Top 13 Chef Jobs in Spearfish, Sd

Chef De Partie
Dusit —Chinatown, SD
- Full-time
- Mid-level
- Hotel
- Bachelor's degree
Kitchen Manager
First Gold Gaming Resort —Deadwood, SD
- Full-time
- Cooking
- Mid-level
- Leadership
Quick Apply
Sous Chef
Buffalo Bodega —Deadwood, SD
- Full-time
- Mid-level
- Leadership
- Kitchen
Quick Apply
Lead Line Cook
Buffalo Bodega —Deadwood, SD
- $24 - $25 an hour
- Full-time
- Mid-level
- Mentoring
- Cleaning
Quick Apply
Banquet Chef Assistant
Deadwood Lodge —Deadwood, SD
- Full-time
- Entry level
- Kitchen
Quick Apply
Kitchen Manager
Spearfish Canyon Lodge —Lead, SD
- $20 - $25 an hour
- Weekends as needed
- Mid-level
- Leadership
- Restaurant
- Dental insurance
- Paid time off
Quick Apply
SOUS CHEF (FULL TIME)
Morrison Healthcare —Sturgis, SD
- $18 - $22 an hour
- Urgently hiring
- Background check
- Hospital
- Mid-level
- Commuter assistance
- Disability insurance
Quick Apply
Line Supervisor
Deadwood Lodge —Deadwood, SD
- $16 - $20 an hour
- Full-time
- Mid-level
- Kitchen
Quick Apply

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Executive Chef 2
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Be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; 401(k) Plan with Matching Contributions.
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2d
Sous Chef
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O Actively participate in the inventory process as directed by the Executive Chef, including counting, organizing, and maintaining accurate stock levels to…
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Chef De Partie

Dusit -
Chinatown, SD

Apply Now

Job Details

Full-time

Qualifications

Hotel cost control
Menu design
Cost control
Kitchen cost control
Bachelor's degree
HACCP
Inventory tracking for food cost management
Restaurant cost management
Meal planning

Full Job Description

Job Description

PRIMARY RESPONSIBILITIES:

Responsible for the preparation of all dishes that are prepared in their section.
Monitors to ensure food quality, presentation and safety standards are being adhered to.
Responsible for proper storage, labeling and use of all food supplies to prevent unnecessary spoilage and to maintain cost control.
Ensures and maintains the sanitation standards in the assigned areas, a clean and wholesome ambiance in the kitchen, controlling room temperature, ventilation, and tidiness.
Ensures that mis-en-place is prepared for each shift’s needs.
Follows control systems this will ensure quality and portion consistency.
Directs chefs in their section in preparing, cooking, and presenting culinary dishes; enforces strict health and hygiene standards in the kitchen; and trouble-shoots any problems that may arise.
Supervises and ensures food items are properly stored at the end of the shift.
Ensures the food cost for the outlet kitchen is at a minimum by adhering to standards.
Assists the Sous Chef/Chef de Cuisine with Menu planning, inventory control, scheduling, ordering of kitchen supplies.
Familiarizes yourself with the following procedures:

o Hotel fire procedures
o First Aid procedures
o Health & Safety policy & procedures
o Hotel security procedures
o Hotel product knowledge

Organizes and sets up the assigned section of the satellite kitchen as efficiently as possible to increase speed and maximize productivity.
Ensures that operating and kitchen equipment is well maintained up to the standard with minimum breakage
Carries out orders handed down to them by the Sous chef and Chef de Cusine.
Delegates duties to chefs working in their section of the kitchen.
Works closely with the Sous Chef to ensure kitchen is running smoothly and efficiently.
Creates the market list on daily basis, listing all produce to be purchased
Handles and reports any accident immediately to the Sous Chef, no matter how minor.
Attends daily briefing, meeting to ensure the smooth operation.
Under supervision of the Sous Chef/Chef de Cusine, participates in recruiting, hiring, training, and evaluating all employees, to ensure the productivity and effectiveness of the assigned section.
Provides additional training for the culinary employees in the areas and skills necessary for performing their function.
Performs other tasks or projects as assigned by hotel management or superiors.

REPORT LINE & COMMUNICATION:

To assist the Sous Chef or Chef de Cuisine in ensuring that all culinary standards in that section comply with Hotel Policies and Procedures and Minimum Standards.
To maintain good working relationships with colleagues and all other departments.

OTHERS

Continuous learning through own IDP.
Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT:

At least 2 years of Chef de Partie experience in a 5 star hotel
Be very knowledgeable about his or her specialty, as well as culinary functions in general.
Solid understanding of HACCP
Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
Demonstrate real passion for menu planning and leadership

Information

Date Posted

July 5, 2026
Location

ASAI Bangkok Chinatown
Division

Food and Beverage
Minimum Experience

5 Year
Qualification

Bachelor Degree
Career Level

Others

Apply Now

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chef jobs in spearfish, sd

Chef De Partie

Kitchen Manager

Sous Chef

Lead Line Cook

Banquet Chef Assistant

Kitchen Manager

SOUS CHEF (FULL TIME)

Line Supervisor

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