Chef jobs in Hoboken, New JerseyCreate job alerts

Responsible for BEOs, Menu Cards, Event Details, Itemized Bills, Resy syncing, taking & logging deposits and final payments, managing specific client event needs, event administrative paper work, noting in reservation system, and keeping all information up to date for all departments. Promote and se

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

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous -

Omakase experience, led by Chefs George Ruan and Wayne Cheng w.Michelin-Starred Chef Daniel Boulud.Nestled within a serene refuge in One Vanderbilt, the intimate dining room is infused with authentic Japanese character, designed with a deep reverence of nature to create a refined and serene dining e

The Executive Sous Chef is the second-in-command of the kitchen and a key leader responsible for executing the culinary vision with consistency, discipline, and excellence. Train, mentor, and develop sous chefs and line cooks. Communicate clearly with Chef/Ownership regarding kitchen performance.

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

Support the Executive Chef in maintainig a smooth and efficient service. The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,.

We are launching a new pizza concept, we are looking for a disciplined builder who wants only the best.

Rockefeller Center, New York, NY.Busy American restaurant with events, collaborations, and special projects.We are seeking an experienced, motivated.American restaurant located in the heart of Rockefeller Center.This role is ideal for a chef who thrives in a fast-paced environment, values consistenc

This role is ideal for a disciplined, skilled cook with strong leadership qualities, refined technique, and a deep respect for product. Prior experience as a Line Cook/Chef de Partie. Opening team opportunity under Michelin-level leadership.

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. World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. The Chef de Parti

Chef Jae Lee in 2019 and named after his hometown in Seoul, South Korea, is a vibrant Korean-American restaurant with two locations in New York City—the flagship in the East Village and a second outpost in Bushwick. Building on the success of its East Village location, Nowon expanded to B

The Kitchen Manager will also be able to provide input on menu development as directed and approved by the Executive Chef. Work with the Executive Chef and culinary management team on menu creations and daily specials.

Experience in leadership roles (Sous Chef, Chef de Cuisine, Executive Sous, or equivalent).

Work in conjunction with the Beverage Director, the General Manager and the Executive Chef to create food and wine pairings. Present wine list to the guest, answer questions and make suggestions regarding wine. This role will motivate and mentor staff’s wine knowledge and commit themselves to

