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We are seeking an experienced and highly skilled Sushi Chef (Chef de Partie) to join our culinary team at a high-end Japanese dining establishment. Chefs here have the opportunity to work at the highest level across a range of cuisines:. THE ROLE OF SUSHI CHEF DE PARTIE.

Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred restaurant, assist Executive Pastry Chef and Pastry Sous Chef in. Michellin starred OIJI Hospitality is looking for a pastry line cook that is willing to work service and production for bo

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

Now Hiring – Chefs for Upcoming. This is a unique opportunity to be part of a vibrant kitchen from the very beginning, contribute to a creative menu, and work alongside skilled chefs in an inspiring environment.

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group does not discriminate on the ba

Restaurant Gabriel Kreuther, a Relais & Chateaux, Two Michelin- starred restaurant seeking pastry prep cooks.Join our driven team to execute high volume production for the restaurant and Kreuther Handcrafted Chocolates, with state-of-the-art tools and the opportunity of growth within the company.Res

Cafe Mado, is the new neighborhood restaurant from Redwood Hospitality, the team behind Oxalis, Place des Fetes and Laurel Bakery. Cafe Mado is an equal opportunity employer. In addition to federal law requirements, Cafe Mado complies with applicable state and local laws governing nondiscrimin

Chef Joe Anthony (former Culinary Director at Gabriel Kreuther and The Moore Miami) and Adrien Falcon (former Bouley, Gagnaire, Ducasse and Balthazar Group ) bring decades of Michelin-starred expertise and New York hospitality leadership.

We are currently interviewing for chef de partie/line cook positions.

Chef de Partie / Line Cook . Line Cook, Chef de Partie, or similar role in a high volume, upscale.

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

Chef’s Table at Brooklyn Fare is seeking a highly motivated individual to join our kitchen staff. We are currently filling the position of Chef de Partie.

Sous Chef or Chef de Partie, preferably for a fine dining restaurant group. This role serves as the acting Head Manager when the Chef de Cuisine is not on the restaurant premises. The Sous Chef will be an exemplary member of the company's culinary and hospitality philosophy.

Chefs here have the opportunity to work at the highest level across a range of cuisines:. We are seeking highly motivated Chef de Parties to join our kitchen team at Maxime's. You will be mentored by our Sous Chefs and have the opportunity to learn and create our high-quality dishes&n

Communicate with the Junior Sous Chef and Sous Chefs about prep needs and challenges. Responsibilities of the Chef de Partie (CDP).

Must be able to follow instructions during service from Chef, Sous Chef or Chef de Partie throughout the service. During service the cook must be able to follow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently. Must be able to adapt and recognize changes a

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to adapt and follow

Sous Chef or Chef de Partie, preferably for a fine dining restaurant group. Chef Andrew Carmellini's team is looking for friendly, hard-working . Fifteen years after opening in Tribeca and cementing itself as the neighborhood’s Italian destination, Chef Andrew Carmellini opens the second

Execute prep list and recipes as instructed by Chef / Kitchen Directors.

Michelin Star Chef Christophe Bellanca is looking for a dynamic Pastry Cook. We are seeking experienced cooks to work with our pastry team to execute our dessert menu, while maintaining the highest quality of food presentation, sanitation and standards set forth by our Executive Chef.

World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Parti

Michelin Star Chef Christophe Bellanca is looking for a dynamic Chef de Partie. We are looking for experienced Cooks to work closely with our Executive Chef to maintain a high quality of food and work environment.

Sous Chef or Chef de Partie, preferably for a fine dining restaurant group. Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports

Aquavit is accepting resumes for Chef de Partie. Demonstrate a sense of urgency, attention to detail and strong work ethic. Two Michelin Starred Modern Nordic restaurant, Aquavit is seeking passionate and dedicated Back of the House staff.

We are seeking Chef de Partie and Commis to join Forbes Four Star restaurant, Restaurant Le B. Helmed by Chef/Restaurateur Angie Mar, the kitchen’s focus is in Continental Cuisine for the modern diner.

The Chef De Partie would be required to set up their station and cook according to the chef’s instruction. The Whitby Bar is looking for a strong and gifted Chef De Partie to join an award winning team of culinary professionals. Their general duties consist of showing up on time, hav

Pastry Sous Chef/Chef de partie.

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

Sous Chef or strong Chef de Partie. You will work closely with the Executive Chef/Ownership to oversee a culinary team operating across one cold station and three hot stations, with service from Wednesday to Sunday, 6:00 PM to 11:00 PM. Lead service alongside the Executive Chef, including working th

We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, mili

L'abeille is a 48 seat French “Bistronomy” Restaurant in the heart of lower Manhattan in Tribeca headed by Chef Mitsunobu Nagae, who has extensive experiences in haute cuisine at multiple Michelin-Starred restaurants .

