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Chef Jobs overseas

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Sous Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Culinary Techniques, Food Safety, Recipe Development, Staff Training, Inventory Management, Leadership, Quality Control, Workflow Efficiency, Problem Solving, Team Mentoring, Food Presentation, Ordering
Specialization
The candidate must possess strong culinary and managerial skills to lead kitchen personnel and maintain excellence. They are expected to train staff, manage inventory, and ensure compliance with food safety and presentation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Compass Group
, , - Full Time
Skills Needed
Leadership, Culinary Skills, Food Safety, Allergen Management, Cost Control, Menu Planning, Team Development, Microsoft 365 Proficiency, Inventory Management, Ohs Awareness
Specialization
Candidates must have a minimum Cert. III in Commercial Cookery and at least 5 years of culinary leadership experience. A strong understanding of food safety, allergen management, and team development is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Erickson Senior Living
Peabody, Massachusetts, United States - Full Time
Skills Needed
Culinary Background, Teamwork, Leadership, A La Minute Cooking, Chef Inspired Creations, Cooking Skills, Supervisory Experience, Computer Skills, Staff Scheduling, Training, Discipline Management, Food Production, Sanitation Management, Recipe Adherence, Food Safety, Dietary Restrictions
Specialization
Candidates must possess a minimum of three years of full-service culinary experience along with at least six months of supervisory and coaching experience. Successful applicants must also be able to work some weekends and holidays and handle physical demands such as lifting up to 50 pounds and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree 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
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Culinary Standards, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at Sand & Sea
Santa Monica, California, United States - Full Time
Skills Needed
Menu Planning, Contemporary California Cuisine, Cost Control, Inventory Management, Staff Training, Kitchen Leadership, Safety And Sanitation, Recipe Costing, Vendor Relations, Labor Management, Budget Forecasting, Multi Tasking, Interpersonal Communication, Problem Solving, Analytical Skills, Excel Proficiency
Specialization
Requires a high school diploma or GED, with a culinary degree and Excel proficiency highly preferred. Candidates should have experience in contemporary California cuisine, kitchen leadership, and cost control in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Culinary Techniques
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as 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
Doha, Doha, Qatar - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Development, Menu Planning, Food Presentation, Budget Management, Team Leadership, Guest Relations, Inventory Management, Quality Control, Communication Skills, Performance Management, Coaching, Mentoring
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. The role requires strong leadership skills, culinary expertise, and the ability to maintain the high service standards of The Ritz-Carlton.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sharm el Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Recipe Adherence, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control, Safety Compliance
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires the physical ability to stand for long periods and lift up to 25 pounds.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, 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 and beverage policies.
Experience Required
Minimum 2 year(s)
Bank Chef at Peverel Court Care
Stone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Meal Preparation, Menu Planning, Seasonal Cooking, Food Safety, Quality Control, Time Management, Creativity
Specialization
The candidate must be a skilled and dedicated chef with a passion for culinary creativity. They should be able to work effectively within a team-oriented environment in a local care setting.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
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 Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Leadership, Service Management, Food Cost Control, Haccp Compliance, Team Training, Menu Execution, Stock Management, Waste Reduction, Food Safety, High Volume Catering, Operational Efficiency, Staff Supervision
Specialization
Candidates must have solid experience as a Sous Chef or Senior CDP in high-volume or lifestyle hospitality environments. A strong background in kitchen discipline, food cost control, and a positive, high-energy leadership style are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Hyderabad, Telangana, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training, Communication, Customer Service, Time Management, Haccp Compliance, Food Production, Staff Management, Cost Control, Menu Standardization, Operational Management
Specialization
Requires a Hotel Management degree and 6-7 years of relevant experience, including 1-2 years in a similar leadership capacity. Proficiency in English and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Stakeholder Management, Health And Safety Compliance, Sustainability, Organizational Skills, Communication, Menu Innovation, Kpi Management, Leadership
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at HarborChase of Boynton
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Portion Control, Food Safety, Scheduling, Event Coordination, Quality Assurance, Loss Prevention
Specialization
Requires six months to one year of related culinary experience or education. Must be SERV-SAFE certified and pass a Level 2 background screening.
Sous Chef at American Cruise Lines
Sandy, Utah, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Staff Training, Inventory Management, Kitchen Operations, Communication, Interpersonal Skills, Food Preparation, Quality Control, Dietary Compliance
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Staff Training, Kitchen Management, Food Preparation, Hygiene Standards
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at Makeready LLC
Nashville, Tennessee, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

