Trabajos Chef & Cook en Bayonne, New JerseyCrear alertasSin experiencia

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The Salaried rate for this position is $75,000.00 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 all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 5 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, 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 .

Job Description Mico Cooling Corp. is a service company affiliated with Local 638. We are looking for a service technician with a minimum of 2 - 3 years of independent field experience to drive our company vehicle to service and repair commercial refrigeration and/or cooking equipment (ovens, steamers, warmers, ranges, etc). Responsibilities: • Respond to service calls within the (5) boroughs of NYC., • Troubleshoot and repair commercial kitchen and refrigeration equipment, • Communicates with customers and office regarding status of repairs, • Completes service tickets according to procedures, • Maintaining current vehicle inventory, cleanliness and maintenance, • Performing manual tasks such as: bending, reaching, standing, lifting/carrying up to 50 lbs., or maneuvering heavier items with additional manpower or appropriate devices Qualifications: • High school graduate/GED or the equivalent, • Mechanically inclined, • CFESA certified is a plus, • Valid driver's license and clean driving record, • Accurately and promptly completes required paperwork, • Own industry’s standard hand tools, • Successfully complete and pass: a criminal background check and driver's license check

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you’ll assist in creating menu items and ensuring guests are presented with a meal they can’t receive elsewhere.As you continue to learn, grow

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you’ll assist in creating menu items and ensuring guests are presented with a meal they can’t receive elsewhere.As you continue to learn, grow

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you’ll assist in creating menu items and ensuring guests are presented with a meal they can’t receive elsewhere.As you continue to learn, grow

Afternoon, Evening (Including Weekends).Our mission is to provide incredible service and a one-of-a-kind dining experience for our guests.As a Line Cook, you’ll assist in creating menu items and ensuring guests are presented with a meal they can’t receive elsewhere.As you continue to learn, grow

Job DescriptionBenefits: • Health insurance, • Paid time off, • Relocation bonus, • Wellness resources, • 401(k) matching, • Dental insurance Not a Damn Chance Burger (NADC) is a wagyu cheeseburger collaboration between Professional Skateboarder Neen Williams and Michelin Starred Chef Phillip Frankland Lee of Sushi by Scratch Restaurants & Pasta Bar NADC Burger is looking for line cooks to join our team. Come be part of a team who is looking to provide a friendly, fun and welcoming atmosphere for the community to enjoy high quality and thoughtful culinary selections. We value our team and are very proud of their accomplishments and commitment. This is not just another job but a career opportunity to grow with us as we grow. POSITION SUMMARY The line cook position is responsible for preparing the food according to the Company Standards ensuring compliance with all food and sanitation requirements. This position must be able to work with a flat-top griddle and fryer. This position requires the ability to read customer orders according to the specifications listed as well as communicate with the team and customers. ESSENTIAL DUTIES AND RESPONSIBILITIES • Prep according to the daily or weekly par • Cook and package batches of food, such as hamburgers prepared to order or kept warm until sold. • Cook the exact number of items ordered by each customer, working on several different orders • Read food order slips or receive verbal instructions as to food requirements, and prepare and cook food according to instructions. • simultaneously. • Measure ingredients required for specific food items. • Wash, cut, and prepare foods designated for cooking. • Clean food preparation areas, cooking surfaces, and utensils. • Operate large-volume cooking equipment deep-fat fryers, or griddles. • Verify that prepared food meets requirements for quality and quantity. • Maintain sanitation, health, and safety standards in work areas. • Clean, stock, and restock workstations and display cases. • Participate in pre-shift meetings for instructions • Communicate effectively and respectfully with management and coworkers • Ability to work effectively and efficiently under pressure and maintain high standards • Additional duties as needed by the position MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES) • 2 years of high-volume kitchen experience required, • Food Handler is required, • Knowledge of restaurant prep and cooking methods, • Exceptional written and verbal skills PREFERRED QUALIFICATIONS • Supervisory experience or progressive management PHYSICAL DEMANDS AND WORK ENVIRONMENT • Standing for long periods of time, • Frequent squatting, twisting, lifting, carrying of products, • Frequent hand washing, • Working in extreme temperatures, • Exposure to loud noises, • Exposure to working in close spaces Rate of pay: $17 + tips

Job Description Altro Paradiso is looking for a Line Cook! From globally acclaimed chef Ignacio Mattos, Altro Paradiso is an Italian restaurant in the heart of SoHo and an essential New York City dining destination. The restaurant’s menu draws inspiration from several Italian regions, celebrating timeless craftsmanship throughout, while the room’s high ceilings and glimmering brass bar contribute to a lively nightly atmosphere. Since opening in 2016, Altro has garnered many devoted regulars, ranging from neighborhood residents to travelers who treat the restaurant like a second home whenever they’re in town. The Line Cook prepares and cooks food in their designated area of the kitchen. This position assists the rest of the kitchen team to produce food that upholds the quality of the restaurant. Key Focus • Prepares and executes guest dishes., • Ensure food quality and executed menu dishes meet or exceed standards., • Ensure orders are executed and plated in a timely manner. Primary Responsibilities • Working as part of a team to ensure that all tasks are completed in order of priority and in the allotted time frame., • Set up and stock stations with all necessary supplies., • Execute guest food orders in a timely and orderly manner., • Ensure guest dishes are plated properly per Chef guidance., • Washing, chopping, and sorting food items., • Ensuring that all food that is produced is equal to or above the minimum set standards., • Ensuring astute portion control, wastage control, and adhere to par levels within the department., • Maintain superior personal hygiene practice at all times. Service Standards • Maintain the high standards of cleanliness and appearance throughout the kitchen., • Follow all company policies and procedures including recently created and evolving COVID guidelines., • Follow all Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook. Benefits Offered: • Medical, Dental, Vision for Full Time Employees, • NYC Paid Sick & Safe Leave, • Pre-taxed commuter benefits, • Dining Discounts Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

The Sous Chef is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control. The Sous Chef will be expected to order and inspect for quality all food and beverage items necessary for the

Little Maven, is seeking a lead line cook/ tournant to join our team of passionate professionals.This role will include hands-on training from our chefs in order to provide the highest standard of service to our customers.Compensation: A salary range of $22 to $25 dependent on experience.Career Adva

Inga's Bar is located in Brooklyn Heights and is dedicated to serving the community.Now Hiring: Full-Time Line Cook.We’re looking for a reliable, hardworking Line Cook to join our kitchen team full-time.If you thrive in a fast-paced environment, take pride in your work, and have a passion for

Develop and test new desserts, breads, and afternoon tea offerings in partnership with the Executive Chef and Chef de Cuisine. Chef’s dishes and aesthetic direction. Ability to interpret and express the Executive Chef’s culinary vision through pastry.

You are highly confident in your abilities and are detail-oriented. By working closely with local farmers and purveyors that we trust, The Smith serves delicious food and drinks people crave. Make all final hiring decisions for the back of.

Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience.Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace c

Join a young, ambitious, team of chefs and FOH professionals in a intimate setting, striving to be the best!.

As a line cook, you will be an integral part of our kitchen, communicating with all levels, from Dishwashers to Executive Chefs, and contributing to our shared success;. Assist with kitchen DOH prep and maintenance, as needed by chefs.

Strong understanding of ordering, inventory, recipe costing, labor control, and kitchen systems. This is an important leadership role for someone disciplined, organized, creative, and capable of managing a serious kitchen with consistency and calm under pressure. Experience in high-volume, upscale c

We are actively searching for a Chef de Partie. A working understanding of sanitation codes and DOH regulations. You will be working directly with the Chef to produce and execute our menu while maintaining the high quality and standards.

