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Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Bloomington, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Preparation, Inventory Management, Cost Control, Scheduling, Basic Computer Skills, Mathematical Skills, Plate Presentation, Knife Skills, Health Code Compliance, Communication Skills, Training
Specialization
Requires thorough knowledge of hot and cold food preparation, sanitation standards, and basic mathematical and computer skills. Must be physically capable of lifting up to 50 lbs and working in extreme temperature environments.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Budget Management, Team Leadership, Quality Control
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to lift up to 50 lbs and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Miami, Florida, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo Rotation, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates need 2-5 years of fine dining experience and a Safe Food Handling Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Arts, Personnel Management, Food Cost Control, Inventory Management, Sanitation Procedures, Staff Training, Scheduling, Budgeting, Menu Implementation, Problem Solving, Communication, Multitasking
Specialization
Candidates must have a high school diploma and at least 5 years of experience in culinary arts. Preferred qualifications include a degree in Culinary Arts and bilingual proficiency in English and Spanish.
Experience Required
Minimum 5 year(s)
Sous Chef at North Ridge Country Club Inc
Raleigh, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Inventory Management, Food Safety Compliance, Menu Planning, Recipe Development, Leadership, Time Management, Communication, Organization, Culinary Techniques
Specialization
Candidates should have 3-5 years of kitchen experience with supervisory responsibilities and a culinary degree or equivalent professional experience. ServSafe certification and strong knowledge of food safety and sanitation standards are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Des Moines, Iowa, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Menu Development, Food Cost Control, Team Leadership, Mentoring, Inventory Management, Kitchen Operations, Staff Training, Communication, Financial Acumen, Microsoft Excel, Microsoft Word, Culinary Technique, Problem Solving, Time Management
Specialization
Candidates must have five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting. Proficiency in culinary techniques, basic financial metrics, and effective communication skills are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ahmedabad, gujarat, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Employee Training, Production Planning, Quality Control
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 and beverage professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Sous Chef at Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Jobs for Humanity
Bradford, England, United Kingdom - Full Time
Skills Needed
Fresh Food Cooking, Menu Planning, Haccp Guidelines, Stock Rotation, Team Leadership, Staff Mentoring, Food Hygiene, Dietary Requirements, Kitchen Management, Communication Skills, Staff Development, Culinary Techniques
Specialization
Candidates must have at least two years of experience in a similar fresh food cooking role and possess strong leadership skills. A Food Hygiene Level 2 qualification and the ability to manage kitchen operations in the absence of the Head Chef are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
Tamarindo, Veracruz, Mexico - Full Time
Skills Needed
Kitchen Operations Management, Food Safety Assurance, Quality Control, Staff Supervision, Menu Planning, Budgeting, Inventory Control, Labor Cost Control, Coaching And Training, Strategic Planning, English Fluency, Spanish Fluency
Specialization
Candidates must have at least 3 years of kitchen management experience and fluency in both English and Spanish. A bachelor's degree in Gastronomy or a related field is preferred, along with the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume service environments.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

0.0

Posted On

10 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management

Industry

Hospitality

Description
