Catering chef jobs in Glen Cove, New YorkCreate job alerts

ROLE: Sous Chef Location: Kings Point, NY Pay: $66,300 - $70,000 per year Responsible for assisting the Executive Chef with the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the Dining Hall, banquets, and other food facilities, resulting in outstanding guest satisfaction. Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to plan and execute banquet menus. Duties and Tasks: • Assist in teaching preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the University., • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management., • Collaborate with Executive Chef to assist with identifying the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills., • Coordinate inventories and completes all food and beverage related purchasing through BCI- approved vendors., • Ensures proper receiving and food storage standards in the kitchen., • Assist with all day-to-day operations in the kitchen, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps., • Assist with scheduling cooks., • Oversee the proper use of all logs related to temperatures and food production., • Works with the Chef and Receiver during inventory to help get accurate counts., • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance while utilizing interpersonal and communication skills to lead and influence kitchen staff in the absence of the Executive Chef, • Ensures compliance with food handling and sanitation standards., • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the local Health Department and University standards., • Interacts with guests to obtain feedback on food quality, presentation, and service levels., • Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests., • Able to perform additional duties as requested by the Director of Dining Services as and when required. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: • Able to demonstrate excellent written and verbal communication in English., • Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook. EDUCATION: • Three years of kitchen management or equivalent Culinary university degree. EXPERIENCE: • With a minimum of 3 years of experience in a similar capacity/function within a high volume dining establishment, with a strong background in catering/banquet functions. Must have high knowledge of HACCP procedures and applications. Additional Responsibilities: Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce. Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements. Comply with all HACCP standards. Understand and oversee cash management and control operations. Manage the workforce in a fair and consistent manner. Physical Demands Lift and carry up to 50 lbs Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP Some bending and stooping The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Job DescriptionDescription: Find your place. Build your future. Turn your culinary education into real kitchen experience at Pine Hollow Club. Our 14-week Culinary Internship/Externship is a paid, hands-on program for students who want to strengthen their skills in a professional private club kitchen. You will work alongside Pine Hollow’s culinary team and gain experience in both à la carte and banquet operations while developing greater confidence, speed, consistency, and independence. This is not a shadowing experience. Interns are active members of the Culinary team—preparing food, working service, learning different stations, and contributing to the day-to-day operation of the kitchen. PROGRAM DETAILS • Spring/Summer 2027, • 14-week program, • Pay: [$17.00 per hour], • Reports to the Executive Chef, with support from Sous Chefs and other culinary mentors, • Mid-program check-in and final performance evaluation WHAT YOU’LL EXPERIENCE Throughout the program, you will gain hands-on exposure to: • Kitchen safety, sanitation, organization, and food handling, • Knife skills and fundamental cooking techniques, • Mise en place, prep, production, and station readiness, • Hot and cold kitchen stations, • À la carte cooking, plating, ticket flow, and live service, • Banquet and catering production, • High-volume preparation and plate-up, • Receiving, storage, product rotation, and inventory, • Recipe standards, portion control, and waste awareness, • Menu development, tastings, and specials when appropriate, • Communication between Culinary, Food & Beverage, and other Club departments HOW THE PROGRAM DEVELOPS The experience begins with kitchen fundamentals and progresses into restaurant production, live service, banquet culinary operations, and more advanced kitchen responsibilities. As your skills and confidence develop, you may rotate through additional stations, participate in tastings and menu development, and take greater ownership of your mise en place and station readiness. You will finish the program with a hands-on culinary project developed with Chef based on your interests, demonstrated skills, and opportunities within the kitchen. WHO WE’RE LOOKING FOR This opportunity may be a strong fit if you: • Are currently enrolled in or recently completed a culinary arts or related hospitality program, • Want meaningful, hands-on experience in a professional kitchen, • Are eager to learn, practice, ask questions, and receive feedback, • Take pride in organization, sanitation, consistency, and teamwork, • Can work approximately 35–40 hours per week, including evenings and weekends based on Club operations, • Are prepared to meet the physical and scheduling demands of a working kitchen, • Bring a professional, dependable, and positive approach to the team ACADEMIC CREDIT Pine Hollow will work with participating students and their academic institutions to complete reasonable documentation needed for academic credit, including verification of hours and required employer evaluations. Requirements:

The Culinary Services department at Cold Spring Harbor Laboratory is seeking a qualified candidate for a Lead Chef position in our Catering & Events department.

