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Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Team Management, Menu Development, Cost Control, Food Safety, Haccp Standards, Inventory Management, Vendor Relations, Problem Solving, Communication, Microsoft Office, Banquet Catering, Staff Training, Time Management, Budgeting
Specialization
Requires a culinary degree or equivalent and at least 4 years of progressive culinary experience. Must have 2 years of management experience, including at least 1 year as a Sous Chef in a luxury hotel or multi-outlet restaurant.
Experience Required
Minimum 5 year(s)
Sous Chef / French Restaurant BIACYA at Relais & Châteaux Park-Hotel Egerner Höfe
Hakodate, Oshima Subprefecture, Japan - Full Time
Skills Needed
Western Cuisine Cooking, Inventory Management, Menu Development, Kitchen Hygiene Management, Staff Coordination, Procurement
Specialization
Previous experience in professional cooking is mandatory. A valid driver's license (AT limited allowed) is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie, Continental Kitchen at Radisson Hotel Group
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Inventory Control, Cost Control, Gastronomy, Problem Resolution, Team Collaboration
Specialization
Requires proven experience in a busy kitchen with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a commitment to exceptional guest service.
Experience Required
Minimum 2 year(s)
Pastry Chef De Partie - Night Shift at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Production, Team Leadership, Inventory Control, Food Safety, Chocolate Tempering, Pastry Dough Preparation, Knife Skills, Menu Specification Adherence, Quality Control, Cost Control, English Communication, Dietary Preference Catering
Specialization
Requires demonstrated experience as a Pastry Chef de Partie in high-volume environments with proficiency in diverse pastry techniques. Must possess strong communication skills in English and the flexibility to work night shifts, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Kitchen Equipment Maintenance, Team Supervision, Culinary Techniques, Work Organization, Burgundian Cuisine, Teamwork, Reactivity, Rigor
Specialization
Candidates should have experience in a similar role and possess strong culinary techniques and organizational skills. A reactive, rigorous, and team-oriented mindset is essential for this position.
Experience Required
Minimum 2 year(s)
Demi-chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Production, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and the ability to lead a team within a professional kitchen environment. Strong organizational skills and a commitment to maintaining high culinary standards are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Villa Gallici at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Kitchen Management, Menu Implementation, Inventory Management, Team Leadership, Hygiene Standards, Staff Training, Garde Manger, Hot Kitchen, Organization, Teamwork, Creativity
Specialization
Candidates must have significant experience in a brigade within a gastronomic or Michelin-starred restaurant. A professional hospitality qualification such as a CAP, BEP, or BTS is preferred.
Experience Required
Minimum 2 year(s)
CDD - Chef de Partie (H/F/X) - 1 an at Accor
Linas, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Hygiene Standards, Team Leadership, Menu Development, Inventory Management, Cooking Techniques, Temperature Control, Customer Service, Organization, Adaptability, Creativity, Training, Communication
Specialization
Candidates must have at least one year of professional kitchen experience, excluding fast food environments. Strong knowledge of cooking temperatures, hygiene standards, and the ability to work effectively within a team are required.
Kitchen Team Leader / Chef de Partie at Center Parcs Careers
Warminster, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Supervision, Coaching, Communication, Stock Control, Portion Control, Ordering Systems, Team Leadership, Relationship Building, Problem Solving
Specialization
Candidates must have previous kitchen experience in a similar position and possess excellent communication skills. The role requires a professional, calm, and patient individual who can build strong relationships with colleagues.
Experience Required
Minimum 2 year(s)
Chef de partie - petit déjeuner H/F at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Standards, Food Hygiene, Food Safety, Menu Planning, Staff Training, Quality Control, Organization, Stress Management, Attention To Detail, Creativity, Adaptability
Specialization
Candidates must have a professional culinary qualification such as a CAP, BEP, or Bac Pro. Significant experience in a luxury hotel or high-end establishment, along with strong knowledge of HACCP hygiene standards, is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Indian Kitchen) at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Indian Cuisine, Culinary Techniques, Food Preparation, Food Presentation, Teamwork, Leadership, Interpersonal Skills, Service Oriented Mindset, Attention To Detail, Operational Excellence
Specialization
Candidates must have a culinary certificate or diploma and 2-3 years of experience in an Indian kitchen. Strong knowledge of Indian ingredients and cooking techniques is required, along with a service-oriented mindset.