Senior Sous Chef — Cosme Location: Flatiron, Manhattan Salary: $80,000–$90,000 annually (commensurate with experience) Experience Required: 4–6+ years of progressive culinary experience, including 2+ years as a Sous Chef or senior BOH leader in a high-performance kitchen. Highly Preferred: Experience in NYC fine dining, Michelin-recognized, or tasting-menu environments. Ideal Candidate: A service-driven Senior Sous Chef from a structured, detail-oriented kitchen who thrives in high standards, high volume, and mentorship-focused environments. This leader is calm under pressure, leads from the line, and is passionate about developing teams while executing at a top culinary level. Job Details Cosme is seeking an experienced, service-driven Senior Sous Chef to join our culinary leadership team. This role partners closely with the Executive Chef to lead daily kitchen operations, drive excellence during service, and mentor a disciplined, high-performing BOH team. The Senior Sous Chef plays a critical role in maintaining the precision, consistency, and culture required to operate at a top-tier culinary level in a fast-paced, high-volume environment (300+ covers nightly). We are looking for a leader who thrives in service, leads from the line, and brings both technical excellence and emotional intelligence to the kitchen. Key Responsibilities Culinary Leadership & Service Execution • Lead and execute lunch and dinner service with urgency, precision, and consistency, • Expedite service and ensure flawless timing, communication, and presentation, • Uphold and reinforce all recipe, portioning, and plating standards, • Work stations alongside the team during peak service periods, • Translate menu changes into clear execution across BOH and FOH, • Lead pre-service meetings, tastings, and culinary education sessions, • Maintain a calm, focused, solutions-oriented presence during high-pressure service Team Leadership & Development • Mentor and develop cooks, leads, and junior sous chefs, • Support hiring, staging, onboarding, and training initiatives, • Drive accountability, performance feedback, and growth planning, • Build a culture rooted in discipline, respect, and continuous improvement, • Partner closely with FOH leadership to maintain alignment and hospitality standards Operations, Inventory & Cost Awareness • Support ordering, inventory, and vendor relationships, • Monitor food waste, prep systems, and operational efficiency, • Partner on accurate inventory execution and cost control measures, • Contribute to achieving and sustaining food cost targets, • Complete administrative and reporting responsibilities with accuracy and urgency Sanitation, Safety & Compliance • Uphold NYC Department of Health and Department of Labor standards, • Maintain readiness for Health Department inspections (“A” grade expectation), • Enforce best-in-class food safety, labeling, storage, and sanitation practices, • Ensure kitchen, prep areas, and equipment are maintained at the highest level, • Reinforce company HR policies, attendance standards, and professional conduct Qualifications & Skills Experience & Technical Skills • 4–6+ years of progressive culinary experience, • 2+ years in a Sous Chef or senior kitchen leadership role, • Highly preferred: Experience in NYC fine dining, Michelin-caliber, or tasting-menu environments, • Experience executing high-volume service while maintaining fine-dining standards, • Advanced knife skills and refined culinary technique, • Strong fish and meat butchery skills, • Experience with inventory systems, ordering, and food cost awareness, • NYC Food Protection Certificate (required or ability to obtain) Leadership & Core Competencies • Ability to lead from the line while developing future kitchen leaders, • Strong communication and cross-functional collaboration skills, • Exceptional attention to detail, organization, and quality control, • Ability to remain composed and decisive under pressure, • Commitment to mentorship, accountability, and team development, • Spanish proficiency highly preferred, but not required, • Availability to work nights, weekends, and holidays What We Offer • Competitive salary: $80,000–$90,000, • Health, Dental, Vision Insurance, • Paid Time Off, • 401k, • Growth and advancement opportunities within an established hospitality group, • A collaborative kitchen culture rooted in excellence, discipline, and respect Why Join Cosme This is an opportunity for a Senior Sous Chef who wants to operate at a high level, contribute meaningfully to a respected culinary program, and help shape the next generation of cooks and leaders. We are seeking individuals who value precision, consistency, hospitality, and team development—and who are ready to lead in one of NYC’s most dynamic and demanding kitchen environments.

