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Sous Chef at American Cruise Lines
Memphis, Tennessee, 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, Inventory Management
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Decatur, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Food Preparation, 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 Kimpton Hotels & Restaurants
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Menu Development, Food Quality Control, Inventory Management, Budget Management, Knife Skills, Multitasking, Interpersonal Communication, Problem Resolution, Scheduling, Hiring, Performance Management, Kitchen Sanitation, Team Collaboration
Specialization
Candidates should have at least one year of culinary experience in a high-volume, full-service restaurant. A bachelor's degree in Culinary Science or a related certificate is preferred, along with strong leadership and communication skills.
Sous Chef at RL Communities
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
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 Superior Glove Works
Kandy, Central Province, Sri Lanka - Full Time
Skills Needed
Cooking Techniques, Recipe Execution, Food Presentation, Haccp, Kitchen Management, Staff Training, Inventory Control, Menu Planning, Food Safety, Cost Control, Sanitation Standards, Administrative Skills
Specialization
Requires a Diploma in Culinary Arts or Hotel Management with at least two years of experience in a similar hotel or resort role. Must possess strong cooking techniques, administrative skills, and proficiency in English.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Oxford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organizational Skills, Communication, Teamwork
Specialization
Proven experience as a senior CDP or similar role with a strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work effectively in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Staff Training, Sanitation Standards, Inventory Management, Budgeting, Customer Service, Food Safety, Culinary Arts, Leadership, Communication, Problem Solving, Time Management, Event Planning
Specialization
Candidates should have 3+ years of professional food production experience and a passion for scratch cooking. A culinary degree and a manager-level sanitation certification are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Holbrook Life Management- Woods
Woodstock, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Food Quality Control, Inventory Management, Staff Training, Sanitation Standards, Health And Safety Compliance, Pos Systems, Payroll Management, Leadership, Communication, Problem Solving, Time Management, Vendor Relations, Cooking Methods
Specialization
Candidates must have a high school diploma and at least 2 years of experience as a Sous Chef, with a culinary degree preferred. Proficiency in kitchen management, safety standards, and administrative software like POS and MS Office is required.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Doha, , Qatar - Full Time
Skills Needed
Operational Management, Food Cost Control, Kitchen Leadership, Menu Planning, Inventory Management, Food Safety Compliance, Staff Training, Supply Chain Management, Culinary Arts, Financial Decision Making, Hygiene Standards, Recruitment
Specialization
Candidates must possess a Bachelor's Degree and the ability to analyze business periodicals and technical procedures. Strong leadership skills and the ability to communicate effectively with management, suppliers, and employees are required.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Customer Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Training, Coaching, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Employee Coaching, Inventory Monitoring, Guest Service, Cold Food Preparation, Quality Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation laws.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Vitol
Houston, Texas, United States - Full Time
Skills Needed
Meal Preparation, Menu Design, Inventory Management, Food Safety, Culinary Trends, Scratch Cooking, Customer Service, Vendor Management, Event Planning, Equipment Maintenance
Specialization
Requires a culinary degree or at least two years of progressive experience in a restaurant, hotel, or banquet setting. Must possess knowledge of culinary trends and the physical ability to perform essential functions during an eight-plus hour shift.
Experience Required
Minimum 2 year(s)
Sous Chef at Timberline
Government Camp, Oregon, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Menu Development, Food Cost Control, Labor Management, Inventory Management, Culinary Production, Health Department Compliance, Staff Training, Beo Analysis, Scheduling, Recruitment
Specialization
Requires a culinary school diploma or equivalent experience along with valid OLCC and Oregon Food Handlers permits. Candidates must possess strong communication skills and the physical ability to lift 50 lbs and stand for long periods.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Brookline, Massachusetts, 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, Operational Leadership
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 Beztak
Clarkston, Michigan, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Management, Food Safety, Sanitation Standards, Time Management, Leadership, Regulatory Compliance, Culinary Arts
Specialization
Candidates should have an Associate or Bachelor's degree in culinary arts or equivalent experience, with 1-3 years of related food preparation experience. A current ServSafe Manager Certification is required.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Memphis, Tennessee, 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, Teamwork, Communication, Interpersonal skills, Teaching, Training, Kitchen management, Food preparation, Inventory management

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 directly with the Executive Chef to produce diversified menus and oversees the culinary team to ensure high-quality food presentation across the ship. They are responsible for maintaining kitchen efficiency, enforcing food safety standards, and ensuring consistent culinary excellence for all guest meals.
