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Chef Jobs overseas

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Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pasay, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Inventory Monitoring, Staff Training, Team Collaboration, Guest Service, Temperature Regulation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Flemington, New Jersey, United States - Full Time
Skills Needed
Knife Skills, Cooking Fundamentals, Station Management, Food Safety, Sanitation, Plating, Mise En Place, Teamwork, Communication, Time Management
Specialization
Previous line cook experience is required, with a preference for those with steakhouse or high-volume Italian kitchen backgrounds. Candidates must possess solid cooking fundamentals and the ability to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Hospitality Service
Specialization
The candidate should be curious, creative, and passionate about creating memorable guest experiences. They must align with the brand's spirit of celebrating culture and the 'good life'.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud District, Bali, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep knowledge of food products and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hà Nội, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Financial Management, Gp Management, Stock Control, Labour Cost Management, Team Leadership, Recruitment, Staff Training, Food Safety Compliance, Health & Safety Legislation, Fresh Food Operations, High Volume Catering, Seasonal Menu Planning, Guest Satisfaction
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef with a strong background in fresh food and high-volume premium dining. Candidates must possess strong commercial awareness and a passion for developing positive kitchen cultures.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Menu Presentation, 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)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Safety, Leadership, Communication, Organizational Skills, Inventory Management, Cost Control, Staff Training, Menu Planning
Specialization
Proven experience as a Sous Chef in a fast-paced environment with a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at True Food Kitchen
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Excellence, Line Management, Staff Hiring, Employee Development, Scheduling, Payroll Management, P&L Management, Food Cost Management, Inventory Control, Leadership, Coaching, High Volume Service, Food Quality Control, Health Inspection Compliance, Expo Position, Financial Literacy
Specialization
Requires over 2 years of experience as a chef in a high-volume, full-service restaurant. Must possess strong leadership skills and a basic understanding of business financial operations.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Paradise, Nevada, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Training, Expo Discipline, Food Safety Compliance, Inventory Management, Cogs Discipline, Menu Development, Staff Coaching, Haccp, Kds/Pos Operation, Station Management, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, ServSafe Manager certification (or ability to obtain), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, 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 Windham Mountain Club
Windham, New York, United States - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Food Safety, Sanitation, Inventory Management, Purchasing, Recipe Adherence, Organizational Skills, Verbal Communication, Written Communication, Commercial Kitchen Equipment Operation, Staff Management
Specialization
Candidates should have a Bachelor's degree in Culinary Arts or equivalent experience, along with supervisory experience in Food & Beverage. Physical ability to lift 50lbs and stand for up to 12 hours is required.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pasay, Metro Manila, Philippines -
Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Inventory Monitoring, Staff Training, Team Collaboration, Guest Service, Temperature Regulation

