Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Chef Jobs overseas

About 6143 results in (2) seconds Clear Filters

Jobs Search

About 6143 results in (2) seconds
Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Staff Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Budgeting, Kitchen Operations, Recruitment, Scheduling, Food Safety, P&L Analysis, Kpi Tracking
Specialization
Requires three or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Quality Control, Sanitation Practices
Specialization
Candidates should have a minimum of two years of experience as a Chef de Cuisine or Sous Chef, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at American Golf
Irvine, California, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Food Safety, Inventory Control, Menu Execution, Leadership, Portion Control, Plating And Presentation, Sanitation Compliance, Labor Efficiency Planning
Specialization
Prior experience as a Sous Chef or senior line cook in high-volume hospitality environments is preferred. Candidates should possess strong leadership skills and a solid understanding of food safety and inventory management.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Katy, Texas, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Management, Cooking Methods, Team Leadership, Food Safety, Sanitation, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
West Hartford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Preparation, Quality Control, Food Safety, Hygiene Regulations, Inventory Management, Food Costing, Staff Training, Leadership, Culinary Techniques, Food Presentation, Multitasking, English Communication, Recipe Development, Vietnamese Cuisine
Specialization
Candidates must have a culinary school diploma and at least 3 years of experience in a similar high-volume role. Strong leadership skills, proficiency in food costing, and excellent English communication are required.
Experience Required
Minimum 2 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Scheduling, Problem Solving, Communication, Critical Thinking, Hospitality, Staff Training, Operational Leadership, Quality Control
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Allocation
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency in a fast-paced environment is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Wegmans Food Markets
Scotts Valley, California, United States - Full Time
Skills Needed
Culinary Leadership, Contemporary Japanese Cuisine, Team Development, Inventory Management, Food Cost Control, Scheduling, Fine Dining, Communication Skills, Quality Control, Pressure Management
Specialization
Requires at least one year of experience as a sous chef in an upscale or fine dining setting. Candidates must possess strong leadership skills and familiarity with food cost control and inventory management.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, Plating, Team Mentorship, Operational Management
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within high-volume or upscale kitchens. Must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Pelican Brewing Company
Lincoln City, Oregon, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Recipe Execution, Team Leadership, Staff Coaching, Communication Skills, Hospitality, Beer Pairing, Kitchen Operations, Time Management
Specialization
Candidates must have 2-3 years of experience as a Sous Chef in a fast-paced kitchen and a passion for beer cuisine. Physical ability to lift 50 pounds and stand for prolonged periods is required.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Leadership
Specialization
Candidates must be experienced in kitchen leadership with the ability to manage food and labor costs. Physical requirements include the ability to lift up to 50 pounds and maintain continuous movement throughout the shift.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Salford, 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 and developing high-performing teams. 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)
Prep Chef at Chop Grill & Bar
, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Handling Protocols, Kitchen Management, Time Management, Communication, Attention To Detail, Teamwork, Working Under Pressure
Specialization
Candidates should possess basic food handling knowledge and the ability to work in a fast-paced environment. Previous experience in a full-service restaurant is considered an asset.
Demi Chef at Minor International
Hamilton City, Waikato, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays, and possess valid New Zealand working rights.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, 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 the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States -
Full Time

Start Date

Immediate

Expiry Date

16 Oct, 26

Salary

62000.0

Posted On

18 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Technique, Menu Planning, Cost Control, Team Leadership, Staff Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Budgeting, Kitchen Operations, Recruitment, Scheduling, Food Safety, P&L Analysis, KPI Tracking

