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Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Mint People
Ipswich, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Haccp, Stock Control, Supplier Management, Team Leadership, Food Preparation, Cost Control, Waste Reduction, Staff Training, Health And Safety
Specialization
Candidates should have previous experience as a Sous Chef or a strong Junior Sous in a high-volume environment. Proficiency in food safety, HACCP, and a passion for fresh, seasonal ingredients are essential.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Kitchen Operations, Quality Control, Team Leadership, Inventory Management, Staff Training, Customer Service, Conflict Resolution, Financial Reporting, Waste Control, Food Presentation
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, financial management, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Food Preparation, Coaching, Performance Management, Communication Skills
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. This position is exclusively for local Indonesian candidates.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Guest Service, Culinary Standards, Food Safety, Equipment Maintenance, Time Management, Communication, Coaching, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Sous Chef at MINA Group
Dana Point, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Recipe Testing, Kitchen Production, Staff Training, Leadership, Food Safety, Sanitation, Inventory Management, Cost Control, Pastry Knowledge, Quality Control, Teamwork, Hospitality
Specialization
The ideal candidate should possess strong leadership skills and a working knowledge of pastry to support dessert service. They must demonstrate dependability, adaptability, and a commitment to luxury service standards while managing inventory and kitchen operations.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Sanitation Compliance, Inventory Management, Cost Control, Menu Development, Team Management, Time Management, Hospitality
Specialization
Candidates must possess 3–5 years of progressive culinary experience, including 1–2 years in a supervisory role, along with strong knowledge of culinary techniques and high-volume kitchen management. A Food Safety Manager certification is required, or the ability to obtain one.
Experience Required
Minimum 2 year(s)
Sous Chef at Indaco Greenville
Goshen, Kentucky, United States - Full Time
Skills Needed
Restaurant Management, Kitchen Management, Food Quality Control, Service Standards, Budgeting, Financial Forecasting, Problem Resolution, Team Leadership, Communication, Staff Development, Inventory Management, Strategic Planning, P&L Management, Recruitment, Operational Procedures
Specialization
Candidates must have at least 2 years of successful restaurant management experience in high-volume, upscale, scratch kitchen environments. Strong leadership, organizational, and communication skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Leadership, Food Preparation, Customer Service, Health & Safety, Financial Acumen, It Literacy, Innovation, Creativity, Team Development, Food Trends
Specialization
Candidates should have experience in a similar management role and demonstrate strong leadership skills. A passion for food and customer service, along with excellent health and safety knowledge, is essential.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Baltimore, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Recipe Development, Team Building, Event Planning, Vendor Relations, Communication, Problem Solving, Google Suite, Restaurant Management Software
Specialization
Candidates must possess a culinary school degree or professional certification and at least 5 years of significant culinary leadership experience in high-volume environments. Strong communication skills, proficiency in restaurant management software, and the ability to work under pressure are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Prep Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Ingredient Preparation, Sauce Creation, Food Safety, Knife Skills, Inventory Management, Kitchen Equipment Operation, Teamwork, Time Management
Specialization
Previous kitchen experience and basic knife skills are preferred, along with knowledge of food safety regulations. Candidates should have a high school diploma and the flexibility to work evenings and weekends.
Sous Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Menu Planning, Staff Training, Kitchen Management, Plate Presentation, Inventory Management, Communication, Problem Solving, Sanitation Standards, Equipment Maintenance, Scheduling, Coaching, Customer Satisfaction
Specialization
Candidates should have a high school diploma or equivalent, with a culinary degree preferred. A minimum of 2-3 years of experience in a Sous Chef or related culinary management role is required.
Experience Required
Minimum 2 year(s)
Head Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Kitchen Management, Staff Delegation, Inventory Management, Food Safety, Leadership, Time Management, Pressure Handling
Specialization
Candidates should have previous experience as a chef or head chef and possess strong leadership and time management skills. A culinary school certification and ServeSafe or Food Handler's Certification are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Sustainability Management, Team Leadership, Budgeting, Inventory Control, Staff Training, Guest Satisfaction, Waste Management, Financial Forecasting, Quality Assurance, Menu Innovation, Supply Chain Management, Hygiene Standards
Specialization
The candidate must have extensive experience in kitchen management, a strong commitment to sustainability, and the ability to lead and train a diverse team. Proficiency in financial control, food safety regulations, and guest service recovery is essential for this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef at Metropolitan Club
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Production, Inventory Control, Staff Supervision, Food Safety Standards, Sanitation Regulations, Banquet Services, Menu Planning, Recipe Development, Culinary Trends, Food Cost Control, Mentorship, Training, Performance Feedback, Dietary Requirements, Fine Dining
Specialization
Candidates must have a minimum of 10 years of experience in a restaurant or hospitality setting, with a strong background in fine dining and banquet operations. Proficiency in kitchen management, food safety standards, and team leadership is essential for this role.