68000.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Planning, Kitchen Management, Culinary Techniques, Food Safety, Recipe Development, Staff Training, Inventory Management, Leadership, Quality Control, Workflow Efficiency, Problem Solving, Team Mentoring, Food Presentation, Ordering

Industry

Hospitality

Description
Noelle serves as a gathering place for some of the city's most interesting voices and makers as it continues to contribute to the spirit that makes it so unique. This individual is passionate about creating gastronomic delights that encourage human connections over a shared meal. Their primary role is to employ culinary and managerial skills in order to maintain the standards of excellence. This leader will participate in the daily operations and collaborate on menu ideation and execution. They are responsible for producing high quality products and developing high performing teams. Requested Tasks: * Assist in menu planning, execution, and management of kitchen staff * Collaborate in the development and testing of new recipes, ensuring consistency and quality across all dishes * Ensure the kitchen operates in a timely way to meet quality standards * Oversee kitchen operations in the absence of the Chef de Cuisine, ensuring smooth workflow and efficiency * Monitor food preparation and presentation to ensure compliance with established standards * Solve any issues that arise and seize control of any problematic situation * Train and mentor kitchen personnel on culinary techniques, food safety, and presentation standards * Help manage inventory and ordering of kitchen supplies, ensuring all necessary ingredients are on hand * Adhere to Makeready's Guiding Principles Requested Capabilities: * Assist in menu planning, execution, and management of kitchen staff * Collaborate in the development and testing of new recipes, ensuring consistency and quality across all dishes * Ensure the kitchen operates in a timely way to meet quality standards * Oversee kitchen operations in the absence of the Chef de Cuisine, ensuring smooth workflow and efficiency * Monitor food preparation and presentation to ensure compliance with established standards * Solve any issues that arise and seize control of any problematic situation * Train and mentor kitchen personnel on culinary techniques, food safety, and presentation standards * Help manage inventory and ordering of kitchen supplies, ensuring all necessary ingredients are on hand * Adhere to Makeready's Guiding Principles * Additional duties and assignments as assigned As part of the Makeready collection, we proudly offer a variety of thoughtful benefits and perks for eligible team members including accommodating PTO, medical/dental/vision benefits, 401k and a wide range of additional ancillary benefits. The health, happiness and well-being of our team is our top priority. We take pride in our Guiding Principles to help define how we successfully work together. We follow them not out of duty but live by them instinctively. Makeready LLC and its affiliated entities are proud to encourage and support an environment where everyone can be a successful team member as their true independent self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.
Responsibilities
The Sous Chef is responsible for overseeing daily kitchen operations, managing staff, and ensuring high-quality food production. They collaborate on menu ideation and ensure consistency and efficiency across all culinary services.
Sous Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Culinary Techniques, Food Safety, Recipe Development, Staff Training, Inventory Management, Leadership, Quality Control, Workflow Efficiency, Problem Solving, Team Mentoring, Food Presentation, Ordering
Specialization
The candidate must possess strong culinary and managerial skills to lead kitchen personnel and maintain excellence. They are expected to train staff, manage inventory, and ensure compliance with food safety and presentation standards.
Experience Required
Minimum 2 year(s)
Head Chef at Compass Group
, , - Full Time
Skills Needed
Leadership, Culinary Skills, Food Safety, Allergen Management, Cost Control, Menu Planning, Team Development, Microsoft 365 Proficiency, Inventory Management, Ohs Awareness
Specialization
Candidates must have a minimum Cert. III in Commercial Cookery and at least 5 years of culinary leadership experience. A strong understanding of food safety, allergen management, and team development is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Erickson Senior Living
Peabody, Massachusetts, United States - Full Time
Skills Needed
Culinary Background, Teamwork, Leadership, A La Minute Cooking, Chef Inspired Creations, Cooking Skills, Supervisory Experience, Computer Skills, Staff Scheduling, Training, Discipline Management, Food Production, Sanitation Management, Recipe Adherence, Food Safety, Dietary Restrictions
Specialization
Candidates must possess a minimum of three years of full-service culinary experience along with at least six months of supervisory and coaching experience. Successful applicants must also be able to work some weekends and holidays and handle physical demands such as lifting up to 50 pounds and working in extreme temperatures.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Gaithersburg, Maryland, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Design, Inventory Management, Customer Service, Employee Training, Production Planning, Quality Control
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree 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
, East Nusa Tenggara, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Staff Training, Guest Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Culinary Standards, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Head Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Team Management, Budgeting, Inventory Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Verbal Communication, Leadership, Menu Planning, Food Safety, Kitchen Operations, Staff Training, Quality Control, Guest Satisfaction
