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The Sous Chef works closely with the 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 through their performance objectives. Ensure all tea

A recipient of the prestigious Relais & Châteaux Chefs Scholarship, Chef JP trained at Michelin-starred restaurants worldwide, eventually rising to Sous Chef at Blue Hill Stone Barns. In 2012, he competed on Les Chefs! and later became Executive Chef for the General Delegate of Quebec in Paris

Uphold the high standards established by Chef Daniel Boulud. 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.

We are currently seeking an experienced Sous Chef to join our team. The Seasonal Sous Chef for Gilligan’s at Soho Grand Hotel assist’s with all tasks necessary for daily operations including service, sanitation, administration as well as overseeing and leading the Gilligan’s kitche

Job Title: Restaurant General Manager Location: New York, New York Company: Confidential About Us: We are a renowned restaurant committed to delivering an exceptional culinary experience to our guests. Our establishment is known for its exquisite cuisine, impeccable service, and a sophisticated ambiance that creates unforgettable moments for our patrons. Job Description: We are seeking a dynamic and experienced General Manager to lead our team and continue our tradition of excellence. The ideal candidate should have a keen eye for detail, and the ability to create a welcoming and memorable dining atmosphere. Responsibilities: • Leadership: Provide strong leadership, mentorship, and guidance to all restaurant staff, fostering a positive and cohesive team environment., • Operations Management: Oversee day-to-day operations, ensuring the restaurant runs smoothly, efficiently, and profitably., • Customer Experience: Maintain the highest standards of service quality, ensuring that every guest enjoys an exceptional dining experience., • Financial Management: Develop and manage budgets, monitor costs, and implement strategies to maximize revenue and profitability., • Staff Training: Implement and oversee comprehensive training programs for front-of-house and back-of-house staff to maintain service excellence., • Menu Development: Collaborate with the Executive Chef to create and update menus, ensuring they align with the restaurant's concept and meet guest expectations., • Quality Control: Ensure food quality, presentation, and overall guest satisfaction meet or exceed established standards., • Vendor Relations: Build and maintain relationships with suppliers and vendors to secure high-quality products and negotiate favorable terms., • Proven experience as a General Manager in a high-end establishment., • Strong leadership and communication skills., • In-depth knowledge of restaurant operations and industry best practices., • Exceptional organizational and problem-solving abilities., • Excellent customer service and interpersonal skills., • Proficiency in restaurant management software and MS Office., • Bachelor’s degree in hospitality management or a related field (preferred). All applications will be treated with the utmost confidentiality. We appreciate all applicants' interest, but only those selected for an interview will be contacted. Our company is an equal opportunity employer and is committed to diversity and inclusion within its workforce.

About Restaurant Marc Forgione .In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients.Opened in 2008 in TriBeCa Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who com

Markette is a Restaurant by Chef India Doris Winner of 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

Crosby Street Hotel, part of the Firmdale Hotels collection. Crosby Street Hotel – New York, NY. As the leader of the overnight culinary team, you will ensure that every plate leaving the kitchen reflects the hotel’s signature attention to detail and commitment to excellence.

Chef John Doherty is seeking an accomplished, hands on Executive Chef to elevate the culinary vision at BLACKBARN, a refined New American restaurant in New York City.This is a leadership role for a collaborative, detail driven chef who inspires excellence, values consistency, and leads from the line

Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a. The Chef de Partie is responsible for working entremets as well as supervising at least one commis at their station. Full-Time - Note, we do not accept 1099 independent contractor

The Lobster Club sources fish directly from Tokyo's Tsukiji market in order to ensure the highest level of quality.

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

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

Executive Chef or other senior-level kitchen leadership position. Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/year+ Bonus Structure) to join our team!.

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.

Dirt Candy, the award winning vegetable restaurant by Chef Amanda Cohen, is seeking experienced servers.

