager and CPR certifications.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Williamsburg, Virginia, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Hospitality, Menu Planning, Food Safety, Team Leadership
Specialization
Applicants should possess the necessary culinary skills and experience to function as a Sous Chef. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, High Volume Operations, Plating, Communication
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within upscale or high-volume kitchens. Candidates must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Banqueting Service, à La Carte Service, Food Cost Control, Stock Management, Haccp Compliance, Menu Execution, Production Planning, Team Mentoring, Food Safety, Time Management, Kitchen Operations
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Senior CDP in a high-volume hotel or resort. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and holidays.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Datang, Guizhou, China - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
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 BREWSTER ACADEMY
Wolfeboro, New Hampshire, United States - Full Time
Skills Needed
Scratch Cooking, Food Production, Customer Service, Communication Skills, Catering, Kitchen Sanitation, Teamwork, Time Management
Specialization
Prior experience in food service and scratch cooking is required, along with the ability to lift 25 pounds and work flexible shifts. ServSafe certification and catering experience are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Food Cost Control, Waste Reduction, Stock Rotation, Staff Training, Kitchen Management, Guest Service, Organization
Specialization
Candidates must have strong leadership skills, a passion for classic cooking, and the ability to remain calm under pressure. A valid visa or the right to work in the UK is required.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Head Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Management, Food Safety Compliance, Inventory Control, Cogs Management, Staff Training, Expo Leadership, P&L Literacy, Haccp, Labor Scheduling, Vendor Management, Kitchen Operations
Specialization
Requires 5-7+ years of professional kitchen experience with at least 2-3 years in a leadership role within upscale or fine dining. Candidates must possess strong expo leadership, HACCP/ServSafe certification, and proficiency in managing inventory and labor costs.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
York, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)
Sous Chef at ClubCorp
Marvin, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Oct, 26

Salary

25.0

Posted On

19 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Kitchen Management, Menu Development, Staff Supervision, Inventory Management, Cost Control, Food Safety, Sanitation Compliance, Expediting, Team Leadership, Budgeting, Customer Service

