sous chef

Hopkins and Company

Sous Chef at C. Ellet's Steakhouse
 
We are seeking a talented and ambitious Sous Chef to join our team of driven and enthusiastic hospitality professionals. At C. Ellet's we pride ourselves in being the premier dining experience of The Battery, offering top tier steaks, incredible seafood, and delicious craft cocktails. C. Ellet's pays homage to the great American steakhouses and Chef Hopkins' time spent cooking in New Orleans. From fast-paced game days to relaxed private dining experiences, C. Ellet's is a convivial place for all to gather and celebrate. Our Sous Chefs make 60-70k based on experience.
 
What is the Job?
 
The Sous Chef is a highly skilled position which plays an important role in maintaining positive experiences for our team and our guests. As a Sous Chef, you will manage the hourly, back of house staff and assists in the day-to-day operations of all areas of the kitchen including production, prep, stewarding, purchasing and receiving. You are responsible for ensuring consistency of recipes, making sure all line cooks are trained to create all menu items following our carefully tailored recipes. The Sous Chef must be able to lead the kitchen in the absence of the Executive Chef, and maintain a thriving, organized, and professional team with care for excellent guest experience.
 
What are the responsibilities?
 
<ul>
<li>Ensure consistency and deliciousness of all menu items, training the team to understand and follow the recipes</li>
<li>Maintain a working knowledge of all recipes, products and production procedures</li>
<li>Conduct ongoing training to ensure staff members are upholding core values and standards</li>
<li>Ensuring food cost and labor goals are met, helping to achieve or exceed monthly and seasonal sales goals</li>
<li>Monitor kitchen safety and cleanliness and assist to correct maintenance issues</li>
<li>Nurture farmer and purveyor relationships for best product and cost</li>
<li>Oversee weekly inventory including ordering, receiving, re-stocking and coding</li>
<li>Set up and maintain a clean, organized kitchen according to brand standards; restocks all items as needed throughout shift</li>
<li>Consistent adherence to the uniform policy</li>
<li>Reports for duty on time and manages one's shift, communicating with the management team when leaving their station for breaks or family meal</li>
</ul>
Our Ideal Sous Chef....
 
<ul>
<li>Has a passion for food, beverage, and hospitality with a willingness to continue education</li>
<li>Has a kind, friendly, and welcoming attitude with a desire to serve others and provide memorable hospitality</li>
<li>Works constructively with their teammates, celebrating one another and lending a helping hand</li>
<li>Possesses excellent organizational skills with the ability to multitask, manage time and prioritize</li>
<li>Demonstrates our core values of integrity, passion, respect, and curiosity</li>
</ul>
What are the requirements?
 
<ul>
<li>Culinary degree preferred</li>
<li>Minimum 3 years of kitchen leadership experience, BEO experience a plus!</li>
<li>Food safety knowledge</li>
<li>Working knowledge of Microsoft Word, Outlook 365 and Excel</li>
<li>Able to move and/or lift heavier product of up to 50 pounds</li>
<li>Able to stand for long periods of time; occasionally kneel, bend, and crouch as required to reach items at varying height levels</li>
<li>Able to work in a fast-paced environment calmly and effectively</li>
</ul>
We Offer: 
<ul>
<li>Competitive pay based on experience with performance based raises and promotions</li>
<li>Medical, dental, vision, life and short term disability for eligible full-time employees</li>
<li>Paid Time Off and Parental Leave</li>
<li>25% discount at all Hopkins and Company restaurants and 10% discount at all Hopkins and Company retail shops</li>
<li>Ongoing training and education opportunities</li>
<li>Daily family meal</li>
<li>Employee referral bonus</li>
</ul>
If you are interested in applying for this position, we ask that you complete the application fully, including work history, questionnaire and professional references. Only complete applications will be considered for the posted position. Thank you!

Sous Chef

Bite Food Coffee Co.

