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The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. COMPENSATION: The salary range for this position is $66,300.00 to $85,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Requires at least 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, reading, and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

The Sous Chef will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate or salary range for this position is $25.00 to $29.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Salary Range: 100-110K Location: 30 Inip Dr, Inwood NY 11096 Benefits · Paid time off · 401k, with company match · Company sponsored life insurance · Medical, dental, vision plans · Voluntary short-term/long-term disability insurance · Voluntary life, accident, and hospital plans · Employee Assistance Program · Employee Discounts · Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years of experience as a Chef required Minimum of 4 years of experience as an Executive Chef required. Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes – Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking – Information Search and analysis & problem resolution skills Engaging – Understanding others, Team Leadership and Developing People Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Passion, Responsibility and Respect. To demonstrate these Values, we expect to observe the following from everyone: Excellence · We put the customer at the forefront of everything we do, taking time to understand their needs, wishes and desires. · We constantly learn by giving and receiving feedback, improving from our mistakes and bettering ourselves. Passion · Hospitality, in its purest form, comes down to a single, core principle: care. We do everything with thoughtfulness, attention, and care. · We have a growth mindset, a resilience that makes us determined to bounce back from failures and setbacks. Responsibility · We care about what we do, and we understand the impact we have on others and the planet. · We always look out for each other –creating a safe workplace environment is everyone’s responsibility. Respect · Every job matters. We each do our part to ensure our colleagues and our customers succeed in their goals. · We respect each other’s voices and foster a workplace that supports inclusion and belonging. We are all one gategroup. The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf We anticipate that this job will close on: 06/01/2026 For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

We’re looking for motivated, engaged people to help make everyone’s journeys better. COOK NEDED WITH EXPERIENCE IN CHINESE FOOD/ CUISINE Job Summary: A Specialty Cook is responsible for interpreting and producing specialty food and menus to specifications Main Duties and Responsibilities: • Prepares all Specialty Cuisine dishes as per menu specifications and recipes, • Uses Specialty Cuisine cooking equipment, techniques and plate presentation, • Converts recipes from Specialty Cuisine language back into English for Specialty Cuisine, • Produces classical food items from specifications laid out by airline for Specialty Cuisine, • Converts Specialty Cuisine recipes into large quantities for production, • Wash's, peels and/or cuts various foods to prepare for cooking or serving, • Carries food supplies, equipment, and utensils to and from storage and work areas, • Prepares vegetables, fruits, salads, and foods for cooking, • Must be able to multi-task in a high-pressure environment, • Follows directions, • Works as a member of a team, • Additional duties may be assigned as deemed necessary by management Qualifications Education: • Culinary degree and/or cook certification is preferred. Work Experience: • Expertise in specialty cuisine, • Must have five (5) years of experience in cooking specialty cuisine, • Experience in quantity and quality food preparation and kitchen maintenance Technical Skills: (Certification, Licenses and Registration) • Not applicable Language / Communication Skills: • Read, write, and follow food specifications and menu guidelines, • Communicate effectively with supervisors and co-workers Requirements of the Job: • Complies with company policies, • Completes paperwork and related administrative duties, • Knowledge of sanitation requirements in food preparation and storage, • Knowledge of methods of preparing, cooking and serving food, • Knowledge of the uses of kitchen utensils and equipment and the operation thereof, • Must be skilled with knives, • Ability to work under direct supervision and cooperate with other staff personnel, • Ability to follow oral and written instructions, • Ability to assist in the preparation of various foods Work Environment • Will be exposed to extreme temperature changes and noise., • Will work with cleaning solutions, people-safe chemicals and related equipment to thoroughly clean and sanitize food service equipment and facilities., • Must be able to lift, push, pull, and move product, equipment and supplies up to fifty (50) pounds., • Regularly stands, bends, lifts, and moves intermittently during shifts of 8+ hours. Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: • We treat each other with respect and we act with integrity, • We communicate and keep each other informed, • We put our heads together to problem solve and deliver excellence as a team, • We have passion for our work and we pay attention to the little details, • We foster an environment of accountability, take responsibility for our actions and learn from our mistakes, • We do what we say we will do, when we say we are going to do it, • We care about our coworkers, always taking an opportunity to make someone’s day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: http://www.dol.gov/ofccp/regs/compliance/posters/pdf/eeopost.pdf We are accepting applications for this position on an ongoing basis. For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

