Sous Chef

Junior Sous Chef (Western) - All Day Dining Kitchen

The Junior Sous Chef (Western) assists the Sous Chef and Executive Chef in overs...

Location

Malaysia , Kuala Lumpur

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Diploma or Certificate in Culinary Arts, Professional Cookery, or a related field from a recognized institution
Minimum 3–5 years of culinary experience in a reputable hotel or high-end restaurant, preferably within a luxury or five-star environment
Strong working knowledge of Western cuisine, including breakfast operations, à la carte dining, and high-volume all-day dining service
Prior experience supervising junior kitchen colleagues or acting in a team leader capacity is preferred
Solid understanding of food safety, hygiene, and sanitation standards (HACCP certification or equivalent preferred)
Ability to work effectively in a fast-paced, high-volume kitchen while maintaining attention to detail and quality
Strong organizational and time-management skills with the ability to prioritize tasks efficiently
Team-oriented mindset with good communication and interpersonal skills
Flexibility to work rotating shifts, weekends, and public holidays as required by hotel operations
Physically fit and able to stand for extended periods, lift kitchen equipment, and perform manual kitchen tasks

Job Responsibility

Assist in the preparation, cooking, and presentation of Western dishes for breakfast, lunch, and dinner service in the All Day Dining restaurant
Ensure all food is prepared according to established recipes, portioning, presentation standards, and Four Seasons quality guidelines
Support menu execution, seasonal menu changes, and special promotions as directed by the Sous Chef or Executive Chef
Monitor food quality and consistency during service, taking corrective action when required
Supervise and guide Demi Chefs, Commis Chefs, and kitchen trainees during assigned shifts
Assist in training, coaching, and developing kitchen colleagues to enhance skills, efficiency, and teamwork
Ensure clear communication within the kitchen and with service teams to support smooth operations
Maintain the highest standards of food safety, hygiene, and cleanliness in compliance with HACCP, local regulations, and Four Seasons policies
Ensure proper use, care, and maintenance of kitchen equipment and work areas
Enforce safe working practices to promote a healthy and secure kitchen environment

What we offer

Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Complimentary accommodation at other Four Seasons Hotels and Resorts
Complimentary dry cleaning for employee uniforms
Complimentary employee meals

Fulltime

Sous Chef - All Day Dining

Location

Indonesia , Bali

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
Assists Executive Chef with all kitchen operations and preparation
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions
Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions
Assists in determining how food should be presented and creates decorative food displays
Maintains purchasing, receiving and food storage standards
Ensures compliance with food handling and sanitation standards
Performs all duties of kitchen managers and employees as necessary
Recognizes superior quality products, presentations and flavor

Fulltime

Chef De Cuisine - All Day Dining Kitchen

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, cont...

Location

China , Dalian

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Two to three years in manager position
A working knowledge of division operations
Ability to operate computer equipment and other food & beverage computer systems
Requires reading, writing and oral proficiency in the English language

Job Responsibility

Assist Executive Chef or Executive Sous Chef in the running of the kitchen, contributing to the overall success of the outlet in accordance with the hotel's standards and financial goals
Ensures that all guests contact culinary employees provide exceptional guest service at all times
Ensures that employees also provide excellent service to internal customers in other departments as appropriate

Fulltime

Executive Sous Chef - Business Dining

Come join our passionate culinary team! Our Chefs are consummate professionals w...

Location

Canada , Toronto

Salary:

65000.00 - 70000.00 CAD / Year

Aramark UK

Expiration Date

Until further notice

Requirements

Minimum 5 years culinary experience including upscale fine dining and recipe creation
A culinary diploma or degree is required
A minimum of 2 years kitchen management experience is preferred
Experience with recipe development, menu construction, culinary trends, chef training, coaching and development
Proven ability to develop menu offerings for day-to-day offerings and executive catered events
Requires advanced knowledge of the principles and practices within the food profession
Excellent communication, organization, and interpersonal skills are required
The ability to establish rapport and mutually beneficial relationships with the clients, colleagues and management
Willingness to work occasional evenings shifts as required
Willingness to be assigned to other corporate venues as required

Job Responsibility

Responsible for multiple daily menu creations, planning, managing, and executing food service and catering as required
Responsible for menu creation and service to various daily venues as required
Responsible for customized menu creations for upscale plated and buffet catered events
Manages and ensures proper culinary standards and techniques are in place for preparation of food items, production, presentation, and service standards
Manages a culinary team of approximately 6 kitchen staff to ensure quality in final presentation of food
Trains and manages culinary employees for best practice food production techniques
Maintain effective client and guest rapport for mutually beneficial business relationships
Maintain integrity of the standard Aramark food offer
always maintaining food quality and safety
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

What we offer

Extended benefits including health, dental and vision from the first day of employment
Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
Three (3) week’s annual paid vacation + 3 personal days
Employee Recognition Program including Service Awards
Diverse and inclusive workforce
Aramark Scholarship Program for dependents of full- time employees

Fulltime

New

Come be a part of Heirloom Hospitality at Prime and Proper. At Heirloom, we are ...