Experience Required
Minimum 10 year(s)
Sous Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Plating, Kitchen Operations, Staff Supervision, Inventory Management, Vendor Negotiation, Food Safety, Leadership, Culinary Techniques
Specialization
Candidates must have a high school diploma and extensive culinary experience, with a culinary school certification preferred. Valid ServeSafe or Food Handler's Certification and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sarasota Bay Club
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Cost Management, Labor Cost Management, Inventory Management, Team Leadership, Customer Service, Recipe Development, Sanitation, Scheduling, Payroll Management, Problem Solving, Prioritizing, Staff Supervision, Quality Control
Specialization
The ideal candidate should have five years of fine dining experience and strong supervisory skills in a kitchen management capacity. A high school diploma or equivalent is preferred, along with a ServSafe certification or the ability to obtain one within 90 days.
Experience Required
Minimum 5 year(s)
Sous Chef at Donohoe Companies Inc., The
, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Staff Supervision, Food Quality Control, Inventory Management, Kitchen Organization, Staff Training, Health And Safety Compliance, Leadership, Team Management, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must possess a culinary degree or equivalent professional experience in a high-end hotel or restaurant setting. Strong leadership, organizational skills, and the ability to thrive in a fast-paced, high-pressure environment are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
London, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

36706.8

Posted On

08 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen management, Food production, Menu planning, Staff supervision, Cost control, Food safety, Hygiene standards, Performance management, Training, Inventory management, Quality control, Leadership, Communication, Problem solving, Budgeting

Industry

Hospitality

Description
Company Description "Why work for Pullman London St Pancras? We welcome you as you are! We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore limitless possibilities within the company. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS". Job Description Main responsibilities Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved. Assists the Executive Head Chef in controlling and analysing, on an on-going basis, the following: a) Quality levels of production and presentation including employee cafeteria b) Guest satisfaction c Operating/payroll/food costs e) Cleanliness, sanitation, and hygiene Ensures optimum performance in all of the above areas as assigned. Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times. Establishes and maintains effective employee relations. Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counselling if necessary to ensure appropriate staffing and productivity. Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees. Assists the Executive Head Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager by taking into consideration the following: a) Local requirements b) Market needs c) Competition d) Trends e) Recipes f) Potential costs g) Availability of Food and Beverage products h) The Hotel Food Safety Policy and Procedures Assists the Senior Chefs in the completion of market lists in accordance with Pullman quality and quantity standards. Checks perishable food items received for quantity and quality standards. Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef’s action. Assists the Senior Chefs with inspections of physical aspects of all kitchen areas, cold rooms and equipment. Performs related duties and special projects as assigned To attend any meeting or training sessions as required by management. To be conversant with: a) The Hotel Fire Procedures b) The Hotel and Company Security Procedures c) The Hotel Health and Safety Policy and Procedures d) The Hotel facilities and attractions e) Current Licensing regulations (Food and Beverage Service department only) f) Hotel operation standards and department procedures g) Short and long term marketing promotions Additional Information Attractive salary + generous monthly service charge Bonus Breaks: Enjoy two complimentary one or two night stays per year at other Accor properties across the UK Pension Scheme: Secure your future with our contributory pension plan Employee Benefit Card: Take advantage of discounted rates at Accor Hotels worldwide Complimentary Meals: Free meals provided whilst on duty Wellness Perks: Free access to the hotel gym Employee Assistance Programme: Confidential support available 24/7 Annual Leave: Up to 33 days of annual leave per year (including public holidays) Salary: £36,706.80 per annum (£18.10 per hour) + Service charge The successful candidate must already have eligibility to work in the UK. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
The Sous Chef assists the Executive Head Chef in supervising kitchen operations, staff, and food production to ensure high quality and profitability. They are responsible for maintaining hygiene standards, managing costs, and conducting staff training and performance appraisals.
