sous chef

Ottine Mineral Springs

ABOUT OTTINE MINERAL SPRINGS: Ottine Mineral Springs, nestled beside Palmetto State Park, is a historic treasure renowned for its rich legacy and commitment to health and wellness. Our extraordinary waters are rich in natural minerals and have long been known to promote relaxation, reduce stress and support overall well-being. Today, we carry on this tradition by offering a peaceful retreat where guests can experience the rejuvenating power of these waters in a calming setting that only nature can provide.POSITION: SOUS CHEF The Sous Chef works closely with the Executive Chef and Food + Beverage leadership to oversee daily kitchen operations, ensure consistency in food quality, and support a collaborative, efficient team environment. This role is hands-on and ideal for someone who thrives in a dynamic setting and takes pride in both execution and team development.This position is part of an exciting new restaurant concept opening within our resort in mid-August 2026. Official start dates are expected to be finalized in early August.RESPONSIBILITIES: <ul><li>Oversee daily kitchen operations including prep execution, line setup, service coordination, and end-of-day breakdowns.</li><li>Ensure all food items are prepared, plated, and presented according to established recipes, portion standards, and presentation guidelines</li><li>Support the Executive Chef in executing seasonal menus, daily specials, and menu development initiatives</li><li>Supervise all kitchen stations during service, ensuring timing, consistency, and quality standards are met across all outlets</li><li>Train, coach, and develop kitchen staff on cooking techniques, safety procedures, sanitation standards, and proper food handling practices</li><li>Lead pre-shift meetings and communicate daily priorities, 86&rsquo;ed items, special events, and service expectations</li><li>Monitor food cost controls through proper portioning, waste reduction, and efficient use of inventory</li><li>Assist with ordering, receiving, and inventory management, ensuring proper rotation (FIFO) and accurate storage procedures</li><li>Maintain cleanliness and organization of all kitchen areas, walk-ins, dry storage, and equipment in compliance with health and safety regulations</li><li>Ensure compliance with all local health department regulations and internal food safety standards; conduct regular line checks</li><li>Assist in scheduling and labor management to ensure appropriate coverage based on occupancy, events, and forecasted volume</li><li>Partner with front-of-house leadership to ensure smooth communication between kitchen and service teams, especially during peak periods.</li><li>Respond quickly to guest feedback or special dietary needs with professionalism and consistency</li><li>Oversee special event execution as assigned, ensuring timely production and flawless presentation</li><li>Act as the lead kitchen manager in the absence of the Executive Chef, maintaining operational continuity and team leadership</li><li>Support onboarding of new culinary team members, ensuring consistent training and integration into kitchen standards and culture</li></ul>Due to changing operational demands, it may be necessary to undertake various functions that are not specifically related to this position. This individual may be required to carry out additional tasks and duties as needed or as directed. Additionally, employee responsibilities and job descriptions are subject to review and modification.REQUIREMENTS:<ul><li>2-5+ years of culinary experience, with leadership of supervisory responsibilities preferred</li><li>Strong knowledge of kitchen operations, food safety standards, and best practices</li><li>Ability to work in a fast-paced, evolving environment while maintaining attention to detail</li><li>Excellent communication and team leadership skills</li><li>Flexibility to work evenings, weekends, and holidays as needed</li><li>CPR and first aid certification a plus and /or the willingness to be trained.</li><li>Ability to walk or stand and move about the resort (both indoors and outdoors) for eight or more hours per day, sit, reach, lift, bend, kneel, stoop, climb stairs, push and pull items weighing up to 75 pounds.</li><li>The position requires manual dexterity, auditory and visual skills, the ability to follow written and verbal instructions and procedures, and the capacity to communicate effectively and professionally.</li><li>The person in this position will need to be comfortable working in an indoor/outdoor use space.</li></ul>Ottine Mineral Springs is an equal opportunity employer and values diversity, equity, and inclusion. All employment is decided based on qualifications, merit, and business need. We are committed to fostering the professional growth of our employees by providing opportunities for continuous learning and development. With dedication and demonstrated performance, there is potential for career advancement with our company.COMPENSATION:$55,000 - $65,000 / annuallyOttine Mineral Springs is committed to providing access and reasonable accommodation in its services and employment for individuals with disabilities. To request disability accommodation in the application process or for a specific position, contact Ottine Mineral Springs Human Resources at careers@ottine.com.Pay: $55,000.00 - $65,000.00 per yearBenefits:<ul><li>401(k) matching</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>People with a criminal record are encouraged to applyWork Location: In person