Bite Food &amp; Coffee Co. is looking for a Sous Chef to help lead a high-volume, quality-driven kitchen.We are a modern brunch, coffee, and dinner restaurant focused on creative food, strong systems, and a kitchen culture built on pride and professionalism. Our menu blends comfort food with thoughtful execution &mdash; from house sauces and scratch components to well-executed classics.We are looking for someone who takes ownership of the kitchen, leads by example on the line, and cares about building a strong team.This is not just a management role &mdash; we want a working Sous Chef who can lead service, maintain standards, and help elevate the kitchen.What This Role Looks Like<ul><li>Lead the line during busy brunch and dinner services</li><li>Maintain high standards of food quality, consistency, and execution</li><li>Train and mentor line cooks to improve speed and technique</li><li>Manage prep production and kitchen organization</li><li>Help develop systems that keep the kitchen running smoothly</li><li>Assist with ordering, inventory, and food cost awareness</li><li>Maintain a clean, disciplined kitchen environment</li></ul>What We&rsquo;re Looking For<ul><li>Strong line experience in a busy, quality-focused kitchen</li><li>6+ years leadership experience (Sous Chef or strong Lead Line Cook)</li><li>Someone who takes pride in running a tight, organized line</li><li>Ability to lead calmly during high-volume services</li><li>Strong work ethic and reliability</li><li>Passion for hospitality and team culture</li></ul>Why Join Us<ul><li>High-volume service that keeps you sharp</li><li>Kitchen leadership with room to grow</li><li>A team that takes pride in the food and the work</li><li>Opportunity to help shape the kitchen as we continue to grow</li></ul>Pay: $55,000.00 - $65,000.00 per yearBenefits:<ul><li>Paid time off</li></ul>Work Location: In person

Bao restaurant

We are seeking a talented and experienced Sous Chef to join our team in BAO DOHA. The ideal candidate must have strong leadership skills, hands-on kitchen experience, and the ability to support the Head Chef in managing daily kitchen operations.Required Experience<ul><li>Minimum 2 years of experience as a Sous Chef or in a similar leadership role</li><li>Experience working in high-volume restaurants or catering operations</li></ul>Key Responsibilities<ul><li>Assist the Head Chef in managing kitchen operations</li><li>Supervise and lead kitchen staff to ensure smooth workflow</li><li>Maintain food quality, taste, and presentation standards</li><li>Monitor food preparation and ensure consistency</li><li>Manage inventory, stock control, and ordering</li><li>Ensure compliance with food safety and hygiene regulations</li><li>Train and mentor junior kitchen staff</li><li>Step in as acting Head Chef when required</li></ul>Requirements<ul><li>Valid Qatar ID (QID)</li><li>Ability to join immediately (preferred with valid health Certificate )</li><li>Flexible to work shifts, weekends, and holidays</li></ul>For more info here my whatsapp number : +974 3162 9266Job Types: Full-time, Contract Contract length: 60 monthsPay: QAR3,000.00 - QAR3,500.00 per month

SOUS CHEF

Chica - Las Vegas

<div><div>CHICA at The Venetian in Las Vegas, opened in 2017 and delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program to The Venetian Las Vegas. 
 
The restaurant&rsquo;s menu was crafted by featured chef Lorena Garcia and draws inspiration from classic renditions of Latin dishes, giving guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina, among many more.
 
 
CHICA is open daily for breakfast, lunch, dinner and weekend brunch. 
 
Job Description:
 
The Sous Chef provides restaurant guests excellent food quality, consistency, reasonable prices, in an attractive environment, and with professional service. Responsibilities include managing the culinary functions to meet the food quality goals, meeting the company's financial goals, facilities maintenance, and personnel development objectives. 
 
Requirements:
 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
<ul><li>Excellent verbal and written communication skills</li><li>Excellent critical thinking and decision-making skills</li><li>Must be able to maintain tact and cool under pressure</li><li>Able to work flexible hours necessary including off hours, weekends and holidays
</li><li>Ability to have a highly motivated and energetic personality</li><li>Ability to take initiative and exhibit flexibility</li><li>Excellent guest service skills</li><li>Have interpersonal skills to deal effectively with all business contacts</li><li>Professional appearance and demeanor</li><li>Able to effectively communicate in English, in both written and oral forms</li></ul> 
Responsibilities: 
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Include the following (other duties may be assigned): 
 
FOOD QUALITY 
<ul><li>The Chef will provide &quot;excellent quality&quot; and &quot;presentation&quot; of all food to the guests.
</li><li>The demonstration, preparation and execution of each menu item and the item specifications and presentation will be agreed
</li></ul>upon. 
<ul><li>In maintaining the standard of &quot;excellent quality&quot;, the Chef is responsible for ongoing training and communicating these
</li></ul>standards to the staff. 
 
