sous chef

Hilton

<div>Sous Chef
A Sous Chef will work closely with the Executive Chef to manage all aspects of the 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 Executive Chef to manage aspects of the 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 Food and Beverage outlets 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 through all hotel food outlets</li>
<li>Manage customer relations when necessary, in the absence of the Executive 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 current, valid, and relevant trade qualification (proof may be required)</li>
<li>A creative approach to the production of food</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Ability to work under pressure</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>

Sous Chef

Alpino Detroit

Job Title: Sous ChefReports to: Executive ChefDepartment: BOH Management Classification: ExemptPosition SummaryThe Sous Chef acts as the Manager on Duty (MOD) for the kitchen, leading all aspects of back-of-house operations throughout service. In alignment with the Executive Chef, this role drives a unified approach to leadership, execution, and team accountability while maintaining a professional, respectful, and high-performing work environment.The Sous Chef leads the team in delivering consistent, high-quality food execution, holding all kitchen operations to established standards while ensuring a clean, safe, and efficient environment in full compliance with regulatory and internal expectations. In the absence of the Executive Chef, the Sous Chef serves as the voice of management, ensuring continuity of leadership and decision-making.Key ResponsibilitiesLeadership &amp; Culture<ul><li>Lead by example to create a professional, respectful, and non-hostile work environment</li><li>Act as Manager on Duty (MOD), taking ownership of kitchen operations throughout service ensuring opening and closing procedures are followed to standard</li><li>Foster team engagement by reinforcing company values, standards, and accountability</li><li>Provide real-time coaching and clear performance expectations for all kitchen staff</li><li>Support the development and growth of team members through hands-on training</li><li>Maintain a calm, level-headed presence under pressure</li></ul>Operations &amp; Execution<ul><li>Oversee daily kitchen operations to ensure smooth, efficient service</li><li>Prepare and assign daily production lists; hold team accountable for completion</li><li>Ensure all stations are properly stocked, organized, and set for success across shifts</li><li>Lead consistent execution of recipes, plating, and portion standards</li><li>Conduct regular line checks throughout service to maintain quality and efficiency</li></ul>Quality Control &amp; Standards<ul><li>Master all recipes and enforce adherence to preparation and presentation standards</li><li>Maintain strong attention to detail in plating and execution</li><li>Uphold consistency across all dishes in alignment with brand standards</li><li>Ensure a philosophy of &ldquo;clean as you go&rdquo; and overall kitchen organization</li></ul>Sanitation &amp; Safety<ul><li>Maintain a clean, organized, and sanitary kitchen at all times</li><li>Enforce health, safety, labeling, and dating standards</li><li>Ensure compliance with all local health department regulations</li></ul>Inventory, Ordering &amp; Cost Control<ul><li>Assist with ordering and inventory management; communicate shortages proactively</li><li>Execute and oversee proper receiving procedures, ensuring 100% accuracy in deliveries</li><li>Monitor product quality, quantity, and pricing during receiving</li><li>Maintain a working understanding of food cost, waste management, and margin control</li><li>Support inventory processes and ongoing inventory training</li><li>Ensure invoices and documentation are properly submitted to office management</li></ul>Staffing &amp; Administration<ul><li>Assist in hiring, training, scheduling, and disciplinary processes</li><li>Support the creation and maintenance of employee records and documentation</li><li>Adjust staffing levels throughout shifts based on business volume</li><li>Manage labor with awareness of overtime and operational efficiency</li></ul>Communication &amp; Management Alignment<ul><li>Maintain clear, consistent communication across all areas of the operation</li><li>Respond to emails and internal communications in a timely and professional manner</li><li>Participate in regular management meetings and operational discussions</li><li>Conduct frequent check-ins with leadership to address pressure points and operational challenges</li><li>Foster a relationship of honesty, transparency, and trust with the Executive Chef</li></ul>Leadership Coverage<ul><li>Assume full leadership responsibilities in the absence of the Executive Chef</li><li>Serve as the voice of management, ensuring standards, accountability, and continuity</li><li>Support menu development through research, creativity, and collaboration</li></ul>Qualifications<ul><li>ServSafe Certification required</li><li>Proven experience in a high-volume, detail-driven kitchen environment</li><li>Strong leadership, communication, and organizational skills</li><li>Ability to remain composed and effective under pressure</li><li>Strong attention to detail and commitment to consistency</li><li>Proficiency in inventory, ordering systems, and cost awareness</li><li>Ability to manage time-sensitive and long-term tasks using organizational tools</li></ul>AcknowledgementThe duties listed above are considered essential functions of this role but are not exhaustive. Responsibilities may evolve based on business needs, and team members are expected to support overall kitchen operations as required.Reasonable accommodations will be made for qualified individuals with disabilities.Alpino is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national origin, sex, pregnancy, disability, sexual orientation, gender identity or expression, age, veteran status, or any other protected status under applicable law.Employee AcknowledgementI acknowledge that I have received and understand the expectations of this position.Employee NameSignature DatePay: $50,000.00 - $60,000.00 per yearBenefits:<ul><li>Food provided</li><li>Health insurance</li><li>Paid time off</li></ul>Application Question(s):<ul><li>Describe a time you led a kitchen through a high-pressure service as the acting leader. What challenges arose, and how did you ensure consistency, team accountability, and successful execution?</li><li>How do you ensure your team consistently follows recipes, plating standards, and sanitation protocols? Give a specific example of how you corrected or coached someone who was not meeting expectations.</li><li>Walk us through how you've managed inventory, ordering, and communication with your Chef. How do you stay organized and ensure nothing is missed?</li></ul>Experience:<ul><li>Kitchen: 5 years (Preferred)</li><li>Kitchen management: 2 years (Preferred)</li></ul>Work Location: In person

Clarity Restaurant

Job Summary We are seeking an experienced Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting kitchen operations, overseeing food preparation, and ensuring the highest standards of quality and safety. This position offers an opportunity to lead in a fast-paced environment, contribute to menu development, and manage daily kitchen activities with professionalism and expertise. The Sous Chef will work closely with the Executive Chef to deliver exceptional dining experiences across various service settings, including fine dining, catering, and banquet events.Responsibilities<ul><li>Assist in menu planning, food production, and presentation to meet quality standards.</li><li>Supervise kitchen staff, including cooks and food service personnel, ensuring efficient shift management.</li><li>Oversee food handling, safety protocols, and sanitation procedures in compliance with health regulations.</li><li>Manage inventory control and ordering to maintain optimal stock levels while minimizing waste.</li><li>Lead by example in food preparation, cooking, and plating techniques for diverse culinary offerings.</li><li>Oversee kitchen operations during shifts, providing leadership in a fast-paced environment.</li><li>Supervise staff training programs related to food safety, culinary skills, and customer service excellence.</li><li>Maintain a clean, organized kitchen workspace conducive to efficient workflow.</li></ul>Requirements<ul><li>Proven experience in upscale casual dining environment.</li><li>Demonstrated supervising and team management skills within a culinary setting.</li><li>Strong background in food production, menu planning, and kitchen management.</li><li>Knowledge of inventory management, food safety standards, and sanitation practices.</li><li>Excellent leadership qualities with the ability to motivate and develop staff members.</li><li>Culinary experience including cooking techniques across various cuisines; bartending or hospitality experience is a plus.</li><li>Familiarity with food service management systems and inventory control processes.</li><li>Ability to work under pressure in a fast-paced environment while maintaining attention to detail.</li><li>Prior restaurant or food industry experience required; experience in restaurant management is advantageous. This role offers an engaging opportunity for culinary professionals passionate about delivering exceptional dining experiences through leadership and innovation in the kitchen.</li></ul>Pay: $50,000.00 - $60,000.00 per yearBenefits:<ul><li>Flexible schedule</li><li>Food provided</li><li>Paid time off</li></ul>Language:<ul><li>English (Required)</li><li>Spanish (Preferred)</li></ul>Shift availability:<ul><li>Night Shift (Required)</li><li>Day Shift (Preferred)</li></ul>Work Location: In person

