OPEN HOUSE MONDAY, APRIL 20 11 AM TO 2 PM PREP COOKS & LINE COOKS - The Good Kind Group - New York

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• Forsyth Fire Escape

  

  FRONT OF HOUSE LINE COOK

  10 days ago

  $18–$22 hourly

  Part-time

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  This position is GUEST FACING. We are on the hunt for an experienced line cook to join our talented team and help prepare meals according to our standard recipes. This position is a hybrid position in which you will also work in the back of house prepping for service on some days. Your principal goal will be to prepare high-quality meals that meet the chef’s exact specifications. This position is customer facing and you will be taking orders and fulfilling them. The ideal candidate is high energy, friendly, and loves engaging with customers. You will be responsible for setting up the prep station, stocking inventory, and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth. Line Cook Responsibilities: Ensuring the preparation station and the kitchen are set up and stocked. Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces. Reporting to the executive chef and following instructions. Making sure food preparation and storage areas meet health and safety standards. Cleaning prep areas and taking care of leftovers. Stocking inventory and supplies. Cooking menu items with the support of the kitchen staff.

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• Cipriani

  

  Line Cook

  25 days ago

  New York

  POSITION PURPOSE: We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in a fast-paced restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation. ESSENTIAL FUNCTIONS AND DUTIES: • Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation., • Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines., • Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests., • Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed., • Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste., • Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times., • Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials., • Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines., • Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival., • Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation. KNOWLEDGE, EXPERIENCE AND SKILLS • 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment., • Culinary training or degree from a recognized culinary school or institution preferred., • Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods., • Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality., • Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively., • Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction., • Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required., • Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment., • Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds., • Coordination to handle kitchen equipment, knives, and utensils safely and effectively., • Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace., • Ability to work in close proximity to others and collaborate effectively with team members during service., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

• JUSTIN Vineyards & Winery

  

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  A new opportunity from BMRS Hospitality Recruitment: Chef de Cuisine for The Restaurant at JUSTIN Vineyards & Winery Michelin Starred Tasting Menu in Paso Robles, CA THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! The award winning Restaurant at JUSTIN, helmed by Chef Rachel Haggstrom, features a hyper-seasonal tasting experience reflective of the produce sourced from the property's 26-acre farmstead as well as local ranchers and farmers. The Michelin Starred and Forbes 5 starred tasting menu is available four nights per week; promising a meal that is tailored to the terroir, ensuring every guest leaves with a memorable experience that embodies the Central Coast. Staunchly committed to sustainability, the restaurant holds a Michelin Green Star, the only winery in the nation to have earned both distinctions. JUSTIN is looking for a talented Chef de Cuisine to lead dinner service, while closely collaborating with the farmstead and senior leadership. The team continually examines ways to push the tasting menu further, while creating return-worthy experiences for guests. There is ample creative latitude, while keeping within the framework of seasonality and pairing with brand wines. The farmstead includes an orchard and apiary, with a closer chef garden for easily accessible ingredients. The ideal candidate is a hands-on Chef de Cuisine who prides themselves on cultivating a positive kitchen culture, with a strong emphasis on mentoring and development. Aspirations for excellence and a collaborative mindset rounds out the desired leader. It is an evolving program with an emphasis on striving towards continued recognition and elevating the experience provided. Qualifications for the role include an extensive background in acclaimed restaurants, with a priority towards management in Michelin starred kitchens (2 or 3 star Michelin exposure highly preferred). Consideration to be given towards James Beard and World’s 50 Best. THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! Compensation includes base salary in the $90k-120k range DOE, bonus program, ample PTO, medical/dental/vision benefits, 401k with matching, and relocation assistance. Please do not reach out to JUSTIN Winery or Restaurant directly. Qualified applicants will be contacted. . . . Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

• Tao Group Hospitality

  

  Pastry Sous Chef - Crane Club New York

  26 days ago

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  Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. 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• ilili Restaurants

  

  Sous Chef

  4 days ago

  New York

  Welcome to ilili, a premier institution of Lebanese food culture and hospitality in the United States. Founded by Executive Chef and Owner Philippe Massoud, ilili is renowned for its elevated Lebanese cuisine and warm, generous hospitality. Our restaurants are vibrant gathering spaces where culinary excellence meets the energy and refinement of New York City. As a Sous Chef at ilili, you will support the Chef de Cuisine and Executive Sous Chef in the day‑to‑day leadership of kitchen operations. This role is ideal for a driven, hands‑on culinary professional with a passion for quality, teamwork, and execution in a fast‑paced fine‑dining environment. Key Responsibilities • Support daily kitchen operations, including prep, line execution, expediting, staff meal, sanitation, and organization, • Supervise and mentor cooks and stewards, ensuring adherence to recipe standards, consistency, and quality, • Maintain timely, accurate service while upholding brand and culinary standards, • Assist with training, onboarding, performance feedback, and discipline of BOH staff as needed, • Assist with ordering, inventory control, and proper storage of perishable and non‑perishable products, • Uphold NYC Department of Health standards, food safety, and cleanliness across all kitchen areas, • Act as a leader on the line and step into broader oversight responsibilities in the absence of senior kitchen leadership Ideal Experience • 3–5+ years of professional kitchen experience; prior sous chef or lead line cook experience preferred, • Fine‑dining, high‑volume background strongly preferred, • Strong communication skills in English; conversational Spanish a plus, • Familiarity with inventory and costing systems (ChefTec, Compeat, or similar), • Solid understanding of NYC health department codes, • Proven ability to work weekends, nights, and holidays, • Demonstrated ability to support and develop strong BOH teams Physical Requirements • Ability to work in a fast‑paced kitchen environment, • Ability to lift, push, and pull up to 50 lbs, • Standing, walking, bending, and reaching throughout shifts What We Offer • Health & Wellness Benefits (including a $100 monthly wellness stipend), • Paid Time Off (PTO), • Transportation Benefits, • Dining Benefits, • A collaborative environment with strong opportunities for growth and career development Compensation range: $70,000–$85,000/year + bonus