Industry

Construction

Description
    SOUS CHEF Reports to the Executive Chef; position is exempt   WHAT'S IN IT FOR YOU * $60,000 to $62,000 annual salary * Paid Vacation, Sick Time and Holidays * Medical, Dental, Vision, and Pet Insurance * Employer Paid Basic Life and AD&D * Discounted pet insurance available through ASPCA * 401(k) Retirement Plan with employer match * Paid time off to volunteer for the causes you care about in your community * Strong sense of belonging through diversity, equity, and inclusion * Greatly discounted room rates for Aparium properties for you and your out-of-town guests Interested? Please read on....   WHO WE ARE Hotels done differently. It’s not just a slogan or catchphrase; it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates’ pride in who they are, where they live and who we serve.     Hewing Hotel is in Minneapolis’ vibrant North Loop neighborhood, more commonly known as the Warehouse District, joining cultural stalwarts Traffic Zone Center for Visual Arts and Target Field, home to baseball’s Minnesota Twins. With easy access to all interstates as well as Minneapolis’ Metro Transit Blue Line and Northstar Commuter Rail, The Hewing sits at the literal crossroads of the Twin Cities.   While Minneapolis presents a plethora of hospitality options, none tap into the local culture to create importance and significance beyond the business traveler. The Hewing occupies the historic Jackson Building, originally built in 1897, at the gateway to the Warehouse District, immediately tying it to local culture like no other competitor.   Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets.   WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operations professional is responsible for.  You are committed to the Chef life and go through your day-to-day activities saying, “behind” and “hot” in your own home.  Your cookbook collection is dog-eared and worn from use and has outgrown its boundaries on your shelves.  Your days off are spent sharpening, obsessing over, or purchasing knives (your friends have become legitimately concerned about this, by the way). You are a mentor to your team and capable of working any station in your kitchen but are hungry for the next step.  You are an intrinsically motivated individual who finds their moment of Zen in a dining room filled with happy guests. You lead your team with a composed disposition and gentle correction, passing along your culinary acumen in the process. You have the utmost respect for the ingredients and the process: you strive to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You have a strong culinary aptitude and are just beginning your journey to understanding the financial side of the business and are eager to learn more.   THE ROLE The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production meets business levels.  It is critical that the Sous Chef possess a background and basic knowledge of culinary technique related to the F+B concept(s) for the hotel.  The Sous is a highly organized individual and an expert in constant and consistent communication, able to reinforce efficiencies while ensuring consistency in the kitchen operations. They lead the team through your collaborative approach—understanding that the ability to act as a soldier is as critical as being a general.  Having the skills to mentor and teach a team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items created and the individuals who execute them.   At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. The Sous role will actively develop trusting and transparent relationships with all associates throughout the hotel. They will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humility, and open-minds are the norm—no egos are allowed. The ability to work with controlled measure and respect for the leadership team and peers is imperative; we have a no-tolerance policy for the “old school way”.   WHAT YOU WILL DO * Uphold and role model the company’s principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Executive Chef, Culinary leaders and F+B management team, demonstrating a united front committed to providing the best possible guest experience * Collaborate with and coach your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your aptitude of how to deliver on a guest’s expectation for an amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Understanding of operational metrics (KPI’s and P&L’s), demonstrating critical thinking skills by connecting those with operational observations * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities * Foster open lines of communication within the department by helping to facilitate daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department’s key priorities * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the Chef, Engineering department, and any third-party vendors to make corrections and improvements as needed * Maintain regular communication with the Executive Chef and F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation   HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets + Catering, Food + Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate the beginnings of business acumen by ensuring that initiatives align with operational goals and budgets; show a passion to further develop this skill set WHAT YOU WILL NEED * Three or more years progressive culinary experience required, preferably in a multi-service hotel or restaurant * Passion for culinary arts, experience in a wide range of cuisines is a plus * Basic skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100 lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees.  We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.  
Responsibilities
Collaborate with the Executive Chef on menu development, cost controls, and ordering to ensure high-quality production. Lead and mentor the culinary team while maintaining operational efficiencies and fostering a professional, ego-free kitchen environment.
Sous Chef at Morley Moss, Inc.
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Technique, Menu Planning, Cost Control, Team Leadership, Staff Mentoring, Inventory Management, Microsoft Excel, Microsoft Word, Interpersonal Communication, Budgeting, Kitchen Operations, Recruitment, Scheduling, Food Safety, P&L Analysis, Kpi Tracking
Specialization
Requires three or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant. Must possess strong communication skills, basic proficiency in Microsoft Office, and the physical ability to work in a high-volume, hot kitchen environment.
Experience Required
Minimum 2 year(s)
Sous Chef at Auberge Collection
Town of Gardiner, New York, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Staff Training, Food Safety, Inventory Management, Culinary Leadership, Quality Control, Sanitation Practices
Specialization
Candidates should have a minimum of two years of experience as a Chef de Cuisine or Sous Chef, preferably within a luxury hospitality setting. A culinary certificate or degree is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at American Golf
Irvine, California, United States - Full Time
Skills Needed
Kitchen Operations, Staff Training, Food Safety, Inventory Control, Menu Execution, Leadership, Portion Control, Plating And Presentation, Sanitation Compliance, Labor Efficiency Planning