Description Rock Creek Cattle Company is seeking additional talented and motivated Kitchen Supervisors and Sous Chefs to support daily kitchen operations and help deliver an exceptional dining experience for our Members and guests. These roles are ideal for culinary professionals who thrive in a fast-paced, team-oriented environment and take pride in food quality, consistency, organization, and hospitality. Job Type: Seasonal June - Mid-October, Full-Time Housing: Limited availability housing. Candidates may inquire with the hiring manager. Housing is not guaranteed. Rent is $395/month with a refundable deposit of $150 if approved. Job Summary: Assist the Executive Chef in accurately and efficiently leading, preparing, cooking, finishing, and presenting a variety of menu items according to Company standards. Support daily back-of-house operations by helping coordinate production, prep, food quality, sanitation, inventory, training, and kitchen organization. Perform additional kitchen duties as necessary, including preparation (“prep”) work, safe food handling, station support, and opening or closing responsibilities. Sous Chefs are responsible for effectively completing the responsibilities below while maintaining constant communication with Management regarding progress, challenges, and operational needs. These duties are subject to revision based on operational demands. For the purpose of this job description, any reference to “kitchen” includes, but is not limited to, production kitchens, line stations, prep areas, storage spaces, dishwashing areas, and kitchen equipment. Duties/Responsibilities: Assist the Head Chef in coordinating and overseeing daily back-of-house operations to ensure food quality, consistency, sanitation, safety, and efficiency. Accurately and efficiently prepare, cook, finish, plate, and present menu items according to Company recipes, portion standards, presentation expectations, and operational timelines. Prepare and properly store ingredients for menu items, including washing, chopping, dicing, mincing, peeling, portioning, mixing, seasoning, marinating, grilling, roasting, sautéing, frying, and finishing. Read and follow prep lists, production sheets, banquet/event details, and service needs carefully, ensuring all additions, deletions, substitutions, allergy notes, and special instructions are incorporated into the preparation process. Assist in menu planning, production planning, food apportioning, and food utilization while helping reduce waste and maximize product quality. Assist in ordering, receiving, stocking, rotating, and organizing food, kitchen supplies, and equipment in accordance with Company procedures. Safely and correctly store all food, prep items, and supplies in their designated locations in accordance with Company food safety standards. Ensure consistency and quality of recipes, products, and portions as set forth by the Head Chef and Company standards. Maintain food quality, freshness, and safe food handling standards at all times. Review orders, prep lists, and production needs for modifications, including the removal of allergens when applicable. Communicate allergen-related modifications and other special instructions to all necessary culinary and service team members. Follow and practice Company standards for preparing food for Members with allergies, including sanitizing and/or replacing utensils, equipment, and work surfaces prior to food production. Assist in training and developing back-of-house staff on recipes, station expectations, cleanliness, organization, communication, food safety, and kitchen procedures. Support efficient and effective setup, organization, service, and breakdown of all kitchen stations, and assist with prep, line, banquet, and other culinary support functions as needed based on operational demands. Maintain accountability for cleanliness, sanitation, and general maintenance of kitchen areas and equipment. Proactively alert employees, Members, and guests to potential hazards, such as hot surfaces, sharp tools, open flames, hot oil, liquid spills, or changes in flooring. Help ensure a safe Member and work environment to reduce the risk of injury and accidents. Promptly report Member concerns, injuries, accidents, and other high-risk issues to Management. Promptly report employee and personal (“self”) concerns, injuries, accidents, and other high-risk issues to Management. Follow Company control procedures to safeguard equipment, inventory, and other assets. Coordinate with the Head Chef and General Manager to help maintain a high level of kitchen productivity and efficiency, including support for cost controls, labor awareness, and product utilization. Complete side work and opening or closing duties efficiently, checking out with Management before clocking out. Stay updated on specials, features, seasonal offerings, menu changes, and discontinued or depleted items. Participate in daily pre-shift meetings and all mandatory staff meetings. Accurately record time worked through proper clock-in/clock-out procedures. Work overtime only with prior Management approval when practicable; however, all time worked must be accurately recorded and will be paid in accordance with applicable law. Perform other ad hoc duties as needed, supporting the culinary team during high-volume or unexpected demand periods. Requirements Required Skills/Abilities: Ability to work long hours and variable schedules, including early mornings, nights, weekends, and holidays, based on operational needs. Strong interpersonal skills with the ability to handle sensitive information appropriately and professionally. Ability to represent Rock Creek Cattle Company in a positive, polished, and professional manner at all times. Strong oral communication skills with the ability to interact tactfully