Sous Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Food Production, Menu Planning, Staff Supervision, Cost Control, Food Safety, Hygiene Standards, Performance Management, Training, Inventory Management, Quality Control, Leadership, Communication, Problem Solving, Budgeting
Specialization
The candidate must have eligibility to work in the UK and possess strong leadership and culinary skills. They should be knowledgeable in food safety policies, kitchen equipment maintenance, and operational standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Mint People
Ipswich, England, United Kingdom - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Haccp, Stock Control, Supplier Management, Team Leadership, Food Preparation, Cost Control, Waste Reduction, Staff Training, Health And Safety
Specialization
Candidates should have previous experience as a Sous Chef or a strong Junior Sous in a high-volume environment. Proficiency in food safety, HACCP, and a passion for fresh, seasonal ingredients are essential.
Experience Required
Minimum 2 year(s)
Head Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Compliance, Staff Supervision, Budget Management, Kitchen Operations, Quality Control, Team Leadership, Inventory Management, Staff Training, Customer Service, Conflict Resolution, Financial Reporting, Waste Control, Food Presentation
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, financial management, and food safety knowledge are essential for this role.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
West Lombok Regency, West Nusa Tenggara, Indonesia - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Food Safety, Sanitation Standards, Staff Supervision, Menu Development, Budget Management, Quality Control, Team Leadership, Customer Service, Inventory Management, Food Preparation, Coaching, Performance Management, Communication Skills
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. This position is exclusively for local Indonesian candidates.
Experience Required
Minimum 2 year(s)
Demi Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Collaboration, Guest Service, Culinary Standards, Food Safety, Equipment Maintenance, Time Management, Communication, Coaching, Professionalism
Specialization
Candidates must have at least 3 years of related work experience and hold 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)
Sous Chef at MINA Group
Dana Point, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Recipe Testing, Kitchen Production, Staff Training, Leadership, Food Safety, Sanitation, Inventory Management, Cost Control, Pastry Knowledge, Quality Control, Teamwork, Hospitality
Specialization
The ideal candidate should possess strong leadership skills and a working knowledge of pastry to support dessert service. They must demonstrate dependability, adaptability, and a commitment to luxury service standards while managing inventory and kitchen operations.
Experience Required
Minimum 2 year(s)
Sous Chef at Gravity Haus
Vail, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Kitchen Operations, Leadership, Training, Mentoring, Food Quality, Safety Standards, Sanitation Compliance, Inventory Management, Cost Control, Menu Development, Team Management, Time Management, Hospitality
Specialization
Candidates must possess 3–5 years of progressive culinary experience, including 1–2 years in a supervisory role, along with strong knowledge of culinary techniques and high-volume kitchen management. A Food Safety Manager certification is required, or the ability to obtain one.
Experience Required
Minimum 2 year(s)
Sous Chef at Indaco Greenville
Goshen, Kentucky, United States - Full Time
Skills Needed
Restaurant Management, Kitchen Management, Food Quality Control, Service Standards, Budgeting, Financial Forecasting, Problem Resolution, Team Leadership, Communication, Staff Development, Inventory Management, Strategic Planning, P&L Management, Recruitment, Operational Procedures
Specialization
Candidates must have at least 2 years of successful restaurant management experience in high-volume, upscale, scratch kitchen environments. Strong leadership, organizational, and communication skills are essential for success in this role.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Pune, maharashtra, India - Full Time
Skills Needed
Leadership, Food Preparation, Customer Service, Health & Safety, Financial Acumen, It Literacy, Innovation, Creativity, Team Development, Food Trends
Specialization
Candidates should have experience in a similar management role and demonstrate strong leadership skills. A passion for food and customer service, along with excellent health and safety knowledge, is essential.
Experience Required
Minimum 5 year(s)
Head Chef at Five Iron Golf NYC LLC
Baltimore, Maryland, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Menu Development, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Recipe Development, Team Building, Event Planning, Vendor Relations, Communication, Problem Solving, Google Suite, Restaurant Management Software
Specialization
Candidates must possess a culinary school degree or professional certification and at least 5 years of significant culinary leadership experience in high-volume environments. Strong communication skills, proficiency in restaurant management software, and the ability to work under pressure are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Bazaar Holdings Hotel Development LLC
Palo Alto, California, United States - Full Time
Skills Needed
Culinary Leadership, Line Management, Food Safety Compliance, Haccp, Inventory Management, Cogs Control, Staff Training, Menu Execution, Kitchen Sanitation, Scheduling, Equipment Maintenance, Knife Skills, Expo Discipline, Recipe Standardization, Team Coaching, Pos Systems
Specialization
Candidates must have 3–5 years of professional kitchen experience, including 1–2 years in a leadership role within upscale or fine dining. Proficiency in HACCP, food safety, and kitchen management tools is required, along with the ability to work flexible schedules including nights and weekends.