About Cipriani Cipriani is a global leader in luxury hospitality, renowned for timeless elegance, exceptional cuisine, and impeccable service. From iconic restaurants to private members clubs and event spaces, our culinary program reflects a legacy of simplicity, quality, and consistency. We are seeking an Executive Chef who will uphold these standards while bringing leadership, creativity, and operational excellence to our kitchen. Position Purpose The Executive Chef is responsible for the overall leadership and success of the kitchen. This role oversees culinary operations, menu development, financial performance, and team leadership, ensuring every dish reflects Cipriani’s standards of excellence, consistency, and presentation. This is a hands-on leadership role requiring a strong presence in daily operations, a commitment to quality, and the ability to inspire and develop a high-performing culinary team. ESSENTIAL FUNCTIONS AND DUTIES: Culinary Leadership • Design and develop menus in alignment with Cipriani culinary standards, • Ensure consistency, freshness, quality, and presentation of all dishes, • Lead seasonal menu updates and specialty offerings, • Direct daily kitchen workflow and coordinate cooks’ tasks, • Ensure smooth, timely execution of service across all meal periods, • Oversee food production for restaurant service, private events, and special functions, • Enforce strict hygiene, sanitation, and food safety standards, • Ensure compliance with all local health department regulations, • Manage kitchen budgets, food cost, and labor cost targets, • Oversee purchasing, inventory control, and waste management, • Monitor cost efficiency while maintaining product quality, • Hire, train, and mentor culinary team members, • Set and maintain high performance and professionalism standards, • Foster a culture of teamwork, accountability, and continuous improvement, • Partner with front-of-house leadership to ensure seamless guest experiences, • Address and resolve guest feedback related to food quality in a professional manner KNOWLEDGE, EXPERIENCE AND SKILLS: Experience & Education • 5+ years of experience in a senior culinary leadership role, • Formal culinary training preferred, • Expertise in BOH systems, ordering, and inventory management, • Strong understanding of food cost control and kitchen financial performance, • Strong leadership and team development abilities, • Excellent communication and organizational skills, • Ability to perform under pressure in a fast-paced environment, • Detail-oriented with a passion for quality and consistency PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand, walk, and move around for extended periods, particularly during client meetings, presentations, and networking events., • Lift and carry promotional materials, sales collateral, and equipment weighing up to 40 pounds, as needed for presentations and demonstrations., • Visual acuity and depth perception to read and interpret documents, analyze data, and navigate sales materials effectively., • Ability to adapt to various work environments, including office settings, client sites, and remote locations, while maintaining focus and productivity., • Flexibility to work occasional evenings, weekends, and holidays as needed to accommodate client schedules and business demands. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Mult-Unit Executive Chef – Upscale Restaurant Group $120,000 - $130,000 + Bonus Join this renowned restaurant group as the Executive Chef, responsible for leading multi-unit culinary operations and driving performance across an expanding portfolio, with excellent compensation, benefits, and long-term growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • 401k with company match, • 2 weeks of vacation, 3 weeks after 2+ years, • Company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Executive Chef oversees all back-of-house operations of multiple locations. Your responsibilities will include: • Oversee culinary operations across multiple locations, ensuring consistency, quality, and brand integrity at every unit, • Protect and refine the culinary identity while thoughtfully evolving menus to support growth and market expansion, • Standardize kitchen systems, recipes, training protocols, and operational procedures to ensure scalable excellence, • Partner closely with Operations leadership to build a replicable, performance-driven playbook for current and future openings, • Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives, • Drive financial performance across all units, leveraging procurement strategy, cost control, and margin optimization, • Operate at an enterprise level, balancing culinary vision with business strategy to support sustained national growth, • Local travel (up to 25%) required to provide on-site leadership and operational support across units BACKGROUND PROFILE: • 5+ years of experience as an Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments, • Demonstrated success standardizing systems, recipes, and operational procedures across units, • Strong financial acumen, including cost control, procurement strategy, labor management, and margin optimization, • Collaborative leadership style with the ability to partner effectively with Operations and corporate leadership, • Experience supporting new restaurant openings and expansion initiatives strongly preferred EOE – EQUAL OPPORTUNITY EMPLOYER

Chef de Cuisine – Upscale Italian Restaurant $100,000 - $110,000 + Bonus Join this renowned restaurant group as the Chef de Cuisine, responsible for overseeing all restaurant operations, complete with excellent benefits, salary, and career growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include: • Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality, • Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures, • Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items, • Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity, • Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training, • Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment, • Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence BACKGROUND PROFILE: • 3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurant, • Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is required, • Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes, • Comprehensive knowledge of sanitation practices, food safety, and health department regulations, • Demonstrated ability to develop and execute ingredient-driven menus with creativity and balance, • Skilled in managing inventory, food costs, and labor to achieve operational efficiency and profitability, • Collaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellence EOE – EQUAL OPPORTUNITY EMPLOYER

Sous Chef - Fine Dining French Restaurant Location: Midtown/Manhattan Salary: $70,000 to $85,000 We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team. This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail. What You’ll Be Doing • Supporting the Executive Chef in daily kitchen operations, • Leading service and ensuring consistency, quality, and presentation, • Training, mentoring, and developing the BOH team, • Upholding high standards in food safety, cleanliness, and organization, • Assisting with menu development, costing, and ordering, • Maintaining smooth execution in a high-expectation, service-driven environment What We’re Looking For • Proven experience in fine dining kitchens (required), • Strong background in French cuisine or similar European styles, • Solid foundation in classical techniques and attention to detail, • Experience leading teams during service in a structured kitchen, • Passion for quality ingredients, plating, and guest experience, • Calm, composed, and organized under pressure