Industry

Hospitality

Description
Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited [https://www.invitedclubs.com/]!     Job Summary As a Sous Chef, you are responsible for supporting the daily operations of the kitchen. You will oversee and assist the line cooks and kitchen staff, ensuring consistent quality in food preparation, presentation, and kitchen cleanliness. Your responsibilities will include managing day-to-day food production, maintaining high standards, and contributing to menu development, while also adhering to all health and safety regulations. This position requires flexibility, teamwork, and a commitment to delivering an exceptional dining experience for our Members and Guests.  Reporting Structure  • Reports to the Executive Chef or Executive Sous Chef Day to Day * Ensure proper preparation, presentation, and excellence of all food products, adhering to portion sizes and Invited standards. * Oversee the preparation and service of all activities related to ala carte dining, employee meals, and private dining rooms. * Expedite meal periods, ensuring proper quality, portioning, and presentation of all dishes. * Assist in menu development for ala carte and banquet menus, as well as special requests from Members or the Executive Chef. * Hire, train, supervise, and, when necessary, performance-manage kitchen staff to enhance overall team knowledge, spirit, and adherence to the 3-steps of service. * Prepare work schedules for the kitchen team and monitor payroll costs and ADP reports as required. * Attend Food & Beverage meetings, banquet BEO meetings, and line-ups to stay informed and contribute to team success. * Determine budgetary requirements and control expenses related to food supplies, kitchen equipment, and materials. * Analyze food and labor production report, including menu engineering, to supervise and control costs. * Oversee the procurement, receiving, and rotation of food supplies and kitchen goods. Manage inventories and participate in inventory counts. * Adhere to all cleaning schedules and duties established by the Executive Chef. * Ensure cleanliness and sanitation of individual work areas and kitchen, including equipment, counters, tools, and waste areas. * Maintain compliance with all health, safety, and sanitation regulations. * Interact professionally with members and guests, accommodating changes and last-minute requests as needed. * Support fellow employees and contribute to a positive team environment. Be proactive in assisting members and guests ensuring delivery of the 3-steps of service. * Address and resolve member and guest complaints professionally, notifying management of issues and practicing effective service recovery. * Complete additional duties as assigned by management. Additional Duties  * Due to the dynamic nature of the club, employees are expected to assist others as needed and take on additional tasks as assigned by management. * Follow all company, club, and department policies, procedures, and instructions. * Maintain a high level of professionalism and a commitment to excellence in interactions with members, colleagues, and staff. * Follow safe working practices, ensuring compliance with safety guidelines and encouraging others to do the same. * Take the initiative in personal and professional growth and maintain any required certifications relevant to your role. * Address and resolve challenges using available resources, working with regional and corporate teams to support club operations. * Attend daily briefings and actively engage in required activities to stay informed and contribute to the team’s success. * Wear a clean, neat uniform that meets club standards. About You Preferred  * A high school diploma or equivalent. * A minimum of 2 years of experience as a Sous Chef or in a similar culinary role. * Valid Health and Sanitation certification., ServeSafe. * Strong communication skills with the ability to follow instructions effectively. Physical Requirements  * Must be able to stand, walk, and perform physical activities for extended periods. * Ability to work in varying temperatures and environments, with potential exposure to dust, fumes, or gases. * Capable of climbing ladders, squatting, kneeling, reaching, grasping, twisting, bending, and folding/unfolding as required. * Able to lift, carry, push, and pull up to 100 lbs. occasionally. * Effective communication skills, including talking and hearing, with sufficient visual acuity.   Primary Tools/Equipment  * Equipment (30 - 50 lbs.) * Chaffers (30 - 50 lbs.) * Boxes (30 - 50 lbs.) * Carts (10 - 50 lbs.) * Kitchen knives (1-5 lbs.) * Pots, pans, and other food storage containers (5 - 50 lbs.) Work Schedule  * Attendance Requirements for this position as outlined on the weekly schedule. * Additional hours are required to meet deadlines of the position, including weekends and/or holidays. What We Offer  We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and—if you're in a non-exempt role—hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes:  * Medical, dental, and vision coverage  * Life insurance  * Short-term and long-term disability insurance  * 401(k) retirement savings plan  * Generous paid time off and leave programs (time off as required by applicable law is also provided for part time team members)  Want to learn more? Visit www.invitedbenefits.com [http://www.invitedbenefits.com/] for full details.  Have more questions? Check out our Invited Jobs [https://www.invitedclubs.com/company/careers] website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn [https://www.linkedin.com/company/invitedclubs/?viewAsMember=true] Instagram [https://www.instagram.com/invitedclubs/] Twitter [https://twitter.com/invitedclubs] Facebook [https://www.facebook.com/whereyoubelongclubs]   Invited is an Equal Employment Opportunity Employer    The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.  
Responsibilities
The Sous Chef supports daily kitchen operations by overseeing food production, presentation, and cleanliness while managing line cooks and kitchen staff. Key duties include menu development, cost control, and ensuring a high-quality dining experience for members and guests.
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, Food Safety, Sanitation Compliance, Expediting, Team Leadership, Budgeting, Customer Service
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
Yerevan, , Armenia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff Training, Production Planning, Quality Control
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 handling and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Tamarack Resort
Donnelly, Idaho, United States - Full Time
Skills Needed
Kitchen Leadership, Food Preparation, Inventory Management, Sanitation Standards, Conflict Resolution, Menu Knowledge, Advanced Cooking Techniques, Problem Solving, Guest Service, Expediting, Staff Supervision, Time Management