Larchmont - Larchmont, NY 10538 Are you a food aficionado who simply cannot learn enough about what the world food market has to offer? Do you love being around friendly people every day with the same interests and ambitions. Do you take a genuine love in your work and make sure that others feel welcome and at home in your environment? If you answered yes to these questions, then DeCicco & Sons is the perfect place for you! If you have an interest in working with one of the fastest growing premium quality food markets in the Westchester area, please bring us a resume along with a detailed cover letter letting us know why you chose DeCicco's and what you wish to offer with your experience and expertise. Whether you're a chef wanting to hone your craft in our kitchens, a manager wanting to extend your invaluable food knowledge to our shoppers, or a cashier looking to find a friendly and fun place to work, we are always interested in expanding the DeCicco & Sons family. Cashier Team Member Starting Rate: $15.00/hr Position Description: A Cashier Team Member is responsible for creating an exceptional customer experience through outstanding service. Cashiers are responsible for checking out customers and ensuring all needs are met while in the store. Team members work safely and adhere to all food safety and sanitation standards in each area of the department to provide customers with the highest quality service. Your day-to-day: • Provide fast, friendly, and accurate check out services., • Put merchandise back to proper shelf locations., • Bag customers' orders and help customers find items in the store., • Other duties may be assigned at the discretion of store management., • Must be fluent in English. Physical Demands: • Bending, • Stooping, • Must be able to lift up to 50 pounds, • Working on feet for entire shift What you bring to the team: • Great customer service, • Ability to work on a team, • Good oral communication skills, • Great work ethic Why You will love working here! At DeCicco & Sons, we believe that happy, loyal Team Members create happy, loyal customers in that order. That is why we focus on comprehensive benefits that are aimed at creating happiness in your work-life, and future-life. Benefits: Affordable Quality Healthcare Coverage Dental Coverage Vision Coverage Medical Coverage Opt-out Stipend Employee Wellness Program Voluntary Life Insurance 401k Retirement Plan Yearly Pay Increase and Merit Pay Team Member Discounts Paid Time-off Holiday Pay Company Paternity & Maternity Leave *All benefits are subject to certain eligibility requirements Perks Perks are the extras-the things we do to make sure you know how amazing we think you are! Scholarship Program Competitive Pay Above Minimum Wage Refer-a-friend Program Company Bonding Events: Playland, Company BBQ, Movie Night, Holiday Party, Gym membership, Discount Cellular Phone Coverage, Holiday Costume Competitions, Food Catering Discount, Team Member Recognitions & Rewards, Team Member Assistance Program.

Executive Chef to lead the day-to-day culinary operations of a premier. Support the Executive Chef in managing daily kitchen operations across café, executive dining, and catering. Highly hands-on Chef who will work alongside the culinary team.

Restaurant Associates is seeking a hands-on Senior Sous Chef to partner closely with the Executive Chef to lead the day-to-day culinary operations of a premier corporate café, executive dining room, and premier catering program located in Westchester, NY. Culinary Chef management experience in corp

Together with the Operations Manager, Executive Chef and Exec Sous Chef and Exec Pastry Chef, update and maintain recipes, costing, and other menu details in our catering system (Total Party Planner). As Sous Chef, you’ll work closely with our Executive Chef and Executive Sous Chef to lead and

Cold Spring Harbor Laboratory, a world-renowned scientific research organization located on the North Shore of Long Island is hiring a Catering Server Captain to execute and oversee the setup, maintenance, and breakdown of Meetings, Courses, Administrative, Communications, and Development-relat

The Sous Chef is responsible for overall kitchen execution in a fast paced, high volume environment in the absence of the Head Chef. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. As a Sous Chef at Tatte, you will help oversee all kitchen operations at your

The responsibilities of the Prep Cook will include preparing food as directed by the chef and cook staff, making sandwiches and salads and maintaining sanitary procedures in the kitchen and food storage areas. Prepare hot & cold food as directed by chef(s). Making sandwiches and salads as directed b

A refined, quality-driven fine dining culinary operation in Southern Westchester County is seeking an accomplished Sous Chef / Kitchen Manager to support and elevate daily kitchen operations. Serve as acting kitchen lead in the absence of the Head Chef. Proven experience as a Sous Chef or Kitchen Ma

The Sous Chef supports the culinary operation by preparing food, supervising kitchen staff, maintaining food safety standards, assisting with purchasing and inventory, and stepping in for the chef when needed. Cold Spring Harbor Laboratory, a world-renowned scientific research institution located on

We are seeking an experienced and dynamic.In this role, you will oversee the preparation and execution of high-quality banquets, ensuring exceptional presentation, taste, and consistency.You will play a key part in leading a kitchen in a high volume multi room facility maintaining a smooth and effic

Cold Spring Harbor Laboratory is hiring for an enthusiastic and customer-focused Seasonal Catering Server to join our dynamic team. As a Seasonal Catering Server, you will play a vital role in ensuring the success of various events hosted at CSHL.

We are seeking an experienced, polished Captain to lead service on the floor and deliver an exceptional guest experience.The Captain serves as the senior point of contact for a section of the dining room, overseeing servers and back waiters while ensuring every table receives seamless, attentive, an

Lead Catering Server in the Culinary Services department. Some catering experience is preferred.