and professionally with individuals at all levels of the organization. Effective verbal communication skills with the ability to clearly convey information in a fast-paced environment. Ability to build positive working relationships and contribute to a supportive team culture through cooperation, reliability, supportiveness, and professionalism. Demonstrated professionalism, consistency, and attention to detail. Ability to work productively both independently and as part of a team to meet shared production and service goals. Ability to build trust and respect within the kitchen team through accountability, follow-through, and sound judgment. Strong organizational skills with the ability to multitask, prioritize, and adapt to shifting demands. Demonstrated self-reliance, stamina, and focus to meet the physical and mental demands of a professional kitchen environment. Ability to remain calm, focused, and solution-oriented during time-sensitive or high-volume periods. Ability to exercise discretion and maintain confidentiality as appropriate. Commitment to continuous learning and openness to coaching and feedback. Education and Experience: Previous cooking experience required. Previous supervisory, lead line, or kitchen leadership experience preferred. Experience in restaurant, club, resort, or hospitality culinary operations preferred. Physical Requirements: Ability to stand and walk for extended periods throughout the shift. Ability to climb and descend stairs as needed during daily operations. Must be able to access and navigate all areas of the kitchen, restaurant, and property safely. Must be able to lift, carry, push, and pull up to 50 pounds as needed. Ability to frequently bend, reach, twist, stoop, and perform repetitive motions associated with kitchen production and service tasks. May be required to work in excessive heat, cold, and humid conditions related to kitchen and outdoor operations. Frequent exposure to hot surfaces, ovens, open flames, steam, hot oil, sharp tools, and commercial kitchen equipment. Ability to work in a fast-paced environment requiring coordination, sustained physical activity, and attention to detail. Ability to visually identify product quality, safety concerns, cleanliness issues, and production details, and to hear timers, verbal cues, and instructions in a busy kitchen environment. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of this position. Work Environment: The employee works in a fast-paced kitchen and restaurant environment with moderate to high noise levels. The role may involve exposure to heat, steam, open flames, hot oil, refrigeration, cleaning agents, and other materials commonly used in food service operations. Workspaces may be shared or compact, requiring close coordination with other culinary and service team members. Operational priorities may shift quickly, requiring adaptability and effective communication. Employees assigned to work in private residences or off-site locations may be required to pass a background check before performing duties in those areas. Rock Creek Cattle Company is an E-Verify and EOE employer.
Responsibilities
Assist the Executive Chef in leading daily back-of-house operations, ensuring food quality, consistency, and sanitation. Coordinate production, prep, and staff training while maintaining high hospitality standards for members and guests.
Sous Chef at Rock Creek Cattle Company
Deer Lodge, Montana, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Food Safety, Menu Planning, Inventory Management, Staff Training, Sanitation Standards, Allergen Management, Production Planning, Team Leadership, Hospitality, Time Management
Specialization
Requires previous cooking experience with a preference for supervisory or leadership roles in hospitality or resort settings. Must be able to handle the physical demands of a professional kitchen, including lifting up to 50 pounds and working long, variable hours.
Experience Required
Minimum 2 year(s)
Sous Chef at Marriott International
Bloomington, Minnesota, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Sanitation Standards, Menu Preparation, Inventory Management, Cost Control, Scheduling, Basic Computer Skills, Mathematical Skills, Plate Presentation, Knife Skills, Health Code Compliance, Communication Skills, Training
Specialization
Requires thorough knowledge of hot and cold food preparation, sanitation standards, and basic mathematical and computer skills. Must be physically capable of lifting up to 50 lbs and working in extreme temperature environments.
Experience Required
Minimum 5 year(s)
Sous Chef at Hawkers Asian Street Food
Arlington, Virginia, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Coaching, Food Safety, Sanitation Guidelines, Recipe Adherence, Plate Presentation, Vendor Relations, Budget Management, Team Leadership, Quality Control
Specialization
Requires at least two years of culinary management experience in a full-service, upscale restaurant concept. Candidates must be able to lift up to 50 lbs and possess strong leadership and communication skills.
