Upscale Sous Chef Job at Goodwin Recruiting (Grapevine)

Executive Sous Chef - Business Dining

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

Location

Canada , Toronto

Salary:

Not provided

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
Experience and skill preparing custards, tarts, sorbets, and pastries is preferred
or willingness to learn
2 years kitchen management experience is preferred
Experience with 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
Willingness to work occasional evenings and weekend shifts as required

Job Responsibility

Responsible for multiple daily menu creations including pastries - planning, managing, and executing food service and catering as required
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 10 kitchen staff to ensure quality in final presentation of food
Trains and manages culinary employees for best practice food production techniques
Responsible for menu creation and service to various daily venues as required
Responsible for customized menu creations for upscale plated catering events
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

Sous Chef

The Ronald Reagan Building and International Trade Center (RRB/ITC) is a dynamic...

Location

United States , Washington, DC

Salary:

70000.00 - 75000.00 USD / Year

TCMA for Ronald Reagan Building and International Trade Center

Expiration Date

Until further notice

Requirements

Five to seven years’ experience in quality food production, in an upscale hotel or freestanding restaurant
Three to five years Supervisory experience in multi outlet food production, in an upscale hotel environment
Experience in pastry and dessert production
Excellent culinary skills and knowledge of food productions techniques and standards
Thorough knowledge and understanding of kitchen equipment use and operation
Ability to speak, read and write English
Ability to work flexible schedule to include evenings, weekends and holidays
Ability to stand in a working position for extended periods of time
Ability to stand, bend and to lift 50 pounds and push carts weighing up to 200 pounds
Be comfortable working in a stressful time-sensitive environment

Job Responsibility

Coordinates/oversees the activities of all food production employees in the preparation of menu items
Ensures that all food products are of the highest quality and are ready to serve in a timely manner
Responsible for supervising all food ordering, production, holding and storage
Selection, training, scheduling kitchen employees, and assisting supervisor in menu writing and development
Ensures that TCMA standards are maintained and that employees adhere to the TCMA standards of conduct
Promotes mutual respect between all employees inside and outside the department
Ensures that staffing levels in the kitchen are maintained to provide for optimal performance of all duties
Represents Chef in his/her absence
Administers and ensures adherence to departmental guidelines, policies and procedures
Responsible for smooth efficient cost effective operation of food production activities, to include labor management, use of product and adherence to all TCMA sanitations standards

Fulltime

Sous Chef

The Sous Chef is a key member of our Culinary team, supporting the Senior Culina...

Location

Curaçao

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Degree or certification in Culinary Arts or equivalent professional training
Minimum of 3-5 years of experience as Sous Chef, Junior Sous Chef, or Specialty Chef in a luxury hotel or high-volume upscale restaurant
Proven expertise in one or more specialty cuisines (e.g. Italian, Asian, Caribbean, Grill, Pastry)
Strong leadership, coaching, and team-building skills
Solid knowledge of food safety, sanitation, and kitchen operations
Creativity, innovation, and attention to detail
Ability to work in a fast-paced, multicultural, and guest-focused environment
Flexibility to work evenings and holidays as required
Strong communication skills
Proficiency in English, Spanish and Papiamentu

Job Responsibility

Supporting the Senior Culinary Leadership in overseeing the kitchen operations while bringing expertise and passion to a designated cuisine
Supervising daily kitchen operations
Leading culinary associates
Upholding food quality and safety standards
Contributing creative ideas to menus that bring the soul of The Pyrmont to every guest’s dining experience

What we offer

All costs associated with your work and resident permits to be paid by the hotel
Private health insurance plan fully covered by the employer for the first year of employment
Company phone
A vacation allowance of 5% of the net total salary, pro-rated as per your start date payable in June of every year
On the job coverage AD&D insurance
A pension plan will be available upon entering an indefinite work agreement
Participation in Management Bonus Program

Fulltime

New

Chef de Cuisine

We are looking for an experienced Chef de Cuisine to join the leadership team of...

