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Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Customer Service, Team Leadership, Performance Management, Inventory Management, Labor Management, Coaching, Communication
Specialization
Candidates must be Fiji citizens and possess either a high school diploma with 4 years of experience or a 2-year degree in a culinary-related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen shifts and staff effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Culinary Arts, Guest Relations, Performance Appraisal, Food Safety Standards, Budget Management, Event Coordination
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be able to lead shifts and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Victory Programs Inc
Boston, Massachusetts, United States - Full Time
Skills Needed
Meal Preparation, Food Safety, Kitchen Operations, Inventory Management, Volunteer Coordination, Sanitation Standards, Communication Skills, Organizational Skills, Multicultural Collaboration, Menu Planning
Specialization
Requires a high school diploma and at least 3 years of commercial kitchen experience. Candidates must be able to lift 35 pounds and hold or obtain ServSafe Manager and CPR certifications.
Experience Required
Minimum 2 year(s)
Chef - AL at Ebenezer
River Falls, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Standardization, Portion Control, Iddsi Standards, Sanitation, Kitchen Supervision, Customer Service, Microsoft Applications, Meal Assembly
Specialization
Requires a minimum age of 18 and a Food Handlers certification within 90 days. Preferred qualifications include a degree in Food Service and a Food Protection Manager certification.
Sous Chef at RL Communities
San Antonio, Texas, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Leadership, Food Safety, Sanitation, Menu Presentation, Kitchen Operations, Data Entry, Team Training, Inventory Management, Broiling, Grilling, Frying, Sautéing, Communication
Specialization
Candidates must be at least 21 years old and possess a high school diploma or GED, with a culinary degree preferred. Previous leadership experience in culinary preparation and basic computer skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Round Rock, 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
Boston, Massachusetts, 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
Candidates need 1-3 years of culinary management experience and excellent cooking skills, with a culinary arts degree preferred. Flexibility to work evenings, weekends, and holidays, as well as the ability to lift up to 50 pounds, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Haccp, Inventory Management, Menu Planning, Cost Control, Staff Training, Time Management, Communication, Food Presentation, Sanitation Standards
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume hotel environment. Strong leadership skills and in-depth knowledge of HACCP or equivalent food safety standards are required.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Harrogate, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Communication, Menu Presentation, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Littlewick Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Quality Control
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Hallow, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure and a commitment to delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Chef/Cook at GREAT WESTERN DINING
El Dorado, Kansas, United States - Full Time
Skills Needed
Menu Development, Personnel Management, Food Cost Control, Haccp Controls, P&L Reporting, Inventory Management, Sanitation Standards, Leadership, Microsoft Office, Pos Systems, Client Relations, Budgeting, Coaching, Food Safety Compliance, Culinary Arts, Communication Skills
Specialization
A degree in Culinary Arts or equivalent professional experience is preferred, along with expertise in personnel management and HACCP controls. Candidates must be able to handle the physical demands of the job, including standing for 8 hours and lifting up to 30 pounds.
Experience Required
Minimum 5 year(s)
Sous Chef at Landry's, LLC.
Indianapolis, Indiana, 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, Osha Regulations, Fine Dining Operations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Atlantic City, New Jersey, 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, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Candidates must have 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)
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, Food Presentation, Sanitation Practices, Luxury Hospitality
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 Landry's, LLC.
Hoboken, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Regulations, Menu Execution, 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)
Sous Chef at Landry's, LLC.
San Diego, California, 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, Menu Execution, Fine Dining Operations, Training And Development
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining establishment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Fort Worth, Texas, 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, Food Safety, Menu Execution, Osha Regulations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravitas Beverly Hills
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Kitchen Operations, Menu Execution, Staff Training, Inventory Management, Food Costing, Food Safety, Quality Control, Expediting, Labor Management, Haccp, Plating, Professionalism, Organization, Communication
Specialization
Requires 3-5 years of progressive culinary leadership experience in fine dining or Michelin-starred environments. Must possess a valid Food Handler Certification and strong foundational cooking skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Food Safety, Portion Control, Recipe Standardization, Loss Prevention, Scheduling, Event Coordination
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must hold a SERV-SAFE certification and pass a Level 2 background screening.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji -
Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

0.0

Posted On

01 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Kitchen management, Food safety, Sanitation standards, Staff supervision, Menu development, Budget management, Food preparation, Quality control, Customer service, Team leadership, Performance management, Inventory management, Labor management, Coaching, 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  Position Open to Fiji Citizens Only! 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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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.