Sous Chef

DOMODOMO Dallas

Sous Chef &ndash; DOMODOMO Kō DallasLocation: DOMODOMO KōDOMODOMO Kō Dallas is a modern Japanese restaurant that blends Japanese technique with Korean influence in an elevated dining environment. We are seeking an experienced and passionate Sous Chef to help lead our culinary team and maintain the highest standards of quality and consistency.Position Details<ul><li>Full-Time</li><li>5 Days Per Week</li><li>$60,000-$70,000/yr (Based on Experience)</li><li>Family Meal Provided</li><li>Growth Opportunities</li></ul>Responsibilities<ul><li>Assist the Executive Chef in all daily kitchen operations</li><li>Execute and supervise grilling, frying, and hot-line stations</li><li>Ensure consistency in food preparation, presentation, and execution</li><li>Perform quality control checks before dishes leave the kitchen</li><li>Train and mentor line cooks and kitchen staff</li><li>Maintain cleanliness, organization, and food safety standards</li><li>Support inventory management, ordering, and prep production</li><li>Lead by example during service and uphold fine dining standards</li></ul>Qualifications<ul><li>Minimum 5 years of professional kitchen experience</li><li>Strong experience with grilling and frying</li><li>Previous Asian restaurant experience preferred</li><li>Fine dining experience strongly preferred</li><li>Excellent plating and presentation skills</li><li>Strong attention to detail and quality control</li><li>Ability to work efficiently under pressure</li><li>Reliable, professional, and team-oriented</li></ul>Ideal CandidateThe ideal candidate is passionate about hospitality, takes pride in every plate, and understands the discipline and consistency required in a fine dining environment. Experience with Japanese, Korean, or other Asian cuisines is highly valued.Pay: $60,000.00 - $70,000.00 per yearBenefits:<ul><li>Flexible schedule</li></ul>Application Question(s):<ul><li>Please confirm that you have full availability to work, including lunch, evenings, weekends, and holidays. </li></ul>We do not consider candidates with limited availability for this position. Yes / No.<ul><li>How soon can you start?</li><li>Are you comfortable demonstrating your knife skills, cooking techniques, plating during a paid working stage if you passed an interview?</li></ul>Work Location: In person

Amazing production for entertainment event

Job Summary: We are seeking an experienced and passionate Sous Chef to lead and oversee all kitchen operations in our restaurant. The ideal candidate will be responsible for supporting all kitchen sections, maintaining food quality and consistency, supervising kitchen staff, controlling costs, ensuring hygiene standards, and delivering an exceptional dining experience.Key Responsibilities:Kitchen Operations&sect; Oversee all kitchen sections including:&middot; Hot Kitchen&middot; Cold Kitchen&middot; Grill Section&middot; Shawarma Section&middot; Bakery &amp; Manakish&middot; Mezze Preparation&middot; Pastry &amp; Desserts&middot; Butchery &amp; Preparation Areal Ensure all dishes are prepared according to restaurant recipes and standards.l Monitor food presentation, taste, portioning, and quality control.l Coordinate kitchen workflow during service to ensure timely food delivery.Staff Managementl Recruit, train, supervise, and evaluate kitchen staff.l Prepare duty rosters and manage staff scheduling.l Conduct regular training on food preparation, safety, and hygiene.l Foster teamwork and maintain discipline within the kitchen.Inventory &amp; Cost Controll Manage food purchasing and supplier relationships.l Monitor stock levels and conduct regular inventory checks.l Minimize food waste and control food costs.l Ensure proper storage and rotation of all food products (FIFO system).Food Safety &amp; Hygienel Ensure compliance with local health regulations and food safety standards.l Implement HACCP and food hygiene procedures.l Maintain cleanliness and organization of all kitchen areas and equipment.Financial Responsibilitiesl Monitor kitchen budgets and food cost percentages.l Analyze kitchen performance and implement cost-saving measures.l Assist management in achieving profitability targets.Requirements:l Minimum 5&ndash;7 years of experience in Lebanese or Middle Eastern cuisine.l Previous experience as Executive Chef, Head Chef, or Sous Chef in a high-volume restaurant.l Strong knowledge of Lebanese hot and cold mezze, grills, shawarma, bakery, and traditional desserts.l Excellent leadership and team management skills.l Strong understanding of food cost control and inventory management.l Knowledge of HACCP and food safety regulations.l Ability to work under pressure and manage multiple kitchen sections simultaneously.Skills:l Leadership and team development.l Kitchen operations management.l Menu planning and recipe development.l Cost control and budgeting.l Quality assurance.l Problem-solving and decision-making.l Time management and organization.Pay: QAR6,000.00 per monthWork Location: In person

