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Chef Jobs overseas

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Sous Chef at Opal Sands Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Staff Training, Inventory Management, Plating Design, Sanitation Standards, Vendor Ordering, Banquet Execution, Communication
Specialization
Candidates should have a high standard of cleanliness, understanding of food safety practices, and the ability to work flexible hours including weekends and holidays. A high school diploma and previous experience are preferred but not required.
Experience Required
Minimum 2 year(s)
Head Chef at Sycamore Reserve
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Shift Management, Communication Skills, Fine Dining, Dietary Accommodation
Specialization
Candidates must have a minimum of 3 years of experience in culinary leadership and a strong background in food service management. Proficiency in food safety regulations, menu planning, and hands-on cooking is essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Hygiene, Haccp, Staff Supervision, Cost Control, Inventory Management, Indian Cuisine, Far East Cuisine, European Cuisine, Food Presentation, Time Management, Leadership, Interpersonal Skills, Culinary Arts, Operational Feasibility
Specialization
Requires a Diploma or Degree in Culinary Arts and at least 4 years of experience as a Sous Chef in a 5-star hotel. Must have proven expertise in Indian, Far East, and European cuisines along with strong leadership and HACCP knowledge.
Experience Required
Minimum 5 year(s)
Sous Chef at Open Door Mission
Omaha, Nebraska, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Food Safety, Volunteer Management, Recipe Development, Scratch Cooking, Baking, Large Group Cooking, Communication, Computer Operations, Leadership, Inventory Management
Specialization
Candidates must have at least 2 years of culinary education or experience and the ability to cook for large groups. A visible relationship with Christ and the ability to share the gospel are required for this ministry-focused role.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Hampton Bays, New York, United States - Full Time
Skills Needed
Team Leadership, Kitchen Operations, Food Quality, Inventory Management, Food Costing, Mentoring, Coaching, Menu Development, Culinary Arts, Health Regulations, Organizational Skills, Time Management, Problem Solving, Communication, Collaboration, Creativity
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent role in a high-volume kitchen. Strong leadership skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Menu Execution, Culinary Standards, Team Leadership, Staff Training, Inventory Management, Food Ordering, Cost Control, Waste Reduction, Portion Management, Health And Safety Compliance, Sanitation, Plating, Kitchen Operations, Mentoring
Specialization
The ideal candidate should have extensive experience in the catering and food service industry with strong leadership and mentoring capabilities. They must demonstrate proficiency in cost control, inventory management, and the ability to maintain consistent quality in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Asbury Communities
Erie, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Leadership, Menu Planning, Inventory Management, Staff Training, Quality Control, Recipe Adherence, Plating And Presentation, Catering Planning
Specialization
Requires at least two years of experience as a Sous Chef or in another kitchen leadership position. Must be able to follow recipes accurately and manage production quality.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Thousand Oaks, California, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Fine Dining Operations, Osha Regulations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining establishment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Asbury Communities
Stroudsburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety Protocols, Menu Planning, Inventory Management, Catering, Staff Training, Quality Control, Communication Skills, Problem Solving, Plating, Presentation, Recipe Adherence, Leadership
Specialization
Candidates must have a minimum of five years of professional experience as a Sous Chef, with leadership experience preferred. Proficiency in culinary skills, kitchen management, and food safety protocols is required, along with strong communication abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at Barcelona Wine Bar
Boston, Massachusetts, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Southlake, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Overland Park, Kansas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. The role requires the ability to work under pressure while maintaining a keen eye for food presentation and operational excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Design, Food Cost Control, Quality Assurance, Health And Safety Compliance, Food Safety, Employee Relations, Production Planning, Staff Training, Interpersonal Communication, Problem Solving
Specialization
Candidates must have previous experience as a Sous Chef and a passion for high-end cuisine. Strong leadership skills, meticulous attention to detail, and the ability to communicate effectively in English are required.
Experience Required
Minimum 5 year(s)
Sous Chef at HIND Management
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety Standards, Leadership, Mentoring, Menu Creation, Inventory Management, Cost Control, Hygiene Standards, Communication, Team Collaboration, Adaptability, Culinary Qualifications, Training, Presentation Skills, Customer Service
Specialization
Candidates should have in-depth knowledge of kitchen operations and strong leadership qualities. Relevant culinary qualifications or significant experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Nottingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Meal Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Yeovil, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Hygiene Standards, Safety Regulations, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. 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 Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Management, Food Safety, Staff Training, Budgeting, P&L Management, Fine Dining, Sanitation Standards, Customer Service, Time Management, Scheduling, Food Production, Team Collaboration, Event Planning
Specialization
Candidates must have a high school diploma and at least two years of progressive restaurant experience. Required qualifications include knowledge of FDA/USDA regulations and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Kitchen Management
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at Opal Sands Resort
Clearwater, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