Sous Chef at American Cruise Lines
Memphis, Tennessee, 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, Inventory Management
Specialization
Candidates must have a minimum of 3 years of culinary experience in a full-service resort, hotel, or cruise ship environment. A ServSafe Manager Certification is strongly preferred, and applicants must be able to pass a drug test and criminal background check.
Experience Required
Minimum 2 year(s)
Sous Chef at American Cruise Lines
Decatur, Alabama, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Food Safety, Leadership, Time Management, Problem Solving, Team Collaboration, Food Preparation, 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 Kimpton Hotels & Restaurants
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Staff Training, Menu Development, Food Quality Control, Inventory Management, Budget Management, Knife Skills, Multitasking, Interpersonal Communication, Problem Resolution, Scheduling, Hiring, Performance Management, Kitchen Sanitation, Team Collaboration
Specialization
Candidates should have at least one year of culinary experience in a high-volume, full-service restaurant. A bachelor's degree in Culinary Science or a related certificate is preferred, along with strong leadership and communication skills.
Sous Chef at RL Communities
Henderson, Nevada, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Kitchen Operations, Team Leadership, Food Presentation, Food Safety, Sanitation, Inventory Management, Staff Training, Menu Execution, Computer Skills, Data Entry
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 Superior Glove Works
Kandy, Central Province, Sri Lanka - Full Time
Skills Needed
Cooking Techniques, Recipe Execution, Food Presentation, Haccp, Kitchen Management, Staff Training, Inventory Control, Menu Planning, Food Safety, Cost Control, Sanitation Standards, Administrative Skills
Specialization
Requires a Diploma in Culinary Arts or Hotel Management with at least two years of experience in a similar hotel or resort role. Must possess strong cooking techniques, administrative skills, and proficiency in English.
Experience Required
Minimum 2 year(s)
Sous Chef at BaxterStorey Ireland Ltd
Oxford, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Station Management, Quality Control, Team Collaboration, Coaching, Menu Development, Kitchen Maintenance, Food Safety, Sanitation Practices, Organizational Skills, Communication, Teamwork
Specialization
Proven experience as a senior CDP or similar role with a strong knowledge of various cooking techniques and cuisines. Must possess excellent organizational skills and the ability to work effectively in a fast-paced, high-pressure environment.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Fargo, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Kitchen Management, Staff Training, Sanitation Standards, Inventory Management, Budgeting, Customer Service, Food Safety, Culinary Arts, Leadership, Communication, Problem Solving, Time Management, Event Planning
Specialization
Candidates should have 3+ years of professional food production experience and a passion for scratch cooking. A culinary degree and a manager-level sanitation certification are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Holbrook Life Management- Woods
Woodstock, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Food Quality Control, Inventory Management, Staff Training, Sanitation Standards, Health And Safety Compliance, Pos Systems, Payroll Management, Leadership, Communication, Problem Solving, Time Management, Vendor Relations, Cooking Methods
Specialization
Candidates must have a high school diploma and at least 2 years of experience as a Sous Chef, with a culinary degree preferred. Proficiency in kitchen management, safety standards, and administrative software like POS and MS Office is required.
Experience Required
Minimum 2 year(s)
Head Chef at Apparel Group
Doha, , Qatar - Full Time
Skills Needed
Operational Management, Food Cost Control, Kitchen Leadership, Menu Planning, Inventory Management, Food Safety Compliance, Staff Training, Supply Chain Management, Culinary Arts, Financial Decision Making, Hygiene Standards, Recruitment
Specialization
Candidates must possess a Bachelor's Degree and the ability to analyze business periodicals and technical procedures. Strong leadership skills and the ability to communicate effectively with management, suppliers, and employees are required.
