Sous Chef

Sous Chef - Multi Venue - Outback Hotel

Are you looking for a once-in-a-lifetime opportunity? Ayers Rock Resort is searc...

Location

Australia , Yulara

Salary:

Not provided

Voyages Indigenous Tourism

Expiration Date

May 20, 2026

Requirements

Certificate IV in Commercial Cookery Qualified
Highly skilled and experienced in 5 star restaurant operations
Ability to lead kitchen operations
Ability to oversee kitchen operations ensuring highest standards of quality and profitability
Ability to assist Head Chef in creating and maintaining training programs
A National Criminal History Check is a mandatory step in the recruitment process

Job Responsibility

Supervise kitchen operations, ensuring food quality, consistency, and presentation standards are met
Work closely with the Executive Chef to ensure the kitchen is smoothly and efficiently
Undertake all kitchen and service duties including cleaning, food preparation, cookery and guest service
Assist chefs with all sections of the kitchen as required by the Head chef

What we offer

25% discount on accommodation
Competitive pay
Resort discounts
Delicious on-shift meals
Relocation assistance payment of up to $700
Access to staff pool, gym, and Residents Club
After a year of service, rental discounts, a $700 vacation bonus, and resort vouchers for work anniversary
Development opportunities
Attendance and performance incentives

Fulltime

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Chef de Cuisine

Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconi...

Location

Australia , Sydney

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Experienced Chef de Cuisine
Ability to lead a multi-venue operation
Ability to curate an Australian coastal–inspired food offering driven by local flavours, seasonal produce, and a strong sustainability mindset
Commitment to locally sourced produce, high standards, and genuine hospitality
Accountability for the overall success of daily kitchen operations across multiple outlets
Ability to balance culinary excellence with strong commercial outcomes
Ability to lead from the front — executing the vision, setting standards, developing people, and driving consistency
Ability to work closely with the Executive Chef and Executive Sous Chef
Ability to lead and oversee kitchen operations across a multi-venue environment
Ability to ensure consistent delivery of high-quality food across all outlets

Job Responsibility

Lead and oversee kitchen operations across a multi-venue environment, ensuring consistent delivery of high-quality food across all outlets
Execute the culinary vision with passion, precision, and a strong attention to detail while maintaining an approachable dining style
Personally perform key culinary tasks while leading shifts and setting the standard through hands-on leadership
Build and sustain a positive, professional kitchen culture founded on trust, respect, accountability, and pride
Drive ownership at all levels — holding yourself and others accountable for performance, behaviour, and results
Recognise strong performance, address issues early, and foster an environment where young talent can grow and succeed
Deliver exceptional guest satisfaction by maintaining daily quality standards and actively engaging with guests to gather feedback
Work collaboratively with internal stakeholders including Front Office, Food & Beverage, Finance, Marketing, Human Resources, and broader hotel leadership to support business objectives
Maintain a strong partnership with the Executive Chef and Executive Sous Chef to ensure alignment across all culinary operations
Support the planning and execution of culinary goals, including labour management, cost control, and productivity

What we offer

Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends
Access to internationally recognised training programs, strategic development pathways, and long-term career opportunities within Marriott International
Genuine care for associates’ physical, emotional, and financial wellbeing through our Employee Assistance Program

Fulltime

Chef de Cuisine

Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconi...

Location

Australia , Sydney

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Experience as a Chef de Cuisine
Ability to lead a multi-venue operation
Passion for Australian coastal-inspired food with local flavours and seasonal produce
Strong sustainability mindset
Commitment to locally sourced produce and high standards
Ability to balance culinary excellence with commercial outcomes
Ability to execute vision, set standards, develop people, and drive consistency
Ability to work closely with Executive Chef and Executive Sous Chef
Ability to lead and oversee kitchen operations across multiple venues
Strong attention to detail

Job Responsibility

Lead and oversee kitchen operations across a multi-venue environment
Ensure consistent delivery of high-quality food across all outlets
Execute the culinary vision with passion and precision
Personally perform key culinary tasks while leading shifts
Build and sustain a positive, professional kitchen culture
Drive ownership at all levels
Recognise strong performance and address issues early
Foster an environment where young talent can grow
Deliver exceptional guest satisfaction by maintaining daily quality standards
Actively engage with guests to gather feedback

What we offer

Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends
Access to internationally recognised training programs
Access to strategic development pathways
Access to long-term career opportunities within Marriott International
Employee Assistance Program for physical, emotional, and financial wellbeing

Fulltime

Chef de Partie

We’re recruiting Chef de Parties to join our stadium and arena culinary teams ac...