Industry

Hospitality

Description
POSITION SUMMARY   Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.   Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.   PREFERRED QUALIFICATION Education: Technical, Trade, or Vocational School Degree. Related Work Experience: At least 3 years of related work experience. Supervisory Experience: No supervisory experience. License or Certification: None       At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,  begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Prepare and cook food according to recipes and quality standards while monitoring food logs and inventory. Assist management in training and coaching employees to ensure professional service and operational efficiency.
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pasay, Metro Manila, Philippines - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Inventory Monitoring, Staff Training, Team Collaboration, Guest Service, Temperature Regulation
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Flemington, New Jersey, United States - Full Time
Skills Needed
Knife Skills, Cooking Fundamentals, Station Management, Food Safety, Sanitation, Plating, Mise En Place, Teamwork, Communication, Time Management
Specialization
Previous line cook experience is required, with a preference for those with steakhouse or high-volume Italian kitchen backgrounds. Candidates must possess solid cooking fundamentals and the ability to work efficiently in a fast-paced environment.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Preparation, Hospitality Service
Specialization
The candidate should be curious, creative, and passionate about creating memorable guest experiences. They must align with the brand's spirit of celebrating culture and the 'good life'.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud District, Bali, Indonesia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Performance Appraisal, Labor Management System, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Chef-Head at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, maharashtra, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Team Leadership, Recipe Creation, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep knowledge of food products and safety regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Cairo, Cairo, Egypt - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hà Nội, , Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Staff Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage policies.
Experience Required
Minimum 2 year(s)
Head Chef at Mint People
Manchester, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Development, Financial Management, Gp Management, Stock Control, Labour Cost Management, Team Leadership, Recruitment, Staff Training, Food Safety Compliance, Health & Safety Legislation, Fresh Food Operations, High Volume Catering, Seasonal Menu Planning, Guest Satisfaction
Specialization
Requires previous experience as a Head Chef or Senior Sous Chef with a strong background in fresh food and high-volume premium dining. Candidates must possess strong commercial awareness and a passion for developing positive kitchen cultures.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Almaty, , Kazakhstan - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Performance Appraisal, Scheduling
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation regulations.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Madison, Wisconsin, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Sanitation Practices, Staff Training, Inventory Management, Budgetary Compliance, Customer Service, High Volume Food Production, Catering, Cooking Methods, Food Safety Standards
Specialization
Candidates should have 3+ years of experience in high-volume food production and a valid manager-level sanitation certification. A culinary degree is preferred, along with the ability to pass a background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Team Leadership, Culinary Arts, Staff Training, Operational Efficiency, Fast Paced Environment, Team Collaboration, Shift Flexibility
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Greater London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene Standards, Safety Regulations, Communication, Pressure Management, Menu Presentation, 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)
Sous Chef at Greene King
Glasgow, Scotland, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Safety, Health And Safety Compliance, Gp Management, Stock Management, Team Leadership, Staff Motivation, Fresh Food Operations, Hygiene Standards, Communication
Specialization
Candidates must have previous experience in a similar role within a large, fresh-food focused pub or restaurant. Proficiency in GP and stock management, as well as a strong understanding of food hygiene regulations, is required.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Management, Culinary Techniques, Food Safety, Leadership, Communication, Organizational Skills, Inventory Management, Cost Control, Staff Training, Menu Planning
Specialization
Proven experience as a Sous Chef in a fast-paced environment with a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
San Diego, California, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Training, Recipe Standardization, Food Cost Control, Inventory Management, Fifo Rules, Food Safety And Sanitation, Team Leadership, Problem Solving, Guest Service, Banquet Menu Knowledge, Interpersonal Skills
Specialization
Requires at least 5 years of supervisory kitchen experience in a property of similar size. Must possess a valid Food Handlers Certificate and the ability to work under pressure in a fast-paced luxury environment.
Experience Required
Minimum 5 year(s)
Sous Chef at True Food Kitchen
Tampa, Florida, United States - Full Time
Skills Needed
Culinary Excellence, Line Management, Staff Hiring, Employee Development, Scheduling, Payroll Management, P&L Management, Food Cost Management, Inventory Control, Leadership, Coaching, High Volume Service, Food Quality Control, Health Inspection Compliance, Expo Position, Financial Literacy
Specialization
Requires over 2 years of experience as a chef in a high-volume, full-service restaurant. Must possess strong leadership skills and a basic understanding of business financial operations.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Paradise, Nevada, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Training, Expo Discipline, Food Safety Compliance, Inventory Management, Cogs Discipline, Menu Development, Staff Coaching, Haccp, Kds/Pos Operation, Station Management, Labor Scheduling
Specialization
Requires 3-5+ years of professional kitchen experience, including 1-2+ years in a leadership role within upscale or fine dining. Candidates must possess advanced station skills, ServSafe Manager certification (or ability to obtain), and the ability to work flexible hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Edina, Minnesota, 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 Windham Mountain Club
Windham, New York, United States - Full Time
Skills Needed
Kitchen Supervision, Food Preparation, Food Safety, Sanitation, Inventory Management, Purchasing, Recipe Adherence, Organizational Skills, Verbal Communication, Written Communication, Commercial Kitchen Equipment Operation, Staff Management
Specialization
Candidates should have a Bachelor's degree in Culinary Arts or equivalent experience, along with supervisory experience in Food & Beverage. Physical ability to lift 50lbs and stand for up to 12 hours is required.
Experience Required
Minimum 2 year(s)