SERVICE 
<ul><li>Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the
</li></ul>menu. 
<ul><li>It is the Chef's responsibility to participate in service education through:</li><li>Daily line-ups;</li><li>Quarterly menu meetings; and</li><li>New server training programs</li><li>It is also the Chef's responsibility to train the kitchen staff to produce meals promptly.</li><li>The goal is to execute all tickets in twenty minutes or less.</li></ul> 
FINANCIAL OBJECTIVES 
<ul><li>It is the Chef's responsibility to meet the financial targets while achieving the food quality and service objectives.
</li><li>If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's
</li></ul>responsibility to identify the problems and bring them promptly to the attention of the General Manager. 
 
FACILITY MAINTENANCE 
<ul><li>Maintain a high level of cleanliness in the kitchen facilities.</li><li>It is the Chef's responsibilities to supervise the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and
</li></ul>downstairs prep area.
 
<ul><li>The Chef should make the appropriate assignments within his staff.</li></ul> 
SUPERVISORY RESPONSIBILITIES: 
<ul><li>Assists the General Manager in supervising all kitchen employees. Is responsible for the overall direction, coordination, and
</li></ul>evaluation of this unit. 
<ul><li>Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
</li><li>Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising
</li></ul>performance; rewarding and disciplining employees; addressing complaints and resolving problems. 
 
Work Conditions:
 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
<ul><li>The noise level in the work environment is usually loud</li><li>The employee frequently is required to stand; bend; walk; use hands or finger, handle or feel; talk; hear; see; and reach with
</li></ul>hands and arms and requires the ability to occasionally lift office products and supplies up to 50 pounds 
 
Qualifications and Competencies: 
<ul><li>Degree in Culinary Arts</li><li>Food Safety/Manager Certification</li><li>Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design.</li><li>Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
</li><li>Ability to write routine reports, purchase orders, menus and correspondence.
</li><li>Ability to communicate to groups of customers or employees of the organization.</li><li>Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability
</li></ul>to compute rate, ratio, and percent. 
<ul><li>Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization
</li></ul>exists.
 
<ul><li>Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.</li></ul> 
Founded by CEO John Kunkel, 50 Eggs is a James Beard nominated, multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. 50 Eggs owns and operates the award-winning Yardbird Table &amp; Bar, CHICA, Spring Chicken, and WAKUDA, a bold, artful collision of time and culture, traditional and modern Japanese cuisine and seductive design created by world-renowned, two-Michelin-starred Chef Tetsuya Wakuda and 50 Eggs Hospitality CEO John Kunkel.
</div>INDMANAGE</div>