For over three decades, Marx Imports has supplied premium and specialty meats to distributors, manufacturers, and retailers across the United States. We have a full range of premium beef, pork and poultry, along with a comprehensive range of game and specialty meats. Our products are all brand driven programs with compelling stories and claims – no pure commodities here. We are expanding our national distributor network and are looking for a well-connected, highly maneuverable salesperson to identify, open, and grow opportunities with food distributors across the country. If you are an energetic, relationship-driven, effective salesperson with proven experience selling protein into distribution, we encourage you to apply. Position Overview We are seeking an experienced foodservice meat salesperson who understands the dynamics of selling into distribution. You must have strong protein knowledge, a deep understanding of the meat cold chain, and the ability to build trust quickly with purchasing teams, category managers, and distributor leadership. This role requires independence, hustle, strong follow-through, and an existing network of distributor contacts throughout the U.S. You must be driven to succeed and able to build, manage, and grow your own book of business. Our Ideal Candidate Will Have Most of the Following: • Extensive distributor relationships nationwide; proven track record selling meat into distribution, • Strong protein / meat industry experience, including imported and domestic meat programs, • Deep understanding of the meat cold chain, logistics, and product movement, • Experience selling beef, pork, poultry, lamb, veal, seafood, or specialty proteins, • Ability to communicate product value propositions and close deals, • Understanding of foodservice purchasing behavior, pricing structures, and margin requirements, • Ability to identify gaps in distributor portfolios and recommend strategic product fits, • Tech-savviness and CRM/communication proficiency, • Strong self-motivation and ability to work independently, • An inclination to utilize AI tools to maximize your effectiveness Chef experience or a culinary background is a plus but not required. Compensation Salary: $100,000 – $250,000+ (depending on experience) Compensation may include commission, incentives, or bonus opportunities tied to performance. How to Apply Please send your resume and a thoughtful cover letter outlining: • Your experience selling protein into distribution, • Why you want to work with Marx Imports, • Why you believe you’ll be successful in this role

SkyBridge Luxury has partnered with an ultra‑exclusive, invitation‑only private club in Manhattan to identify a Restaurant Manager who can elevate a refined, high‑volume dining program built around exceptional cuisine, curated experiences, and deeply personalized service. This is a rare opportunity to lead within one of New York’s most architecturally striking, culturally influential membership environments—without the visibility of a public‑facing brand. The Role You will be the steward of the club’s dining identity: the person who shapes the energy of the room, mentors a polished service team, and ensures every member interaction feels intentional, intuitive, and quietly extraordinary. This is hospitality at its most nuanced—where anticipation, discretion, and emotional intelligence matter as much as operational mastery. What You’ll Lead • Full oversight of a sophisticated, design‑forward dining room known for elevated cuisine and seamless service flow, • Coaching and developing a high‑performing FOH team grounded in warmth, professionalism, and member recognition, • Close partnership with the Executive Chef and leadership to maintain a unified culinary and service vision, • Execution of refined service standards, table‑touch strategy, and personalized engagement for a discerning membership, • Ownership of scheduling, training, performance development, and culture‑building, • Collaboration on private dining, special events, and curated programming that enriches the member experience, • Financial stewardship including labor management, cost controls, and revenue optimization, • Visible, relationship‑driven leadership that builds trust, familiarity, and emotional connection with members Who Will Thrive • Leaders from luxury hotels, fine dining, boutique hospitality, or private clubs, • Individuals with a polished, intuitive service style and strong emotional intelligence, • Mentors who build cohesive, accountable, high‑performing teams, • Operators who balance elevated guest engagement with disciplined back‑of‑house execution, • Professionals who excel in environments where discretion, personalization, and consistency define success Why This Role Is Exceptional This club is a sanctuary for its members—intimate, curated, and deeply experiential. As Restaurant Manager, you become the architect of that feeling. Your leadership shapes the rhythm of the dining room, the confidence of the team, and the sense of belonging members feel every time they walk through the door. This is a high‑impact role for a leader who wants to operate at the intersection of luxury, culture, and human connection.

