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Sous Chef at Legends Global (Europe)
Madrid, Madrid Community, Spain - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Cost Control, Team Leadership, Allergen Management, Inventory Management, Staff Training, Operational Efficiency, Communication, Problem Solving, Attention To Detail, Purchasing Database Management
Specialization
Candidates must possess culinary qualifications or equivalent experience, along with Level 3 certifications in food safety, allergens, and HACCP. Strong leadership, communication skills, and the ability to work in a fast-paced, dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Sous Chef at Casa Bonita
Lakewood, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Execution, Knife Skills, Cooking Techniques, Mentoring, Inventory Management, Quality Control, Problem Solving, Communication, Team Leadership, High Volume Cooking, Scheduling, Food Handling
Specialization
Candidates must have 2-3 years of progressive culinary experience in high-volume environments with supervisory responsibilities. Strong culinary fundamentals and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef at BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Advanced Palate, Spatial Reasoning, Timing, Speed And Efficiency, Sensory Skills, Knife Skills, Recipe Costing, Culinary Techniques, Doh Guidelines Knowledge, Leadership, Empathy, Attention To Detail, Process Streamlining, Self Starter, Communication
Specialization
Candidates must possess strong culinary skills, including an advanced palate, expert knife skills, and extensive knowledge of culinary techniques and DOH guidelines. A minimum of 3 years of culinary experience is required, preferably in a Sous Chef capacity or higher within a similar caliber concept.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing strong knowledge of various cooking techniques and cuisines, alongside a solid understanding of food safety practices. Essential attributes include the ability to work under pressure, excellent organizational skills, and strong teamwork capabilities.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Efficiency, Professionalism, Training, Mentoring, Supervision, Recipe Adherence, Food Safety, Service Execution, Mise En Place, Organizational Abilities, Composure, High Volume Service
Specialization
Candidates must possess proven leadership, training, and organizational abilities, along with the capacity to thrive under pressure in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Maine Beer Company
Freeport, Maine, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Menu Development, Food Consistency, Station Proficiency, Decision Making, Delegation, Inventory Management, Sanitation Standards, Food Safety, Staff Scheduling, Recruiting, Teamwork, Wood Fired Cooking, Pizza Cooking
Specialization
Candidates must possess a minimum of three years of culinary experience, including at least two years in a kitchen leadership or management capacity. Proven ability to thrive in a fast-paced, high-volume environment, strong leadership skills, and adherence to food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Glenview at Pelican Bay
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Sous Chef at The Chatham Inn, Relais & Chateaux
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, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Legends Global (Europe)
Madrid, Madrid Community, Spain -
Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

0.0

Posted On

09 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary management, Food safety, HACCP, Menu planning, Cost control, Team leadership, Allergen management, Inventory management, Staff training, Operational efficiency, Communication, Problem solving, Attention to detail, Purchasing database management

Industry

Entertainment Providers

Description
LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and centre through our white-label approach. Our network of 400 venues worldwide, hosting 20,000 events and entertaining 200 million guests each year, is powered by our depth of expertise and level of execution across every component—feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking—of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us! THE ROLE To work within the full-time culinary team as a Sous Chef, maintaining excellent food, health & safety, and food hygiene standards. To continually re-invent & implement the service of an extraordinary culinary experience that defines a true bespoke world class service. Ensuring operational quality and excellence always. Be forward thinking, passionate about all things’ food. Not a trend follower, but a true trend setter. As dynamic as your surroundings with unlimited creativity and this amazing opportunity within the stadium environment! WHAT WE CAN OFFER At Legends Global Iberia, we excel at creating unforgettable