60000.0

Posted On

13 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Food Safety, Menu Planning, Staff Training, Inventory Management, Plating Design, Sanitation Standards, Vendor Ordering, Banquet Execution, Communication

Industry

Hospitality

Description
We are looking to add a Sous Chef to our team. This is a great opportunity to be a part of an organization that believes our team members are our most important resource and therefore take great pride in selecting individuals that help us to achieve our company’s mission. Pay Range: $55,000-$60,000 Benefits: * Health Insurance * Dental Insurance * Life Insurance * Vision Insurance * 401(k) * Free Associate Parking * Free Meal for every shift worked * 25% Discount in Resort Outlets * Hotel Discounts with OPL * Friends and Family Discount Responsibilities: * Sets up and execute hot food for restaurant  * Sets up and execute breakfast hot food for banquet events * Responsible for managing all line cooks, production cooks, breakfast buffet attendants and stewards * Is responsible for training and mentoring all hourly associates * Addressing all kitchen-related problems and incidences in a timely and effective manner * Completes all opening, daily, and weekly checklists when necessary * Understands state health codes and follows all company standard operating procedures * Ensuring all health and safety standards are upheld by enforcing high sanitation standards * Works as a team for all banquets and buffets with a “can do” attitude * Works with all of culinary management team to help take care of product, multi-tasking as well as the ability to work fast and efficiently * Is responsible for daily vendor orders while keeping coolers and store rooms organized * Is responsible for setting up, maintaining operations, breaking down hot and cold stations * Planning and preparing special occasion menus including holiday brunches and buffets * Developing unique and visually appealing plating designs for new dishes Qualifications: * High School Diploma/GED a plus but not required * Previous experience a plus * Must be able to work long hours, weekends, evenings and holidays * Must have a high standard of cleanliness and understanding of food safety practices * Must be clear and concise with verbal and written communication including emails * Must understand all kitchen equipment and communicate issues with the engineering department The company also conducts post-offer employment verifications, motor vehicle, and criminal background checks.  We are an Equal Opportunity Employer. This company does not and will not discriminate in employment and personnel practices on the basis of race, sex, age, handicap, religion, national origin or any other basis prohibited by applicable law.  
Responsibilities
The Sous Chef is responsible for executing hot food for restaurants and banquets while managing line cooks, production cooks, and stewards. They oversee daily kitchen operations, including vendor ordering, sanitation enforcement, and the development of special occasion menus.
Sous Chef at Opal Sands Resort
Clearwater, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Safety, Menu Planning, Staff Training, Inventory Management, Plating Design, Sanitation Standards, Vendor Ordering, Banquet Execution, Communication
Specialization
Candidates should have a high standard of cleanliness, understanding of food safety practices, and the ability to work flexible hours including weekends and holidays. A high school diploma and previous experience are preferred but not required.
Experience Required
Minimum 2 year(s)
Head Chef at Sycamore Reserve
Indianapolis, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Food Safety, Staff Supervision, Inventory Management, Cost Control, Food Preparation, Shift Management, Communication Skills, Fine Dining, Dietary Accommodation
Specialization
Candidates must have a minimum of 3 years of experience in culinary leadership and a strong background in food service management. Proficiency in food safety regulations, menu planning, and hands-on cooking is essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at Radisson Hotel Group
Doha, Doha, Qatar - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Hygiene, Haccp, Staff Supervision, Cost Control, Inventory Management, Indian Cuisine, Far East Cuisine, European Cuisine, Food Presentation, Time Management, Leadership, Interpersonal Skills, Culinary Arts, Operational Feasibility
Specialization
Requires a Diploma or Degree in Culinary Arts and at least 4 years of experience as a Sous Chef in a 5-star hotel. Must have proven expertise in Indian, Far East, and European cuisines along with strong leadership and HACCP knowledge.
Experience Required
Minimum 5 year(s)
Sous Chef at Open Door Mission
Omaha, Nebraska, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Food Safety, Volunteer Management, Recipe Development, Scratch Cooking, Baking, Large Group Cooking, Communication, Computer Operations, Leadership, Inventory Management
Specialization
Candidates must have at least 2 years of culinary education or experience and the ability to cook for large groups. A visible relationship with Christ and the ability to share the gospel are required for this ministry-focused role.
Experience Required
Minimum 2 year(s)
Sous Chef at AVO TACO
Hampton Bays, New York, United States - Full Time
Skills Needed
Team Leadership, Kitchen Operations, Food Quality, Inventory Management, Food Costing, Mentoring, Coaching, Menu Development, Culinary Arts, Health Regulations, Organizational Skills, Time Management, Problem Solving, Communication, Collaboration, Creativity