Specialization
Prior experience as a Sous Chef or senior line cook in high-volume hospitality environments is preferred. Candidates should possess strong leadership skills and a solid understanding of food safety and inventory management.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Katy, Texas, United States - Full Time
Skills Needed
Culinary Preparation, Kitchen Management, Cooking Methods, Team Leadership, Food Safety, Sanitation, Menu Presentation, Staff Training, Inventory Management, Data Entry, Computer Skills
Specialization
Requires a high school diploma or GED, must be at least 21 years old, and possess basic computer skills. Previous culinary leadership experience and a culinary degree are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
West Hartford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Problem Solving, Communication, Scheduling, Staffing, Quality Control, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates need 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
, Kiên Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Preparation, Quality Control, Food Safety, Hygiene Regulations, Inventory Management, Food Costing, Staff Training, Leadership, Culinary Techniques, Food Presentation, Multitasking, English Communication, Recipe Development, Vietnamese Cuisine
Specialization
Candidates must have a culinary school diploma and at least 3 years of experience in a similar high-volume role. Strong leadership skills, proficiency in food costing, and excellent English communication are required.
Experience Required
Minimum 2 year(s)
Sous Chef at San Diego Mission Bay Resort
San Diego, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Inventory Control, Staff Training, Food Safety, Sanitation Compliance, Union Environment Experience, Portion Control, Kitchen Operations, Fine Dining, Luxury Hotel Operations
Specialization
Seeking a passionate culinary professional with experience in luxury hotels or fine dining and a proven track record in union environments. Candidates should possess strong leadership skills and expertise in menu development and cost management.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Kitchen Management, Food Safety Compliance, Plating And Presentation, Inventory Monitoring, Recipe Adherence, Staff Training, Quality Control, Portion Control, Food Storage
Specialization
Requires a high school diploma or GED and at least 3 years of related work experience. Must be able to perform physical tasks including lifting up to 25 pounds and bending or twisting.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Preparation, Inventory Control, Food Cost Management, Food Safety, Sanitation Guidelines, Scheduling, Problem Solving, Communication, Critical Thinking, Hospitality, Staff Training, Operational Leadership, Quality Control
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to work flexible hours and perform physical tasks like lifting up to 50 pounds.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Doha, , Qatar - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Inventory Management, Food Safety, Staff Training, Scheduling, Employee Coaching, Quality Control, Menu Planning, Guest Service, Team Leadership, Resource Allocation
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Hilton Japan
, , Saudi Arabia - Full Time
Skills Needed
Kitchen Operations, Leadership, Hospitality Management, Teamwork, Accountability, Integrity
Specialization
Candidates must demonstrate a passion for hospitality, integrity, and strong leadership skills. A focus on teamwork, ownership, and urgency in a fast-paced environment is required.
Experience Required
Minimum 5 year(s)
Sous Chef at Wegmans Food Markets
Scotts Valley, California, United States - Full Time
Skills Needed
Culinary Leadership, Contemporary Japanese Cuisine, Team Development, Inventory Management, Food Cost Control, Scheduling, Fine Dining, Communication Skills, Quality Control, Pressure Management
Specialization
Requires at least one year of experience as a sous chef in an upscale or fine dining setting. Candidates must possess strong leadership skills and familiarity with food cost control and inventory management.
Experience Required
Minimum 2 year(s)
Sous Chef at Behind The Scenes Catering & Events
San Diego, California, United States - Full Time
Skills Needed
Kitchen Leadership, Culinary Execution, Staff Training, Inventory Management, Food Cost Control, Sanitation Standards, Menu Execution, Plating, Team Mentorship, Operational Management
Specialization
Requires at least 2 years of experience as a Sous Chef or in a senior line role within high-volume or upscale kitchens. Must possess strong leadership skills and a solid understanding of kitchen operations and food costs.
Experience Required
Minimum 2 year(s)
Sous Chef at Pelican Brewing Company
Lincoln City, Oregon, United States - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Recipe Execution, Team Leadership, Staff Coaching, Communication Skills, Hospitality, Beer Pairing, Kitchen Operations, Time Management
Specialization
Candidates must have 2-3 years of experience as a Sous Chef in a fast-paced kitchen and a passion for beer cuisine. Physical ability to lift 50 pounds and stand for prolonged periods is required.
Experience Required
Minimum 2 year(s)
Sous Chef at The Davidson
Cincinnati, Ohio, United States - Full Time
Skills Needed
Kitchen Management, Staff Training, Scheduling, Food Ordering, Inventory Management, Food Cost Control, Labor Cost Management, Quality Control, Safety Compliance, Sanitation Standards, Health Standards, Leadership
Specialization
Candidates must be experienced in kitchen leadership with the ability to manage food and labor costs. Physical requirements include the ability to lift up to 50 pounds and maintain continuous movement throughout the shift.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Salford, 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 and developing high-performing teams. 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)
Prep Chef at Chop Grill & Bar
, Scotland, United Kingdom - Full Time
Skills Needed
Food Preparation, Food Handling Protocols, Kitchen Management, Time Management, Communication, Attention To Detail, Teamwork, Working Under Pressure
Specialization
Candidates should possess basic food handling knowledge and the ability to work in a fast-paced environment. Previous experience in a full-service restaurant is considered an asset.
Demi Chef at Minor International
Hamilton City, Waikato, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Breakfast Service, Culinary Skills
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays, and possess valid New Zealand working rights.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Putrajaya, Putrajaya, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Inventory Control, Customer Service, Team Leadership, Production Planning, 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 the ability to maintain food and beverage policies.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Wellington, Wellington, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires at least 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Must be flexible to work various shifts, including weekends and public holidays.
Experience Required
Minimum 2 year(s)