THIS IS AN OPEN CALL- WE WILL BE HOLDING INTERVIEWS IN OUR CHELSEA LOCATION ON WEDNESDAY, FEBRUARY 11, FROM 10 AM- 3PM .Since 2012, Bagel Pub has been serving hand-rolled, kettle-boiled bagels with the warm, familiar vibe of a neighborhood pub.We’re all about great food, great people, and

The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship st

Uphold and maintain Chama Mama’s high standards of cleanliness and sanitation in the kitchen, including work surfaces, utensils, and equipment. Strong attention to detail especially regarding food quality, presentation, and kitchen cleanliness. We embrace diversity and are committed to providi

The right candidate has a deep admiration for exceptional hospitality, enjoys working with a team, and has a desire to learn and grow with one of the hottest culinary brands in the city. Combining old-world charm with the energy of the modern city, Bartolo offers a refined yet lively dining experien

West Village Italian gem Don Angie is looking for full time line cooks!.The ideal candidate has at least 1 year of NYC restaurant cooking experience.Must have flexible availability and be able to work nights, weekends, and holidays as needed.Fine dining experience is a plus

NYC dining destination in the heart of the Meatpacking District, is seeking talented.Chef Danny Bowien, the visionary behind Mission Chinese.Join us in hosting a surreal dining experience where the serenity of Asia meets the flamboyance of 16th-century Paris.Ornate chandeliers, gilded details, and o

We’re looking for a full time baker to lead our baking program.You’ll be responsible for producing bread and other baked components each day, maintaining consistency, and evolving the program over time.This role requires strong organization, independence, and care.You’ll work close

This role is ideal for a disciplined, skilled cook with strong leadership qualities, refined technique, and a deep respect for product. Prior experience as a Line Cook/Chef de Partie. Opening team opportunity under Michelin-level leadership.

From trend-setting cocktail bars and boutique hotels to fast-growing restaurant concepts and chef-driven bistros — we connect top culinary leaders with standout opportunities. Whether you're looking to step up, grow within a strong brand, or join an exciting new opening — we have opportu

Maintain cleanliness and sanitary standards throughout the facility in compliance with DOH standards. This is a great opportunity to be a part of an energetic, seasoned and diverse team that is committed to creating an inclusive and dynamic workplace to learn, collaborate and grow. After years worki

Jean-Georges is actively seeking Chef de Partie!. Keep a clean work area and a positive attitude, helping out wherever necessary to deliver a product that will exceed our guest’s expectations. Cook a wide variety of foods with all modern and classical cooking techniques.

The BURGERHEAD Lead Line Cook will be responsible for prep and execution of menu items during service, carrying out menu items as set by ownership for our quick service concept that is built around chargrilled burgers, milkshakes, and various sides.This person will be responsible for replicating dis

Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender i

CHEFS and Back of the House leaders. Connect with us and let's have a chat. Google us to read what people say about us and read our +420.

The Marlow Collective, is seeking Lead Line Cooks.We are looking for candidates with open availability and experience in pasta, oven or sauté.Subsidized medical, dental, and vision insurance at 90 days.Industry-leading paid time off plans + paid parental leave.Discounts across our group of bu

Experience running an omakase or sushi-forward program. Sushi by Scratch Restaurants believes great kitchens come from great leadership. Oversee sushi rice production, sauces, fish breakdown, storage, and rotation.

Dinex (Chef Daniel Boulud) and Lifeworks, is seeking a dedicated opening team who is looking for new challenges and future growth.The Line Cook is responsible for producing and executing Canapes, Stations, Plated Dinners, and Platters for our events.You will report directly

This role is ideal for a chef who thrives in a fast-paced environment, values consistency and standards, and is excited by events, collaborations, and special culinary projects beyond daily service. The Sous Chef will work closely with the Executive Chef and leadership team to support day-to-day ope

The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship st

Passion for cooking and hospitality.