SOUS CHEF

Hot n cool

Job SummaryResponsible for managing the hot kitchen operations, ensuring high-quality food production, and maintaining operational efficiency. Role supports the Head Chef in planning, supervising, and executing daily culinary operations while upholding food safety, hygiene, and presentation standards.Key Responsibilities1. Assist the Head Chef in managing the hot kitchen, including team supervision, scheduling, and workflow.2. Ensure all dishes are prepared to the highest standard in taste, presentation, and consistency.3. Monitor portion control, waste management, and inventory of hot kitchen ingredients.4. Maintain proper storage, rotation, and usage of ingredients to minimize spoilage.5. Oversee preparation and cooking of soups, sauces, meats, poultry, seafood, vegetables, and other hot dishes.6. Ensure timely delivery of all hot kitchen dishes during service.7. Train, mentor, and develop junior chefs and kitchen staff in hot section operations.8. Innovate and assist in menu planning for hot section offerings.9. Maintain the highest standards of food hygiene and safety, adhering to local health regulations.10. Conduct regular checks on kitchen equipment and report any maintenance requirements.11. Ensure compliance with company recipes, portion sizes, and plating standards.12. Supervise and motivate the hot kitchen team, fostering teamwork, discipline, and efficiency.13. Assist in recruitment, training, and performance reviews of hot kitchen staff.14. Collaborate with other kitchen sections (cold kitchen, pastry, etc.) to ensure smooth operations.15. Assist in inventory management, ordering, and stock control for the hot section.16. Support the Head Chef in planning food cost, budgeting, and menu costing.17. Maintain accurate records of kitchen operations, including temperature logs, wastage, and prep lists.18. Performs other duties assigned.Qualification, Experience &amp; Knowledge&middot; Culinary degree or relevant certification preferred.&middot; Minimum 5 years of experience in a hot kitchen environment as a Sous Chef.&middot; Proven experience in fine dining, hotel, or high-volume restaurant operations.&middot; Strong knowledge of hot kitchen techniques, ingredients, and modern cooking methods.&middot; Excellent leadership, team management, and organizational skills.&middot; Ability to work under pressure in a fast-paced environment.&middot; Understanding of food safety standards and kitchen hygiene regulations.&middot; Passion for culinary excellence and creativity.&middot; Strong decision-making and problem-solving abilities.&middot; Ability to train and inspire a diverse kitchen team.&middot; High level of discipline, professionalism, and reliability.&middot; Willingness to work flexible hours, including evenings, weekends, and holidays.Job Type: Full-timeApplication Question(s):<ul><li>Total years of experience as a Sous Chef?</li><li>Overall Total work of Experience</li><li>What is your Nationality?</li><li>Do you have valid Food Handling Certificate?</li><li>You can join Immediately?</li><li>How much is your Expected Salary?</li></ul>Work Location: In person

St. Anne's Guest Home

Job description:St. Anne's Guest Home is a quaint 47 bed Basic Care residence located in a quiet neighborhood in Grand Forks, ND. We have a unique opportunity in our Dietary Department for a SOUS CHEF to join our small but dedicated staff here at St. Anne's Guest Home.This is great fulltime position for an experienced COOK seeking a rewarding position in a stress free environment.Qualifications<ul><li>2yr or 4yr Culinary Degree required.</li><li>Valid driver's license</li><li>Clean Background Check</li></ul>Summary<ul><li>Prepare breakfast, lunch, and supper meals for our residents and staff.</li></ul>Schedule<ul><li>Times: 6:30am - 6:30pm</li><li>Days: Monday - Sunday</li></ul>Responsibilities<ul><li>Assists the Director of Dietary with the overall needs of the Dietary Department.</li><li>Second in command to the Director of Dietary.</li><li>Prepare tasty and nutritious meals for breakfast, lunch, and supper for our residents and staff.</li><li>Prepare nutritious and tasty food, drinks, and snacks for the Activities Department for in between meal times and on special occasions.</li><li>Monitor food supply inventory.</li><li>Works as a willing and flexible team member in the Dietary Department.</li><li>Manage and Supervise the Dietary staff.</li></ul>Job Type: Full-timePay: $45,000.00 - $55,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Dental insurance</li><li>Flexible schedule</li><li>Health insurance</li><li>Paid time off</li><li>Relocation assistance</li><li>Vision insurance</li></ul>Work Location: In person