Experience Required
Minimum 2 year(s)
Chef de Partie - Catering & Banquets at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Inventory Management, Sanitation Standards, Knife Skills, Pastry Experience, Team Leadership, Problem Solving, Time Management, Health And Safety Compliance
Specialization
Candidates need 3-5 years of culinary experience in a high-volume luxury environment and specific expertise in high-volume pastry. A valid health card and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Chef.fe de Partie Multi-sites (H/F) at Maslow Group
, , - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Kitchen Organization, Team Leadership, Adaptability, Stress Management, Plating, Raw Product Cooking, French Language, English Language
Specialization
Requires significant experience in professional kitchens working with raw products and a strong ability to adapt to different environments. Candidates must possess technical autonomy, leadership skills, and a commitment to environmental values.
Experience Required
Minimum 2 year(s)
Chef De Cuisine - Katsuya Brentwood at SBE Restaurant Group LLC
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Staff Training, Inventory Management, Recipe Development, Quality Assurance, Kitchen Management, Team Mentoring, Safety And Sanitation, Scheduling, Budgeting, Communication, Problem Solving, Time Management, Expediting
Specialization
Candidates must have at least two to three years of experience in a high-end, service-focused restaurant kitchen and possess strong leadership and organizational skills. A high school diploma or equivalent is required, along with the ability to stand for long periods and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de secteur - La Rochelle - H/F at Iliad - Free
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
B2b Prospecting, Account Management, Sales Negotiation, Market Analysis, Competitive Intelligence, Portfolio Development, Mobile Telephony Expertise, Field Sales, Customer Loyalty, Commercial Strategy
Specialization
Requires significant experience in sales for local businesses and a deep understanding of the mobile telephony market. A valid driver's license (Permis B) is mandatory for daily field operations.
Experience Required
Minimum 2 year(s)
Pizza Chef(06256) - 6870 GALLEY ROAD at DOMINOS PIZZA FRANCHISE
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Attention To Detail, Communication, Time Management, Driving
Specialization
Must be able to perform physical tasks such as lifting up to 50 pounds and standing for extended periods. Requires a valid driver's license with a safe driving record and access to an insured vehicle.
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Staff Training, Menu Development, Cost Control, Food Safety, Haccp Standards, Inventory Management, Event Catering, Leadership, Team Management, Budgeting, Problem Solving, Communication, Equipment Maintenance, Microsoft Office
Specialization
Candidates must have at least 4 years of progressive culinary experience, including 2 years in management and 1 year as a Sous Chef in a luxury setting. A culinary degree or equivalent is preferred, along with strong leadership, organizational, and technical kitchen skills.
Experience Required
Minimum 2 year(s)
Thai Specialty Chef – (Thai Origin) at Hayleys
, , Sri Lanka - Full Time
Skills Needed
Authentic Thai Cuisine, Menu Development, Food Quality Control, Kitchen Operations Management, Staff Training, Food Cost Control, Inventory Management, Food Safety Compliance, Culinary Excellence, Leadership
Specialization
Candidates must be of Thai origin with 5 to 7 years of experience as a Thai Specialty Chef in reputable hotels or restaurants. Strong knowledge of traditional Thai ingredients and techniques, along with leadership and organizational skills, is required.
Experience Required
Minimum 5 year(s)
Chef de projet MOE Conception - H/F at Egis Group
Rodez, Occitania, France - Full Time
Skills Needed
Project Management, Construction Management, Contract Management, Financial Management, Team Leadership, Risk Management, Technical Coordination, Site Supervision, Budgeting, Strategic Development, Communication, Analytical Skills, Organization, Creativity
Specialization
Candidates must hold an engineering degree and possess 3 to 5 years of relevant professional experience. Strong skills in project development, risk management, and team leadership are required, along with excellent analytical and communication abilities.