James Beard Award Pastry Chef is looking for talent for his locations: Dominique Ansel Bakery, Dominique Ansel Workshop, and Papa D'Amour.Full-time positions are available immediately for: Overnight Bakers.You will be working with a top-tier team in a professional and creative environment.This posit

You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account.Additionally, as part of the culinary team, you will be responsible for the following: .Manages cost controls and controls expenditures for the account.Purchases and manages invento

About Us The Group Hospitality is a multi-concept restaurant group with locations across New York, Washington D.C., Chicago, and Miami. Our concepts include La Grande Boucherie, Boucherie, Olio e Più, and Omakase Room. We are committed to exceptional food, genuine hospitality, and developing the people who make it happen. The Role We are looking for a Sous Chef to help lead our kitchen alongside the Chef de Cuisine. You will supervise daily kitchen operations, guide and develop the culinary team, and uphold our standards for quality, consistency, and food safety. This is a hands-on leadership role for a chef who can manage costs, run a clean and organized kitchen, and contribute creatively to the menu. What You'll Do • Lead and direct cooks and porters in their daily responsibilities, with clear and effective communication, • Run pre-shift meetings and make sure the team is prepared for every service, • Make sure all items are prepared properly and on time for service, • Manage daily labor and food costs, track performance against budget, and address any variances, • Help the Chef de Cuisine and Executive Chef develop recipes, menus, and costing for new items, • Collaborate on holiday menus, special events, and promotions, • Place weekly product orders and keep inventory at the right levels to limit waste and spoilage, • Inspect deliveries for quality and build strong relationships with vendors, suppliers, and distributors, • Support hiring for culinary roles, including staffing levels, job postings, and interviews, • Train new hires on kitchen expectations, recipes, and plating standards, and train Front of House staff on menu and food knowledge, • Conduct line checks throughout each shift, maintain full Department of Health compliance, and resolve any violations immediately, • Keep the kitchen stocked, organized, and labeled to DOH standards, • Promote a safe workplace: identify and resolve hazards, document incidents, and lead initial investigations, • Review daily time punches for accuracy and coach team members as needed, • Make sure position checklists are completed daily and staff meet grooming and uniform standards, • Report maintenance and repair needs to the Chef de Cuisine, or to the GM for urgent issues What You Bring • 3+ years of culinary experience, ideally as a Sous Chef or higher in a comparable concept, • A current NYC Department of Health & Mental Hygiene Food Protection Certificate, • Strong math skills, including percentages and cost calculations, • A proven leadership style that motivates teams to meet and exceed standards, • Clear communication and composure in a high-pressure environment, • Fluency in written and spoken English, • Comfort with Gmail and Microsoft Office (Word, Excel, Outlook, PowerPoint) and the ability to learn new systems, • Availability to work nights, weekends, holidays, and a variable schedule, • Ability to lift 30+ lbs and to stand, walk, and bend for extended periods Why Join Us • Competitive salary + benefits + growth opportunities, • Growth opportunities across a multi-city restaurant group, • A collaborative, high-standards kitchen culture The Group Hospitality is an equal opportunity employer. We welcome applicants of all backgrounds and do not discriminate based on race, color, religion, sex, national origin, age, disability, sexual orientation, gender identity, or any other protected status.

We’re looking for someone to join our team at.You’ll be working closely with the owners and helping us make great pizza every day.Setting up the kitchen for service.Watching the oven and managing timing.Keeping the pizza station clean and organized.We’re a small team, and we’

Full Time Line Cooks ($24/hour).Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience.Successful Hogsalt team members are enthusiastic about providing high quality and consistent dining experiences to guests and actively contribute to an

As Executive Sous Chef, you will be the Executive Chef's right hand in leading all back-of-house operations, including food quality, cost control, and kitchen performance. Assist Executive Chef with overseeing food production to ensure quality, consistency, and efficiency.

Maintains sanitation standards of the kitchen.

A minimum of 3 years of culinary experience as a Pastry Chef or Pastry Sous Chef.

Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/year+ Bonus Structure) to join our team!. Executive Chef or other senior-level kitchen leadership position.

