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The Yacht Club is seeking an Executive Chef with a background in high-volume, elevated dining. As the leader of the kitchen, you'll be entrusted with upholding our award-winning culinary standards ...

Prep Butchers assist the Chef de Cuisine ("CDC") with maintaining a clean, organized, and beautiful meat locker. They work with all members of the Back of House team to ensure a smooth continuation ...

They liaise with all third-party retailers, direct customer relations to chefs and management, and work closely with all departments to ensure a smooth continuation of order fulfillment. Essential ...

Ascertains allergies and dietary restrictions, and works with section management and chefs to ensure a safe and enjoyable experience for all customers. * Executes and delegates steps of service and ...

Plates dishes according to standards set by the Executive Chef. * Packs to go and delivery orders with care, and delivers them to pick up customers and delivery couriers. * Delivers customer dishes ...

Performs additional tasks assigned by the Chefs to maintain the highest standards of food quality, cost control, consistency, and cleanliness. * Is quick, diligent, and willing to improve on the job

The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous C...

The product development chef is responsible for assisting the Executive Kitchen team in creating new food products and standardized recipes for production. Assist the Executive Chef in the development of new menu items to drive the internal innovation process from culinary perspective.

CHEFS and Back of the House leaders. Are you a Chef or Manager in NYC currently looking for or evaluating new opportunities, to make the right next step in your Hospitality Career? We CAN help you!.

Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Sous Chef. Per Se, a three-Michelin starred restaurant, is Chef Keller's New York interpretation of The French Laundry, offering a nightly-changing Chef's Tasting menu that showcases American cuisine with French influenc...

Manage and expedite production within Prepared Foods [hot/soup/salad bars, chef’s case, venues and fresh pack] to ensure quality, presentation and food safety are maintained daily at the highest levels. The Chef de Partie will lead and Earn Trust from a team of Leaders, Supervisors and Service an...

STARR Restaurants, and led by Chef Marie-Aude Rose, celebrated for her tenure at Spring Restaurant in Paris, offers an unforgettable taste of France with three distinct menus featuring new seasonal dishes and beloved La Mercerie classics.

We have a great management team and are currently looking for a sous chef whom loves Italian food and wants to cook the food from southern Italia and the surrounding regions in a very authentic, Italian way. Chefs looking to execute delicious Italian food at a high level. With the assistance of t...

Le Rock is the critically acclaimed French brasserie located at the iconic 45 Rockefeller Plaza by chefs Lee Hanson and Riad Nasr of the critically acclaimed Tribeca hotspot Frenchette. After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on N

Le Rock is the critically acclaimed French brasserie located at the iconic 45 Rockefeller Plaza by chefs Lee Hanson and Riad Nasr of the critically acclaimed Tribeca hotspot Frenchette. After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on N

Located on the fourth floor of the flagship Louis Vuitton store at 6 East 57th Street, the café is conceived to be a lively destination for visitors to feel immersed in an atmosphere of cultural inspiration while indulging in a creative menu curated by local talents Christophe Bellanca and Ma

Located on the fourth floor of the flagship Louis Vuitton store at 6 East 57th Street, the café is conceived to be a lively destination for visitors to feel immersed in an atmosphere of cultural inspiration while indulging in a creative menu curated by local talents Christophe Bellanca and Ma

The Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Sous Chef provides a consistent product and experience achieving revenue tar...

Under the direction of the Chef di Cuisine and General Manager, the Sous Chef is responsible for overseeing the efficient and effective operation of the kitchen. The Sous Chef is a salaried position and is expected to contribute 50-70 hours a week. The Sous Chef identifies priorities for each shi...

The Chef de Partie is a line position working the hot side or cold side of the kitchen, primarily running the production of and service side of the menu, managing your station and working closely alongside the BOH managment.

The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Sous Chef. Per Se, a th

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. After years working together at New York mainstays, chefs Hanson an...

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. They are dedicated to celebrating Caribbean cu...

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Sous Chef at a restaurant comparable in volume and level of cuisine. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle...