Seasonal Sous Chef Job at Aramark (Yosemite National Park)

Executive Sous Chef

We are seeking a passionate and highly skilled Sous Chef for our clients at Sout...

Location

Australia , Denman

Salary:

70000.00 - 85000.00 USD / Year

QuickTurn Hospitality Services

Expiration Date

Until further notice

Requirements

Proven experience as a Sous Chef or Executive Head Chef in a fine dining or high-volume restaurant
Strong leadership and management skills
Expertise in various cooking techniques and cuisines
In-depth knowledge of kitchen operations, food safety, and hygiene standards
Ability to work under pressure in a fast-paced environment
Strong organizational skills and attention to detail
Excellent communication skills with the ability to work well in a team
Culinary school diploma or equivalent certification is preferred

Job Responsibility

Kitchen Leadership: Assist in overseeing all kitchen operations, ensuring efficient and effective service delivery
Menu Development: Collaborate with the Executive Chef to create innovative, seasonal menus that reflect our brand and delight our customers
Inventory Management: Manage ordering, stock control, and minimize food waste, ensuring the kitchen runs efficiently
Team Management: Train, mentor, and supervise kitchen staff, fostering a positive and productive work environment
Health & Safety: Maintain the highest standards of food hygiene and safety, adhering to all regulatory requirements
Cost Management: Work within set budgets for food costs, and optimize labor expenses without compromising on quality
Collaboration: Work closely with front-of-house staff to ensure a smooth and cohesive service
Problem Solving: Handle any kitchen-related issues swiftly, ensuring service runs smoothly
Quality Control: Ensure that all dishes are prepared to the highest standard, with a focus on taste, presentation, and portion control

What we offer

Competitive salary based on experience
Opportunities for career growth and development
Discounts on dining and other perks
A supportive and dynamic team environment
Visa sponsorship

Fulltime

Junior Sous Chef

As a Junior Sous Chef at MGallery, you will assist the Executive Chef and Sous C...

Location

Qatar , Doha

Salary:

Not provided

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

Some professional experience as a chef, preferably in Lebanese or Middle Eastern cuisine
Culinary diploma or professional certification in culinary arts is preferred
Knowledge of Lebanese ingredients, cooking techniques, and presentation styles
Strong willingness to learn, grow, and take on increasing responsibility
Good communication, teamwork, and organizational skills
Ability to work efficiently under pressure in a fast-paced kitchen environment
Awareness of food safety, hygiene, and HACCP standards

Job Responsibility

Support the Executive Chef and Sous Chef in managing daily kitchen operations to maintain quality, consistency, and presentation
Assist in supervising food preparation and production in line with MGallery standards
Help lead, motivate, and support the culinary team across à la carte, buffet, and banquet services
Contribute to menu planning and development, using seasonal and locally sourced ingredients
Ensure compliance with hygiene, cleanliness, and food safety standards (HACCP)
Assist with inventory management, food costing, and minimizing waste
Participate in mentoring and training junior chefs, fostering teamwork and a culture of continuous learning
Support special events, promotions, and themed experiences

What we offer

Employee benefit card offering discounted rates at Accor worldwide
Learning programs through our Academies
Opportunity to develop your talent and grow within your property and globally
Chance to contribute to meaningful initiatives through our Corporate Social Responsibility activities, like Planet 21

Fulltime

Sous Chef

Sous Chef role working shoulder to shoulder with the team and reporting to the H...

Location

United Kingdom , Cirencester

Salary:

40000.00 - 42000.00 GBP / Year

Cote Restaurants

Expiration Date

Until further notice

Requirements

Organised
Confident enough to lead a team
Take work seriously

Job Responsibility

Working with a menu packed full of flavour, provenance and seasonality
Working closely with the Head Chef to deliver a motivated and safe environment for all Chefs
Supporting the Head Chef and General Manager by ensuring the kitchen is in tip-top condition
Ensuring the team has everything they need to make every shift better

What we offer

Meals from employee menu on shift
100% discount off food at any Côte
Internal development programmes
Company pension scheme
Life assurance scheme
Employee assistance program
Access next pay early through Wagestream partnership

Fulltime

Senior Sous Chef

Senior Sous Chef – Term Time Only. We are ideally looking for a committed and en...