Ernesto’s seeks experienced pastry cooks to join Ernesto's team. Answer, report and follow executive or sous chef’s instructions.

Work closely with the Sous Chef and Head Chef to ensure smooth kitchen operations. Minimum of 2 years in a professional kitchen, with experience in a Chef de Partie or similar role preferred. Papa San, the innovative new izakaya Peruvian restaurant from the acclaimed Llama Inn group, is looking for

Chef Keller’s culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and

Whole Foods Market - JobID: PAF-WFM-12D21813-3272-4756-AE52-7DE746AB7870_19_1750806124_0 [Kitchen Supervisor / Cook] As a Chef De Partie at Whole Foods Market, you'll: Manage and expedite production within Prepared Foods [hot/soup/salad bars, chefs case, venues and fresh pack]; Communicate and execu

Job Description Savoury Line Cook- Production Site Birley Bakery is the newest venture from club owner and entrepreneur Robin Birley, the force behind London’s prestigious private members’ clubs 5 Hertford Street and Oswald’s. Launching summer 2025 on Madison Avenue in NYC’s Upper East Side, Birley Bakery brings a warm and welcoming take on the classic Boulangerie-Patisserie, offering simple, elegant breads, pastries, and desserts made to the highest standards. Summary: We are seeking a Savoury Line Cook for our production site, responsible for preparing all savoury mise en place sent daily to the shop. This includes prepping vegetables, sauces, sandwich components, and assembling ready-to-heat items. This is a non-creative role, with no development responsibilities or pastry background required. You will be expected to follow precise recipes and instructions from the Executive Chef and Sous Chef. Compensation and Benefits: • $22 /hr, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • & more! Ideal candidate: • Has prior Chef de Partie or prep kitchen experience, • Is highly organized and consistent in execution, • Can work cleanly and efficiently in a production environment, • Follows recipes without variation, • Works well as part of a structured, high-output kitchen Note: Menu evolution may be considered in the future, at the discretion of the executive team. This role is based in our production kitchen located at the Bronx. EEO STATEMENT Birley Bakery is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, colour, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description The Sushi Chef de Partie is responsible for running the day-to-day operation of a specific station while having an understanding of the other kitchen stations. The Sushi Chef de Partie will prepare high-quality food that meets the company’s standards, ensuring the station is clean and well-stocked. KEY RESPONSIBILITIES · Maintain operations of your assigned station for that day · Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine · Check and complete mis en place and pars and set up station using proper recipes and fresh product · Read correctly all dupes that come in · Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages · Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards · Use standard recipes and plate presentations in order to maintain standards of quality in production and presentation · Be aware of items that are running low and communicate it to the team · Maintain a good working relationship with all back of house, front of house staff, management and guests · Store all items properly at the end of shift, labeling and dating all products · Ensure a clean, neat and organized work area · Conduct oneself in a professional manner at all times to reflect the high standards of the company and encourage other colleagues to do the same · Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS · Must have culinary degree and/or equivalent practical working experience in a kitchen, preferably in a Japanese fine dining restaurant · Flexibility to work shifts, weekends, nights, and holidays · Strong teamwork and communication skills · Food Safety certified · Able to be organized, manage time wisely and work with little to no direct supervision · Very high attention to detail · Sensitive to cultural nuances · Able to handle a multitude of tasks in an intense, fast paced environment · Ability to maintain a clean and professional appearance as per company policies · Ability to stand for extended periods of time · Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Job Reference Number: 33346 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch State: New York (US-NY) We are looking to add an experienced, motivated Chef de Partie to our Abigail Kirsch team at the Tappan Hill Mansion in Tarrytown, NY. As a Chef de Partie, you will have the opportunity to handle and prepare food while training and supervising a team of exceptional foodservice professionals. • Prepare, cook, and present menu items according to Abigail Kirsch’s quality standards., • Follow detailed recipes, instructions, and event-specific guidelines to ensure consistency and accuracy., • Demonstrate strong knife skills for precise cuts and efficient preparation., • Work collaboratively with chefs, cooks, and front-of-house teams to ensure smooth event execution., • Maintain a clean, organized, and safe work environment in compliance with food safety standards., • Effectively manage time and prioritize tasks to meet deadlines., • Communicate clearly and effectively with team members and leadership., • Adapt to changing event needs and provide support as required., • Proven experience as a cook in NY catering, banquet, or event environments is a must., • Strong knife skills and proficiency in food preparation techniques., • Experience cooking in a proofer, • Ability to read and follow detailed instructions and recipes accurately., • Excellent communication skills to collaborate with team members and adapt to event dynamics., • Strong organizational skills with the ability to multitask and manage time effectively., • Punctuality and reliability are essential., • Positive attitude and ability to work well under pressure., • Knife Skills, • Kitchen Safety, • Safe Food Handling, • Kitchen Tools, • Sanitary Practices, • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are seeking an experienced and highly skilled Sushi Chef (Chef de Partie) to join our culinary team at a high-end