Chef de cuisine jobs in Newark, New JerseyCreate job alerts

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 $75,000 to $85,000. 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 ___.

Looking for line cooks to work alongside Chef Eddie Huang and Chef de Cuisine, Raymond Yang, at the new Baohaus.

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Grand Banks is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to wo

Sous Chef or Chef de Cuisine experience in a Michelin-starred or comparable fine dining environment. Reporting to the Executive Chef, the Chef de Cuisine is responsible for daily kitchen operations, consistent execution of the menu, and leading a high-performing culinary team. Oiji Mi is seeking a C

Continually review and manage performance of all culinary staff and share feedback with chef (monitor all cooks and their work, coach when improvements are needed, alert executive chef or corporate chef if there are any issues, etc. Required to work in the line if needed and requested by the executi

The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. The Chef de Cuisine must have a passion for cr

Manage food cost, labor cost, and purchasing. Golden Age Hospitality is seeking a.

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Holywater is seeking a Sous Chef with u

The Chef de Cuisine must have a passion for creating delicious food, building and leading high performing teams, and delivering hospitality to stakeholders. Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant. Demonstrate a proactive

The Chef de Cuisine is a senior management position responsible for executing, operating, and upholding the integrity of the Dinex brand in its day-to-day operations. Uphold the high standards established by Chef Daniel Boulud.

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development&nb

The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. The Chef de Cuisine must have a passion for cr

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

Prep Cooks are dynamic hospitality professionals responsible for the preparation of delicious dishes by the culinary team, setting up workstations in the kitchen, and preparing ingredients for the cooking process and assisting the Chef de Cuisine (“CDC) and Sous Chefs with their daily tasks. Prep

REYNA Hospitality is looking for a Chef de Cuisine to lead the kitchen in the Union Square location.With 2 locations in Toronto, this is the 3rd location for the team behind Reyna and also includes special events at the Le Louis lounge, located below Reyna.This is a great opportunity for anyone look

Prep Cooks are dynamic hospitality professionals responsible for the preparation of delicious dishes by the culinary team, setting up workstations in the kitchen, and preparing ingredients for the cooking process and assisting the Chef de Cuisine (“CDC) and Sous Chefs with their daily tasks. Prep

You’ll collaborate closely with Chef Kwame Onwuachi and the Chef de Cuisine team to bring Tatiana’s creative vision to life while nurturing an inclusive and purpose‑driven kitchen culture. Partner with the Chef de Cuisine and Chef Kwame Onwuachi’s culinary leadership team to supp

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

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to train, supervise, and develop kitchen staff while maintaining operational excellence. Participate in menu development in collaboration with the Chef de Cuisine. Perform additional duties as assigned by the Chef de C

The Sous Chef supervises the hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost control as well as setting and maintaining best in class stan

Work closely with Executive Chefs, Chef de Cuisine, and restaurant leadership to support menu execution and operational excellence. The Sous Chef - Grill Master is a culinary leader with deep expertise in high-heat cooking, responsible for setting and maintaining the standards of excellence for all

ALBA is expanding out East for the season, we are looking for a CDC who wants to join our team here in NY, then move to Montauk for 6 months before returning to a new restaurant we are opening.Life running the best kitchen on the beach, housing included.

Communicate clearly with Sous Chefs, Chef de Cuisine, and fellow cooks during service. Line Cook in a professional, high-volume kitchen. This is a hands-on role for a cook who thrives in a fast-paced, high-volume kitchen and takes pride in consistency, cleanliness, and teamwork.

Chef Ayesha Nurdjaja — Brooklyn-born, James Beard Award finalist, and the heart behind Shuka and Shukette — is building something joyful, flavorful, and fiercely real in the kitchens of NYC. Position Overview: The Chef de Cuisine (CDC) is the senior back-of-house leader responsible

Chef de Cuisine is responsible for supervising the production of food at all stations, assisting the cooks when needed, as well as supporting the Executive Chef and Culinary Director in all aspects of food cost and labor cost control. The Chef de Cuisine should assume command and manage all aspects

Step into the spotlight as the Executive Chef of the prestigious 33 Hotel Seaport NYC, where your culinary brilliance and leadership will create unforgettable dining experiences. Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary oper

The Executive Sous Chef works directly with the Chef de Cuisine (“CDC”) and Executive Chef to oversee all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventory control, food quality, and employee supervision. Maximizes profitability of the culinary d

The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

Previous experience as a Sous Chef or Chef de Cuisine. Executive Chef, is responsible for setting, meeting, and exceeding the culinary, operational, and financial goals of the business. The Sous Chef leads and develops Line Cooks, Prep Cooks, and Porters, ensuring operational excellence, consistency

Reports To: Chef de Cuisine. Roberta’s is hiring a chef to join a small, dedicated team.

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. The Yacht Club is seeking a Sous Chef w

Seeking a loyal, dedicated Sous Chef or Chef de Cuisine to join a tight knit team! This is an excellent opportunity to work alongside Michelin Young Chef award winner, and Food & Wine Best New chef Telly Justice at her jewel box, community centric flagship restaurant.

The Chef de Cuisine is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Chef de Cuisine will work closely with the General Manager to ensure efficient operation and the satisfaction of guests. Org

The Executive Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Executive Chef in leading all BOH team members in running an efficient and profitable organization, managing all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventor

Oversee purchasing program, including establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage. Madison fully complies with all applicable federal, state, and local anti-discrimination laws by providing e

Sous Chef, Chef de Cuisine, Executive Chef.

The Yacht Club is a waterfront dining, drinking, and events destination – a full New York City block in the sky – on the 10th floor of Chelsea's 1930s masterpiece of industrial architecture, the landmarked Starrett Lehigh building. SL F&B Management LLC DBA The Yacht Club Management Group N

The Senior Sous Chef plays a key role in supporting the Executive Sous Chef and Chef de Cuisine in the daily operations of the restaurant. Step in as the primary kitchen supervisor in the absence of the Chef de Cuisine and Executive Sous Chef, ensuring seamless operations. Assist the Chef de Cuisine

Line Cooks are dynamic hospitality professionals responsible for prepping, cooking, and plating delicious dishes by the culinary team and assisting the Chef de Cuisine (CDC) and Sous Chefs with their daily tasks. Line Cooks work with all members of the Back of House team to ensure a smooth continuat

The Junior Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Sous Chefs in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

The Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency. The project will bring together three distinct concepts — the second New

Responsible for: Maintaining, setting up, producing, and controlling the quality of food items prepared in the pastry station. Reports to: Chef De Cuisine and Head of Pastry. Ensure the cleanliness and organization of the pastry station and kitchen.

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Catering & Events by The Yacht Club is

The Chef de Cuisine role is a unique position that combines both advanced preparation, station oversight, as well as guest-facing presentation. Conduct hands-on teaching and training in the kitchen, working closely with sous chefs, cooks and other staff. Be involved in all tastings and monitor tasti

Minimum 5 years of experience as an Executive Chef or Chef de Cuisine . The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with Gener

Assist in daily prep or any other assigned item by the Sous Chef, Executive Sous Chef, and Chef de Cuisine. Accommodate guests’ request making sure that the Sous Chef, Executive Sous Chef, or Chef de Cuisine are aware of the request to be able to prepare it to company standards. The Chef de Pa

Minimum of 2 to 3 years of experience as a Chef de Cuisine or Executive Sous Chef in a comparable fine dining or upscale hospitality environment. The Chef de Cuisine works closely with the Executive Chef and Food and Beverage leadership to ensure a profitable, compliant, and high-performing kitchen

Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards. Support the Chef de Cuisine with the development of new dishes. Assist the Chef