Experience Required
Minimum 2 year(s)
Cook/Chef - Part Time - Auburn Hills at Encore Senior Living
Auburn Hills, Michigan, United States - Full Time
Skills Needed
Food Preparation, Meal Presentation, Cooking, Menu Planning, Kitchen Sanitation, Food Storage, Critical Thinking, Customer Service, Teamwork, Professionalism
Specialization
Candidates should have at least one year of experience preparing food from scratch, though the company is willing to train the right individual. A high school diploma or equivalent is required, and applicants must be at least 18 years of age.
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

80000.0

Posted On

09 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Techniques, Kitchen Operations, Team Management, Menu Development, Cost Control, Food Safety, HACCP Standards, Inventory Management, Vendor Relations, Problem Solving, Communication, Microsoft Office, Banquet Catering, Staff Training, Time Management, Budgeting

Industry

Hospitality

Description
Company Description The Little Nell is Aspen's only Five-Star, Five-Diamond, ski-in/ski-out hotel, featuring luxurious amenities, personalized service, breathtaking mountain views, renowned dining, spacious accommodations, and unparalleled access to America’s most famous mountain town. Inspired by place, united by purpose, defined by you, The Little Nell is a a Relais & Châteaux resort, consistently recognized for its award-winning wine and culinary programs and dedicated service. The property boasts a variety of amenities, including two restaurants, three bars, a wine cellar and a speakeasy. The new Spa at The Little Nell is rooted in ‘The Aspen Idea’ - a holistic lifestyle philosophy that integrates mind, body, and spirit. During ski season, The Little Nell guests have access to a slopeside ski concierge and numerous winter adventures. In summer months, guests enjoy lush gardens along with off-road adventures, stargazing, fly fishing and mountaintop yoga; plus, a pool, hot tub and health center year-round. The Little Nell has been acknowledged with numerous awards for decades including being named a Forbes Five-Star hotel since 1995, a AAA Five-Diamond hotel since 1991, a Wine Spectator Grand Award winner since 1997, recognition as one of America’s 100 Best Wine Restaurants from Wine Enthusiast and frequently nominated for its Outstanding Wine Program by the James Beard Foundation. The Little Nell also proudly offers residences, with 26 exquisite private mountainside homes and 12 guest rooms situated at the base of Aspen Mountain where owners and rental guests enjoy exceptional personal service delivered by The Little Nell team, along with effortless ski-in/ski-out access to Aspen Mountain. For the first time since its inception, the first Nell hotel outside of Aspen will open at Rockefeller Center in 2027, bringing its legendary sophisticated style and legendary Aspen culture to New York City. For more information, visit www.thelittlenell.com or follow @thelittlenell on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Banquet Sous Chef works in unison with the Banquet Manager, Pastry Chef and Catering department to plan food service for events. This position will support the directives of the Banquet Chef by upholding the highest of standards with quality cuisine, cleanliness, communication, food and labor cost management, professionalism & innovation. This position reports to the Banquet Chef. The salary range for this position is $70,000 - $80,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until June 21, 2026. Essential Job Functions/Key Job Responsibilities • Assist the Banquet Chef in all areas of menus and food related operations • Oversee organization of kitchen management according to needs. Also responsible for coordinating staff for banquets and live stations • Responsible for labor analysis and breakdown, and assisting with the formulation and achievement of the annual culinary labor budget, including controlling food and labor costs • Assist in creation of weekly schedule for banquet culinary department • Training and development of staff, including, proper use of equipment, hotel orientation and culinary rules and regulations • Responsible for organization and quantity of china, glass, silver and any equipment needed to execute an event, including tents and scullery • Responsible for food inventories, food purchasing and product FIFO and storage cleanliness and organization with assistance from the Purchasing department • Responsible for after function break down, dissemination and salvage of leftover foods • Writing and monitoring daily production lists • Reviews daily all change logs, event reports and updates BEO’s accordingly, and ensures that other affected culinary departments are up to date • Responsible for all systems in banquet operations: ordering, scheduling, payroll, production and quality of product • Responsible for overseeing maintenance of equipment and sanitation in all food production and service areas, routinely checking temperatures of food in all levels of service and areas of property and keeping the walk-ins, dry storage and loading dock areas clean and orderly • Other duties as assigned Qualifications Education & Experience Requirements • Culinary Degree or Equivalent preferred • 4 years of progressive experience in culinary operations required • 2 years of experience in culinary management with at least 1 year as Sous Chef in a luxury hotel or multi-outlet restaurant required Knowledge, Skills & Abilities • Extensive knowledge of culinary techniques, food preparation, and kitchen operations • Strong leadership and team management skills, including training and mentoring staff • Ability to develop and execute creative, high-quality menus while maintaining cost control • Proficiency in food safety, sanitation regulations, and HACCP standards • Proficient in fundamental math and accounting skills • Strong organizational and time management skills to handle multiple tasks efficiently • Familiar with hotel fire and safety procedures, assisting in emergency and security procedures as directed by Planning Committee • Experience in inventory management, ordering, and vendor relations • Ability to monitor food and labor costs while optimizing kitchen efficiency • Excellent problem-solving skills to address kitchen challenges and service issues • Strong communication and collaboration skills to work with other departments • Ability to thrive in a fast-paced, high-pressure kitchen environment • Experience with banquet and event catering, ensuring seamless execution • Knowledge of kitchen equipment maintenance and troubleshooting • Proficiency in Microsoft Office and kitchen management software • Ability to adapt to changing menus, dietary restrictions, and guest preferences • Passion for culinary innovation and staying updated on industry trends Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass and Dependent Ski Passes • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster Job Location: The Little Nell Aspen Job category: The Little Nell Aspen Season: Year Round Job Classification: Full-Time Regular Compensation: USD 70000 - USD 80000 - yearly
Responsibilities
Collaborate with the Banquet Manager and Catering department to plan and execute high-quality food service for events. Oversee kitchen management, staff scheduling, labor costs, and maintain strict sanitation and quality standards.
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Team Management, Menu Development, Cost Control, Food Safety, Haccp Standards, Inventory Management, Vendor Relations, Problem Solving, Communication, Microsoft Office, Banquet Catering, Staff Training, Time Management, Budgeting
Specialization
Requires a culinary degree or equivalent and at least 4 years of progressive culinary experience. Must have 2 years of management experience, including at least 1 year as a Sous Chef in a luxury hotel or multi-outlet restaurant.
Experience Required
Minimum 5 year(s)
Sous Chef / French Restaurant BIACYA at Relais & Châteaux Park-Hotel Egerner Höfe
Hakodate, Oshima Subprefecture, Japan - Full Time
Skills Needed
Western Cuisine Cooking, Inventory Management, Menu Development, Kitchen Hygiene Management, Staff Coordination, Procurement
Specialization
Previous experience in professional cooking is mandatory. A valid driver's license (AT limited allowed) is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie, Continental Kitchen at Radisson Hotel Group
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Skills, Food Safety, Hygiene Regulations, Kitchen Management, Guest Service, Inventory Control, Cost Control, Gastronomy, Problem Resolution, Team Collaboration
Specialization
Requires proven experience in a busy kitchen with strong culinary skills and knowledge of food safety regulations. Candidates must demonstrate a hands-on approach, personal integrity, and a commitment to exceptional guest service.
Experience Required
Minimum 2 year(s)
Pastry Chef De Partie - Night Shift at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Pastry Production, Team Leadership, Inventory Control, Food Safety, Chocolate Tempering, Pastry Dough Preparation, Knife Skills, Menu Specification Adherence, Quality Control, Cost Control, English Communication, Dietary Preference Catering
Specialization
Requires demonstrated experience as a Pastry Chef de Partie in high-volume environments with proficiency in diverse pastry techniques. Must possess strong communication skills in English and the flexibility to work night shifts, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie H/F - Le Lassey at Relais & Châteaux Park-Hotel Egerner Höfe
Sainte-Sabine, Bourgogne – Franche-Comté, France - Full Time
Skills Needed
Food Preparation, Quality Control, Hygiene Standards, Kitchen Equipment Maintenance, Team Supervision, Culinary Techniques, Work Organization, Burgundian Cuisine, Teamwork, Reactivity, Rigor
Specialization
Candidates should have experience in a similar role and possess strong culinary techniques and organizational skills. A reactive, rigorous, and team-oriented mindset is essential for this position.