Location

United Kingdom , Twickenham

Salary:

17.14 GBP / Hour

14forty

Expiration Date

Until further notice

Requirements

An experienced Chef de Partie with solid section management skills
Confident working in high-pressure, high-volume environments
Passionate about quality, consistency, and presentation
Organised, reliable, and calm under pressure
Keen to learn, develop, and progress within a large culinary operation
A strong team player with a positive, professional attitude
Flexible and committed to event-based working patterns
Demonstrate good knowledge of food safety and allergen awareness
Follow strict recipes, portion sizes, and presentation guidelines
Store, label, and handle food correctly at all times

Job Responsibility

Deliver consistently high-quality food across your section
Prepare, cook, and present dishes to exact Compass and venue standards
Support Sous Chefs and Head Chefs during live service
Maintain strict compliance with food safety, HSE, and allergen regulations
Follow recipes, portion controls, and spec sheets with precision
Assist with prep, service, and breakdown across large event days
Maintain clean, organised workstations at all times
Communicate effectively within multi-kitchen teams

What we offer

Gain experience across some of the UK’s most iconic venues
Work alongside experienced senior chefs and structured brigades
Build skills that translate across elite hospitality, volume catering, and premium events
Opportunity to work at the heart of UK sport, music, and live entertainment

Parttime

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
Formal culinary training or degree preferred
Strong leadership, communication, and organizational skills
Proven experience in multi-outlet kitchen operations
Ability to work flexible hours, including weekends and holidays

Job Responsibility

Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
Assist with leading kitchen operations
Ensure consistent execution of menus, recipes, and plating standards across all outlets
Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
Monitor food quality, taste, portion control, and presentation
Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
Ensure compliance with HACCP, food safety, sanitation, and health regulations
Coordinate with front-of-house and banquet teams to ensure seamless service
Support large-scale events, weddings, and VIP functions with precision and creativity

Fulltime

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
Formal culinary training or degree preferred
Strong leadership, communication, and organizational skills
Proven experience in multi-outlet kitchen operations
Ability to work flexible hours, including weekends and holidays

Job Responsibility

Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
Assist with leading kitchen operations
Ensure consistent execution of menus, recipes, and plating standards across all outlets
Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
Monitor food quality, taste, portion control, and presentation
Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
Ensure compliance with HACCP, food safety, sanitation, and health regulations
Coordinate with front-of-house and banquet teams to ensure seamless service
Support large-scale events, weddings, and VIP functions with precision and creativity

Fulltime

Under the direction of the Executive Chef, the Sous Chef is responsible for effe...

Location

United States , New York City

Salary:

70000.00 - 75000.00 USD / Year

Legends Global

Expiration Date

Until further notice

Requirements

Culinary degree or completion of a certified apprenticeship program
Minimum of 2–3 years of management experience in high-end restaurants or the food service industry (sports and entertainment venue experience preferred)
Experience managing in a union environment strongly preferred
Demonstrated leadership and management skills with a strong commitment to exceptional customer and client service
Excellent written and verbal communication skills
Ability to multi-task and prioritize effectively in a fast-paced, deadline-driven environment
Customer service–oriented with the ability to interact effectively at all levels of management
Flexibility to work extended hours, including late nights, weekends, and holidays, as required by business needs
Proven ability to work collaboratively and lead within a team environment
Proficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)

Job Responsibility

Maintain high standards of sanitation and cleanliness within the kitchen
Support the Executive Chef in achieving and sustaining the highest possible Health Department rating
Assist with training initiatives related to food safety, sanitation, and accident prevention
Participate in recipe and technique development to ensure high-quality food preparation and presentation
Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
Collaborate with the Executive Chef on food production, menu development, and menu specifications—including pricing
Check and taste food items prior to service or events to ensure quality standards are met
Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
Oversee kitchen closing procedures, ensuring all duties are completed

What we offer

Medical, dental, vision, life and disability insurance
Paid vacation
401(k) plan

Fulltime

Sous Chef

Under the direction of the Executive Chef, this individual will be responsible f...

Location

United States , Tampa

Salary:

Not provided

Legends Global

Expiration Date

Until further notice

Requirements

culinary degree or have graduated from a certified apprenticeship program
minimum of 2-3 years management experience in high-volume venues or the contract foodservice industry for a sports and entertainment venue
excellent written and verbal communication skills
ability to multi-task and prioritize in a deadline-oriented environment
strong commitment to delivering a high level of customer and client service
demonstrated initiative, leadership, and management skills
flexible to work extended hours including late nights, weekends and holidays
able to work in a team environment
proficiency in Microsoft Word and Excel
high level of attention to detail and organization

Job Responsibility

effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility
assists in maintaining high standards of sanitation and cleanliness
aids the Executive Chef in maintaining the highest possible rating from the Health Department
assists in the training, safety, sanitation and accident prevention controls within the kitchen
helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality
assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering and premium locations
assists in the assurance of consistent food qualities in both presentation and preparation
control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines
helps ensure that all recipes and methods are being followed
ensures the maintenance of kitchen equipment

What we offer

medical
dental
vision
life and disability insurance
paid vacation
401k plan

Fulltime

Sous Chef - Multi Venue

Voyages Indigenous Tourism

Location:
Australia , Yulara

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
May 16, 2026

Expiration:
June 13, 2026

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Our AI answers in your language

Sous Chef - Multi Venue

Voyages Indigenous Tourism

Location:Australia , Yulara

Category:Gastronomy

Contract Type:Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:May 16, 2026

Expiration:June 13, 2026

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Location:
Australia , Yulara

Category:
Gastronomy

Contract Type:
Not provided

Job Posted:
May 16, 2026

Expiration:
June 13, 2026