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Sous Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Kitchen Operations, Food Preparation, Staff 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 Harrods Limited
City of Westminster, England, United Kingdom - Full Time
Skills Needed
Culinary Expertise, Kitchen Leadership, Production Planning, Kpi Tracking, Haccp, Food Safety Compliance, Team Coaching, Operational Discipline, Decision Making, Organization
Specialization
Requires a confident kitchen professional with strong leadership experience and a versatile culinary skill set. Must hold a Level 3 or 4 Food Safety certification and have a proven track record of managing commercial outcomes.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Hull, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety, Hygiene Standards, Staff Training, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and a track record of training high-performing teams. The role requires the ability to work effectively under pressure while maintaining a keen eye for food presentation and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Leadership, Recipe Development, Cost Control, Stock Management, Team Mentoring, Quality Control, Communication, Problem Solving, Time Management, Sanitation Protocols, Equipment Maintenance
Specialization
Candidates must have proven experience in a senior kitchen role and a strong understanding of food safety and HACCP principles. Excellent leadership, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 2 year(s)
SOUS CHEF at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lipa, Batangas, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Scheduling, Quality Control, Team Leadership, Communication, Decorative Food Display, Safety Compliance, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at Fox Hill Club
Longmont, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Sanitation Standards, Health Code Compliance, P&L Management, Food Cost Management, Inventory Control, Payroll Management, Hiring, Employee Development, Banquet Operations, Leadership
Specialization
Requires over 3 years of experience as a chef in a full-service Golf Club. Must have advanced knowledge of financial business operations and a strong passion for culinary excellence.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Powderhorn Mountain Resort
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Food Safety, Staff Supervision, Inventory Management, Menu Planning, Labor Cost Management, Banquet Catering, Portion Control, Sanitation Standards, Leadership, Communication, Organizational Skills, Guest Service, Hospitality
Specialization
Candidates need 2-5 years of culinary and supervisory experience, with a culinary degree preferred. Must have strong leadership skills and the ability to work flexible schedules in a fast-paced resort environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Deepwood Estates by Barclay House
Lexington, South Carolina, United States - Full Time
Skills Needed
Meal Preparation, Menu Planning, Food Safety, Sanitation Standards, Staff Supervision, Inventory Management, Customer Service, Portion Control, Recipe Adherence, Administrative Duties, Mentoring, Basic Computer Skills
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, knowledge of food safety practices, and the ability to mentor others.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Budget Management, Stakeholder Management, Coaching, Delegation, Strategic Thinking, Financial Analysis, Health And Safety Compliance, Sustainability, Menu Innovation, Organizational Skills, Communication, Project Prioritization, Conflict Resolution, Performance Management
Specialization
Proven experience as a Head Chef with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts 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)
Head Chef at Apparel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Cost Control, Hygiene Standards, Inventory Management, Training & Development, Food Presentation, Budget Monitoring, Health & Safety Compliance, Waste Reduction
Specialization
Requires a high school graduate capable of supervising kitchen staff and managing operational costs. Must be proficient in UAE hygiene standards and capable of coordinating with various kitchen and management roles.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cherwell District, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Allergen Management, Menu Planning, Food Safety, Team Leadership, Mise En Place, Communication, Teamwork, Creative Presentation
Specialization
Ideally requires experience as a Sous Chef within contract catering, specifically in independent education or high-profile business settings. Candidates must be passionate about seasonal food and possess a proactive approach to teamwork and food safety.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Organization, Food Production, Quality Control
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
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Leadership, Time Management, Problem Solving, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control
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 Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Grapevine, Texas, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Food Cost Control, Menu Development, Culinary Arts, Leadership, Communication, Organization, Training And Mentoring
Specialization
Requires at least 2 years of experience as a Sous Chef or in a similar culinary leadership role. Candidates must have strong knowledge of food safety standards and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Staff Training, Food Cost Control, Inventory Management, Food Safety, Leadership, Team Mentorship, Plating Design, Administrative Support, Sanitation Management, Budgeting, Scheduling, Payroll Management
Specialization
Candidates must have 3-5 years of professional culinary experience, including at least 3 years in a leadership role. A degree or diploma in Culinary Arts from a recognized institution is required.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Norfolk, Virginia, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Menu planning, Food safety, Leadership, Time management, Problem solving, Team management, Communication, Interpersonal skills, Kitchen operations, Food preparation, Staff training

Industry

Leisure;Travel & Tourism

Description