From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go.Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and h

Line Cook – Michelin-Starred Japanese Fine Dining (Tempura Omakase).Health Insurance, Dental Insurance, Vision Insurance, 401(k), Commuter Benefits, Dining Discounts.Our philosophy is built on precision, discipline, respect for seasonal ingredients, and continuous improvement.Every detail matt

Product & Sourcing Manager – Kitchen & Cleaning Position: Product & Sourcing Manager – Kitchen & Cleaning Location: New York, NY (with international travel) Reports to: Executive Leadership Overview A New York-based wholesale and design company is seeking a Product & Sourcing Manager to own and drive the Kitchen and Cleaning product categories from end to end. This role combines product development, trend identification, and sourcing, with full responsibility for building and maintaining a competitive, trend-forward product line. The ideal candidate lives and breathes the category—constantly monitoring the market, identifying opportunities, and ensuring the company always has relevant, in-demand products ready for retail partners. Key Responsibilities Product Development & Category Ownership • Own the Kitchen and Cleaning categories from concept through production, • Build and maintain a complete and competitive product assortment across subcategories, • Ensure the product line consistently reflects current trends and customer demand, • Identify gaps in the assortment and develop new products to fill those needs Trend Analysis & Market Research • Conduct ongoing market research to stay ahead of emerging trends, • Regularly visit retail stores and competitors to analyze product offerings and positioning, • Translate market insights into actionable product development and sourcing strategies, • Ensure the company is always prepared with new and relevant products for customer meetings Sourcing & Supplier Management • Source products and materials from overseas factories, primarily in Asia, • Maintain continuous communication with suppliers to identify new product opportunities, • Vet and evaluate factories for quality, reliability, and cost efficiency, • Negotiate pricing, MOQs, and timelines to align with business goals Business Growth & Strategy • Analyze category performance and identify opportunities to grow revenue across subcategories, • Align product strategy with specific customer and buyer needs, • Continuously evolve the category to drive expansion and increase market competitiveness Cross-Functional Collaboration • Partner with sales teams to present product lines and support customer meetings, • Participate in buyer meetings to showcase new products and category direction, • Collaborate with sourcing, production, and compliance teams to ensure smooth execution, • Ensure alignment between product vision and operational delivery Travel & Supplier Engagement • Travel internationally as needed to visit suppliers and attend trade shows (primarily in Asia), • Build strong supplier relationships and stay current on manufacturing capabilities and innovations Qualifications • 5+ years of experience in product development, sourcing, or category management within consumer goods, • Direct experience in Kitchen and/or Cleaning categories strongly preferred, • Background working with mass market or off-price retail channels, • Strong understanding of product trends, retail dynamics, and consumer demand, • Experience sourcing and developing products with overseas manufacturers, • Excellent organizational, analytical, and multitasking skills, • Strong negotiation and communication abilities, • Ability to operate in a fast-paced environment and manage multiple priorities simultaneously, • Willingness to travel internationally as needed

Breads Bakery is seeking a highly motivated, experienced individual to join our pastry & viennoiserie team.Breads Bakery is a New York bakery dedicated to producing handmade breads and pastries using traditional baking techniques and providing our guests with an unforgettable experience.We value the

An ever-evolving, dynamic workplace that prizes mutual respect, continuous improvement, communication, autonomy and fun . You are flexible and willing to workshop different solutions to the challenges of a new endeavor. You are able to stand, walk, and be on your feet for extended periods of ti