Hotel Valencia Santana Row

<div><h3 class="jobSectionHeader">Are you a Culinary Super Star&hellip;. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD WINNING TEAM. Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer</h3><h4 class="jobSectionHeader">
Perks</h4>
Benefits: Medical, Dental, Vision, &amp; Life Insurance, Paid Days Off, Community Paid Days Off, Discount Parking, Comp Nights at Valencia Hotel Group Hotels and the opportunity to work with a great team.
JOB SUMMARY:
Responsible for the overall efficiency and effectiveness of Kitchen Operations. The execution of all Hotel Valencia Santana Row policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls. To advise the Executive Chef and F&amp;B director on all matters relating to the Kitchen operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. To inspire and mentor employees from the kitchen area. This includes coaching and counseling. The Sous Chef will comply with all hotel policies and ensure that all your employees in the kitchen follow and keep the discipline and hotel standards.
Responsible to oversee operations to include but not limited to the following:<ul>
<li>
Meet Santa Clara health department standards in serving food and beverage.</li>
<li>Supervise opening and closing duties for the kitchen.</li>
<li>Supervise daily cleaning schedule for all equipment in the kitchen.</li>
<li>Maintain kitchen conditions in exceptional presentation. Create work order and follow-up completion.</li>
<li>Report any issues with equipment to the Executive and F&amp;B director</li>
<li>Consistent presence in the kitchen assisting chefs when in service and run the service smoothly</li>
<li>Bring Specials and new menu ideas for the Hotel Outlets</li>
<li>Pre-service line checks</li>
<li>Ensure of the food quality delivered to the guest</li>
<li>Ensure Mise en place levels according to the business level</li>
<li>Assessing the quality of delivered food supplies to ensure quality and correct order received</li>
<li>Ensuring that all cooking stations are adequately stocked with the necessary ingredients</li>
<li>Adhering to FIFO practices to reduce food wastage and minimize the risk of contamination</li>
<li>Maintain back of house signs and areas are efficient and up to date</li>
<li>Daily pre-shift meeting with employees.</li>
<li>Ensure Cleanliness of kitchen</li>
<li>Monitor chefs when prepping and opportunities for mentoring</li>
<li>Maintain operation hours and prepare for each shift</li>
<li>Training and coaching of exceptional staff</li>
<li>Ensure staff members are fully trained and versed on the menu</li>
<li>Managing employee duties, training, coaching, code of conduct, professionalism, and morale.</li>
<li>Implement Hotel rules and regulations and follow all Standards of Procedures</li>
<li>Inspect facilities for safety and quality control</li>
<li>Ensure safety of the kitchen</li>
<li>Ensure all employees are properly uniformed and ready to work</li>
<li>Handle employee and guest issues with professionalism and immediacy</li>
<li>Assist in management and maintain food inventories</li>
<li>All inventory is properly labeled and stocked for usage per laws and guidelines</li>
<li>Insuring proper purchasing to remain at or under expense budgets</li>
<li>Sustain Vendor relations</li>
<li>Shop vendors for best pricing</li>
<li>Maintain a safe, clean operating environment, ensuring compliance to all local health codes and regulations.</li>
<li>Ensure ticket times are managed to the benefit of the guest experience.</li>
<li>Investigate and resolve any service issues properly addressing the reasons and reporting to the Executive Chef and F&amp;B director</li>
<li>Purchase according to the business level</li>
<li>Assist Banquet team when required</li>
<li>Shift handovers when opening and closing shift</li>
</ul>
Basics:<ul>
<li>
Attend required meetings.</li>
<li>Submit accurate reports and numbers</li>
<li>Conduct a professional manner in all areas of correspondence</li>
<li>Keep work areas clean, sanitized, and organized.</li>
<li>Be extremely courteous to all customers and fellow employees.</li>
<li>Report unsafe conditions to your supervisor immediately.</li>
<li>Maintain hotel equipment in proper working conditions.</li>
<li>Any other duties assigned by your immediate supervisor.</li>
</ul>
Knowledge and skills:<ul>
<li>
Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.</li>
<li>Holds self and others accountable for achieving results.</li>
<li>Addresses conflict in a timely manner.</li>
<li>Contributes to team results.</li>
<li>Deals with change effectively.</li>
<li>Makes decisions, including employees/team and commits to a course of action with available information.</li>
<li>Develop an understanding of all VGSOP&rsquo;s and LSOP&rsquo;s pertaining to Culinary Operations, those impacted by Culinary Operations, and VGSOP&rsquo;s and LSOP&rsquo;s pertaining to the hotel as a whole, effectively adhering to and/or putting those policies into practice</li>
</ul>
Leadership Skills:<ul>
<li>
Establishes effective, two-way communication with all subordinates.</li>
<li>Effectively coaches and develops all members of the culinary team.</li>
<li>Finds opportunities to develop all members of the culinary team.</li>
<li>Effectively conveys operating standards to all members of the culinary team.</li>
<li>Assists Executive Chef in holding all members of the culinary team accountable for performing to standards.</li>
</ul>
Relationship Skills:<ul>
<li>
Always apply the principles of trust, honesty, respect, integrity, and commitment.</li>
<li>Develops working relationships with vendors, contractors, city officials and others to ensure the best interests of the hotel are a primary focus.</li>
<li>Helps to establish confidence in the culinary team among peers throughout the hotel and throughout Valencia Group.</li>
<li>Report unsafe conditions</li>
</ul>
Benefits:<ul>
<li>
Medical, Dental, Life insurance</li>
<li>Paid Time Off</li>
<li>Paid Community Service Days</li>
<li>Click here to learn more</li>
</ul>
To apply through Hotel Valencia's Careers page, click below:
https://www.paycomonline.net/v4/ats/web.php/portal/5881840B4D768D182C9AA1C437D6FB12/jobs/406655
Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer
Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.</div>