experiences, and we want our People to enjoy the same level of care. That’s why we reward your dedication with benefits that matter: - 🧒❤️ Childcare vouchers to make family life a little easier - 🧑 ⚕️ 👩 ⚕️ a comprehensive health insurance with Aegon to keep yourself and your loved ones covered -⚽ 🎾 company support to get your game on with your favourite sporting activities and keeping you active - ☀️ a pension scheme with Generali so your future is just as bright as today - 🥗 💳 a Pluxee restaurant card to treat yourself to great meals ESSENTIAL FUNCTIONS To set VIP food specifications with photos and costed recipe cards for match day VIP food items and assist with M&E specifications in similar manner. To be aware of and ensure that those responsible to you are aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, and any others. To ensure that all menu tariff planning is produced within given time scale and fully costed, ensuring operating targets are met. Ensure VIP menu items are available during full menu service, whilst controlling wastage. Identifying efficiencies within the match day operation that will improve P&L and operational performance. To be aware of all legislation that is relevant to your work and ensure that all legal requirements are met including: Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, and any others. To react quickly and efficiently to clients/supporter requests and changes in arrangements. To communicate such information to the catering office and kitchen where relevant. To maintain departmental food control procedures, ensure wastage is kept to a minimum and recorded on waste control sheets and ensure appropriate compliance paperwork is completed for inspection. Ensure employees follow the company process of clocking in and out and the fire register to ensure payroll has all required information. Be able to proactively support departmental administration, recruitment, and training. Support the wider match day team ensuring they are trained to a level that enables them to perform their duties according to departmental standards. To attend weekly meetings to discuss forthcoming business as required. Have a thorough understanding of ordering systems and be able to navigate your way around the program. Be able to place orders using the purchasing database in line with supplier cut-offs. To carry post-match and weekly hygiene checks of kitchens to ensure that they are left match ready. Support all weekly, game by game or monthly stock take procedures for the accurate recording of food products on site at the month end to assist in generating accurate accounts. Communicate with Executive Chef in respect of personal development, training, appraisals, and long-term objectives. Assess market trends to identify new commercial opportunities, potential new products, assist with developing business cases and realise benefits. Support the Executive chef in the Head Chefs absence. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Education Requirement: · Culinary qualifications or equivalent experience and/or training; or equivalent combination of education and experience. Essential Experience: Higher Certificate in Food Control Level 3 food safety Level 3 Managing Allergens Level 3 Award in HACCP (Catering) Customer focused and solutions driven. Good verbal and written communication skills. Confident leadership with good motivational qualities Great attention to detail. Team player with an understanding of people. Open-minded and able to embrace change. Ethical and honest. A “can do and will do” attitude. INCLUSIVE WORKPLACE At Legends Global, we are committed to leading the entertainment industry towards a greener, faster, and more innovative digital future. There’s never been a better time to join our team. We aim to be an inclusive organisation, trusted and admired by our colleagues, customers, and suppliers. Join us and make a significant impact from day one. We are committed to active inclusion, diversity, and equal opportunities. This commitment begins with our recruitment and selection process. We welcome discussions about flexible working arrangements. If you need reasonable adjustments at any stage of our recruitment process, please let us know in your application. We are dedicated to providing a fair and transparent assessment process and will do our utmost to accommodate your needs. If you are interested in applying, we encourage you to submit your application as soon as possible to ensure it is considered. We will continue to review applications on a rolling basis and may close the advert before the closing date.
Responsibilities
The Sous Chef will manage daily culinary operations, ensuring high standards of food quality, hygiene, and safety within a stadium environment. They are responsible for menu planning, cost control, staff training, and supporting the Executive Chef in all kitchen activities.
