sous chef

Seazen Group

We are looking for a passionate and experienced Sous Chef to support our culinary operations and ensure high standards of food quality, kitchen efficiency, and team performance across our restaurant outlets. If you have strong leadership skills and solid experience in Italian and Continental cuisine, we would love to hear from you. As a key support to the Area Chef / Head Chef, you will be responsible for supervising daily kitchen operations, maintaining food safety and hygiene standards, and driving consistency in execution and team development. Key Responsibilities: ✅ Support and supervise daily kitchen operations and food preparation ✅ Ensure all dishes are prepared according to recipes, portioning, and brand standards ✅ Maintain strict food safety, hygiene, and sanitation practices ✅ Manage food cost, stock rotation, wastage control, and inventory levels ✅ Lead, coach, and develop kitchen team members through training and guidance ✅ Prepare staff schedules, assign daily tasks, and monitor BOH efficiency ✅ Monitor kitchen KPIs, menu availability, and operational performance ✅ Ensure proper maintenance and cleanliness of kitchen equipment and work areas ✅ Support menu training, operational audits, and continuous improvement initiatives ✅ Collaborate with Area Chef / Head Chef to achieve operational and financial targets Requirements: Minimum 7&ndash;8 years of culinary experience with at least 2 years in a Sous Chef position Strong experience in Italian and Continental cuisine Experience working in high-volume restaurant or hotel environments Strong knowledge of food cost control, kitchen operations, and food safety standards Diploma or Degree in Culinary Arts / Catering Science preferred Strong leadership, communication, and organizational skills Ability to work under pressure in a fast-paced environment Passion for hospitality and team developmentJob Type: Full-timePay: Up to KD800.000 per monthExperience:<ul><li>Sous Chef: 4 years (Required)</li></ul>Work Location: In person

Sous Chef

Hilton

<div>Sous Chef
A Sous Chef will work closely with the Banquet Chef to manage all aspects of the Banquet kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. 
 
What will I be doing?
A Sous Chef, will work closely with the Banquet Chef to manage aspects of the Banquet kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul><li>
Manage all aspects of the kitchen including operational, quality and administrative functions</li><li>
Manage the provision of food to Banquet and taking action where necessary to ensure compliance with current legislation</li><li>
Assist in positive outcomes from guest queries in a timely and efficient manner</li><li>
Ensure foods are of good quality and stored correctly</li><li>
Contribute to menu creation by responding and incorporating Guest feedback</li><li>
Ensure the consistent production of high quality food for all Banquet events</li><li>
Manage customer relations when necessary, in the absence of the Banquet Chef</li><li>
Ensure resources support the business needs through the effective management of working rotations</li><li>
Support brand standards through the training and assessment of the Team</li><li>
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team</li><li>
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets</li><li>
Assist other departments wherever necessary and maintain good working relationships</li><li>
Comply with hotel security, fire regulations and all health and safety and food safety legislation</li><li>
Report maintenance, hygiene and hazard issues</li><li>
Be environmentally aware</li></ul>
What are we looking for?
A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:<ul><li>
Relevant qualifications for this role</li><li>
Excellent planning and organizing skills</li><li>
Ability multi-task and meet deadlines</li><li>
Strong supervisory skills
</li><li>A creative approach to the production of food</li><li>
Positive attitude</li><li>
Good communication skills
</li><li>Ability to work on own or in teams</li></ul>
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:<ul><li>
Previous kitchen experience in similar role</li><li>
Passion for producing high quality food</li><li>
Knowledge of current food trends</li><li>
Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook</li></ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Water Grill

<div>For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as &quot;the best seafood in Southern California&quot; by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

Here's What We'll Bring To The Table for Sous Chef:
<ul>
<li>Competitive Salary: $70,304 - $80,000 based on experience + realized bonus
</li><li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement</li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful sous chef with us is &ldquo;standards-driven&rdquo; and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Participate and lead roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Supports the corrective action plans for kitchen.</li>
<li>Participates in interviews and selection of new kitchen crew.</li>
<li>Interacts with Guests - table visits, complaints, special requests.</li>
<li>Participates all kitchen crew meeting.</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>2 year experience as a cook supervisor/sous/kitchen manager.</li>
<li>High school graduate.</li>
<li>Any formal culinary training.</li>
<li>Ability to analyze and participate in financial planning.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li></ul></div>