Japanese dining establishment. The ideal candidate will have a strong background in authentic sushi preparation, deep knowledge of traditional Japanese ingredients, and a commitment to delivering exceptional quality and precision. This role requires both technical mastery and the ability to contribute within a high-performing kitchen team. ESSENTIAL DUTIES & RESPONSIBILITIES • Prepare and present sushi dishes with precision, consistency, and aesthetic excellence, • Handle all aspects of fish preparation, including filleting, portioning, and curing as needed, • Ensure proper rice preparation and seasoning in accordance with traditional methods, • Maintain high standards of hygiene and food safety, especially in handling raw seafood, • Collaborate with senior chefs to support daily mise en place and service execution, • Monitor and manage inventory for sushi ingredients and kitchen tools, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and customer-focused approach., • Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef., • Stable work experience background., • Food safety certificate., • Well-versed in verbal communication skills., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates., • Ability to stand for up to 8-10 hours a day. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job Description Pastry Chef De Partie- Birley Bakery Birley Bakery is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private members’ clubs 5 Hertford Street and Oswald’s in London. Opening summer 2025, Birley Bakery will be located on the Upper East Side’s Madison Avenue, and aims to create a warm and welcoming environment, inspired by the classic concept of Boulangerie-Patisserie. We will fulfil the need of every household craving exceptional quality, by delivering simple yet elegantly crafted bread, pastries and desserts. Summary of Position: Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of food to the required standard specially bread and viennoiserie. Compensation and Benefits: • $24 - $25 /hr., • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • To work under the direction of the Pastry Head Chef and all Pastry Sous Chef’s., • Ensure quality and consistency with preparation and presentation of products, • To train and mentor junior members of the team Birley Bakery is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus We are seeking highly motivated Chef de Parties to join our kitchen team at Maxime's. You will be mentored by our Sous Chefs and have the opportunity to learn and create our high-quality dishes whilst ensuring high quality standards are met. The successful candidate will be given the opportunity to grow with us in the kitchen and further their culinary goals. ESSENTIAL DUTIES & RESPONSIBILITIES • Working with the freshest, high-quality ingredients and assisting senior chefs in the preparation and execution of quality dishes., • Assisting with daily mise en place and supporting the kitchen team in delivering refined dishes in line with fine dining service standards, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and customer-focused approach., • Culinary trained and professional who is passionate and curious to develop and grow as a Sous Chef., • Stable work experience background., • Food safety certificate., • Well-versed in verbal communication skills., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates., • Ability to stand for up to 8-10 hours a day. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Hudson Table is a culinary studio and event space looking for talented Cooks & Chefs to join our team to compete in our Iron Chef style Chef Competitions. We are seeking candidates with good restaurant line cooking skills, even better with Michelin level training or similar fine dining experience, especially in NYC. We offer an extremely unique opportunity to compete against other highly skilled chefs with similar experience. This is an opportunity to get out from behind the line, put a face with your food, and be included in the tip pool every night. Something we rarely experience in this industry that favors the FOH over BOH. Our competitions are held on all nights of the week including Saturday and/or Sunday for brunch. Availability to work competitions between 1-6 times per month is necessary. These events ALWAYS sell out. We guarantee a crowd every time. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead, and be given a sous chef for the execution of your dishes. The guests (whom are your judges) are sitting front row around our Chef's Table counter and will have an interactive experience watching you cook, and leave having had an excellent meal! QUALIFICATIONS: • Culinary degree from an accredited program or relevant experience as a Chef, • Minimum 5 years of experience in the food industry, preferably line cooking, titles chef de partie/sous chef/cdc/exec, • Must have basic pastry skills, • Must have a strong understanding of food preparation, and kitchen safety, • Demonstrate ability to multi-task and be organized, and work cleanly, • Must be personable and posses FOH qualities, as this is a customer facing role, • Must possess a strong sense of urgency and attention to detail

Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred restaurant, assist Executive Pastry Chef and Pastry Sous Chef in. We provide equal employment opportunities (EEO) to all applicants for employment without regard to race, colour, religion,

Join a young, ambitious, team of chefs and FOH professionals in a intimate setting, striving to be the best!. Creative outlets to create dishes and work with a team on development.

Restaurant Gabriel Kreuther, a Relais & Chateaux, Two Michelin- starred restaurant seeking pastry prep cooks.Join our driven team to execute high volume production for the restaurant and Kreuther Handcrafted Chocolates, with state-of-the-art tools and the opportunity of growth within the company

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group does not discriminate on the ba

In addition to federal law requirements, Cafe Mado complies with applicable state and local laws governing nondiscrimination in employment and expressly prohibits any form of workplace harassment based on race, color, religion, gender, sexual origination, gender identity or expression, age, or disab