Experience Required
Minimum 2 year(s)
Demi Chef at Minor International
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Food Preparation, Plating, Food Safety, Hygiene Standards, Kitchen Operations, Teamwork, Communication, Time Management, Culinary Skills, Breakfast Service
Specialization
Requires 3 years of experience as a Cook or Chef with a strong understanding of health and safety regulations. Candidates must have existing working rights in New Zealand and the flexibility to work weekends and public holidays.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Miami, Florida, United States - Full Time
Skills Needed
Kitchen Management, Menu Preparation, Staff Training, Food Quality Assurance, Inventory Management, Fifo Rotation, Budget Management, Fine Dining, Culinary Leadership, Food Plating, Waste Reduction, Mathematical Functions
Specialization
Requires a high school diploma or GED, with a preference for formal culinary training or an associate degree. Candidates need 2-5 years of fine dining experience and a Safe Food Handling Certification.
Experience Required
Minimum 2 year(s)
Sous Chef at Compass Group
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Department Operation, Food Preparation, Cooking, Menu Development, Garnishment, Supervision, Ordering, Cost Controls, Expenditure Management, Menu Planning, Catering Event Execution, Culinary Program Rollout, Food Cost Controls, Presentation, Microsoft Office, Servsafe Certification
Specialization
Candidates should ideally possess an Associate's degree or equivalent experience, along with progressive culinary/kitchen management experience, especially in high-volume, complex foodservice operations. Comprehensive knowledge of food trends, sanitation, cost controls, and computer proficiency (Microsoft Office) are necessary, with ServSafe certification being highly desirable.
Experience Required
Minimum 2 year(s)
Sous Chef at Optalis
Washington, District of Columbia, United States - Full Time
Skills Needed
Culinary Arts, Personnel Management, Food Cost Control, Inventory Management, Sanitation Procedures, Staff Training, Scheduling, Budgeting, Menu Implementation, Problem Solving, Communication, Multitasking
Specialization
Candidates must have a high school diploma and at least 5 years of experience in culinary arts. Preferred qualifications include a degree in Culinary Arts and bilingual proficiency in English and Spanish.
Experience Required
Minimum 5 year(s)
Sous Chef at North Ridge Country Club Inc
Raleigh, North Carolina, United States - Full Time
Skills Needed
Kitchen Management, Staff Supervision, Food Preparation, Inventory Management, Food Safety Compliance, Menu Planning, Recipe Development, Leadership, Time Management, Communication, Organization, Culinary Techniques
Specialization
Candidates should have 3-5 years of kitchen experience with supervisory responsibilities and a culinary degree or equivalent professional experience. ServSafe certification and strong knowledge of food safety and sanitation standards are preferred.
Experience Required
Minimum 2 year(s)
Sous Chef at Aparium Hotel Group
Des Moines, Iowa, United States - Full Time
Skills Needed
Culinary Arts, Menu Planning, Menu Development, Food Cost Control, Team Leadership, Mentoring, Inventory Management, Kitchen Operations, Staff Training, Communication, Financial Acumen, Microsoft Excel, Microsoft Word, Culinary Technique, Problem Solving, Time Management
Specialization
Candidates must have five or more years of progressive culinary experience, preferably in a multi-service hotel or restaurant setting. Proficiency in culinary techniques, basic financial metrics, and effective communication skills are essential for this role.
Experience Required
Minimum 5 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ahmedabad, gujarat, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Staff Supervision, Food Safety, Sanitation Standards, Menu Design, Budget Management, Inventory Control, Customer Service, Employee Training, Production Planning, Quality Control
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 and beverage professional standards.
Experience Required
Minimum 2 year(s)
Sous Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kigali, Kigali City, Rwanda - Full Time
Skills Needed
Culinary Operations, Staff Supervision, Food Safety, Sanitation Standards, Menu Development, Budget Management, Kitchen Management, Food Presentation, Team Leadership, Inventory Management, Quality Control, Staff Training, Performance Management, Customer Service, Labor Management
Specialization
Candidates must have a high school diploma with 4 years of experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 2 year(s)
Demi Chef at Hamilton Island Enterprises Limited
Whitsundays, Queensland, Australia - Full Time
Skills Needed
Seafood Preparation, Sustainable Cooking, Food Hygiene, Grill Station, Cold Larder, Fish Prep, Food Presentation, Zero Waste Cooking, Kitchen Operations, Team Collaboration
Specialization
Requires a Certificate III in Commercial Cookery and 1-2 years of commercial kitchen experience. Candidates must have valid Australian working rights and a passion for sustainable seafood.