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on guest satisfaction, creative problem-solving, and effective communication is essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at Sand & Sea
Santa Monica, California, United States - Full Time
Skills Needed
Menu Planning, Contemporary California Cuisine, Cost Control, Inventory Management, Staff Training, Kitchen Leadership, Safety And Sanitation, Recipe Costing, Vendor Relations, Labor Management, Budget Forecasting, Multi Tasking, Interpersonal Communication, Problem Solving, Analytical Skills, Excel Proficiency
Specialization
Requires a high school diploma or GED, with a culinary degree and Excel proficiency highly preferred. Candidates should have experience in contemporary California cuisine, kitchen leadership, and cost control in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Bangka-Belitung Islands, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Guest Service, Communication, Recipe Adherence, Food Safety, Time Management, Culinary Techniques
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as 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
Doha, Doha, Qatar - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Development, Menu Planning, Food Presentation, Budget Management, Team Leadership, Guest Relations, Inventory Management, Quality Control, Communication Skills, Performance Management, Coaching, Mentoring
Specialization
Candidates must have a high school diploma or GED with 4 years of experience, or a 2-year degree in Culinary Arts or related field with 2 years of experience. The role requires strong leadership skills, culinary expertise, and the ability to maintain the high service standards of The Ritz-Carlton.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Sharm el Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Sanitation, Knife Skills, Food Safety, Recipe Adherence, Equipment Operation, Portion Control, Teamwork, Communication, Quality Control, Safety Compliance
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires the physical ability to stand for long periods and lift up to 25 pounds.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, 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 and beverage policies.
Experience Required
Minimum 2 year(s)
Bank Chef at Peverel Court Care
Stone, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Meal Preparation, Menu Planning, Seasonal Cooking, Food Safety, Quality Control, Time Management, Creativity
Specialization
The candidate must be a skilled and dedicated chef with a passion for culinary creativity. They should be able to work effectively within a team-oriented environment in a local care setting.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Regulations, Menu Presentation, Pressure Management, Communication, Operational Efficiency, Quality Control
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 Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Kitchen Leadership, Service Management, Food Cost Control, Haccp Compliance, Team Training, Menu Execution, Stock Management, Waste Reduction, Food Safety, High Volume Catering, Operational Efficiency, Staff Supervision
Specialization
Candidates must have solid experience as a Sous Chef or Senior CDP in high-volume or lifestyle hospitality environments. A strong background in kitchen discipline, food cost control, and a positive, high-energy leadership style are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Hyderabad, Telangana, India - Full Time
Skills Needed
Leadership, Interpersonal Skills, Training, Communication, Customer Service, Time Management, Haccp Compliance, Food Production, Staff Management, Cost Control, Menu Standardization, Operational Management
Specialization
Requires a Hotel Management degree and 6-7 years of relevant experience, including 1-2 years in a similar leadership capacity. Proficiency in English and strong leadership skills are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
Leeds, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Management, Budgeting, Financial Analysis, Coaching, Delegation, Strategic Thinking, Critical Reasoning, Stakeholder Management, Health And Safety Compliance, Sustainability, Organizational Skills, Communication, Menu Innovation, Kpi Management, Leadership
Specialization
Proven experience as a Head Chef with a strong track record in managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and thrive in a fast-paced, creative environment.
Experience Required
Minimum 5 year(s)
Sous Chef at HarborChase of Boynton
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Portion Control, Food Safety, Scheduling, Event Coordination, Quality Assurance, Loss Prevention
Specialization
Requires six months to one year of related culinary experience or education. Must be SERV-SAFE certified and pass a Level 2 background screening.
Sous Chef at American Cruise Lines
Sandy, Utah, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Team Leadership, Time Management, Problem Solving, Staff Training, Inventory Management, Kitchen Operations, Communication, Interpersonal Skills, Food Preparation, Quality Control, Dietary Compliance
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Brunswick, Georgia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Hygiene Standards, Communication, Interpersonal Skills, Teaching, Training
Specialization
Candidates must have at least 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Bar Harbor, Maine, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Staff Training, Kitchen Management, Food Preparation, Hygiene Standards
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)