Experience Required
Minimum 2 year(s)
Demi-chef de partie pâtisserie (H/F) at Nouvelle Garde
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Pastry Production, Recipe Development, Food Cost Management, Team Leadership, Staff Training, Inventory Management, Culinary Arts, Quality Control, Waste Reduction
Specialization
The candidate should have experience in pastry production and the ability to lead a team within a professional kitchen environment. Strong organizational skills and a commitment to maintaining high culinary standards are required.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - Villa Gallici at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Cote d'Azur, France - Full Time
Skills Needed
Culinary Arts, Food Safety, Kitchen Management, Menu Implementation, Inventory Management, Team Leadership, Hygiene Standards, Staff Training, Garde Manger, Hot Kitchen, Organization, Teamwork, Creativity
Specialization
Candidates must have significant experience in a brigade within a gastronomic or Michelin-starred restaurant. A professional hospitality qualification such as a CAP, BEP, or BTS is preferred.
Experience Required
Minimum 2 year(s)
CDD - Chef de Partie (H/F/X) - 1 an at Accor
Linas, Ile-de-France, France - Full Time
Skills Needed
Culinary Arts, Food Preparation, Plating, Hygiene Standards, Team Leadership, Menu Development, Inventory Management, Cooking Techniques, Temperature Control, Customer Service, Organization, Adaptability, Creativity, Training, Communication
Specialization
Candidates must have at least one year of professional kitchen experience, excluding fast food environments. Strong knowledge of cooking temperatures, hygiene standards, and the ability to work effectively within a team are required.
Kitchen Team Leader / Chef de Partie at Center Parcs Careers
Warminster, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Supervision, Coaching, Communication, Stock Control, Portion Control, Ordering Systems, Team Leadership, Relationship Building, Problem Solving
Specialization
Candidates must have previous kitchen experience in a similar position and possess excellent communication skills. The role requires a professional, calm, and patient individual who can build strong relationships with colleagues.
Experience Required
Minimum 2 year(s)
Chef de partie - petit déjeuner H/F at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Culinary Production, Team Management, Haccp Standards, Food Hygiene, Food Safety, Menu Planning, Staff Training, Quality Control, Organization, Stress Management, Attention To Detail, Creativity, Adaptability
Specialization
Candidates must have a professional culinary qualification such as a CAP, BEP, or Bac Pro. Significant experience in a luxury hotel or high-end establishment, along with strong knowledge of HACCP hygiene standards, is required.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Indian Kitchen) at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Indian Cuisine, Culinary Techniques, Food Preparation, Food Presentation, Teamwork, Leadership, Interpersonal Skills, Service Oriented Mindset, Attention To Detail, Operational Excellence
Specialization
Candidates must have a culinary certificate or diploma and 2-3 years of experience in an Indian kitchen. Strong knowledge of Indian ingredients and cooking techniques is required, along with a service-oriented mindset.
Experience Required
Minimum 2 year(s)
Chef de Partie - Catering & Banquets at Wynn Resorts
Las Vegas, Nevada, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Inventory Management, Sanitation Standards, Knife Skills, Pastry Experience, Team Leadership, Problem Solving, Time Management, Health And Safety Compliance
Specialization
Candidates need 3-5 years of culinary experience in a high-volume luxury environment and specific expertise in high-volume pastry. A valid health card and the ability to communicate in English are required.