Sous Chef at Odyssey Resorts
Two Harbors, Minnesota, United States - Full Time
Skills Needed
Adaptability, Flexibility, Creative Ability, Leadership, Teamwork, Safety, Sanitation, Guest Satisfaction
Specialization
A college degree is preferred but not required, with a minimum of three to five years of related experience or an acceptable equivalent combination of education and experience. Candidates should demonstrate adaptability, creativity, leadership, and adherence to safety and sanitation standards.
Experience Required
Minimum 2 year(s)
Sous Chef at Greene King
Frimley Green, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Food Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Menu Knowledge, Fast Paced Service, Kitchen Management, Culinary Standards
Specialization
The ideal candidate must be able to work effectively under pressure in a fast-paced kitchen environment. A strong passion for culinary excellence and a willingness to learn and support the team are essential.
Experience Required
Minimum 2 year(s)
Head Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Italian Cooking Techniques, Menu Development, Team Management, Cost Control, Menu Engineering, Leadership, Food Safety, Whs Compliance, Supplier Relationship Management, Culinary Innovation, Event Catering, Staff Mentoring
Specialization
Requires at least 5 years of experience as a Head Chef or Senior Sous Chef in a premium environment with expertise in Italian cuisine. Must possess relevant culinary qualifications, food safety certification, and full working rights in Australia.
Experience Required
Minimum 5 year(s)
Sous Chef at Accor
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Team Leadership, Staff Training, Operational Efficiency, Profitability Management, Fast Paced Environment, Team Collaboration
Specialization
Requires at least 3 years of experience in a similar role, preferably within hotels, and a relevant qualification. Candidates must be self-motivated, able to work in a fast-paced environment, and flexible with shift timings.
Experience Required
Minimum 2 year(s)
Sous Chef at Jobs for Humanity
Bradford, England, United Kingdom - Full Time
Skills Needed
Fresh Food Cooking, Menu Planning, Haccp Guidelines, Stock Rotation, Team Leadership, Staff Mentoring, Food Hygiene, Dietary Requirements, Kitchen Management, Communication Skills, Staff Development, Culinary Techniques
Specialization
Candidates must have at least two years of experience in a similar fresh food cooking role and possess strong leadership skills. A Food Hygiene Level 2 qualification and the ability to manage kitchen operations in the absence of the Head Chef are required.
Experience Required
Minimum 2 year(s)
Sous Chef at Four Seasons Hotels Limited - Turkey
Tamarindo, Veracruz, Mexico - Full Time
Skills Needed
Kitchen Operations Management, Food Safety Assurance, Quality Control, Staff Supervision, Menu Planning, Budgeting, Inventory Control, Labor Cost Control, Coaching And Training, Strategic Planning, English Fluency, Spanish Fluency
Specialization
Candidates must have at least 3 years of kitchen management experience and fluency in both English and Spanish. A bachelor's degree in Gastronomy or a related field is preferred, along with the ability to live in a remote location.
Experience Required
Minimum 2 year(s)
Sous Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Kitchen Operations, Culinary Arts, Staff Supervision, Food Presentation, Haccp Compliance, Whs Requirements, Stock Management, Menu Development, Leadership, Communication, Waste Control, Cost Efficiency
Specialization
Requires a minimum Certificate III in Commercial Cookery and a current Food Handling Certification. Candidates should have previous supervisory experience in premium dining or high-volume service environments.
Experience Required
Minimum 2 year(s)
Sous Chef at bartaco
Atlanta, Georgia, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Communication, Problem Solving, Mentoring, Attention To Detail, Food Safety, Operational Leadership, Guest Experience, Scheduling, Inventory Control, Quality Control, Coaching, Emotional Intelligence, Creativity, Innovation
Specialization
The position requires 1-3 years of culinary management experience and excellent cooking skills. A culinary arts degree is preferred, along with the ability to mentor and train team members.
Experience Required
Minimum 2 year(s)