Location

United Kingdom , Ewhurst, Cranleigh

Salary:

17.40 - 17.42 GBP / Hour

Holroyd Howe

Expiration Date

Until further notice

Requirements

Previous experience working in a similar role within a contract catering company or educational institution preferred
Strong knowledge of food safety standards and best practices
Ability to multitask and work efficiently under pressure in a high-volume kitchen environment
Excellent communication and interpersonal skills
Have excellent organisation skills
Be a team player and enjoy succeeding as a team
Right to Work in the UK
Enhanced Disclosure and Barring Service (DBS) check, including a Barred List check

Job Responsibility

Support food preparation
Help maintain high standards
Play a vital role in the delivery of daily meals and special events
Ensure the quality and presentation of all dishes meet the company's standards and client expectations
Supervise and train kitchen staff, kitchen assistants, ensuring adherence to food safety and sanitation procedures
Menu planning and development, taking into consideration dietary restrictions, nutritional guidelines, and seasonal ingredients
Oversee stock control and ordering to maintain appropriate inventory levels while minimizing waste
Collaborate with the catering team to execute special events, themed dinners, and other culinary initiatives
Maintain a clean and organised kitchen environment, always following health and safety regulations

What we offer

3 volunteering days to give back to causes you care about
3 days grandparent leave for those special family moments
24 weeks enhanced maternity leave
Bespoke training & development opportunities
Pension & life insurance
Discounts on high street brands, cinema & holidays via the Perkbox App
Wellbeing hub & access to employee assistance programme
Free meals while at work
Career development & HIT Apprenticeships for all experience levels

Fulltime

Sous Chef

Command Mountain Culinary Excellence as Our Sous Chef Leader! Step into a presti...

Location

United States , Snoqualmie Pass

Salary:

28.00 - 31.35 USD / Hour

Boyne Resorts

Expiration Date

Until further notice

Requirements

Master advanced culinary arts through formal culinary education from an accredited institution or equivalent combination of extensive professional experience and demonstrated expertise
Demonstrate exceptional kitchen leadership through proven management experience directing culinary teams in high-volume, fast-paced restaurant or hospitality environments
Excel in comprehensive food service operations including menu development, cost control, inventory management, and staff training with measurable results
Champion food safety and sanitation excellence through current certifications and comprehensive knowledge of health department regulations and industry best practices
Master multilevel communication and leadership excellence, inspiring team performance while building meaningful relationships with staff, management, and guests
Possess advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines with particular emphasis on contemporary mountain dining trends
Demonstrate financial acumen in food costing, portion control, and kitchen profit/loss management with proven ability to meet budget targets
Excel in high-pressure environments while maintaining composure, quality standards, and team morale during peak service periods
Obtain and maintain Washington State Food Worker Card certification to ensure the highest standards of food safety and public health protection in all culinary service operations

Job Responsibility

Execute comprehensive kitchen leadership by strategically overseeing all culinary operations, food preparation, and service delivery while maintaining unwavering quality standards that exceed guest expectations
Drive menu innovation and development by collaborating with the Executive Chef to create seasonal offerings, specialty dishes, and signature mountain cuisine that establishes competitive advantages
Champion cost management excellence by implementing strategic food cost controls, portion management, and waste reduction initiatives that optimize profitability while maintaining quality standards
Lead culinary team development through comprehensive training, mentoring, and performance coaching that elevates individual skills and collective kitchen excellence
Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations while maintaining food safety, quality, and timing standards
Master inventory and procurement management by overseeing ordering, receiving, storage, and rotation of all food products while maintaining optimal stock levels and freshness standards

What we offer

May contribute to the 401(k)
Accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year
May participate in Ally Heath benefit (Telemedicine and Mental Health appointments, covers all family members, no copays or deductibles, $4 deduction each week)

Chef de Partie

The Chef de partie contributes with the Sous Chef and the Executive Chef to the ...