PM LINE COOK – FULL TIME.Saverne | 531 W 34th St, Hudson Yards.Michelin-starred restaurant in Bryant Park—is opening in the heart of Hudson Yards on the ground floor of.Inspired by the historic town of Saverne in the Bas-Rhin region of Alsace, the restaurant showcases dramatic live-fire

Eleni’s Goods is looking for an experienced prep cook to execute a deli-cafe format.

The Kitchen Manager is in charge of managing the kitchen and ensuring the flow of service is efficient and smooth. The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. Monitor and ensure that Chama Mama standards of kitchen operat

The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. Work with the Executive Chef and culinary management team on menu creations and daily specials.

Know, understand, and implement all aspects of the Company’s steps of service. Provide friendly, courteous, and professional service. Kappo Masa is looking for a Line Cook to join our growing team.

Nowon offers a dynamic dining experience that blends the bold flavors of Korean cuisine with the diverse culinary influences of New York City.Chef Jae is known for creative, crowd-pleasing dishes like the.With a lively ambiance set to nostalgic 90s and early 2000s hip-hop, Nowon delivers an unforget

We are a fast-growing cafe and kitchen concept in Brooklyn, combining grill, sushi, pizza, and desserts under one brand.We are looking for a Pizza Cook.Prepare and stretch pizza dough according to recipes.Assemble pizzas with correct toppings, portions, and presentations.Monitor baking times and tem

Prior experience training and mentoring a diverse hourly line cook team. Strong administrative skills and prior experience managing scheduling. Ability to drive performance and results of a diverse culinary workforce.

Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. The ideal candidate must possess superb communication skills along with a positive attitude and provide structure in a team envir

Leads the daily activities of the BOH operations and team members in accordance with company policies and procedures and works concurrently with the General Manager ensuring a successful operation. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and compa

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operatio

Assistant Baker/Pastry Cook – Circle Hospitality Group (Koreatown, NYC). Previous professional baking or pastry experience preferred (1–2+ years).

Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and professional knowledge of cooking ingredients and procedures. We are seeking passionate & professional . If you have a positive attitude and a desire to learn in a fa

We are fast-growing cafe and kitchen concept in Brooklyn, combining grill, sushi, pizza, and desserts under one brand.We are looking for a Sushi Cook who understands process.Prepare sushi items including rolls, nigiri, sushi-burgers .Handle and prepare raw fish safety, ensuring proper storage a

Michellin starred OIJI Hospitality is looking for a pastry line cook that is willing to work service and production for both Oiji Mi and bōm, a chef's counter tasting menu.

At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. The Chef de Partie is a hands-on station captain who ensures prep, station readiness, and

Report to work punctually as indicated on the schedule and in the correct, clean uniform with black non-slip shoes, while at all times adhering to personal hygiene standards. At least 1 year of relevant restaurant experience required. Culinary and/or college degree with considerable working knowledg

The Pastry Chef is a vital member of both the pastry department and the restaurant. Assist with ordering, costing and inventory of all pastry related items. Communicate issues with Pastry Director and Executive Chef as they arise.

Nowon delivers a lively Korean American dining experience that fuses bold Korean flavors with New York’s diverse influences.Chef Jae’s crowd-favorites, like the ‘Legendary’ Cheeseburger and ‘Chopped Cheese’ Rice Cakes, have earned wide media attention.Set to nosta

The kitchen here also requires a lot of focus on private events. The position we are hiring for is really looking for the perfect person that can manage the kitchen and also pivot to doing minor FOH responsibilities as well.

As Executive Sous Chef, you’ll learn from Chef Jonathan Waxman and our CDC and Exuctive chef while mentoring line cooks. Ingredient-driven cooking — from Norwich Meadows and Willow Wisp produce to handmade pasta, Hestan pans, and our custom-built oven, you’ll touch true craft every

Possess a certificate in culinary arts, pastry-making, baking, or a related field. Demonstrate a solid understanding of baking techniques and the pastry-making process. We are seeking an individual with an unwavering passion for baking and a drive to exceed our customers' expectations by creating cu

Wallace is a brand new neighborhood wine bar joining the community along Vanderbilt Avenue in Prospect Heights, just walking distance from Grand Army Plaza. Managing weekly orders and maintaining vendor and supplier relationships. Maintain food quality, execution of dishes and cleanliness standards.

Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures.