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International Sous Chef Jobs (NOW HIRING)

Tufts University

Assistant Sous Chef

Medford, MA · On-site

$52K - $70K/yr

... international cuisines, and to work with an experienced culinary team serving Tufts Dining. The ... Collaborates with Sous Chef and management to fulfill the culinary goals of the unit by ...

Sonesta International Hotels

Senior Sous Chef

New York, NY · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

We're Sonesta International Hotels. The 8th largest hotel company in the U.S.-and growing fast. An ... Summary The Senior Sous Chef is a key member of the culinary leadership team, responsible for ...

Tufts University

Assistant Sous Chef

Medford, MA · On-site

$52K - $70K/yr

... international cuisines, and to work with an experienced culinary team serving Tufts Dining. The ... Collaborates with Sous Chef and management to fulfill the culinary goals of the unit by ...

Boyd Gaming

Sous Chef

Kansas City, MO

$46K - $62K/yr

The Sous Chef will serve as the second-in-command in the kitchen, working closely with the Chef de ... Knowledge of international cuisines and culinary trends * Experience with kitchen management ...

Zuma Restaurants

Sous Chef

Miami, FL

$47K - $64K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

As a Zuma Sous Chef, you are responsible for supporting the Executive Chef and the Head Chef in all ... international opportunities, and the chance to contribute to a world-renowned brand, where every ...

Zuma

Sous Chef

Miami, FL · On-site

$47K - $64K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

As a Zuma Sous Chef, you are responsible for supporting the Executive Chef and the Head Chef in all ... international opportunities, and the chance to contribute to a world-renowned brand, where every ...

Zuma Restaurants

Sous Chef

Miami, FL

$47K - $64K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

As a Zuma Sous Chef, you are responsible for supporting the Executive Chef and the Head Chef in all ... international opportunities, and the chance to contribute to a world-renowned brand, where every ...

Seminolehardrock

$45K - $61K/yr

For more information on Hard Rock International visit www.hardrock.com. Responsibilities: Sous Chef will be the second in command in our cafe, following the Kitchen Manager and/or Executive Chef. In ...

Sonesta International Hotels

Sous Chef

Minneapolis, MN · On-site

$27 - $30/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

We're Sonesta International Hotels. The 8th largest hotel company in the U.S.-and growing fast. An ... Summary The Sous Chef supports the Executive Chef by coordinating menus, purchasing, scheduling ...

GREAT WESTERN DINING

Sous Chef

Kansas City, MO

$19/hr

Sous Chef Great Western Dining at our MCC - Penn Valley location is seeking a talented Sous Chef ... Knowledge of international cuisines and food presentation * Must have the ability to follow company ...

Marriott

Sous Chef

Flemington, NJ · On-site

$18 - $23/hr

The franchisee is a separate company and a separate employer from Marriott International, Inc. The ... with Sous Chef and teammates during service - Follow all food safety, sanitation, and DOH ...

Amparo Fondita

Sous Chef

Washington, DC · On-site

$65K - $70K/yr

Whether an international business traveler or a local dropping by for some brunch--if we're doing our job right--Amparo Fondita should feel like you are with family. We are looking for an Sous Chef ...

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International Sous Chef information

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How much do international sous chef jobs pay per year?

As of Aug 17, 2026, the average yearly pay for international sous chef in the United States is $58,998.00, according to ZipRecruiter salary data. Most workers in this role earn between $50,000.00 and $67,500.00 per year, depending on experience, location, and employer.

What is an international sous chef?

An International Sous Chef is a professional chef who assists the Executive Chef in managing kitchen operations across multiple locations or in multinational culinary environments. They ensure consistency in food quality, oversee kitchen staff, and adapt menus to suit diverse cultural tastes. This role requires strong leadership, expertise in various international cuisines, and the ability to work in high-pressure settings. International travel and collaboration with chefs from different backgrounds are often key aspects of the job.

What are the key skills and qualifications needed to thrive as an international sous chef?

To thrive as an International Sous Chef, you need advanced culinary skills across a variety of global cuisines, formal culinary training, and experience in high-volume kitchens. Familiarity with commercial kitchen equipment, menu planning software, and food safety certifications such as ServSafe or local equivalents is key. Excellent leadership, intercultural communication, and problem-solving abilities set top candidates apart in this role. These competencies ensure seamless kitchen operations, maintain high-quality standards, and support a diverse culinary team in a dynamic, multicultural environment.

What are some typical challenges faced by international sous chefs in a multicultural kitchen environment?

International Sous Chefs often encounter challenges such as managing a team with diverse cultural backgrounds, sourcing authentic ingredients, and adapting recipes for local tastes while maintaining authenticity. Coordination and clear communication are essential, especially when working with staff who may have varying language skills and culinary traditions. Successfully navigating these challenges not only enhances the quality and authenticity of the dishes served but also fosters an inclusive and creative work environment, leading to both personal and professional growth.

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The most popular types of International Sous Chef jobs are:

What job categories do people searching International Sous Chef jobs look for?

The top searched job categories for International Sous Chef jobs are:

International Sous Chef jobs near you
Infographic showing various International Sous Chef job openings in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $58,998 per year, or $28.4 per hour.