Location

Italy , Rome

Salary:

Not provided

Fairmont Grand Del Mar

Expiration Date

Until further notice

Requirements

At least 3 years previous hospitality Culinary expertise in top-notch restaurants or luxury hotels in the same role
Excellent written and verbal communication skills to ensure constant and effective alignment of kitchen staff and other hotel departments
Attention to details and organization abilities
Good relational and leadership skills to manage the own
Creativity, able to come up with new dishes that keep customers coming back for more
Flexibility, adaptability and strong attitude to work under pressure while ensuring respect of deadlines and quality level
Problem solving attitude
Ability to work efficiently in a fast-paced setting
Fluent knowledge of both English and Italian is a plus
Awareness of Health&Safety and HACCP policies and procedures

Job Responsibility

Contributes with the Sous Chef and the Executive Chef to the production of the highest possible food quality in the delegated section at all times
Co-ordinates the staff of the partie so that all production is carried out in line with appropriate food portion control, the departmental business plan, Company’s guidelines and service concepts
Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
Prepares sauces, soups and hot entrees
controls the positioning and rotation of foods and ensures proper plate presentation
Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
Orders adequate supplies for the own section, setting up the “mis-en-place”
Supervises the proper set-up of each item on menus and insures their readiness
Works with Chefs to ensure seasoning, portions and the highest appearance of food
Stores food properly

Fulltime

Senior Sous Chef

Join White Rabbit Projects as Senior Sous Chef – Lead With Skill and Passion at ...

Location

United Kingdom , Cambridge

Salary:

43000.00 GBP / Year

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

Proven experience as a Senior Sous Chef or strong Sous Chef in a high-quality, high-volume kitchen
Strong leadership skills and the ability to motivate and manage a team
Excellent cooking skills with a focus on fresh, seasonal food
Organisational and financial awareness, including stock and labour controls
Calm, professional presence under pressure
A genuine passion for food, hospitality, and developing people

Job Responsibility

Supporting the Head Chef in all aspects of kitchen management
Leading and inspiring the kitchen team during busy services
Overseeing menu development, prep, and service execution
Training and mentoring junior chefs to achieve their potential
Managing stock, orders, and controlling costs to meet GP targets
Ensuring the highest standards of hygiene, food safety, and compliance
Taking responsibility for the kitchen in the absence of the Head Chef

What we offer

A supportive, people-focussed culture
Delicious meals whilst you’re at work and discounts across WRP restaurants in your free time
Wellbeing initiatives such as access to Hapi, our benefits platform
A positive, values-led workplace where ideas and initiative are encouraged

Fulltime

New

Junior Sous Chef

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

Seychelles , Deroches Island

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

The ability to be certified in food service sanitation
Able to supervise and train commis in all areas
Able to cook all food in a timely manner and in accordance with methods and menus established by the Head Chef of the resort and Four Seasons

Job Responsibility

Supervise and oversee the preparation of breakfast, lunch, and dinner food items per guest orders or as assigned by kitchen management
Organize and delegate the preparation of all functions and In Villa Dining
Check fridges and chillers cleanliness
Communicate with the Head Chef and Sous Chef's in all facets of the job
Attend and sometimes Host the daily briefing with the Sous chefs and others c-d-p and pass information to all chefs
Request all items needed for the next day with the assistance of the Sous Chef
Make stocks and sauces for the resort and to check the mise en place list of the day
Handle all demands and inquires in a professional and positive manner
Respond properly in any hotel emergency or safety situation
Inform the Sous chef and the outlet manager about the 86th items

Fulltime

Seasonal Sous Chef

Aramark

Location:
United States , Yosemite National Park

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
January 29, 2026

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