Em Sherif Group

<div>
 
 We are looking for talented and experienced culinary professionals to join our team for the following positions:
 
 
 🔹 Service Chef (with Seafood experience)
 
 
 
 
 
 If you are passionate about culinary excellence and have a
 
 strong background in seafood
 
 cuisine, we would love to hear from you.
 
 
 
 
 
 
 Key Requirements:
 
 
 
 &bull; Proven experience in a similar role
 
 
 &bull; Strong expertise in
 
 seafood cuisine (mandatory)
 
 
 
 &bull; Ability to lead and manage kitchen operations efficiently
 
 
 &bull; High attention to quality, presentation, and consistency
 
 
 &bull; Ability to perform in a fast-paced, high-standard environment
 
 
 
 
 
 Candidates with experience in fine dining and Mediterranean or Lebanese cuisine are highly preferred.
 
 
 📍 Location:
 
 Bahrain
 
 
</div>

Grand Hyatt Abu Dhabi Hotel & Residences

<div><div>Summary<div>
About Hyatt
At Hyatt, care connects us. It all starts with people who care. We believe in the power of belonging &ndash; making people feel at home no matter where they are in the world. We turn trips into journeys, encounters into experiences, and jobs into careers. Join a team that is making travel more human, connected, and sustainable. Here, everyone&rsquo;s role matters. Opportunities are yours to shape, and your individuality is celebrated.
The Role
As Sous Chef &ndash; All Day Dining (Asian Specialty), you will oversee the culinary operations of the all-day dining restaurant, specializing in authentic and contemporary Asian cuisine. Your role is vital in delivering exceptional dining experiences, ensuring consistency, creativity, and quality in every dish while upholding Hyatt&rsquo;s standards of excellence.
Responsibilities include:<ul><li> Supervise daily kitchen operations for the all-day dining outlet, with a focus on Asian cuisine</li><li> Plan and execute diverse menus featuring a range of Asian specialties (e.g., Southeast Asian, Chinese, Japanese, or fusion concepts) with authenticity and innovation.</li><li> Ensure strict compliance with food safety, hygiene, and sustainability standards.</li><li> Train, mentor, and lead kitchen team members to maintain high performance, efficiency, and consistency.</li><li> Monitor inventory levels, control food costs, and coordinate with suppliers to ensure quality ingredients.</li><li> Maintain exceptional standards of food presentation, taste, and portioning at all times.</li><li> Collaborate with the culinary leadership team to develop seasonal promotions and new menu concepts.</li><li> Support initiatives that promote sustainability, wellness, and responsible sourcing within the kitchen.</li></ul>
What We Offer
At Hyatt, we open doors. There&rsquo;s a home for every stage of your career. With us, you&rsquo;ll discover a career you didn&rsquo;t know existed. We nurture curiosity and provide opportunities for professional training, development, and internal mobility across brands and geographies.</div></div><div>
Qualifications<div><ul><li> Proven experience as a Sous Chef or Chef de Partie specializing in Asian cuisine within a hotel or high-volume restaurant environment.</li><li> Strong knowledge of Asian cooking techniques, ingredients, and regional specialties.</li><li> Culinary degree or equivalent professional certification preferred.</li><li> Excellent leadership, communication, and organizational skills.</li><li> In-depth knowledge of HACCP and food safety standards.</li><li> Ability to thrive in a fast-paced, multicultural environment while maintaining high quality and consistency.</li></ul></div></div></div>

SOUS CHEF - ALL DAY DINNING ( ASIAN CUISINE)

Search 149+ Sous chef jobs near you this June. New roles added regularly across leading industries. Apply today.

149 sous chef jobs Near Me

Sous Chef

Sous Chef

SOUS CHEF

SOUS CHEF

Sous Chef

Sous Chef

SOUS CHEF - ALL DAY DINNING ( ASIAN CUISINE)