Location

United States , Chevy Chase

Salary:

91500.00 - 110000.00 USD / Year

Goodwin Recruiting

Expiration Date

Until further notice

Requirements

Executive Chef, Chef de Cuisine, or Executive Sous Chef experience
Upscale independent restaurant experience
$5M+ volume scratch kitchen experience
Leadership of 20+ kitchen employees
Strong labor, inventory, and cost management
Stable work history (2+ years per role preferred)

Job Responsibility

Lead daily kitchen operations and ensure food quality & consistency
Manage 20+ kitchen staff: hire, train, schedule, and develop
Monitor labor, inventory, and food cost controls
Enforce food safety & sanitation standards
Execute menu items to Director of Culinary standards
Minimize waste and maintain production records

What we offer

100% health coverage, dental/vision options
401(k), PTO, sick leave
Shift meals and off-day dining discounts
Career growth opportunities

Fulltime

New

Sous Chef of Banquets

Four Seasons Resort and Residences Whistler is seeking a Banquet Sous Chef to jo...

Location

Canada , Whistler

Salary:

75000.00 - 83000.00 CAD / Year

Four Seasons

Expiration Date

Until further notice

Requirements

Culinary Education is not required, but preferred
Minimum of 2-5 years of experience in culinary operation as a Sous Chef/Junior Sous Chef in a high volume, upscale operation
Previous banquets experience is considered an asset
Ability to operate and utilize culinary production equipment and tools
Experience developing less experienced culinary team members, and maximizing talent of team
Excellent working knowledge of Microsoft Office including Word, Excel, PowerPoint, with previous exposure to Four Seasons systems preferred – Workday, Birchstreet

Job Responsibility

Select, train, evaluate, lead, develop, coach, and discipline employees in the kitchen’s production areas to ensure that cultural and core standards are met
Foster a positive and supportive work environment by being present on the floor, building strong relationships with employees, and prioritizing their well-being, engagement, and development
Assist in the planning and development of recipes
ensure correct preparation and presentation of all food items through production and demonstration
Provide full oversight of the Culinary Banquets program during seasonal peaks
ensure flawless execution of events of all sizes
Support and oversee other culinary outlets during periods of low banquet activity, ensuring consistency, teamwork, and high operational standards year-round
Oversee the employee cafeteria program, ensuring quality, consistency, and a welcoming environment for staff
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
Ensure sanitation standards as set forth by Four Seasons and provincial/federal regulations, as well as the cleanliness and organization of all kitchen areas

What we offer

Housing Allowance
Winter Leisure Pass
ski pass or leisure benefit
Use of the Fitness Facility
Medical, Dental and Sick leave coverage
Employee Travel Program
complimentary and reduced rates at other Four Season
Excellent Training and Development opportunities
Complimentary meal per shift in our employee dining room
Employee Recognition Programs

Fulltime

Sous Chef

The Sous Chef serves as the culinary leader for an assigned outlet, holding full...

Location

Saint Kitts and Nevis , Charlestown

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Minimum 5 years progressive culinary leadership experience in luxury hotels, fine dining restaurants, or upscale resort environments
Previous experience as a Senior Chef de Partie or Sous Chef
Forbes Five-Star or equivalent luxury background preferred
Demonstrated leadership presence with the ability to inspire, coach, and retain top culinary talent
Advanced culinary knowledge, including modern techniques and international cuisine
Caribbean familiarity is an asset
Strong understanding of HACCP, food safety, cost control, and kitchen management
Ability to excel in a fast-paced, multicultural, high-expectation environment