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

Executive Chef – $120k to $140k – New York, NY Our client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. This is an exciting chance to create a culinary identity of both venues—leading the team, crafting menus, and setting the tone. It’s the kind of role where creativity is encouraged, growth is supported, and your leadership can really shine in a beautiful, high-end setting. Perks & Benefits • Medical, dental, vision, HSA with company match, life insurance, and disability coverage., • 401(k) with match, paid time off, educational assistance, and paid parental leave., • Hotel discounts, employee perks, and optional coverage Requirements: • Strong leadership, coaching, and team development skills., • Experience in luxury hotels and large resorts., • Strong operational skills in budgeting, food costs, and team performance., • Creative culinary talent with a passion for high-quality, artful presentation., • Clear communicator who works well across departments., • Track record of driving results in guest satisfaction and employee retention. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Executive Chef – Lead, Create, Inspire (NYC) 📍 New York, NY | $120,000 – $130,000 + Bonus Potential About the Role We are seeking a dynamic, creative, and driven Executive Chef to lead our culinary program in one of New York City’s most exciting hospitality environments. This is an opportunity to take full ownership of the kitchen - shaping menus, building a high-performing team, and delivering an exceptional guest experience at the highest level. If you thrive in a fast-paced setting, have a passion for innovation, and are ready to make your mark, this role is for you. What You’ll Do Lead the Culinary Vision • Create and execute seasonal, innovative menus, • Stay ahead of trends while maintaining consistency and excellence, • Lead, mentor, and develop a high-performing kitchen team, • Ensure top-tier food quality, presentation, and consistency, • Maintain strict adherence to food safety and sanitation standards, • Manage food costs, budgets, and inventory with precision, • Reduce waste while maximizing profitability, • Bring fresh ideas, techniques, and concepts into the kitchen, • Continuously refine and evolve the culinary program What You Bring • 5+ years of Executive Chef or senior culinary leadership experience, • Background in high-volume restaurant or hotel environments, • Strong leadership presence with the ability to inspire teams, • Deep understanding of menu engineering, cost control, and operations, • Exceptional culinary technique and attention to detail, • Ability to perform under pressure in a fast-paced setting, • Hands-on leadership style, • Creative thinker with a modern culinary perspective, • Strong organizational and time management skills, • Flexibility to work evenings, weekends, and holidays, • Ability to manage long hours during peak operations, • Thrive in a high-energy, fast-paced environment What We Offer • Competitive salary + bonus potential, • Comprehensive benefits: Medical, Dental, Vision, • 401(k), • Paid Time Off, • Commuter benefits, • Dining discounts, • A collaborative, creative, and growth-focused environment Why Join Us? This is more than just a job - it’s an opportunity to lead, innovate, and shape a culinary identity within a respected and growing hospitality group.

SkyBridge Luxury & Associates has partnered with an ultra-luxury hotel in New York City to identify a Director of Event Sales who will lead the strategy and revenue generation for the property’s private dining, restaurant buyouts, and social event spaces. This role offers a unique opportunity to drive sales within one of the city’s most refined hospitality environments, working closely with culinary, operations, and executive leadership to deliver exceptional guest experiences. The Director of Event Sales will be responsible for positioning the hotel’s restaurant venues and private dining spaces as premier destinations for high-profile social events, corporate gatherings, brand activations, and exclusive celebrations. Key Responsibilities • Lead all sales initiatives for restaurant buyouts, private dining rooms, and intimate event venues within the hotel., • Develop and execute a strategic sales plan to maximize revenue across social, corporate, and luxury lifestyle segments., • Build and maintain relationships with event planners, corporate clients, luxury brands, and high-net-worth clientele., • Partner closely with the Executive Chef, Food & Beverage leadership, and restaurant teams to curate compelling private dining experiences., • Oversee the entire event sales process including prospecting, site tours, contract negotiations, and event execution coordination., • Identify opportunities to increase revenue through creative programming, seasonal activations, and exclusive dining experiences., • Collaborate with marketing and public relations teams to promote private dining and event offerings., • Maintain a deep understanding of the New York luxury event market, competitive landscape, and emerging trends., • Ensure the highest levels of service and attention to detail throughout the client experience. Qualifications • 5+ years of experience in event sales, catering sales, or private dining sales within luxury hospitality., • Strong background selling restaurant buyouts, chef’s table experiences, private dining rooms, and intimate luxury events., • Proven track record of generating event revenue within high-end restaurants, luxury hotels, or boutique venues., • Established relationships within the New York event planning, corporate, and social markets preferred., • Exceptional communication, negotiation, and relationship-building skills., • Strong understanding of luxury service standards and guest expectations., • Experience collaborating with culinary teams and restaurant leadership to create unique event experiences. Why This Role This position offers the opportunity to represent a highly regarded luxury hotel with exceptional culinary programming and distinctive event venues, where food, wine, and hospitality are central to the guest experience. The Director of Event Sales will play a key role in driving revenue while helping shape some of New York City’s most memorable private dining and social events.