HUNDRED GROUP

Position OverviewThe Sous Chef will act as the second-in-command in the kitchen, assisting the Head Chef in managing daily operations, supervising staff, and ensuring food quality and safety standards are met across all outlets. This role requires strong leadership, organizational skills, and the ability to thrive in a fast-paced environment.Qualifications &amp; Requirements<ul><li>Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field.</li><li>Minimum 5&ndash;7 years of culinary experience, with at least 2 years in a supervisory role.</li><li>Strong knowledge of international cuisine, bakery/pastry items, and specialty coffee pairings.</li><li>Excellent leadership and communication skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>Ability to manage multi-branch operations and coordinate with cross-functional teams.</li></ul>Job Types: Full-time, PermanentAbility to commute/relocate:<ul><li>Kuwait City: Reliably commute or planning to relocate before starting work (Required)</li></ul>Work Location: In person

Soboba Casino

<div><div>Summary</div><div>
The Sous Chef is responsible for supervising and monitoring the daily operations of the Culinary Department/area. Ensures the timely completion of all projects related tasks, in accordance with established procedures. Participates in the development and implementation of the department&rsquo;s staffing/scheduling plan. Provides direction to subordinates on improving job performance and contributes feedback to the Team Member performance review.</div><div></div><div> 
Duties/Responsibilities</div><ul><li>
Ensure all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards.</li><li>
Provides orientation and departmental rules, policies and procedures and oversee training of new kitchen team members.</li><li>
Prepare all required paperwork, including forms and reports in an organized and timely manner.</li><li>
Ensure all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs.</li><li>
Ensure all products are ordered according to predetermined product specifications. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.</li><li>
Ability to work all areas stations.</li><li>
Adhere to all sanitation, safety, and food preparation laws and regulations.</li><li>
Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record.</li><li>
Perform special projects and other responsibilities, tasks, or duties as requested.</li></ul><div></div><div> 
Supervisory Responsibilities</div><ul><li>
Assist Chef in monitoring training of new team members to help them achieve higher status.</li><li>
Assist Chef to monitor and enforce company and departmental safety policies, health department, and all other applicable.</li><li>
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.</li><li>
Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.</li><li>
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.</li><li>
Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling.</li><li>
Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items.</li></ul><div></div><div> 
Education / Qualifications</div><ul><li>
Must be 21 years of age, or older.</li><li>
High School Diploma or GED equivalent required.</li><li>
Minimum of five (5) years of line level cook experience in specialized culinary and training in food services for a full service or fine dining restaurant, required.</li><li>
Minimum of one (1) year of lead/ supervisory experience working in a kitchen, required.</li><li>
Firm understanding and practical application of health and safety standards and laws.</li><li>
Possess strong interpersonal and organization skills.</li><li>
Proficient in Microsoft Office and restaurant software programs.</li><li>
Associates Degree or higher from a culinary institute or equivalent, a plus but not required.</li><li>
Must be able to provide evidence of eligibility to work in the United States of America.</li></ul><div>
Certificates, licenses and registration</div><ul><li>
Ability to obtain and maintain a valid Soboba Tribal Gaming Commission license.</li><li>
Required to submit to and obtain negative results on all drug and/or alcohol testing.</li><li>
Required to have a valid Riverside County Food Handler Card and / or ServSafe Certification, or obtain same upon hiring.</li><li>
TIPS certification, which can be obtained through on-site courses.</li></ul> 
Soboba Casino Resort Benefits
Full-time team members are eligible to participate in a variety of group health and wellness benefits upon timely submission of appropriate enrollment forms. Coverage effective dates vary by plan and additional information will be provided to you during New Hire Orientation. Benefit offerings may change from time-to-time, but presently, Soboba Casino resort offers the following:
<ul><li>401k Plan
</li><li>Basic Life Insurance (employer paid) with the option to purchase Supplemental Life Insurance</li><li>
Medical available to employees at a significantly reduced cost. Dental &amp; Vision paid for the employee.</li><li>
Employee Assistance Program
</li><li>Wellness Program (Annual Health Fair, Wellness Education, and Incentive Programs)</li><li>
Paid Time Off</li></ul> 
Soboba Casino Resort Team Member Recognition including, but not limited to:<ul><li>
Reward and Recognition Program (Quarterly, and Annually)
</li><li>Team member Incentives
</li><li>Discounted Team member meal</li></ul></div>