Experience Required
Minimum 5 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Leadership, Customer Service, Recipe Adherence, Food Safety, Communication, Time Management, Professionalism, Training, Coaching, Conflict Resolution
Specialization
Candidates must have at least 3 years of related work experience and a technical, trade, or vocational school degree. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Quảng Ngãi Province, Vietnam - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Temperature Regulation, Employee Coaching, Inventory Monitoring, Guest Service, Cold Food Preparation, Quality Control
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Uttarakhand, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Budget Management, Menu Development, Customer Service, Inventory Management, Team Leadership, Production Planning, Performance Appraisal
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts or related field with 2 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation laws.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations, Fine Dining Operations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining establishment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Head Chef at Upper Crust Food Service
Grand Forks, North Dakota, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Staff Management, Sanitation Management, Inventory Management, Budgeting, Customer Service, Culinary Arts, Food Safety, Kitchen Operations, Training, Event Planning, Communication, Problem Solving, Time Management
Specialization
Candidates should have 3+ years of professional, high-volume food production experience and a passion for culinary arts. A manager-level sanitation certification is required or must be obtained within 30 days of employment.
Experience Required
Minimum 2 year(s)
Sous Chef at HarborChase of Boynton
Orlando, Florida, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Inventory Management, Staff Supervision, Budget Compliance, Meal Presentation, Portion Control, Kitchen Sanitation, Recipe Development, Staff Training, Loss Prevention, Scheduling, Food Handling
Specialization
Candidates must have six months to one year of culinary experience or equivalent education. A Serv-Safe certification or equivalent food handling license is required, along with the ability to pass a Level 2 background screening.
Sous Chef at The Chatham Inn, Relais & Chateaux
Chatham, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Banquet Service, Restaurant Management, Food Preparation, Kitchen Operations, Team Leadership, Menu Planning, Inventory Management, Food Safety, Culinary Techniques, Communication Skills, Motivating Teams, Dietary Requirements, Food Handling Procedures, Catering Events, Hospitality Service
Specialization
Candidates should have proven experience in fine dining and banquet services, along with strong leadership skills in a culinary setting. A background in food production, kitchen management, and food safety protocols is essential.
Experience Required
Minimum 5 year(s)
Sous Chef at Vitol
Houston, Texas, United States - Full Time
Skills Needed
Meal Preparation, Menu Design, Inventory Management, Food Safety, Culinary Trends, Scratch Cooking, Customer Service, Vendor Management, Event Planning, Equipment Maintenance
Specialization
Requires a culinary degree or at least two years of progressive experience in a restaurant, hotel, or banquet setting. Must possess knowledge of culinary trends and the physical ability to perform essential functions during an eight-plus hour shift.
Experience Required
Minimum 2 year(s)
Sous Chef at Timberline
Government Camp, Oregon, United States - Full Time
Skills Needed
Kitchen Operations, Staff Supervision, Menu Development, Food Cost Control, Labor Management, Inventory Management, Culinary Production, Health Department Compliance, Staff Training, Beo Analysis, Scheduling, Recruitment
Specialization
Requires a culinary school diploma or equivalent experience along with valid OLCC and Oregon Food Handlers permits. Candidates must possess strong communication skills and the physical ability to lift 50 lbs and stand for long periods.
Experience Required
Minimum 5 year(s)
Sous Chef at bartaco
Brookline, Massachusetts, 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, Operational Leadership
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 Beztak
Clarkston, Michigan, United States - Full Time
Skills Needed
Meal Preparation, Kitchen Operations Management, Food Safety, Sanitation Standards, Time Management, Leadership, Regulatory Compliance, Culinary Arts
Specialization
Candidates should have an Associate or Bachelor's degree in culinary arts or equivalent experience, with 1-3 years of related food preparation experience. A current ServSafe Manager Certification is required.
Experience Required
Minimum 2 year(s)