We are seeking a counter-facing Sushi Chef specializing in Edo-mae style to join Sushi Amane, a refined, reservation-only omakase counter. Minimum 3 years of sushi chef experience with strong Edo-mae fundamentals. Prepare sushi rice to standard (seasoning, temperature control, texture, timing).

Sous Chef – Hotel Culinary Operations. We are seeking an experienced Sous Chef to help oversee the culinary program across multiple outlets and in-room dining at 11 Howard, a boutique property where Danish minimalism meets New York energy and home to Le Coucou.

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. Grand Banks is seeking a Sous Chef with

A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones . New York City’s only revolving restaurant, bar, and lounge, The View has undergone a complete renovation by Rockwell Group to evoke the vibrant nightlife of histor

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. Monitor each dish presentation as set up and directed by executive

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. Sous Chef or Chef de Cuisine experience in a Michelin-starred or comparable fine dining environment. Oiji Mi is seeking a C

Ultimately, in determining your pay, we'll consider your experience and other job-related factors. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken. Annual compensation

The Sushi Chef de Partie with F&B 575 in Nama at Aman New York 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, ensu

Sailor is a lauded neighborhood bistro on a corner in Fort Greene helmed by Chef April Bloomfield and Gabriel Stulman’s Happy Cooking Hospitality.We enjoy working with humans who are warm, welcoming and empathetic, detail-oriented, open to feedback, and enthusiastic about being

Lead, supervise, and train pastry cooks, demi-chefs, and commis within the pastry section. Work closely with the Executive Chef and the broader culinary team to ensure seamless coordination across all kitchen operations. Pastry Sous Chef in a high-end or fast-paced establishment.

We are considering candidates who have more than 5 years of experience as a sushi chef, techniques as a sushi chef, tableware used, and deep knowledge of the history and culture of Japanese cuisine. Sushi Noz and Noz 17, Michelin-starred Edomae sushi restaurants is now hiring experienced sushi chefs

As a critical member of the culinary team, a successful Pastry Chef will prioritize positivity, passion, and flexibility. The Pastry Chef is a vital member of both the pastry department and the restaurant. Below is an outline of expectations and responsibilities for the Pastry Chef.

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operatio

The Restaurant Manager should have superior French food and wine knowledge. Assists general manager with premeal meetings. The Dinex Group, a growing restaurant group by Chef Daniel Boulud is seeking a Restaurant Manager for Le Pavillon located in the heart of midtown, across from Grand Central Term

Come join Frenchette Group's culinary team! .After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on New York City’s restaurant scene creating buzzworthy restaurants that are founded in collaboration, professionalism, and innovation.Thei

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

Chef, Director of Culinary, SEV in sourcing, pricing, and creating relationships for all culinary products. Team with the Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires.

Line Cook / Prep Cook to work alongside Chef Nakajima to assist in preparing different types of sushi, Japanese appetizers and bar food.The candidate will also prepare and present dishes and other similar menu creations to the exact specifications of the restaurant recipes and procedures, ensuring a

Perched on the 24th floor of the acclaimed.Hudson Yards—named one of.The World’s 50 Best Hotels.Condé Nast Traveler Readers’ Choice Awards.It's a celebration of clean, seasonal American cuisine, honoring the passionate farmers, growers, and artisans of the Mid-Atlantic.With

The Dinex Group is looking for Sous Chefs to join one of Chef Daniel Boulud's New York City Restaurants.If you strive towards excellence and are dedicated to enhancing your skills and knowledge, we welcome you to apply!.Supervise the production of food at all stations, assisting the cooks when neede

Tuxedo Hospitality is a New York City based hospitality group, establishing its mark on NYC in 2016 with the opening of Chinese Tuxedo in the heart of Chinatown, continuing to grow since.The group currently features Chinese Tuxedo, Opera House, The Tyger and South Soho Bar in its portfolio.We are in

SK Hospitality Group is looking for an experienced Executive Chef to open and manage a two concept - 15,000 square foot space in the heart of the Financial District just steps away from the Wall Street exchange.Upper level will service as an High end Asian Restaurant and the lower level will serve a