Specialization
Candidates must have at least 2 years of cooking experience and 6 months of management experience in a full-service restaurant. A valid Class C Driver License and a food handlers' card are required.
Experience Required
Minimum 2 year(s)
Demi Chef at SBT Global, Inc.
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Presentation, Haccp, Food Safety, Kitchen Hygiene, Inventory Management, Portion Control, Mise En Place, Team Leadership, Time Management, Communication Skills
Specialization
Candidates should have a diploma or certificate in Culinary Arts and 2-3 years of professional kitchen experience. Knowledge of HACCP and the ability to work in a fast-paced, multicultural environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Richmond, Virginia, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Leadership, Menu Presentation, Food Safety, Staff Training, Inventory Management, Computer Skills, Data Entry, Sautéing, Grilling, Broiling, Frying
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Demi Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Commercial Cookery, Menu Preparation, Stock Control, Food Hygiene, Food Safety, Teamwork, Communication, Multitasking, Kitchen Operations, Staff Training
Specialization
Requires a trade qualification in commercial cookery and previous experience as a Demi Chef or Commis Chef. Must have full legal work rights in Australia and flexibility to work varied shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at Double Bull TapHouse
Peabody, Massachusetts, United States - Full Time
Skills Needed
Kitchen Leadership, Line Cooking, Bilingual English And Spanish, Team Motivation, Inventory Management, Food Cost Control, Food Safety, Staff Development, Scheduling, Labor Management, Menu Development, Communication Skills, Organization, Pressure Management
Specialization
Requires 3+ years of kitchen leadership experience and strong line cooking skills in a high-volume environment. Proficiency in both English and Spanish is desired along with the ability to motivate a team.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and a willingness to adapt to challenges.
Experience Required
Minimum 5 year(s)
Sous Chef at Elior UK
Bromsgrove, 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 kitchen experience and a genuine passion for food and customer service excellence. A team-player attitude and a focus on front-line service are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Victory Programs Inc
Boston, Massachusetts, United States - Full Time
Skills Needed
Meal Preparation, Food Safety, Kitchen Operations, Inventory Management, Volunteer Coordination, Sanitation Standards, Communication Skills, Organizational Skills, Multicultural Collaboration, Menu Planning
Specialization
Requires a high school diploma and at least 3 years of commercial kitchen experience. Candidates must be able to lift 35 pounds and hold or obtain ServSafe Manager and CPR certifications.
Experience Required
Minimum 2 year(s)
Sous Chef at Brookdale Senior Living Inc.
Williamsburg, Virginia, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Hospitality, Menu Planning, Food Safety, Team Leadership
Specialization
Applicants should possess the necessary culinary skills and experience to function as a Sous Chef. A high school diploma is listed as the study level requirement.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, High Volume Operations, Plating, Communication
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within upscale or high-volume kitchens. Candidates must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Wooddale Church
Eden Prairie, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Kitchen Leadership, Menu Development, Food Safety, Inventory Management, Staff Training, Cost Control, Time Management, Communication, Team Building, Sanitation Standards, Production Scheduling
Specialization
Candidates should have 3-5 years of progressive kitchen leadership experience and a ServSafe Manager certification. A culinary degree or equivalent professional training is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Cairns, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Banqueting Service, à La Carte Service, Food Cost Control, Stock Management, Haccp Compliance, Menu Execution, Production Planning, Team Mentoring, Food Safety, Time Management, Kitchen Operations
Specialization
Requires a trade qualification in Commercial Cookery and proven experience as a Sous Chef or Senior CDP in a high-volume hotel or resort. Candidates must possess strong leadership skills and the flexibility to work a rotating roster including weekends and holidays.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Datang, Guizhou, China - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
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 BREWSTER ACADEMY
Wolfeboro, New Hampshire, United States - Full Time
Skills Needed
Scratch Cooking, Food Production, Customer Service, Communication Skills, Catering, Kitchen Sanitation, Teamwork, Time Management
Specialization
Prior experience in food service and scratch cooking is required, along with the ability to lift 25 pounds and work flexible shifts. ServSafe certification and catering experience are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, French Cuisine, Food Safety, Haccp Compliance, Food Cost Control, Waste Reduction, Stock Rotation, Staff Training, Kitchen Management, Guest Service, Organization
Specialization
Candidates must have strong leadership skills, a passion for classic cooking, and the ability to remain calm under pressure. A valid visa or the right to work in the UK is required.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Culinary Knowledge, Quality Control, Cleanliness Standards, High Volume Operations, Pos Systems, Opentable, Team Coaching, Leadership, Staff Development, Continuous Improvement
Specialization
Must have at least 2 years of high-volume restaurant management experience. Requires proficiency in POS systems, digital reservation tools, and a strong understanding of food ingredients and flavors.
Experience Required
Minimum 2 year(s)
Head Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Management, Food Safety Compliance, Inventory Control, Cogs Management, Staff Training, Expo Leadership, P&L Literacy, Haccp, Labor Scheduling, Vendor Management, Kitchen Operations
Specialization
Requires 5-7+ years of professional kitchen experience with at least 2-3 years in a leadership role within upscale or fine dining. Candidates must possess strong expo leadership, HACCP/ServSafe certification, and proficiency in managing inventory and labor costs.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
York, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Compliance, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure with a keen eye for food presentation and quality.
Experience Required
Minimum 5 year(s)