Location

United States , Detroit

Salary:

50000.00 - 70000.00 USD / Year

Heirloom Hospitality

Expiration Date

August 02, 2026

Requirements

3 years of required experience
1+ years of culinary management experience
Advanced Knife Skills
Team Leadership
Team Development and Training
Customer Service Orientation
Food Safety Knowledge
Mentorship
Meat Butchery
Adaptability

Job Responsibility

Collaborate with Culinary Leadership and Front of House Management to effectively lead and direct the daily operations of the back of house
Deliver an exceptional guest and team member experience through exquisite execution
Work in partnership with your team to drive sales, manage costs and effectively grow the business
Assist with hiring, training, scheduling and development to promote growth and retention
Monitor, address and document individual hourly employee performance
Effectively adjust operations to meet financial goals
Introduce new ideas and demonstrate original thinking
Own and hold accountable all company core values and standards of health, safety, emergency management, sanitation & maintenance
Effectively and efficiently run BOH shifts and operations including food prep and cooking, ensuring adequate inventory levels of food and supplies, and supervising the kitchen, dish and all other BOH teams
Ensure that preparation quantities support forecasted business levels through proactive management of ordering, prepping and maintaining accurate par levels

What we offer

Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance

Fulltime

Executive Sous Chef

An Executive Sous Chef at American Dining Creations plays a key role in supporti...

Location

United States , Spring Hill

Salary:

Not provided

American Food & Vending

Expiration Date

Until further notice

Requirements

Associate degree in culinary arts, hospitality, or a culinary degree from an accredited program preferred
Minimum of 3 years of experience in a culinary leadership role, preferably within corporate dining, hospitality, education, or high‑volume food service environments
Demonstrated experience supervising teams, supporting scheduling, and contributing to staff development
Strong organizational and time‑management skills with the ability to multitask in a fast‑paced environment
Proficiency with Microsoft Office and experience using catering, ordering, inventory, or kitchen management systems
Working knowledge of all applicable local and state food safety regulations
Ability to lift 30 lbs. and perform physical job functions including standing, walking, and bending for extended periods

Job Responsibility

Support daily culinary operations across food stations, production, and catering services while ensuring consistency and quality
Partner with culinary and site leadership to execute operational priorities, service expectations, and production plans
Provide day‑to‑day leadership, coaching, and oversight of back‑of‑house staff
Ensure compliance with all recipe standards, portioning guidelines, and food safety and sanitation requirements
Maintain a clean, organized kitchen environment and ensure proper use and care of equipment
Assist with scheduling, training, onboarding, and development of culinary team members
Monitor inventory, ordering, production records, and food quality to support efficient operations
Step in to cover stations or shifts as needed during peak service periods
Participate in daily operational check‑ins related to service flow, staffing, and execution
Perform additional duties as assigned to support overall culinary and operational success

What we offer

Weekly pay
401K with company match
Employee Assistance Program
Eligible employees offered Medical, Prescription, Dental, and Vision Plans, FSA/HSA
Ongoing training and development programs
Bonus programs for eligible positions

Fulltime

Café Boulud Junior Sous Chef

Four Seasons Hotel Toronto is looking for a Café Boulud Junior Sous Chef who sha...

Location

Canada , Toronto

Salary:

68000.00 - 73000.00 USD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Four to six years of operational kitchen experience with a diversity of culinary experience and a proven track record in fine dining
Supervisory and management experience
Culinary qualifications are essential
Attendance for training and special events is required
Legal work authorization in Canada
Solid knowledge of food
Passion to develop management skills within the hotel industry
Creativity and flair
Ability to provide guidance to others
Good business acumen

Job Responsibility

Lead the day to day operation of the Café Boulud Kitchen
Training
Quality controls inspection
Menu creation
Food safety assurance
Supervising all Kitchen personal to ensure highest standards of food quality

What we offer

Paid time off, including vacation days, management holiday days, and sick days
Exclusive discount and travel programs with Four Seasons Hotels and Resorts worldwide
Complimentary meals in employee dining room, OASIS
Complimentary dry cleaning of business attire
Excellent Training and Development opportunities, including educational assistance, discounted e-Cornell courses, and access to complementary e-training
Robust extended flex benefit plan, including medical, HCSA, dental, vision, life insurance, virtual health care, Employee and Family Assistance Program
Employer paid retirement plan with RRSP/TFSA flexibility

Fulltime

Sous Chef

We are seeking a Sous Chef to join our kitchen team and help shape a dining expe...

Location

United Kingdom , Heckfield

Salary:

Not provided

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

A genuine respect for ingredients and seasonal cooking
Previous experience as a Junior Sous Chef or Sous Chef within a quality-led kitchen
Strong leadership skills and the ability to inspire, mentor, and develop others
A calm and organised approach, even during busy service
Curiosity, creativity, and a desire to continue learning
A commitment to the highest standards of hospitality and craftsmanship
The ability to work efficiently and carefully to maintain the high quality and consistency required in our kitchen

Job Responsibility

Support the day-to-day running of the kitchen
Lead services with confidence and attention to detail
Work closely with the wider culinary team on menu development and ingredient sourcing
Maintain exceptional food quality, consistency, and presentation
Train and nurture junior chefs, fostering a positive and collaborative culture
Uphold the highest standards of food safety and kitchen organisation

What we offer

Tronc (Allocation for 2025 was £7,800+ per annum / per person based on full time hours)
Increased holiday allowance
Vitality healthcare cover
Employee assistance programme
Life assurance scheme (from day one, covering up to 2x your annual salary)
50% F&B discount when dining in our restaurants
Company sick pay
Enhanced maternity pay
Enhanced paternity pay
Recruit a Friend bonus (£1000)

Fulltime

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Sous Chef - All Day Dining Kitchen

Job Description

Job Responsibility

Requirements

What we offer

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