Opening Kitchen Manager — Bar Soleil Chelsea, Manhattan | Full-time, on-site $70,000–$75,000 annual base salary, depending on relevant experience Bar Soleil is a new Mediterranean-inspired, all-day café and wine bar serving brunch, fast-casual lunch and evening bites. We’re looking for a hands-on kitchen leader who takes pride in good food, an organized operation and helping a small team do its best work. The role You’ll be responsible for setting up preparation systems, organizing the kitchen and training a small team to deliver consistent food and smooth service. You’ll lead daily preparation and service, kitchen scheduling, ordering, food-cost and waste control, and food safety, reporting to the General Manager and working directly with the founder to test dishes and refine recipes What you’ll bring You should have experience leading a kitchen team in a fast-casual or quality casual-dining setting, with strong preparation planning and cost-control skills. You’ll be responsible for training the team, maintaining standards and leading day-to-day preparation and service. We welcome experienced kitchen managers, as well as strong sous chefs or kitchen leads ready to take the next step. What we offer • Up to $600 per month towards eligible health-insurance premiums, through our company reimbursement plan., • 10 paid vacation days plus four flexible paid holiday days, accrued through the year and subject to scheduling approval. Paid sick/protected leave is separate., • A staff meal and one coffee per shift, from the designated staff menus, once the café opens., • Company-paid NYC Food Protection Certificate course and examination, if needed. Certification is required before opening. The opening period The role requires flexibility, including weekend and holiday coverage. Opening will require additional hands-on time, including six-day working weeks during the busiest setup and training periods. We’ll review workload and support needs around three months after opening, based on how the team, systems and operation are developing. Our team We value quality, reliability and treating one another with respect. Physical requirements This role requires the ability to stand for extended periods, move quickly in a fast-paced environment, and perform tasks such as bending, reaching, and lifting items up to 25 lbs regularly and occasionally up to 50 lbs. These requirements can be met with or without reasonable accommodations. Equal Opportunity Employer Bar Soleil is an equal opportunity employer. We are committed to creating an inclusive environment for all employees and applicants and do not discriminate based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, or any other protected characteristic under applicable law. To apply: Send your résumé to raji@barsoleil.com and a brief note about your experience organizing preparation and training a kitchen team.

Line cooks are needed at Tribeca's highly regarded fine dining Korean restaurant.We are one of Tribeca's most exciting destination for haute cuisine, focused on increasing our reputation for quality food and service.General knowledge of cooking techniques, equipment and safe food handling proce

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! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

We’re looking for someone to join our team at.You’ll be working closely with the owners and helping us make great pizza every day.Watching the oven and managing timing.Keeping the pizza station clean and organized.We’re a small team, and we’re looking for someone who takes pr

Follow allergy protocols and modify dishes at the direction of the chefs.

Asia meets the flamboyance of 16th-century Paris.Ornate chandeliers, gilded details, and otherworldly artwork set the stage for an immersive culinary journey.Now, with Culinary Director Danny Bowien's bold and inventive vision woven into the menu, Buddakan continues to push creative boundaries while

Chef Sungchul Shim and the team behind Michelin awarded Kochi, as well as the well renowned casual concepts GUI, DonDon Korean BBQ, and Mari.Michelin starred (2022, 2023, 2024, 2025) Korean Hand Roll fine-dining restaurant in Hell's Kitchen that incorporates traditional Korean flavors and globa

Kitchen Managers, Sous Chefs, and Assistant Kitchen Managers.

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

Specialty Head Chef – Florida ultra luxury club *US Citizens or residents and Canadian Citizens may apply only! Would you like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most luxurious Club environments in Florida? If YES, we seek individuals like YOU to create unique and show-stopping experiences for our client, a high-end club in Florida with an environment which has a large membership of discerning guests, several restaurants, catering events and specialty buffets. Preferred candidate should excel in Indian cuisine especially North Indian cuisine. Goan cuisine also a plus! Role: The Specialty Head Chef will be responsible for ensuring the smooth execution of service within the kitchen environment creating fine dining experiences. Preferred candidate must have high end International & American cuisine. A good background also in Indian fine dining cuisine is important. This role supports ongoing food preparation and leads the team during service, ensuring quality, timing, and coordination across all stations. The expectation is that the Chef will own their experience to create lasting memories for the guests at the restaurants or banquet events by providing fine dining cuisine especially enhancing the fine dining Indian cuisine offerings (North Indian cuisine preferred and may also know Goan cuisine). Qualifications: The ideal candidate holds a high school diploma or GED. At least five years of hands-on experience in authentic Indian cuisine, with a strong understanding of regional traditions, techniques, and culinary authenticity especially in North Indian cuisine. They have formal culinary training through a certificate, diploma, or degree from a recognized culinary institute, with both practical and theoretical knowledge of regional Indian cuisines especially North Indian cuisine. Goan Cuisine would be a great advantage, however not a deal breaker! Flexible and reliable, they are available to work varied shifts, including weekends and holidays, and bring a deep passion for Indian gastronomy and professional kitchen standards. Compensation: Competitive base salary $$$, accommodation allowance and relocation. 20% Bonus based on KPIs and all company benefits. Note: If Canadian will sponsor with TN Visa Best, Sylvia Sylvia Menezes Director of Worldwide Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS “The Most Trusted Name in the Hospitality Industry” Tel: (1) 416 364 8325 Ext: 252 or Intl. Mobile: (1) 647 299 2452 Fax: (1) 416-364-4924 Skype: sylvia.menezes