QME Corporation

WE ARE HIRING &ndash; CHEFS (CHINESE CUISINE)Mandarin Kitchen, a Chinese restaurant under QME Corporation, is looking for experienced and passionate Chefs specializing in Chinese Cuisine to join our kitchen team.Position:<ul><li>Chef &ndash; Chinese Cuisine</li></ul>Job description:We are a renowned restaurant group seeking a skilled and passionate Sous Chef to join our culinary team in Lahore. If you specialize in Continental, Japanese, or Chinese cuisine and are ready to take your career to the next level, we want to hear from you!Requirements:<ul><li>Relevant experience in Chinese cuisine</li><li>Knowledge of Chinese cooking techniques</li><li>Ability to work in a professional kitchen environment</li><li>Passion for quality food and teamwork</li></ul>What We Offer: ✔ Attractive Salary ✔ Professional Work Environment ✔ Career Growth OpportunitiesLocation: LahoreApply on WhatsApp: 0310-4446693Join the culinary team at Mandarin Kitchen &ndash; QME Corporation and grow your career in the hospitality industry.Job Type: Full-timeWork Location: In person

Omni Hotels

Omni Royal Orleans Hotel
 
The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.
 
Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.
 
Overview: 
The Omni Hotel is seeking a talented, quality-driven individual to join it's culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
 
Responsibilities: 
<ul>
<li>Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards.</li>
<li>Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.</li>
<li>Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus.</li>
<li>Assuming the responsibilities of the Executive Chef in his or her absence.</li>
<li>Providing kitchen support for restaurant and banquet functions.</li>
<li>Overseeing proper handling and tracing of banquet food returns at the end of functions.</li>
<li>Directing proper sanitation of all kitchen facilities and equipment.</li>
<li>Complying with health code standards for sanitation.</li>
<li>Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance.</li>
<li>Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness).</li>
<li>Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.</li>
<li>Providing support and leadership to accomplish our Medallia food quality score.</li>
<li>Checking and controlling sign-in and sign-out procedures for kitchen staff.</li>
<li>Performing any other job-related duties as assigned.</li>
</ul>
Qualifications: 
<ul>
<li>Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity.</li>
<li>Must have proven culinary skills and must be able to lead, develop, and motivate staff.</li>
<li>Excellent written and verbal communication skills as well as organizational skills.</li>
<li>Must be creative and up to speed on new concepts and food trends.</li>
<li>Both Banquets and Restaurant experienced preferred.</li>
<li>Must be computer literate and detail orientated</li>
<li>Must have basic mathematical skills and be able to create and understand financial reports.</li>
<li>Ability to work a flexible schedule to include weekends and holidays.</li>
<li>College education and/or culinary degree preferred.</li>
<li>Certified as a ServSafe Manager required.</li>
<li>Ability to stand, sit, bend, lift, and carry for extended periods of time</li>
<li>Ability to lift and carry up to 50lbs without assistance.</li>
</ul>
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
 EEOC is the Law Poster.
 Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
 If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

<div>Junior Sous Chef
A Junior Sous Chef is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls. 
 
 
What will I be doing? 
As a Junior Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Junior Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:<ul>
<li>Contribute to menu creation</li>
<li>Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team</li>
<li>Ensure consistency in quality of dishes at all times</li>
<li>Manage customer relations when necessary, in the absence of the Junior Sous Chef</li>
<li>Ensure resources meet business needs through the effective management of working rotas</li>
<li>Support brand standards through the training and assessment of your team</li>
<li>Manage food cost controls to contribute to Food and Beverage revenue</li>
<li>Knowledge of activities in other departments and implications</li>
<li>Ensure compliance with food hygiene and Health and Safety standards</li></ul>
What are we looking for? 
A Junior 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>Strong Chef de Partie or previous Junior Sous Chef Experience</li>
<li>Approaches food in a creative way</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Good communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent grooming standards</li>
<li>Excellent planning and organising skills</li>
<li>Willingness to learn</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</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>

Junior Sous Chef

Qiddiya Investment Company

<div>GENERAL SUMMARY:
The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
QUALIFICATIONS
Education &amp; Experience
<ul><li>Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

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