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Multiple James Beard Award–winning restaurateurs Stephen Starr and Keith McNally partnered for the revival of .French restaurant that crafted the Meatpacking District into the dining destination it is today.Serving traditional French fare with a newly invigorated soul, the restaurant&rsqu

The Sous Chef will lead and manage all restaurant operations following the leadership of Chef/Partner Doug Brixton to offer a Michelin-level culinary experience. We are looking for Sous Chefs to join and help lead our team as we strive to the next world-class culinary destination right here in the W

We’re a NY-based, growing catering company that focuses on crafting delicious and aesthetic buffets and canapés.Think a mix of globally curious foods and the best of the classics, all focused on quality.We cater to a full spectrum of NYC clientele, from ambitious start-ups and household

Experience as a Senior Sous Chef, Executive Sous Chef, or Head Chef in a high-volume, fast-paced environment. Join a dynamic culinary team as a key leader in the kitchen, where you will support the Head Chef, elevate culinary standards, and foster a positive, empowering environment for your team. So

Located in the heart of the West Village, Anton’s Cafe & Wine Bar is the first restaurant from Co-Owners Chef Nick Anderer and Beverage Director Natalie Johnson.Anton’s is a nostalgic New York Café and Wine Bar serving updated old-world cuisine with deep French, Italian, English a

BRASS and The Tusk Bar are sister venues within the historic Evelyn Hotel, a grand New York brasserie and cocktail bar reimagined for the modern era.BRASS channels the glamour of old New York and the precision of contemporary cooking; The.Tusk Bar, its adjoining cocktail lounge and raw bar, hums wit

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

Reports To: Chef de Cuisine / Executive Chef. The Sous Chef is a key culture carrier and operational leader in the kitchen—supporting service execution, training, prep systems, quality control, and cleanliness.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, has opened a new multiple-venue fine, fine-casual, and upscale bar/lounge on the 55th floor of One Vanderbilt near Grand Central Terminal.The newest property is an exclusive, elegant space that provides guests wi

The project will bring together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake.

Nami Nori is looking for highly personable and energetic candidates with a passion for Japanese food.No previous Japanese culinary experience required.We will train the ideal candidates who are eager to learn more about Japanese ingredients and cooking techniques.Nami Nori is the first to specialize

In collaboration with Chef Partner Marie-Aude Rose, the Executive Chef, and Executive Sous Chef, the Sous Chef will play a critical role in the daily execution of Marcel’s kitchen operations.

Maintain and develop recipes set forth by Executive Chef. LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life. These experiences elevate a

Friend of ChefⓇ is a full service hospitality advisory firm. Passionate about the restaurant industry, event production, and highly acclaimed chefs . Friend of ChefⓇ is an equal opportunity employer and considers all qualified applicants without regard to race, color, religion, gender, sexu

Friend of ChefⓇ is a full service hospitality advisory firm.We partner with leaders to design, position and activate hospitality at the highest level.We help organizations harness hospitality as a core engine of impact and believe that when done well, hospitality drives cultural relevance, commerc

Assistant General Manager needed! Starting in March.Wayan & Ma·dé by Chef Cedric Vongerichten is looking for team members with a passion for hospitality, food, and beverage for his New York properties in Nolita.Wayan & Ma·dé's cuisine focuses on the culture and flavors of

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, .This new concept will blend the classic American steakhouse with the Parisian dining scene.La Tête d’Or by Daniel will featu

Sushi Nakazawa is seeking a Host/Hostess to join the team and help greet guests, pick up phones and answer/direct emails for dinner service. Sushi Nakazawa, awarded 3 stars by the NY Times, and 1 Michelin Star, is the collaboration between Alessandro Borgognone and Chef Daisuke Nakazawa.

Notifies Executive Chef/Head Chef of all product shortages and equipment maintenance issues. Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

Willingness to take direction from Chefs, embrace change and innovation, and adapt to new systems, service steps, and health and cleaning procedures. Award-winning Ai Fiori, from the famed hospitality firm Altamarea Group and located at the Langham New York Hotel, is seeking an energetic, passionate

The Sushi Service Chef will work alongside Jōji’s Chef-Partners to assist in preparing a variety of sushi, including Nigiri and Sashimi. Sushi Chefs earn an estimated $1,800+ in weekly tips.