Specialization
Candidates should have a minimum of 2 years in a Sous Chef or equivalent role in a high-volume kitchen. Strong leadership skills and a passion for culinary arts are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Menu Execution, Culinary Standards, Team Leadership, Staff Training, Inventory Management, Food Ordering, Cost Control, Waste Reduction, Portion Management, Health And Safety Compliance, Sanitation, Plating, Kitchen Operations, Mentoring
Specialization
The ideal candidate should have extensive experience in the catering and food service industry with strong leadership and mentoring capabilities. They must demonstrate proficiency in cost control, inventory management, and the ability to maintain consistent quality in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at Asbury Communities
Erie, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Leadership, Menu Planning, Inventory Management, Staff Training, Quality Control, Recipe Adherence, Plating And Presentation, Catering Planning
Specialization
Requires at least two years of experience as a Sous Chef or in another kitchen leadership position. Must be able to follow recipes accurately and manage production quality.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Thousand Oaks, California, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Fine Dining Operations, Osha Regulations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining establishment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Asbury Communities
Stroudsburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Food Safety Protocols, Menu Planning, Inventory Management, Catering, Staff Training, Quality Control, Communication Skills, Problem Solving, Plating, Presentation, Recipe Adherence, Leadership
Specialization
Candidates must have a minimum of five years of professional experience as a Sous Chef, with leadership experience preferred. Proficiency in culinary skills, kitchen management, and food safety protocols is required, along with strong communication abilities.
Experience Required
Minimum 5 year(s)
Sous Chef at Barcelona Wine Bar
Boston, Massachusetts, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Food Safety Standards, Menu Building, Time Management, Active Listening, Teaching Techniques, Basic Computer Skills, Expo Process Management, Guest Experience
Specialization
Candidates should have 1-3 years of high-volume kitchen experience and a culinary degree is preferred. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Southlake, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Overland Park, Kansas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at Opal Healthcare
Logan City, Queensland, Australia - Full Time
Skills Needed
Kitchen Leadership, Menu Design, Food Safety, Kitchen Hygiene, Budget Management, Stock Control, Culinary Excellence, Financial Management, Communication, Mentoring
Specialization
Requires a Certificate IV in Commercial Cookery, a Food Safety Supervisor Certificate, and proven leadership experience as a Head or Senior Chef. Candidates must be willing to undergo medical, police, and NDIS worker screening checks.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. The role requires the ability to work under pressure while maintaining a keen eye for food presentation and operational excellence.
Experience Required
Minimum 2 year(s)
Sous Chef at DO & CO AG
Hounslow, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Design, Food Cost Control, Quality Assurance, Health And Safety Compliance, Food Safety, Employee Relations, Production Planning, Staff Training, Interpersonal Communication, Problem Solving
Specialization
Candidates must have previous experience as a Sous Chef and a passion for high-end cuisine. Strong leadership skills, meticulous attention to detail, and the ability to communicate effectively in English are required.
Experience Required
Minimum 5 year(s)
Sous Chef at HIND Management
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Food Safety Standards, Leadership, Mentoring, Menu Creation, Inventory Management, Cost Control, Hygiene Standards, Communication, Team Collaboration, Adaptability, Culinary Qualifications, Training, Presentation Skills, Customer Service
Specialization
Candidates should have in-depth knowledge of kitchen operations and strong leadership qualities. Relevant culinary qualifications or significant experience in a similar role are preferred.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Nottingham, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Meal Presentation, Communication, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Yeovil, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Hygiene Standards, Safety Regulations, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams to exceed targets. 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 Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Kitchen Management, Inventory Management, Food Safety, Staff Training, Budgeting, P&L Management, Fine Dining, Sanitation Standards, Customer Service, Time Management, Scheduling, Food Production, Team Collaboration, Event Planning
Specialization
Candidates must have a high school diploma and at least two years of progressive restaurant experience. Required qualifications include knowledge of FDA/USDA regulations and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Stockholm, , Sweden - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Quality Control, Kitchen Management
Specialization
Candidates must have a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)