Sous Chef at Legends Global (Europe)
Madrid, Madrid Community, Spain - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Cost Control, Team Leadership, Allergen Management, Inventory Management, Staff Training, Operational Efficiency, Communication, Problem Solving, Attention To Detail, Purchasing Database Management
Specialization
Candidates must possess culinary qualifications or equivalent experience, along with Level 3 certifications in food safety, allergens, and HACCP. Strong leadership, communication skills, and the ability to work in a fast-paced, dynamic environment are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
North Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Guest Experience, Operational Leadership, Communication, Problem Solving, Attention To Detail, Mentoring, Food Safety, Scheduling, Inventory Control, Quality Standards, Emotional Intelligence, Positive Attitude, Innovation, Collaboration
Specialization
Candidates should have 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Sous Chef at Casa Bonita
Lakewood, Colorado, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Execution, Knife Skills, Cooking Techniques, Mentoring, Inventory Management, Quality Control, Problem Solving, Communication, Team Leadership, High Volume Cooking, Scheduling, Food Handling
Specialization
Candidates must have 2-3 years of progressive culinary experience in high-volume environments with supervisory responsibilities. Strong culinary fundamentals and the ability to work a flexible schedule including weekends and holidays are required.
Experience Required
Minimum 2 year(s)
Sous Chef at BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Nami Nori Atlantic Park
Miami, Florida, United States - Full Time
Skills Needed
Culinary Skills, Advanced Palate, Spatial Reasoning, Timing, Speed And Efficiency, Sensory Skills, Knife Skills, Recipe Costing, Culinary Techniques, Doh Guidelines Knowledge, Leadership, Empathy, Attention To Detail, Process Streamlining, Self Starter, Communication
Specialization
Candidates must possess strong culinary skills, including an advanced palate, expert knife skills, and extensive knowledge of culinary techniques and DOH guidelines. A minimum of 3 years of culinary experience is required, preferably in a Sous Chef capacity or higher within a similar caliber concept.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Rochester, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Cleaning, Maintenance, Food Safety, Sanitation Practices, Attention To Detail, Organisational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience in a Commis Chef or similar role, possessing strong knowledge of various cooking techniques and cuisines, alongside a solid understanding of food safety practices. Essential attributes include the ability to work under pressure, excellent organizational skills, and strong teamwork capabilities.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Safety Standards, Menu Creation, Training, Development, Food Trends, Sustainability, Allergen Control, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have strong leadership and team management skills, along with a passion for fresh ingredients and innovative menus. Excellent organizational and communication skills are also required.
Experience Required
Minimum 2 year(s)
Sous Chef at Groupe Aghadoe
Greenwood Village, Colorado, United States - Full Time
Skills Needed
Culinary Arts, Menu Creation, Food Costing, Inventory Management, Budget Maintenance, Staff Management, Time Management, Organizational Skills, Interpersonal Skills, Communication, Hygiene Compliance, Equipment Inspection, Creative Menu Design, Purchasing, Scheduling
Specialization
Candidates must possess relevant experience or training equivalent to a highly skilled professional cook, including a minimum of two years of culinary managerial experience. Essential abilities include extreme creativity, excellent communication, time management, organizational skills, and the capacity to perform well under pressure.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost, Labor Cost, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Organization, Planning, Execution, Training, Development
Specialization
Candidates should have at least 2 years of culinary management experience in a full-service, high-volume dining establishment. Strong knowledge of back of house operations, communication, leadership, and a stable work history are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at PruittHealthSanta Rosa
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Teamwork, Efficiency, Professionalism, Training, Mentoring, Supervision, Recipe Adherence, Food Safety, Service Execution, Mise En Place, Organizational Abilities, Composure, High Volume Service
Specialization
Candidates must possess proven leadership, training, and organizational abilities, along with the capacity to thrive under pressure in a fast-paced, upscale environment. A ServSafe or equivalent food safety certification is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at The Henry
Phoenix, Arizona, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Understanding, Shift Management, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Development, Continuous Improvement
Specialization
Candidates must have at least 2 years of high-volume restaurant management experience and a strong understanding of business operations and financials. They should also be able to perform effectively in a high-volume environment and manage on-the-fly requests.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey
Tunbridge Wells, England, United Kingdom - Full Time
Skills Needed
Leadership, Team Management, Food Quality, Menu Creation, Kitchen Operations, Food Safety, Communication, Financial Management, Food Trends, Sustainability, Allergen Control
Specialization
Candidates should have strong leadership skills and a passion for quality ingredients. Knowledge of food trends and allergen control is also essential.
