Upscale Sous Chef Job at Goodwin Recruiting (Grapevine)

Sous Chef - Upscale Latin American Concept

The 'Quin House is a multi-award-winning modern private social club in Back Bay ...

Location

United States , Back Bay

Salary:

85000.00 - 90000.00 USD / Year

The 'Quin House

Expiration Date

Until further notice

Requirements

At least three years of experience in the direction and management of employees in a culinary environment
Background in high volume production environments, casual dining, and New American cuisine preferred
Advanced knowledge of culinary, baking and pastry techniques
Thorough knowledge of food preparation techniques and food hygiene practices
Service oriented style with professional presentations skills
Maintain high standards of personal appearance and grooming
Experience managing and developing teams
Startup/opening of hotels and restaurants experience preferred
Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work

Job Responsibility

Assist in providing culinary direction and leadership for the club’s restaurants, lounges and bars
In collaboration with the Executive Sous Chef and Chef Tournant, drive the strategic direction and development of the food and beverage functions
Together with the Chef de Cuisine, the Sous Chef is responsible for leading the department in achieving the exceptional quality of food delivery while actively managing the financial goals of their kitchen operation
monitoring performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience
Provide leadership to create a culture and work environment based upon respect
providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
Assist in the development and implement food philosophy that align with organizational policies and goals
Coordinate with other departments to ensure proper managerial coverage and execution of business needs
Provide coverage in other areas as needed to ensure the department meets evolving business demands

Fulltime

Pastry Sous Chef

Location

United States , New York

Salary:

68000.00 - 85000.00 USD / Year ▼

The Dinex Group - Daniel Boulud

Expiration Date

Until further notice

Requirements

5 years
3 years
1 year

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

Executive Sous Chef

The Executive Sous Chef at Four Seasons Nashville supports the culinary leadersh...

Location

United States of America , Nashville

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree in Culinary Arts, Hotel, or Restaurant Management, or equivalent professional experience
3–5 years of progressive culinary leadership experience in a high-volume, luxury or upscale food & beverage environment
Strong understanding of kitchen operations, food safety, and culinary production equipment
Ability to operate kitchen-related computer systems and tools
Proficiency in spoken and written English

Job Responsibility

Plan, organize, and direct daily kitchen operations while ensuring superior food quality, consistency, and presentation
Support menu planning and development, including recipe execution and production demonstrations
Lead, train, coach, and evaluate kitchen employees to uphold Four Seasons cultural and core standards
Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control
Ensure compliance with all Four Seasons, local, state, and federal sanitation, safety, and food handling regulations
Maintain quality control systems to ensure portion consistency and adherence to purchasing specifications
Monitor food shipments and inventory to ensure freshness, quality, and cost efficiency
Communicate effectively with department leaders to meet operational needs and support cross-functional collaboration
Participate in operational meetings and contribute to long-term strategic culinary planning
Foster a positive, professional, and team-oriented kitchen environment

What we offer

Competitive salary, wages, and a comprehensive benefits package
Excellent training and development opportunities
Employee discount for stays at any Four Seasons worldwide
Complimentary dry cleaning for employee uniforms
Complimentary employee meals

Fulltime

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

Sushi Sous Chef

The Sushi Chef is responsible for the expert preparation of sushi, sashimi, and ...

Location

Mexico , La Ribera

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Advanced proficiency in English and Spanish (spoken and written)
Bachelor’s degree in Culinary Arts, a technical culinary diploma, or a related field
Minimum 3 years of professional experience in innovative and/or specialized Japanese cuisine, including sushi preparation
Minimum 2 years in a supervisory or assistant‑manager culinary role, preferably within upscale or luxury dining environments
Advanced mastery of Japanese culinary techniques, sushi preparation, and Japanese gastronomic terminology
Proven expertise in the handling, fabrication, and preservation of fish, seafood, and specialty Japanese ingredients
Demonstrated advanced knife skills, precision cutting, and fish butchery
Strong understanding of kitchen sanitation standards, food safety protocols, and compliance with hygiene regulations
Ability to support daily kitchen operations, guide culinary staff, and uphold department standards as an assistant department head
Strong organizational abilities, attention to detail, and commitment to quality, consistency, and culinary excellence

Job Responsibility

Expert Preparation & Culinary Execution: Prepare sushi, sashimi, nigiri, maki, and other Japanese specialties with precise technique, consistency, and adherence to luxury‑level culinary standards and established recipes
Stations, Hygiene & Food Safety Management: Oversee the sushi station during service, ensuring proper opening/closing procedures, strict hygiene, HACCP compliance, safe handling of raw seafood, correct temperature control, and organized workspaces
Inventory, Product Quality & Cost Control: Monitor inventory of fish, seafood, vegetables, rice, and other essentials
ensure proper storage and rotation (FIFO)
support requisitions
minimize waste
and verify product freshness
Team Coordination & Production Supervision: Guide and supervise sushi cooks, communicate daily tasks, maintain quality and consistency in preparations, and provide operational support during mise en place, production, and service
Guest Interaction & Culinary Experience: Engage guests at the sushi counter or omakase experiences, explaining ingredients and techniques while delivering an authentic, professional representation of Japanese culinary culture

What we offer

Compensation: Highly competitive salaries as well as an annual incentive plan for managerial roles at Department Head level
Transport: Shuttle service from San Lucas and San Jose del Cabo to the resort
Uniforms: Complimentary Dry Cleaning for Employee Uniforms
Training & Development: In-house training workshops for line and management employees
Recognition: Employee Service Awards as well as Employee of the Month & Employee of the Year Awards

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

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

Select Country

Upscale Sous Chef

Job Description

Job Responsibility

Requirements

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