Eurest

<div>Position Title: [[title]]
Pay Grade: [[payGrade_obj]]
Reports To:
Salary: $70,000-$75,000
Other Forms of Compensation: 
As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies - in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more.
Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. 
This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the &lsquo;job search&rsquo; in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on &lsquo;referral tracking.&rsquo; For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.
<div><div><div><h2 class="jobSectionHeader">Job Summary</h2>
</div><div>
Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client&rsquo;s culture and guidelines, the Health Department&rsquo;s regulations, and the company&rsquo;s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.
Essential Duties and Responsibilities:
<ul><li>Assists in coordinating and participating in the preparation and cooking of various food items.</li><li>
Assists with planning and creating menus.</li><li>
Rolls out new culinary programs in conjunction with the marketing and culinary team.</li><li>
Assists with managing cost controls and controlling expenditure.</li><li>
Performs other duties as assigned.</li></ul>
Qualifications:
<ul><li>5 years of related culinary experience including 1 year at the management level.</li><li>
Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations.</li><li>
Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation.</li><li>
Ability to set up and distribute production sheets.</li><li>
Supervisory, leadership, training, management, and coaching skills.</li><li>
ServSafe or Department of Health Certification is preferred.</li><li>
Computer skills and knowledge of MS Office products including Excel.</li><li>
Associate&rsquo;s degree in Culinary Arts is preferred.
</li></ul></div></div></div>Apply to Eurest today!
Eurest is a member of Compass Group USA
Click here to Learn More about the Compass Story 
Associates at Eurest are offered many fantastic benefits.<ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.<div>
https://www.compass-usa.com/wp-content/uploads/2026/01/2026_Wage-Transparency_Eurest.pdf</div> 
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. 
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. 
Eurest maintains a drug-free workplace. 
Applications are accepted on an ongoing basis.</div>

Indigo Heights hotel

Our kitchen is built on precision, consistency, and high standards. With multiple in-house restaurants serving a diverse clientele in Lahore, we require a Continental Sous Chef who can operate with authority and deliver excellence daily.This role is for a professional who understands that consistency defines reputation.Key Responsibilities<ul><li>Support the Head Chef in managing continental kitchen operations end-to-end</li><li>Maintain strict control over food quality, taste, and presentation</li><li>Supervise and train kitchen staff to ensure consistency across all shifts</li><li>Design, refine, and standardize continental menu items</li><li>Monitor inventory, food costing, and wastage control</li><li>Ensure compliance with hygiene, safety, and food handling standards</li><li>Coordinate with service teams to maintain smooth kitchen flow during peak hours</li><li>Take full operational control in the absence of the Head Chef</li></ul>Candidate Profile<ul><li>8&ndash;10 years of professional culinary experience, with solid tenure as Sous Chef</li><li>Strong command over continental cuisine (European, Italian, modern fusion)</li><li>Proven leadership in high-volume or multi-outlet kitchens</li><li>Deep understanding of kitchen operations, costing, and efficiency</li><li>Ability to perform under pressure without compromising standards</li><li>Strong discipline, communication, and team management skills</li></ul>What We Offer<ul><li>Competitive, market-aligned salary</li><li>A structured, performance-driven kitchen environment</li><li>Opportunity to work across multi-restaurant operations</li><li>Career growth based strictly on capability and results</li><li>A professional platform to refine and showcase your expertise</li></ul>Work Location: In person

Continental Sous Chef

Search 558+ Sous chef jobs near you this April. New roles added regularly across leading industries. Apply today.

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