Sous Chef   American Cruise Lines, the largest cruise line operating exclusively within the United States, is seeking talented Sous Chefs to join our team for the 2026 season. Our modern riverboats and iconic paddlewheelers carry no more than 200 guests, providing a uniquely intimate small-ship experience along America’s rivers. With newly constructed vessels continually joining our expanding fleet, this is an excellent opportunity to contribute to exceptional culinary experiences nationwide.   Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. Working in the kitchen, you will be an integral part of the culinary team. Your goal will be to utilize the ingredients provided to create a unique array of dishes that are full of delicious flavor. Our Sous Chefs are involved with all aspects of food production including breakfast, lunch, and dinner in the main restaurant, and have primary responsibility for the quality of café food and hors d’oeuvres served. Ensuring consistency in culinary excellence across the vessel your primary responsibility. You will work closely with other members of the culinary team every day to ensure that the kitchen operations run smoothly and that all service provided to our guests is flawless.   At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships.   Responsibilities: * Work directly with the Executive Chef to produce diversified menus for our guests using fresh ingredients. * Work directly overseeing the culinary team to produce delicious and presentable café, buffet, and hors d’oeuvres food, maintaining high guest scores in these areas. * Ensure the same level of world class culinary skill and presentation served in the main restaurant is consistent with all food served throughout the ship. * Organize the work in the kitchen so that kitchen processes run efficiently. * Produce high quality dishes that follow the established menu choices. * Adhere to all guest dietary requests. * Maintain order and discipline in the kitchen during work hours. * Make sure that the hygiene and food safety standards are placed as a top priority throughout all stages of food preparation. * Ensure that all meals are prepared as quickly and deliciously as possible. * Enforce food and safety standards. Qualifications: * Minimum 3 years of culinary experience in full-service resort, hotel, or cruise ship. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Must possess problem solving skills, self-motivation, and organization. * An effective leader who can effectively control time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC). * Ability to perform the essential functions of the job with or without accommodation. Work Schedule: * 7 days per week while onboard the ship. * 6 to 8 weeks onboard followed by 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions:  * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits:  * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Sous Chef works with the Executive Chef to produce high-quality, diversified menus while overseeing the culinary team to ensure consistent excellence in all food service areas. They are responsible for maintaining kitchen efficiency, enforcing food safety standards, and managing daily kitchen operations.
Sous Chef at American Cruise Lines
Norfolk, Virginia, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Kitchen Operations, Food Preparation, Staff 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 Harrods Limited
City of Westminster, England, United Kingdom - Full Time
Skills Needed
Culinary Expertise, Kitchen Leadership, Production Planning, Kpi Tracking, Haccp, Food Safety Compliance, Team Coaching, Operational Discipline, Decision Making, Organization
Specialization
Requires a confident kitchen professional with strong leadership experience and a versatile culinary skill set. Must hold a Level 3 or 4 Food Safety certification and have a proven track record of managing commercial outcomes.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Hull, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Food Safety, Hygiene Standards, Staff Training, Menu Presentation, Communication, Problem Solving, Performance Management, Operational Efficiency
Specialization
Candidates must have proven experience managing a busy kitchen and a track record of training high-performing teams. The role requires the ability to work effectively under pressure while maintaining a keen eye for food presentation and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Northampton, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Haccp, Menu Planning, Staff Leadership, Recipe Development, Cost Control, Stock Management, Team Mentoring, Quality Control, Communication, Problem Solving, Time Management, Sanitation Protocols, Equipment Maintenance
Specialization
Candidates must have proven experience in a senior kitchen role and a strong understanding of food safety and HACCP principles. Excellent leadership, organizational skills, and a passion for culinary innovation are essential for this position.
Experience Required
Minimum 2 year(s)
SOUS CHEF at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lipa, Batangas, Philippines - Full Time
Skills Needed
Food Preparation, Kitchen Management, Staff Supervision, Food Safety, Menu Planning, Inventory Management, Training And Development, Scheduling, Quality Control, Team Leadership, Communication, Decorative Food Display, Safety Compliance, Conflict Resolution, Coaching
Specialization
Candidates must have 4 to 6 years of related work experience and at least 2 years of supervisory experience. A technical, trade, or vocational school degree is preferred.
Experience Required
Minimum 5 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Hygiene Standards, Haccp, Whs Compliance, Teamwork, Communication, Menu Planning, Recipe Development, Kitchen Management
Specialization
Requires previous experience as a Demi Chef and a Certificate III in Commercial Cookery or equivalent. Candidates must have a strong understanding of HACCP and OH&S requirements and the flexibility to work rotating shifts.
Experience Required
Minimum 2 year(s)
Sous Chef at Fox Hill Club
Longmont, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Sanitation Standards, Health Code Compliance, P&L Management, Food Cost Management, Inventory Control, Payroll Management, Hiring, Employee Development, Banquet Operations, Leadership
Specialization
Requires over 3 years of experience as a chef in a full-service Golf Club. Must have advanced knowledge of financial business operations and a strong passion for culinary excellence.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Powderhorn Mountain Resort
, Colorado, United States - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Food Safety, Staff Supervision, Inventory Management, Menu Planning, Labor Cost Management, Banquet Catering, Portion Control, Sanitation Standards, Leadership, Communication, Organizational Skills, Guest Service, Hospitality
Specialization
Candidates need 2-5 years of culinary and supervisory experience, with a culinary degree preferred. Must have strong leadership skills and the ability to work flexible schedules in a fast-paced resort environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Deepwood Estates by Barclay House
Lexington, South Carolina, United States - Full Time
Skills Needed
Meal Preparation, Menu Planning, Food Safety, Sanitation Standards, Staff Supervision, Inventory Management, Customer Service, Portion Control, Recipe Adherence, Administrative Duties, Mentoring, Basic Computer Skills
Specialization
Requires a high school diploma and at least 2 years of experience in full-service restaurant cooking. Candidates must possess strong communication skills, knowledge of food safety practices, and the ability to mentor others.