Experience Required
Minimum 2 year(s)
Sous Chef at Atlas Restaurant Group
Baltimore, Maryland, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Menu Planning, Food Quality Control, Inventory Management, Safety And Sanitation, Staff Training, Scheduling, Fine Dining, Culinary Arts, Equipment Maintenance, Troubleshooting, Cost Control, Food Presentation, Leadership
Specialization
Candidates must have a high school diploma or equivalent and 2 to 4 years of experience in high-volume fine dining. Strong leadership, organizational, and culinary skills are essential for this role.
Experience Required
Minimum 2 year(s)
Prep Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Ingredient Preparation, Sauce Creation, Food Safety, Knife Skills, Inventory Management, Kitchen Equipment Operation, Teamwork, Time Management
Specialization
Previous kitchen experience and basic knife skills are preferred, along with knowledge of food safety regulations. Candidates should have a high school diploma and the flexibility to work evenings and weekends.
Sous Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Food Safety, Menu Planning, Staff Training, Kitchen Management, Plate Presentation, Inventory Management, Communication, Problem Solving, Sanitation Standards, Equipment Maintenance, Scheduling, Coaching, Customer Satisfaction
Specialization
Candidates should have a high school diploma or equivalent, with a culinary degree preferred. A minimum of 2-3 years of experience in a Sous Chef or related culinary management role is required.
Experience Required
Minimum 2 year(s)
Head Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Techniques, Menu Creation, Kitchen Management, Staff Delegation, Inventory Management, Food Safety, Leadership, Time Management, Pressure Handling
Specialization
Candidates should have previous experience as a chef or head chef and possess strong leadership and time management skills. A culinary school certification and ServeSafe or Food Handler's Certification are preferred.
Experience Required
Minimum 5 year(s)
Sous Chef at IHG Career
, , Saudi Arabia - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Safety, Sustainability Management, Team Leadership, Budgeting, Inventory Control, Staff Training, Guest Satisfaction, Waste Management, Financial Forecasting, Quality Assurance, Menu Innovation, Supply Chain Management, Hygiene Standards
Specialization
The candidate must have extensive experience in kitchen management, a strong commitment to sustainability, and the ability to lead and train a diverse team. Proficiency in financial control, food safety regulations, and guest service recovery is essential for this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef at Metropolitan Club
San Francisco, California, United States - Full Time
Skills Needed
Kitchen Operations Management, Food Production, Inventory Control, Staff Supervision, Food Safety Standards, Sanitation Regulations, Banquet Services, Menu Planning, Recipe Development, Culinary Trends, Food Cost Control, Mentorship, Training, Performance Feedback, Dietary Requirements, Fine Dining
Specialization
Candidates must have a minimum of 10 years of experience in a restaurant or hospitality setting, with a strong background in fine dining and banquet operations. Proficiency in kitchen management, food safety standards, and team leadership is essential for this role.
Experience Required
Minimum 10 year(s)
Sous Chef at The Blond HR
Charleston, South Carolina, United States - Full Time
Skills Needed
Menu Creation, Food Preparation, Plating, Kitchen Operations, Staff Supervision, Inventory Management, Vendor Negotiation, Food Safety, Leadership, Culinary Techniques
Specialization
Candidates must have a high school diploma and extensive culinary experience, with a culinary school certification preferred. Valid ServeSafe or Food Handler's Certification and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Sous Chef at Sarasota Bay Club
Sarasota, Florida, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Cost Management, Labor Cost Management, Inventory Management, Team Leadership, Customer Service, Recipe Development, Sanitation, Scheduling, Payroll Management, Problem Solving, Prioritizing, Staff Supervision, Quality Control
Specialization
The ideal candidate should have five years of fine dining experience and strong supervisory skills in a kitchen management capacity. A high school diploma or equivalent is preferred, along with a ServSafe certification or the ability to obtain one within 90 days.
Experience Required
Minimum 5 year(s)
Sous Chef at Donohoe Companies Inc., The
, Virginia, United States - Full Time
Skills Needed
Culinary Operations, Menu Planning, Staff Supervision, Food Quality Control, Inventory Management, Kitchen Organization, Staff Training, Health And Safety Compliance, Leadership, Team Management, Communication, Organizational Skills, Attention To Detail
Specialization
Candidates must possess a culinary degree or equivalent professional experience in a high-end hotel or restaurant setting. Strong leadership, organizational skills, and the ability to thrive in a fast-paced, high-pressure environment are required.
Experience Required
Minimum 2 year(s)