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Chef Jobs overseas

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Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able 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 bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Safety, Sanitation, Inventory Control, Food Cost Management, Staff Scheduling, Mentoring, Coaching, Quality Control, Communication, Problem Solving, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and candidates must be able to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Kitchen Operations
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Quality Control
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 lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with a background in progressive culinary management and high-volume foodservice operations. Proficiency in Microsoft Office and ServSafe certification are highly desirable.
Experience Required
Minimum 2 year(s)
SOUS CHEF at wish You Were Here Group
Santa Monica, California, United States - Full Time
Skills Needed
Kitchen Leadership, High Volume Service, Food Preparation, Team Development, Communication, Organization, Sanitation Standards, Inventory Control
Specialization
Candidates should have 3+ years of experience in a kitchen leadership role, preferably in high-volume, scratch kitchens. A background in Italian or Mediterranean cuisine is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Food Plating, Serving, Hospital Experience, Hotel Experience, Banquet Experience, Senior Housing Experience
Specialization
Prior experience in large volume cooking is required, with a preference for candidates who have worked in hospitals, hotels, banquets, or senior housing. The position is part-time with varied hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Cherokee Town & Country Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Menu Execution, Recipe Adherence, Time Management, Culinary Leadership, Food Safety, Butchery, Scratch Preparation, Inventory Awareness, Cost Control, Kitchen Efficiency, Communication, Teamwork
Specialization
Requires a minimum of 5 years of culinary experience and 2 years of leadership experience. A culinary degree and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
St. Neots, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Management, Hygiene And Safety Compliance, Team Leadership, Coordination, Pressure Management, Adaptability, Quality Control
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. Strong leadership skills and the ability to adapt to challenges during service are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Station Management
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to organize workstations and ensure efficient service in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication, Menu Planning, Recipe Development, Staff Mentoring
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 a rotating roster.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Hoofddorp, North Holland, Netherlands - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Culinary Arts, Sanitation Practices, Organizational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis or Sous Chef and possess strong knowledge of various cooking techniques. A solid understanding of food safety, excellent organizational skills, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Inventory Management, Budgeting, Labor Cost Management, Staff Coaching, Guest Relations, Sanitation Management, Multi Tasking, Teamwork
Specialization
Requires a minimum of two years of experience in a culinary leadership role and a food safety certification is preferred. A bachelor's degree is preferred for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Teaching, Training, Kitchen Operations, Food Preparation, 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 the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Kitchen Management, 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 criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, 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 the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

02 Jul, 26

Salary

0.0

Posted On

03 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary arts, Kitchen management, Food safety, Sanitation standards, Staff supervision, Menu development, Budget management, Food preparation, Quality control, Team leadership, Inventory management, Customer service, Performance management, Coaching, Scheduling, Communication