Experience Required
Minimum 2 year(s)
Sous Chef at Maine Beer Company
Freeport, Maine, United States - Full Time
Skills Needed
Kitchen Operations, Leadership, Coaching, Menu Development, Food Consistency, Station Proficiency, Decision Making, Delegation, Inventory Management, Sanitation Standards, Food Safety, Staff Scheduling, Recruiting, Teamwork, Wood Fired Cooking, Pizza Cooking
Specialization
Candidates must possess a minimum of three years of culinary experience, including at least two years in a kitchen leadership or management capacity. Proven ability to thrive in a fast-paced, high-volume environment, strong leadership skills, and adherence to food safety regulations are essential.
Experience Required
Minimum 2 year(s)
Sous Chef at The Bridgewater Club
Carmel, Indiana, United States - Full Time
Skills Needed
Culinary Operations, Quality Control, Team Leadership, Staff Training, Menu Development, Recipe Testing, Food Safety, Sanitation Compliance, Inventory Management, Cost Controls, Plating, Portion Control, Communication, Problem Solving, Supervision
Specialization
Candidates must possess 3–5+ years of culinary experience in upscale dining or multi-venue operations, including a minimum of 2 years in a supervisory capacity, demonstrating strong knowledge of classical and modern cooking techniques. Essential requirements include proven team leadership abilities, excellent communication skills, and the ability to obtain ServSafe Manager certification.
Experience Required
Minimum 5 year(s)
Sous Chef at Kisco Senior Living
Raleigh, North Carolina, United States - Full Time
Skills Needed
Food Preparation, Menu Design, Sanitation, Cleanliness, Inventory Control, Team Player, Creative Thinking, Food Ordering, Menu Ideation, Training, Servsafe Certification
Specialization
Successful candidates must be great team players and progressive, creative thinkers, requiring five years of Sous Chef experience, including previous work in food ordering and menu ideation. A current ServSafe certification or the ability to obtain one within 90 days is necessary, though a culinary certification or degree is a plus but not required.
Experience Required
Minimum 5 year(s)
Sous Chef at Blossom Valley by Cogir
Wenatchee, Washington, United States - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Meal Preparation, Purchasing, Cost Control, Sanitation, Staff Training, Menu Planning, Inventory Control, Recruitment, Cooking, Baking, Large Batch Cooking, Knife Handling, Dietary Restrictions Knowledge, Food Safety
Specialization
Candidates must possess a High School Diploma or equivalent, with culinary education preferred or equivalent experience, and must hold a Serve Safe Manager certificate. Required experience includes at least three years in full-service kitchen food preparation, with one year of supervisory experience preferred, alongside knowledge of kitchen equipment and sanitation codes.
Experience Required
Minimum 2 year(s)
Sous Chef at Headlands Lodge, Inn at Kiwanda, Hart's Camp
Pacific City, Oregon, United States - Full Time
Skills Needed
Culinary Experience, Supervisory Skills, Food Safety, Staff Management, Problem Solving, Communication Skills, Leadership, Team Collaboration, Food Preparation, Menu Development, Inventory Management, Cost Control, Sanitation Compliance, Coaching, Time Management, Customer Service
Specialization
Candidates should have at least 2 years of culinary experience and supervisory skills, preferably in the hospitality industry. Certification in food handling and strong communication skills are also required.
Experience Required
Minimum 2 year(s)
Cook/Chef at Glenview at Pelican Bay
Addison, Illinois, United States - Full Time
Skills Needed
Production Cooking, Sanitation, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Engagement, Culinary Preparation
Specialization
Candidates must possess a minimum of one year of equivalent cooking experience in a restaurant or senior living setting, and a high school diploma is required. A culinary degree is preferred for this hospitality-focused role.
Sous Chef at The Chatham Inn, Relais & Chateaux
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, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)