Fresh Bite Catering

Job SummaryThe Junior Sous Chef assists the Sous Chef and Head Chef in managing daily kitchen operations. The role involves supervising kitchen staff, ensuring food quality and hygiene standards, supporting menu preparation, and maintaining consistency in food production.Key Responsibilities<ul><li>Assist the Sous Chef in daily kitchen operations.</li><li>Supervise and guide line cooks and kitchen helpers.</li><li>Ensure all food is prepared according to recipes and company standards.</li><li>Maintain food quality, taste, and presentation standards.</li><li>Monitor portion control and minimize food wastage.</li><li>Ensure compliance with food safety and hygiene regulations (HACCP standards).</li><li>Check daily mise en place and production planning.</li><li>Support inventory control and stock rotation (FIFO method).</li><li>Coordinate with the store for raw material requirements.</li><li>Train junior kitchen staff when required.</li><li>Assist in menu planning and new dish development.</li><li>Handle kitchen operations in the absence of the Sous Chef.</li></ul>Required Qualifications<ul><li>Diploma or Certificate in Culinary Arts (preferred).</li><li>Minimum 3&ndash;5 years of experience in a professional kitchen.</li><li>Experience in catering or bulk food production is an advantage.</li><li>Knowledge of food safety standards and kitchen hygiene.</li><li>Good leadership and communication skills.</li></ul>Skills &amp; Competencies<ul><li>Strong understanding of cooking techniques.</li><li>Ability to manage a team under pressure.</li><li>Good time management skills.</li><li>Attention to detail and quality control.</li><li>Cost control awareness.</li><li>Ability to work in fast-paced environments.</li></ul>Working Conditions<ul><li>Flexible shifts, including weekends and holidays.</li><li>Standing for long hours.</li><li>Exposure to heat, kitchen equipment, and busy kitchen environment.</li></ul>Job Type: Full-timePay: AED3,000.00 - AED4,500.00 per monthExperience:<ul><li>Catering: 3 years (Required)</li></ul>Location:<ul><li>Abu Dhabi (Required)</li></ul>

Junior Sous Chef

Hudson Manpower

<div>We are seeking an experienced and skilled Sous Chef to support the Head Chef in managing kitchen operations. The ideal candidate will be responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining hygiene standards, and contributing to menu development.<h3 class="jobSectionHeader">
Key Responsibilities:</h3><ul><li>
Assist the Head Chef in managing daily kitchen operations.</li><li>
Supervise and coordinate activities of Commis Chefs and kitchen staff.</li><li>
Ensure food preparation and presentation meet company standards.</li><li>
Maintain high standards of food quality, taste, and portion control.</li><li>
Monitor stock levels and assist in ordering ingredients and supplies.</li><li>
Ensure compliance with food safety, hygiene, and sanitation standards.</li><li>
Train and guide junior kitchen staff.</li><li>
Control food costs and minimize wastage.</li><li>
Step in as acting Head Chef when required.</li></ul><ul><li>
Proven experience as a Sous Chef in a hotel or restaurant.</li><li>
Strong knowledge of kitchen operations and food safety standards.</li><li>
Ability to manage and lead a kitchen team effectively.</li><li>
Good communication and organizational skills.</li><li>
Ability to work in a fast-paced environment.</li><li>
Culinary diploma or relevant certification preferred.</li></ul><h3 class="jobSectionHeader">
Salary &amp; Benefits:</h3><ul><li>
Basic Salary: 550 KD</li><li>
Accommodation Provided</li><li>
Transportation Provided</li></ul></div>

Sous Chef - Kuwait

Search 367+ Sous chef jobs near you this March. New roles added regularly across leading industries. Apply today.

367 sous chef jobs Near Me

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