Experience Required
Minimum 2 year(s)
Chef.fe de Partie Multi-sites (H/F) at Maslow Group
, , - Full Time
Skills Needed
Culinary Techniques, Haccp Standards, Kitchen Organization, Team Leadership, Adaptability, Stress Management, Plating, Raw Product Cooking, French Language, English Language
Specialization
Requires significant experience in professional kitchens working with raw products and a strong ability to adapt to different environments. Candidates must possess technical autonomy, leadership skills, and a commitment to environmental values.
Experience Required
Minimum 2 year(s)
Chef De Cuisine - Katsuya Brentwood at SBE Restaurant Group LLC
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Cost Control, Staff Training, Inventory Management, Recipe Development, Quality Assurance, Kitchen Management, Team Mentoring, Safety And Sanitation, Scheduling, Budgeting, Communication, Problem Solving, Time Management, Expediting
Specialization
Candidates must have at least two to three years of experience in a high-end, service-focused restaurant kitchen and possess strong leadership and organizational skills. A high school diploma or equivalent is required, along with the ability to stand for long periods and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Chef de secteur - La Rochelle - H/F at Iliad - Free
La Rochelle, Nouvelle-Aquitaine, France - Full Time
Skills Needed
B2b Prospecting, Account Management, Sales Negotiation, Market Analysis, Competitive Intelligence, Portfolio Development, Mobile Telephony Expertise, Field Sales, Customer Loyalty, Commercial Strategy
Specialization
Requires significant experience in sales for local businesses and a deep understanding of the mobile telephony market. A valid driver's license (Permis B) is mandatory for daily field operations.
Experience Required
Minimum 2 year(s)
Pizza Chef(06256) - 6870 GALLEY ROAD at DOMINOS PIZZA FRANCHISE
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Food Preparation, Food Safety, Sanitation, Multitasking, Customer Service, Recipe Execution, Attention To Detail, Communication, Time Management, Driving
Specialization
Must be able to perform physical tasks such as lifting up to 50 pounds and standing for extended periods. Requires a valid driver's license with a safe driving record and access to an insured vehicle.
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Management, Staff Training, Menu Development, Cost Control, Food Safety, Haccp Standards, Inventory Management, Event Catering, Leadership, Team Management, Budgeting, Problem Solving, Communication, Equipment Maintenance, Microsoft Office
Specialization
Candidates must have at least 4 years of progressive culinary experience, including 2 years in management and 1 year as a Sous Chef in a luxury setting. A culinary degree or equivalent is preferred, along with strong leadership, organizational, and technical kitchen skills.
Experience Required
Minimum 2 year(s)
Thai Specialty Chef – (Thai Origin) at Hayleys
, , Sri Lanka - Full Time
Skills Needed
Authentic Thai Cuisine, Menu Development, Food Quality Control, Kitchen Operations Management, Staff Training, Food Cost Control, Inventory Management, Food Safety Compliance, Culinary Excellence, Leadership
Specialization
Candidates must be of Thai origin with 5 to 7 years of experience as a Thai Specialty Chef in reputable hotels or restaurants. Strong knowledge of traditional Thai ingredients and techniques, along with leadership and organizational skills, is required.
Experience Required
Minimum 5 year(s)
Chef de projet MOE Conception - H/F at Egis Group
Rodez, Occitania, France - Full Time
Skills Needed
Project Management, Construction Management, Contract Management, Financial Management, Team Leadership, Risk Management, Technical Coordination, Site Supervision, Budgeting, Strategic Development, Communication, Analytical Skills, Organization, Creativity
Specialization
Candidates must hold an engineering degree and possess 3 to 5 years of relevant professional experience. Strong skills in project development, risk management, and team leadership are required, along with excellent analytical and communication abilities.
Experience Required
Minimum 2 year(s)
Cook/Chef - Part Time - Auburn Hills at Encore Senior Living
Auburn Hills, Michigan, United States - Full Time
Skills Needed
Food Preparation, Meal Presentation, Cooking, Menu Planning, Kitchen Sanitation, Food Storage, Critical Thinking, Customer Service, Teamwork, Professionalism
Specialization
Candidates should have at least one year of experience preparing food from scratch, though the company is willing to train the right individual. A high school diploma or equivalent is required, and applicants must be at least 18 years of age.