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.   CANDIDATE PROFILE    Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Ensuring Culinary Standards and Responsibilities are Met • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. • Assists Executive Chef with all kitchen operations and preparation. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Assists in determining how food should be presented and creates decorative food displays. • Maintains purchasing, receiving and food storage standards. • Ensures compliance with food handling and sanitation standards. • Performs all duties of kitchen managers and employees as necessary. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with all applicable laws and regulations. • Follows proper handling and right temperature of all food products. • Operates and maintains all department equipment and reports malfunctions. • Checks the quality of raw and cooked food products to ensure that standards are met.   Leading Kitchen Operations • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Ensures property policies are administered fairly and consistently. • Communicates performance expectations in accordance with job descriptions for each position. • Recognizes success performance and produces desired results.   Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Sets a positive example for guest relations. • Empowers employees to provide excellent customer service. • Interacts with guests to obtain feedback on product quality and service levels. • Handles guest problems and complaints.   Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance. • Trains employees in safety procedures.   Managing and Conducting Human Resource Activities  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Participates in the employee performance appraisal process, providing feedback as needed. • Brings issues to the attention of the department manager and Human Resources as necessary.   Additional Responsibilities  • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.
Responsibilities
The Sous Chef is responsible for managing daily kitchen operations, ensuring high-quality food production, and maintaining sanitation standards. They also lead and develop kitchen staff while assisting the Executive Chef in achieving financial and performance goals.
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuala Lumpur, Kuala Lumpur, Malaysia - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Team Leadership, Inventory Management, Customer Service, Performance Management, Coaching, Scheduling, Communication
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 operations effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, Malé Atoll, Maldives - Full Time
Skills Needed
Culinary Talents, Staff Leadership, Food Management, Budget Management, Quality Control, Sanitation Standards, Food Preparation, Menu Development, Purchasing, Team Building, Customer Service, Performance Management, Coaching, Mentoring, Problem Solving, Equipment Maintenance
Specialization
Candidates must possess either a high school diploma or GED with four years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with two years of relevant experience. Key duties include managing shift operations, assisting the Executive Chef, preparing diverse foods, developing new applications, and maintaining purchasing and storage standards.
Experience Required
Minimum 2 year(s)
Demi Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Communication, Customer Service, Recipe Adherence, Food Safety, Time Management, Staff Training, Coaching, Professionalism, Collaboration
Specialization
Requires a technical, trade, or vocational school degree and at least 3 years of related work experience. Candidates must be able 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 bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Safety, Sanitation, Inventory Control, Food Cost Management, Staff Scheduling, Mentoring, Coaching, Quality Control, Communication, Problem Solving, Critical Thinking, Hospitality, Operational Leadership
Specialization
Candidates must have 1-3 years of culinary management experience and strong cooking skills. A culinary arts degree is preferred but not required, and candidates must be able to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Upper Merion Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Kitchen Operations
Specialization
Requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Mentoring, Food Safety, Sanitation Guidelines, Inventory Control, Food Cost Management, Problem Solving, Communication, Critical Thinking, Staff Scheduling, Quality Control
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 lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
SOUS CHEF at Compass Group
Boston, Massachusetts, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Catering, Cost Control, Food Production, Sanitation, Microsoft Office, Staff Supervision, Batch Cooking, Food Presentation
Specialization
Requires an associate degree or equivalent experience with a background in progressive culinary management and high-volume foodservice operations. Proficiency in Microsoft Office and ServSafe certification are highly desirable.
Experience Required
Minimum 2 year(s)
SOUS CHEF at wish You Were Here Group
Santa Monica, California, United States - Full Time
Skills Needed
Kitchen Leadership, High Volume Service, Food Preparation, Team Development, Communication, Organization, Sanitation Standards, Inventory Control
Specialization
Candidates should have 3+ years of experience in a kitchen leadership role, preferably in high-volume, scratch kitchens. A background in Italian or Mediterranean cuisine is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 5 year(s)
Sous Chef at Remington Hospitality
Anchorage, Alaska, United States - Full Time
Skills Needed
Kitchen Leadership, Food Production, Staff Training, Sanitation, Inventory Management, Expediting, Food Handling, Quality Control, Teamwork, Time Management
Specialization
Requires prior experience in a kitchen leadership role and a strong work ethic. Candidates must be able to work flexible schedules, including nights, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at BallenIsles Country Club
, Alabama, United States - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Inventory Management, Food Preparation, Menu Development, Budgeting, Sanitation Standards, Staff Training, Leadership, Problem Analysis, Multi Tasking, Time Management, Communication Skills, Microsoft Office, Financial Accountability, Food Safety
Specialization
Candidates should have relevant culinary experience or training, with an associate degree in hotel and restaurant management preferred. Must possess ServSafe certification and demonstrate strong leadership, organizational, and communication skills.
Experience Required
Minimum 2 year(s)
Cook/Chef at Delmar Gardens of Chesterfield
O’Fallon, Missouri, United States - Full Time
Skills Needed
Large Volume Cooking, Food Preparation, Food Plating, Serving, Hospital Experience, Hotel Experience, Banquet Experience, Senior Housing Experience
Specialization
Prior experience in large volume cooking is required, with a preference for candidates who have worked in hospitals, hotels, banquets, or senior housing. The position is part-time with varied hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Cherokee Town & Country Club
Atlanta, Georgia, United States - Full Time
Skills Needed
Menu Execution, Recipe Adherence, Time Management, Culinary Leadership, Food Safety, Butchery, Scratch Preparation, Inventory Awareness, Cost Control, Kitchen Efficiency, Communication, Teamwork
Specialization
Requires a minimum of 5 years of culinary experience and 2 years of leadership experience. A culinary degree and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at Greene King
St. Neots, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Kitchen Management, Hygiene And Safety Compliance, Team Leadership, Coordination, Pressure Management, Adaptability, Quality Control
Specialization
Candidates must be able to work under pressure in a busy kitchen environment and possess a passion for delivering well-presented meals. Strong leadership skills and the ability to adapt to challenges during service are essential.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Brisbane, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Operations, Food Safety, Sanitation Protocols, Mentoring, Recipe Adherence, Station Management
Specialization
Candidates must be able to maintain high culinary standards and adhere to strict food safety and sanitation protocols. The role requires the ability to organize workstations and ensure efficient service in a luxury hospitality setting.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Sunshine Coast Regional, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Plating, Food Safety, Haccp, Oh&S, Kitchen Hygiene, Teamwork, Communication, Menu Planning, Recipe Development, Staff Mentoring
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 a rotating roster.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Hoofddorp, North Holland, Netherlands - Full Time
Skills Needed
Food Preparation, Cooking, Food Safety, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Culinary Arts, Sanitation Practices, Organizational Skills, Communication, Teamwork
Specialization
Candidates must have proven experience as a Commis or Sous Chef and possess strong knowledge of various cooking techniques. A solid understanding of food safety, excellent organizational skills, and the ability to work in a fast-paced environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Schulte Hospitality Group
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Inventory Management, Budgeting, Labor Cost Management, Staff Coaching, Guest Relations, Sanitation Management, Multi Tasking, Teamwork
Specialization
Requires a minimum of two years of experience in a culinary leadership role and a food safety certification is preferred. A bachelor's degree is preferred for this position.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Toledo, Ohio, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, Communication, Interpersonal Skills, Teaching, Training, Kitchen Operations, Food Preparation, 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 the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
St. Francisville, Louisiana, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Teamwork, Communication, Interpersonal Skills, Teaching, Training, Kitchen Management, 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 criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Management, 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 the ability to live and work on a vessel for extended periods is mandatory.
Experience Required
Minimum 2 year(s)