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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 culinary and budgetary goals.
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nadi, Western, Fiji - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Food Preparation, Quality Control, Customer Service, Team Leadership, Performance Management, Inventory Management, Labor Management, Coaching, Communication
Specialization
Candidates must be Fiji citizens and possess either a high school diploma with 4 years of experience or a 2-year degree in a culinary-related field with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen shifts and staff effectively.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Đà Nẵng, , Vietnam - Full Time
Skills Needed
Food Production, Kitchen Sanitation, Staff Leadership, Purchasing, Inventory Management, Menu Development, Culinary Arts, Guest Relations, Performance Appraisal, Food Safety Standards, Budget Management, Event Coordination
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Must be able to lead shifts and maintain high culinary and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Victory Programs Inc
Boston, Massachusetts, United States - Full Time
Skills Needed
Meal Preparation, Food Safety, Kitchen Operations, Inventory Management, Volunteer Coordination, Sanitation Standards, Communication Skills, Organizational Skills, Multicultural Collaboration, Menu Planning
Specialization
Requires a high school diploma and at least 3 years of commercial kitchen experience. Candidates must be able to lift 35 pounds and hold or obtain ServSafe Manager and CPR certifications.
Experience Required
Minimum 2 year(s)
Chef - AL at Ebenezer
River Falls, Wisconsin, United States - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Standardization, Portion Control, Iddsi Standards, Sanitation, Kitchen Supervision, Customer Service, Microsoft Applications, Meal Assembly
Specialization
Requires a minimum age of 18 and a Food Handlers certification within 90 days. Preferred qualifications include a degree in Food Service and a Food Protection Manager certification.
Sous Chef at RL Communities
San Antonio, Texas, United States - Full Time
Skills Needed
Culinary Preparation, Cooking, Leadership, Food Safety, Sanitation, Menu Presentation, Kitchen Operations, Data Entry, Team Training, Inventory Management, Broiling, Grilling, Frying, Sautéing, Communication
Specialization
Candidates must be at least 21 years old and possess a high school diploma or GED, with a culinary degree preferred. Previous leadership experience in culinary preparation and basic computer skills are required.
Experience Required
Minimum 2 year(s)
Sous Chef at RL Communities
Round Rock, 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
Boston, Massachusetts, 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
Candidates need 1-3 years of culinary management experience and excellent cooking skills, with a culinary arts degree preferred. Flexibility to work evenings, weekends, and holidays, as well as the ability to lift up to 50 pounds, is required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Kitchen Management, Culinary Leadership, Food Safety, Haccp, Inventory Management, Menu Planning, Cost Control, Staff Training, Time Management, Communication, Food Presentation, Sanitation Standards
Specialization
Candidates must have proven experience as a Sous Chef or Senior Chef de Partie in a high-volume hotel environment. Strong leadership skills and in-depth knowledge of HACCP or equivalent food safety standards are required.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Harrogate, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Quality Control, Hygiene And Safety Compliance, Pressure Management, Communication, Menu Presentation, Decision Making, Operational Efficiency
Specialization
Candidates must have experience managing a busy kitchen and a proven track record of training high-performing teams to exceed targets. The role requires the ability to work under pressure and a keen eye for delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Head Chef at Greene King
Littlewick Green, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Food Safety, Hygiene Standards, Menu Presentation, Communication, Problem Solving, Performance Management, Quality Control
Specialization
Candidates must have proven experience managing a busy kitchen and developing high-performing teams. Strong communication skills and the ability to work effectively under pressure are essential for this role.
Experience Required
Minimum 2 year(s)
Head Chef at Greene King
Hallow, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Team Leadership, Staff Training, Menu Presentation, Food Safety, Hygiene Compliance, Pressure Management, Communication, Operational Efficiency, Quality Control
Specialization
Proven experience managing a busy kitchen and developing high-performing teams. Ability to work under pressure and a commitment to delivering tasty, well-presented meals.
Experience Required
Minimum 5 year(s)
Chef/Cook at GREAT WESTERN DINING
El Dorado, Kansas, United States - Full Time
Skills Needed
Menu Development, Personnel Management, Food Cost Control, Haccp Controls, P&L Reporting, Inventory Management, Sanitation Standards, Leadership, Microsoft Office, Pos Systems, Client Relations, Budgeting, Coaching, Food Safety Compliance, Culinary Arts, Communication Skills
Specialization
A degree in Culinary Arts or equivalent professional experience is preferred, along with expertise in personnel management and HACCP controls. Candidates must be able to handle the physical demands of the job, including standing for 8 hours and lifting up to 30 pounds.
Experience Required
Minimum 5 year(s)
Sous Chef at Landry's, LLC.
Indianapolis, Indiana, 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, Osha Regulations, Fine Dining Operations, Menu Execution, Training And Development, Sanitation Procedures
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Atlantic City, New Jersey, 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, Osha Regulations, Menu Execution, Fine Dining Operations
Specialization
Candidates must have 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)
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, Food Presentation, Sanitation Practices, Luxury Hospitality
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 Landry's, LLC.
Hoboken, New Jersey, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Regulations, Menu Execution, 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)
Sous Chef at Landry's, LLC.
San Diego, California, 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, Menu Execution, Fine Dining Operations, Training And Development
Specialization
Candidates must have at least 2 years of culinary management experience in an upscale or fine dining establishment. Strong leadership skills and a stable work history are required, while a degree from an accredited culinary program is preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Landry's, LLC.
Fort Worth, Texas, 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, Food Safety, Menu Execution, Osha Regulations
Specialization
Requires at least 2 years of culinary management experience in an upscale or fine dining environment. A graduate of an accredited culinary program is preferred, along with strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravitas Beverly Hills
Beverly Hills, California, United States - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Kitchen Operations, Menu Execution, Staff Training, Inventory Management, Food Costing, Food Safety, Quality Control, Expediting, Labor Management, Haccp, Plating, Professionalism, Organization, Communication
Specialization
Requires 3-5 years of progressive culinary leadership experience in fine dining or Michelin-starred environments. Must possess a valid Food Handler Certification and strong foundational cooking skills.
Experience Required
Minimum 2 year(s)
Sous Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Food Preparation, Menu Development, Inventory Management, Staff Training, Budget Compliance, Food Safety, Portion Control, Recipe Standardization, Loss Prevention, Scheduling, Event Coordination
Specialization
Requires six months to one year of related culinary experience or an equivalent combination of education and training. Must hold a SERV-SAFE certification and pass a Level 2 background screening.