L'Appartement 4F, Brooklyn Heights Full Time, Hourly ($25.L'Appartement 4F began in a tiny Brooklyn apartment during the pandemic, where founders.Ashley and Gautier Coiffard started baking croissants for their neighbors.NYC top bakeries, known for our laminated dough, sourdough, and baguettes.In the

She Wolf Bakery is seeking a full time baker at our Brooklyn Navy Yard location.This is a position on our 3am team, working 10 hours/day, 4 days/week, from 3am-1pm.This position will also require you to work weekends and some holidays.The starting rate of pay for this position is $19/hr.After a 90-d

Pay: $25.00 - $30.00 per hour Job description: Busy Bee Organics is an established (since 2014), female-led culinary company specializing in health-supportive meal delivery and a high-volume cafe. We are looking for a skilled, reliable Chef to join our team. We focus on unique, nutrient-dense menus for our community and a growing list of personal chef clients with dietary ailments. If you are a professional who thrives in a fast-paced, organized environment and wants to work for a company that values both quality and its employees, we’d love to meet you. Compensation & Schedule • Pay: $25.00 - $30.00 per hour (Based on experience), • Hours: Part-time (~20 hrs/week) with opportunity to grow into full time., • Shifts: Weekdays and at least 1 weekend day. No nights., • Availability: Must be available for weekend shifts (Saturdays and Sundays). Role & Responsibilities This is a high-volume production role that requires speed, technical skill, and a sharp eye for detail. • Production & Prep: Execute daily prep lists with precision—handling high-quality proteins, grains, and vegetables for both cafe service and personal chef orders., • Menu Execution: Prepare unique cafe menu items quickly to specification during active service hours., • Operations: Maintain a clean, professional station and adhere strictly to HACCP and ServSafe standards., • Team Dynamics: Work alongside our Executive Chef, sous chef and team members to ensure a smooth, efficient workflow. Qualifications • Experience: Minimum 2 years of experience as a Line or Prep Cook in a professional, high-volume kitchen., • Skill Set: Strong knife skills and the ability to follow recipes exactly while maintaining speed., • Knowledge: Experience with (or a strong interest in) health-supportive, organic, and clean-eating preparation., • Attitude: Reliable, punctual, and collaborative. We are a small but mighty team that relies on every member., • Certification: Current ServSafe® Food Handler Certificate required (or obtained within 30 days)., • Physical: Ability to stand for long periods and lift up to 50 lbs. Why Join the Hive? • Predictable Schedule: Consistent daytime hours for a better work-life balance., • Purpose-Driven Work: We source locally and cook with the best ingredients available to help our clients., • Growth: Opportunity to expand your skills within a stable, growing, woman-run business.

Acres is a high-volume American restaurant in Rockefeller Center led by Chef Greg Baxtrom.We focus on seasonal, ingredient-driven cooking with a Midwestern perspective.We’re looking for reliable, organized line cooks who take pride in consistency and clean execution.Strong work ethic and atten

Houseman is a 10 year-old restaurant with a creative seasonal menu.Our customers are a mix of regulars and destination diners.The team in the kitchen is small.Many of us worked together before and through the pandemic.We value diversity, good communication, mutual respect, and inclusion.Our name-Hou

Frenchette is the critically acclaimed Tribeca hotspot from chefs Lee Hanson and Riad Nasr that has racked up accolades ranging from Eater and James Beard Awards best new restaurant of the year to 3 stars from the New York Times.Frenchette offers warm, knowledgeable service, an all natural wine list