• One Haus

  

  Chef De Cuisine | NYC

  14 days ago

  New York

  Hyper-seasonal ingredient driven American cuisine with Asian accents is seeking a Chef de Cuisine to join the culinary team. The Chef de Cuisine is responsible for ensuring culinary and operating standards are executed with excellence. As the CDC, you will be expected to act as a leader for our culinary team. A positive attitude in the kitchen and the ability to create a gracious environment for guests and staff is of the utmost importance. The responsibilities of the CDC include but are not limited to menu planning, developing recipes, financial responsibility, food quality assurance, and managing staff. Duties and Responsibilities Operations • Together with the Executive Chef, creates and implements operating standards for the Culinary Department., • Oversees menu structure, offerings, titling, and pricing; develops featured items for holidays, special events, and promotions., • Manages cooks and porters in their daily responsibilities, providing clear, effective direction., • Ensures all items are prepared properly and timely for service daily., • Conducts line checks when on duty to ensure DOH compliance and addresses all DOH violations immediately., • Approves any maintenance or repairs needed through the Executive Chef., • Promotes and practices safe work habits through trainings, education, and day-to-day management; identifies and resolves potential safety hazards; ensures accidents are documented following proper procedures; conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Staff Management • Hires, trains, supervises, manages, coaches, counsels, and evaluates members of the culinary team., • Participates in training of front-of-house staff in menu and food knowledge., • Manages and oversees scheduling for BOH., • Establishes regular communication with back-of-house team, including pre-shifts, meetings, trainings, etc., • Oversees all staffing pars, postings for open positions, and interviewing., • Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality, and presentation required of each dish., • Together with the Executive Chef, reviews and approves payroll for Culinary staff; reviews daily time punches for accuracy and addresses time clock abuse (clocking in early or late) via coaching and/or documentation., • Oversees performance review process for all Culinary employees and delivers reviews to all Chefs., • Ensures that all staff are compliant with Company policies and procedures, as well as city, state, and federal laws. Finance and Purchasing • Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations., • Costs all recipes regularly to ensure profitability targets are achieved., • Oversees purchasing program including establishing order guides with pars, establishing ordering and delivery schedule, and ensuring proper product amounts are maintained to limit waste/spoilage., • Manages relationships with food vendors continually driving low cost through purchasing strategy and ensuring all food products received meet the highest standards of quality., • Establishes inventory cycle and ensures consistent, accurate, and timely completion of inventory. Qualifications • 1–2 years Chef de Cuisine or Executive Sous Chef experience in a fine dining establishment or similar caliber concept., • Fluency in written and spoken English., • Ability to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Paycom, Toast POS, and any additional systems., • Ability to access and accurately input information using a moderately complex computer system., • Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business., • Excellent interpersonal and written and verbal communication skills., • Excellent time management, organizational, and problem-solving skills., • Adaptable in fast-paced and challenging work environment., • Demonstration of positive leadership characteristics which inspire team members to meet and exceed standards., • Passion for exceptional hospitality, food, and beverage.

• H Mart Manhattan

  

  Bilingual Deli Chef, Lead (English/Korean)

  6 days ago

  New York

  Company Description H Mart is the largest Asian supermarket chain in the United States, offering a wide array of Asian and Western groceries. Since its establishment in 1982 in Woodside, Queens, the company has expanded to over 100 stores nationwide. Known for its innovative food halls and high-quality products, H Mart is a premier shopping destination for both everyday essentials and upscale items. As we continue to grow, H Mart Manhattan has launched its in-house food brand, HanCook, bringing authentic, high-quality Korean cuisine to our retail stores. This role will play a key part in leading and developing the HanCook deli kitchen operations, ensuring consistency, creativity, and an exceptional customer experience. Key Responsibilities Menu Development & Recipe Creation • Develop, test, and standardize Korean deli menus, including daily specials and seasonal offerings., • Oversee food preparation, portion control, and presentation to meet company standards., • Ensure all recipes, production schedules, and temperature logs are followed accurately., • Train deli team members in cooking techniques, food presentation, and safety procedures., • Work closely with store managers and marketing teams to plan tastings or promotions., • Support customer inquiries or special requests with professional service and product knowledge. Qualifications • Associate degree in Culinary Arts (preferred), • A candidate who graduated recently without professional experience is acceptable., • 3+ years of professional culinary experience, preferably in Korean cuisine or deli operations (preferred), • Proficiency in both Korean and English (required), • Strong knowledge of Korean food ingredients, preparation methods, and presentation styles., • Proven ability to lead and train kitchen staff in a fast-paced retail food environment., • Excellent communication, organization, and time management skills. Compensation & Benefit • $60,000 - $90,000/yr (based on experience), • Paid PTO, • 3 additional days off provided from national holidays, • Insurance coverage (Medical, Dental, Vision), • Employee discount on all products at Manhattan H MART, • Staff meal provided during shifts, • 3 days off from the national holiday, • Weekly Bonus after probation period, • Mobile & Transportation reimbursement after probation period Location: On-site - Manhattan, NY Employment Type: Full-Time Start Date: Depends on the schedule (Negotiable) Relocation Requirement: Candidates must complete the relocation before the start date. Travel Requirements: This position does not require travel. Work Environment: The role is performed fully on-site in our H Mart Manhattan, retail grocery store.

• Cipriani

  

  Junior Sous Chef

  24 days ago

  New York

  POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.