Experience Required
Minimum 2 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Staff Training, Inventory Management, Food Safety & Sanitation, Budgeting, Labor Management, Butchery, Sauce Preparation, Knife Skills, Performance Management, Operational Efficiency
Specialization
Requires a minimum of 3 years of sous chef experience and 5 years of overall kitchen experience. Extensive knowledge of culinary fundamentals and the ability to supervise and motivate a diverse team are essential.
Experience Required
Minimum 5 year(s)
Head Chef at BaxterStorey Ireland Ltd
London, England, United Kingdom - Full Time
Skills Needed
Culinary Arts, Team Leadership, Budget Management, Stakeholder Management, Coaching, Delegation, Strategic Thinking, Financial Analysis, Health And Safety Compliance, Sustainability, Menu Innovation, Organizational Skills, Communication, Project Prioritization, Conflict Resolution, Performance Management
Specialization
Proven experience as a Head Chef with a strong track record of managing, training, and supporting teams. Must be financially astute with the ability to maintain budgets and drive commercial performance in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, west bengal, India - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Presentation, Inventory Management, Team Leadership, Customer Service, Performance Management, Coaching, Mentoring, Labor Management, Quality Control
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts 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)
Head Chef at Apparel Group
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Food Preparation, Staff Supervision, Menu Development, Cost Control, Hygiene Standards, Inventory Management, Training & Development, Food Presentation, Budget Monitoring, Health & Safety Compliance, Waste Reduction
Specialization
Requires a high school graduate capable of supervising kitchen staff and managing operational costs. Must be proficient in UAE hygiene standards and capable of coordinating with various kitchen and management roles.
Experience Required
Minimum 5 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Cherwell District, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Kitchen Operations, Allergen Management, Menu Planning, Food Safety, Team Leadership, Mise En Place, Communication, Teamwork, Creative Presentation
Specialization
Ideally requires experience as a Sous Chef within contract catering, specifically in independent education or high-profile business settings. Candidates must be passionate about seasonal food and possess a proactive approach to teamwork and food safety.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Organization, Food Production, Quality Control
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
New Madrid, Missouri, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Kitchen Management, Leadership, Time Management, Problem Solving, Communication, Interpersonal Skills, Teaching, Training, Food Preparation, Quality Control
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 Pyramid Global Hospitality
Tampa, Florida, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Menu Planning, Food Safety Compliance, Inventory Management, Cost Control, Labor Management, Haccp Standards, Culinary Leadership, Guest Satisfaction, Time Management, Multitasking, Recipe Development, Bilingual Skills, Food Presentation, Sanitation
Specialization
Requires 3+ years of Sous Chef or leadership culinary experience and a preferred culinary degree. Candidates must have strong knowledge of food safety, HACCP standards, and the ability to manage large teams in a high-volume luxury hotel environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Avion Hospitality Employee Services LLC
Grapevine, Texas, United States - Full Time
Skills Needed
Kitchen Operations Management, Staff Supervision, Food Safety, Sanitation Standards, Inventory Management, Food Cost Control, Menu Development, Culinary Arts, Leadership, Communication, Organization, Training And Mentoring
Specialization
Requires at least 2 years of experience as a Sous Chef or in a similar culinary leadership role. Candidates must have strong knowledge of food safety standards and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Mackay, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Menu Planning, Recipe Development, Kitchen Hygiene, Haccp Compliance, Workplace Health And Safety, Teamwork, Communication, Mentoring, Commercial Cookery
Specialization
Candidates must have previous experience in a kitchen role and hold a relevant qualification such as a Certificate III in Commercial Cookery. A strong understanding of food safety standards and the ability to work a rotating roster including weekends and holidays is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Nairobi, , Kenya - Full Time
Skills Needed
Culinary Arts, Menu Planning, Kitchen Management, Staff Training, Food Cost Control, Inventory Management, Food Safety, Leadership, Team Mentorship, Plating Design, Administrative Support, Sanitation Management, Budgeting, Scheduling, Payroll Management
Specialization
Candidates must have 3-5 years of professional culinary experience, including at least 3 years in a leadership role. A degree or diploma in Culinary Arts from a recognized institution is required.
Experience Required
Minimum 2 year(s)