Assistant Sous Chef

Tufts University

Medford, MA • On-site

$52K - $70K/yr

Full-time

Posted 7 days ago

Tufts University rating

8.4

Company rating: 8.4 out of 10

Based on 25 frontline employees who took The Breakroom Quiz

99th of 618 rated colleges and universities

Job description

Overview
This role is an academic year position.
Shift: Sunday & Monday: 11:45 AM - 8:15 PM, Tuesday & Wednesday Off, Thursday - Saturday 11:45 AM - 8:15 PM
Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrators.
Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.
What You'll Do
The Assistant Sous Chef is a culinary professional working under the unit Sous Chef and management in supporting the operation of complex, fast paced and high volume, well-equipped kitchens. They will demonstrate the ability to master cooking techniques including cook-chill technology, developing and testing recipes, authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dining. The Assistant Sous Chef is responsible for preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods. Assists with evaluating the daily kitchen workload, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the unit Sous Chef and/or manager. Evaluates finished products to ensure quality and assists addressing sub-quality production and presentation analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit. Works in all areas as needed while focusing on production and presentation. Assists researching, developing, testing and adjusting recipes for all production areas. Executes overall kitchen sanitation and food safety practices; and assists keeping kitchen staff on task and assigning side work and equipment maintenance duties to kitchen personnel as needed. Assists, coordinates, and expedites food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures. Assists in planning and executing production and presentation for assigned meals including designing and executing buffet presentation. Collaborates with Sous Chef and management to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations. Prepares specialty meals as needed in a timely manner, meeting the deadlines for that particular meal. Performs line checks, and fill out all standard forms, service records, and check lists properly. Must demonstrate ability to work under periods of fast pace and high pressure. All employees are responsible for punching in and out in accordance with department policy and standards. They must be given permission from a manager to punch in early or stay past their schedule "out time." All employees will adhere to posted schedule and all requests for time off will be granted based on business needs. In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance. Time off requests must follow proper procedure and will be approved/denied in accordance with department needs. No requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation , Matriculation, or Special Events during the Academic Year.
  • Food Production: Will cook and prepare a variety of hot and cold menu items following established department recipes in quantities forecast and planned in advance using a variety of cooking methods. Will assist to develop, test and produce new recipes to support Dining Operations. Will assist planning and execute production and presentation, and exhibition and display cooking as needed. Will work all stations as assigned or required. Will do prep work and cook as needed. Will execute line checks, fill out all standard forms, service records and checklist properly. Demonstrates ability to successfully meet all production proficiency standards, including timelines, accuracy and quality as determined by management. Executes opening and closing responsibilities as assigned.
  • Leadership: Supervises and manages shifts as assigned ensuring the highest quality food and service is delivered at all times and that dining policies and procedures are followed. Handles emergencies and menu changes in a professional manner. Assists to conduct performance review process and to create and communicate work schedules for culinary employees and others as assigned. Will assign and oversee work of an assigned culinary team and ensure work is completed to established quality and quantity standards with minimal waste and meeting service deadlines on an event-by-event basis. Will evaluate finished products to ensure products meet management quality standards, will address sub-quality production and presentation by analyzing problems and recommending solutions to sous chef and/or management. Ensures recipes are accurate and followed by staff. Assists to train and coach culinary staff to develop skills. Assists to plan and execute culinary training as needed. Works closely with Sous Chef and management to facilitate the attainment of unit goals and financial targets including menu and recipe creation and use. Will ensure proper portion control, garnish and food presentation. Will ensure appropriate food quantities and minimal waste. Communicates regularly with Sous Chef and management to receive feedback on menu, recipes and products. Coordinates with Sous Chef and Chef Manager to delegate and oversee assigned culinary team to ensure work is completed to established quality and quantity standards, meeting all time service, and event deadlines.
  • Food Safety and Handling: Will ensure kitchen, production stations and food storage areas are clean, sanitary and well organized. Ensures all food products are prepared, handled and stored according to food safety guidelines, monitors equipment operation and reports on equipment performance and needs.
  • Kitchen Administration: Demonstrates ability to properly use the FoodPro system to order food and supplies as assigned, use recipe functions, and prepare transfers. Will assist with weekly physical inventory. Will engage in coaching, mentoring and on-the-job training as needed. Will coordinate with Sous Chef and management to plan menus and write recipes as needed. May assist with ongoing skill evaluation to contribute to employee performance reviews.
  • Execution of all other related duties as assigned including a variety of food service-related tasks in support of unit and department operations based on daily and seasonal business demands.

What We're Looking For
Basic Requirements:
Knowledge and experience typically acquired by:
  • 5-7 years Experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation
  • Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated mastery of all cooking methods
  • Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and assisting developing recipes and menus
  • Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines
  • A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production
  • Must read, speak and understand English and have a working knowledge of basic food service math. Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive
  • ServSafe Certification

Preferred Qualifications:
  • Associate's Degree Culinary Arts
  • Experience cooking and leading in a university or institutional setting in a top tier program
  • Experience utilizing computers for work and the capability and willingness to learn the FoodPro software system
  • Experience supervising the culinary work of others.

The pay rate for this position is $29.46 / hour.

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