Small Batch, a Tom Colicchio restaurant in Garden City is looking for its next Line Cook to join their team! .Working the stations in the kitchen to prepare food items.Accurately handling food items to minimize waste.Ability to learn, understand, and to execute daily recipes and menu

Performs inventory checks and completes food storage logs.Complete shift work (opening and closing checklists) thoroughly in accordance with department standards.Complete position prep list, other food preparation.Ensuring that the kitchen operation procedures and hygiene meet food safety standards

Position: General Manager – Premium Hospitality / Fine Dining.Location: AABA Lounges, Terminal 8 – JFK Airport, NYC.We are hiring a General Manager to own the full operation of our premium airport lounges.This is the senior on-site leader accountable for standards, people, performance, a

VIP guests, chef tastings, and intimate gatherings. Partner closely with the executive chef and ownership team.

They work closely with the Executive Chef, beverage team, events team, and club management to maintain menu knowledge, support wine and beverage programming, manage special requests, and ensure seamless execution of à la carte dining, member functions, private dinners, and VIP experiences.

The Prep Cook is an integral individual who assists the BOH staff in preparing food, maintains a safe and clean food environment and takes on other culinary tasks as delegated.You will be expected to maintain focus, be detail oriented, be comfortable working in a kitchen environment, and upholding t

Responsible to: Executive Chef . Work closely with other cooks, chefs and kitchen staff to ensure smooth operations. Monitor inventory levels at your station and inform the chef of any shortages.

The Senior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. To assume responsibility for the Executive Sous Chef’s duties in conjunction with other Sous Chefs and

The Lead Line Cook assists the Executive Chef and Sous Chef with daily kitchen operations, station management, training, and maintaining a clean, organized, and productive work environment. Assist the Executive Chef and Sous Chef in coordinating daily kitchen operations. Communicate effectively with

Monitor food levels and communicate with the chef regarding inventory and quality control.

The Executive Sous Chef supports the Executive Chef in overseeing the daily operations of the kitchen including food preparation, staff supervision, quality control, inventory management, and kitchen organization. The Executive Sous Chef plays a critical leadership role in ensuring smooth kitchen op

Collaborate with the sous chef and executive chef on menu development, specials, and seasonal changes.

Wood-Fired, Technique-Driven Neighborhood Restaurant.We’re a neighborhood restaurant built on consistency, technique, and care.Our food is simple by design and demanding in execution.We cook with wood fire, break down whole animals, make pasta by hand, and focus on details that don’t sho

Collaborate with a renowned culinary team led by Chef Nuhma. Line Cook Luxury Private Jet Catering ($22–$26/hr | Fine Dining Experience Preferred. Reporting to the Executive Chef, the Line Cook is responsible for preparing and executing high-.

SousChef #TurkishCuisine #ChefJobs #CulinaryJobs #NewYorkJobs #JFKJobs #QueensNY #HospitalityJobs #NowHiring #DeluxeRecruitment. WE’RE HIRING | SOUS CHEF – TURKISH CUISINE | NEW YORK / JFK. Sous Chef specializing in Turkish Cuisine.

Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus. The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. The Executive Chef manages food ordering and in

Founded in Toronto, Real Fruit Bubble Tea has been committed to making fresh fruit drinks healthy and accessible for anyone to enjoy since 2002.We have over 140+ locations across Canada and USA.As a rapidly expanding business, we want you to join our team and grow with us, and we can build you up fr

This role is perfect for a chef who brings both creative vision and strong operational discipline.

Assistant General Manager – Kosher Supermarket.Salary: $85,000–$120,000 + Comprehensive Benefits.The Assistant General Manager will work closely with the General Manager to oversee daily store operations, lead and develop associates, drive sales performance, maintain operational standards, and e

Founded in Toronto, Real Fruit Bubble Tea has been committed to making fresh fruit drinks healthy and accessible for anyone to enjoy since 2002.We have over 140+ locations across Canada and USA.As a rapidly expanding business, we want you to join our team and grow with us, and we can build you up fr

This role is perfect for a chef who brings both creative vision and strong operational discipline.

SousChef #TurkishCuisine #ChefJobs #CulinaryJobs #NewYorkJobs #JFKJobs #QueensNY #HospitalityJobs #NowHiring #DeluxeRecruitment. Sous Chef specializing in Turkish Cuisine. WE’RE HIRING | SOUS CHEF – TURKISH CUISINE | NEW YORK / JFK.

This role is perfect for a chef who brings both creative vision and strong operational discipline.

Assistant General Manager – Kosher Supermarket.Salary: $85,000–$120,000 + Comprehensive Benefits.Make sure to read the full description below, and please apply immediately if you are confident you meet all the requirements.The Assistant General Manager will work closely with the General Manager

This role is perfect for a chef who brings both creative vision and strong operational discipline.

Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to pla

Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus. The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. The Executive Chef manages food ordering and in

Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to pla