Zimmi’s is seeking a skilled Sous Chef to join the team! The Sous Chef is responsible for leading the kitchen with the assistance of the Executive Chef with training hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep, cooking and plating dishes i

Major Food Group is hring an experienced Sous Chef for THE GRILL. This fine-dining concept is hiring an experienced Sous Chef with a strong work ethic to help set and maintain the highest standards of cuisine and professionalism. Organizing a large team and holding each chef accountable for the

We love what we do and what we do is important! We believe that everyone should leave feeling better – this means not just our guests and owners, but also our teammates.Everyone should go home feeling better because they learned something new, or had fun working that day.Therefore,

While the pastry chef is expected to work independently and take full ownership of their prep, production, and execution, they must also be comfortable receiving feedback and direction from the executive chef overseeing the broader food operation, and integrating that guidance into their work. We ar

Markette is a Restaurant by Chef India Doris Winner if the Michelin Guide Young Chef award 2025 (Formally Saga 2 michelin star) and Alex Pfaffenbach (Formally Eleven Madison park 3 michelin star and Quality branded) . This is a growing group with a Restaurant and a cocktail bar residing in the

The project will bring together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake. Display knowle

Established by chef and founder Alex Stupak in 2011, Empellón has grown into a multi-restaurant company with locations in Manhattan’s east village, west village, and midtown east neighborhoods with more in development.

Estela is currently seeking an experienced Part-Time Server to join our team.One of the most celebrated restaurants in the United States, Estela is an intimate downtown bistro from Chef Ignacio Mattos.The restaurant can be experienced in many ways — a dynamic dinner in the dining room, a relax

Altair, a midtown restaurant from the Renwick Hospitality Team, is looking for an Executive Chef to fill out its leadership team. Our expectation is for the Executive Chef to work side by side with the team to help the continued development of the brand through food.

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 pastry cook is responsible for production and plating of all items on the pastry station and following written and verbal instructions. Assist Executive Pastry Chef in creation and development of new menu items .

Madison Square Park in New York City.Originally opened in 1998 as a French brasserie, the restaurant has been led by Chef Daniel Humm since 2006 and owned by his hospitality group since 2011.Under his leadership, Eleven Madison Park has continually evolved in both cuisine and guest experience, earni

As a Dining Room Manager, you will interact with all of these departments regularly and should be able to communicate effectively and respectfully with your fellow managers & line employees. Kent Hospitality Group (KHG) is a dynamic and innovative hospitality company founded by visionary Chef Jamal

Dante Group seeks professional, hard-working and capable Senior Sous Chef and leader to join the team in Dante Group.In this position, under the guidance of our Culinary Director and Executive chef, you will be responsible for management and leadership in the kitchen.You will adhere to the standard

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

Able to manage the kitchen leading by example and assume leadership with particular attention to time spent in the kitchen with the team and keeping to a tight cadence with the sous chef team. The Executive Chef must have a qualifying certificate in food protection issued by New York City DOHMH. Soh

Communicate clearly and effectively with CDC, Sous Chefs, and fellow cooks. Step in to help expedite service when CDC or Sous Chef is occupied or off. Collaborate with CDC and Sous Chefs on planning upcoming events and pop-ups.

This role is ideal for a chef who thrives in structured, high-volume environments and understands the precision required for event execution. Support the Executive Chef in daily kitchen operations. Sous Chef in a banquet, catering, or high-volume event environment.

VERSA an upscale casual dining venue located in the heart of the Garment District is seeking a Sous Chef to join our team of dedicated culinary professionals.

Complete position prep list, other food preparation, per direction of Chef on Duty. Prep Cook is responsible for providing culinary support to the kitchen in the preparation and presentation. Follow daily prep list as assigned by Chef on Duty including but not limited to:.

Prior experience as a Kitchen Manager or strong Sous Chef ready to step up. The Kitchen Manager is a key operational leader responsible for ensuring smooth day-to-day BOH performance, team accountability, and high standards in food quality, safety, and organization.

We are looking for a passionate, organized, and focused Chef de Partie to join our team.

Purslane — Brooklyn’s first zero-waste, carbon-neutral caterer — is seeking a talented, organized, and self-driven Pastry Chef to join our Culinary Department. Develop and execute menus in collaboration with the Executive Chef, with an emphasis on seasonal, sustainable, and locally

The Pastry Sous Chef is responsible for supervising the production of pastry at all stations, assisting the cooks when needed, as well as supporting the Executive Chef in all aspects of cost control and kitchen management. The Sous Chef should assume command and manage all aspects of the pastry

This position reports to the Head Chef. Qualified Sous Chefs must be energetic, enthusiastic, and have a great attitude. At least 2 years of service experience (preferably in a Sous Chef role).

Executive Pastry Chef .

Sous Chef, Chef de Cuisine, Executive Chef.