Job Responsibility

Oversee all daily kitchen operations for the assigned outlet, ensuring flawless execution across all services
Uphold and exceed Four Seasons standards for taste, presentation, quality, timing, and consistency
Lead service with confidence, maintaining excellence during high-volume and high-pressure periods
Conduct daily inspections of mise en place, station readiness, equipment functionality, cleanliness, and sanitation
Partner with the Executive Chef and Executive Sous Chef to develop, refine, and execute menus, tastings, and daily specials
Incorporate seasonal ingredients, local Nevisian products, and authentic Caribbean influences where appropriate
Support the creation and execution of special events, visiting chef collaborations, and resort-wide culinary activations
Lead, mentor, train, and evaluate kitchen staff while fostering professionalism, accountability, and continuous learning
Establish clear expectations and provide ongoing coaching and performance feedback
Manage scheduling, station assignments, and workflow to ensure optimal coverage and seamless service

Fulltime

Executive Chef

As Executive Chef, you will be the culinary and cultural leader of the food oper...

Location

United States , Stevenson

Salary:

110000.00 - 140000.00 USD / Year

Pyramid Global Hospitality

Expiration Date

Until further notice

Requirements

5+ years of Executive Chef or Executive Sous Chef experience in upscale hotel, resort, or high-volume dining environments
Culinary degree or equivalent professional experience
Passion for farm-to-table cuisine and sustainable sourcing
Proven ability to mentor and grow kitchen talent
Strong financial and operational acumen
Commitment to excellence in food and service
ServSafe certification
Flexibility to meet seasonal business demands and work evenings, weekends, and holidays

Job Responsibility

Create and design daily, seasonal, and special event menus that reflect seasonal availability, restaurant concepts, and guest preferences
Develop food and beverage merchandising programs for grab-and-go and retail dining outlets
Analyze menus, recipes, and kitchen procedures to improve profitability, efficiency, and product quality
Stay current with culinary and hospitality trends, adjusting offerings based on guest mix, feedback, and industry direction
Forecast purchasing needs and manage food costs to align with budget expectations
Develop purchase specifications, order guides, and receiving standards to ensure consistent product quality
Oversee kitchen sanitation, safety, and food handling standards, serving as the leader in safe and efficient production
Monitor and collaborate with the Stewarding department to ensure operational cleanliness and support
Lead, mentor, and train the culinary team by creating development plans, hands-on coaching, and setting clear performance expectations
Provide demonstrations and examples of quality food preparation and recipe standards

What we offer

Competitive salary and full benefits package
Free access to resort amenities
Discounted hotel stays for you and your family
Ongoing training and career development opportunities
Comprehensive health insurance
Retirement plans
Paid time off
On-site wellness programs
Local discounts
Employee rates on hotel stays

Fulltime

High Volume Sous Chef

Are you a passionate culinary leader who thrives in a fast-paced, scratch-kitche...

Location

United States , Peachtree City

Salary:

55000.00 - 60000.00 USD / Year

Goodwin Recruiting

Expiration Date

Until further notice

Requirements

3+ years of current leadership experience as a Sous Chef in a high-volume (5M+), casual or upscale casual restaurant
Strong scratch-kitchen expertise and a passion for crafting memorable guest experiences
Proven success with inventory, ordering, scheduling, cost analysis, and labor management
A natural mentor with exceptional team-building and training skills
A culinary professional who thrives in a fast-paced environment and holds the highest standards for food and hospitality

Job Responsibility

Lead by example—upholding and exceeding standards in food quality, sanitation, and brand consistency
Coach, train, and inspire a large culinary team to deliver excellence every day
Bring structure, organization, and accountability to daily operations
Stay hands-on and fully engaged in every aspect of the kitchen
Collaborate closely with leadership to execute a shared vision and drive results

What we offer

Health Insurance Benefits—comprehensive coverage to keep you and your family supported
Generous PTO & Vacation Time
Dining Privileges—enjoy our hospitality at any of our restaurant locations
Inclusive, People-First Culture—where your voice matters and your work is valued
Real Career Growth Opportunities—we believe in promoting from within and developing our leaders

Fulltime

Upscale Sous Chef

Goodwin Recruiting

Location:
United States , Grapevine

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Nice to have:

Additional Information:

Job Posted:
January 06, 2026

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