About Restaurant Marc Forgione.In his eponymous restaurant, Chef Marc Forgione showcases his innovative yet approachable New American cuisine using the best seasonal and local ingredients.Opened in 2008 in TriBeCa Restaurant Marc Forgione attracts an eclectic mix of locals and visitors who come for

Executive Chef Neal Harden focuses on fermentation, culturing, and wood fire cooking through regional and global influences to highlight market-sourced produce. Perform work on different kitchen line stations as per business demands. Cook menu items in alignment with the kitchen team to deliver dish

The Dinex Group, restaurant group of internationally famed Chef Daniel Boulud, is looking for a Line Cook for Epicerie 245 Park Ave. The Line Cook is responsible for preparing and finishing food on the Epicerie and Happy Hour Menu in the kitchen. During service the cook must be able to follow instru

The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is e

Food and beverage is helmed by Top Chef Alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet. Participate in the daily operations of the wine shop, ensuring that it runs smoothly and efficiently. Participate in regular staff tastings and seminars as led by the Wine Retail Manager.

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.

ITO Tribeca is a 16 seat sushi omakase restaurant headed by Masa Ito and Kevin Kim. Knows the different cuts of a fish loin and fillets which are used in sushi making. Possess a willingness to learn and retain knowledge from Chef.

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.

Strong organizational and time-management skills, with the ability to multitask and handle competing priorities. Food and beverage is helmed by Top Chef Alumnus and 3-time James Beard Award Winner, Chef Gregory Gourdet. Participate in the daily operations of the wine shop, ensuring that it runs smoo

Chef Andrew Carmellini is seeking an.Hudson Yards and has tremendous opportunity for growth within our hospitality family.A minimum of 2 years of experience in Fine Dining Establishments banquet and/or catering service.Warm and gracious service approach, and the ability to create stellar guest exper

Reports to: Executive Chef (CDC) and Executive Sous Chef. You partner with the Executive Chef and Executive Sous Chef to uphold NYC DOH compliance and a people-first culture—moving the team 1% better every day. Competitive salary, paid time off, growth opportunities, and a collaborative, chef�

Executive Chefs are responsible for menu execution and consistency of food quality, with Quality Branded’s Corporate Chef/Partner, Craig Koketsu, leading creative development. Our Executive Chefs are focused on BOH management team development and retention, hourly staff hiring and training, an

Ensure consistency and quality in every dish prepared. Assist the Executive Chef in preparing and executing a refined Japanese menu.

Sous is an in-home personal chef marketplace, connecting chefs with clients for weekly meal prep and special occasions. We are seeking talented, personable chefs with excellent personal presentation, culinary and hospitality skills. On the customer side, we believe having your own per

We’re looking for a Chef de Cuisine who likes a challenge — someone energized by volume, complexity, and momentum, and who knows that the only way to keep standards high in a busy kitchen is through clear systems, thoughtful prep, and steady leadership. Chef Ayesha Nurdjaja — Brook

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. From inception, Chef Jean-Georges Vongerichten placed emphasis on the importance of providing the very best in culinary and tailored ho

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. Step into the spotlight as the Executive Chef of the prestigious 33 Hotel Seaport NYC, where your culinary brilliance and leadership

Major Food Group is seeking a Sous Chef to join our team at Carbone!. MFG 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 their responsib

James Beard Award-winning chef Andrew Carmellini. Here Chef Carmellini marks his return to fine dining, distilling his 30-year New York City career into an extraordinary culinary experience. Chef Carmellini’s menu draws on many sources of inspiration, from the city he loves to a family history

Additionally, the SGH kitchen oversees the hotel cafeteria, providing healthy meals for both restaurant and hotel staff to boost interdepartmental morale and cooperation. The Soho Grand Hotel is a storied downtown institution seeking a talented, passionate professional to join our expanding Culinary

The Roxy Hotel is seeking talented, passionate line cooks with open availability to join their expanding culinary team. Responsibilities include cooking a robust menu of American classics, ensuring a clean, stocked workstation, and maintaining the high standards set by the Executive Chef. Must compl

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. Sets

At Flyfish Club we pride ourselves on delivering exceptional dining experiences in the heart of New York City. Flyfish Club is an equal opportunity employer.

This role is ideal for a chef who thrives in a collaborative, high-standard kitchen and is ready to play a key role in shaping menu execution, systems, and team culture. Partner closely with the Executive Chef in overseeing daily kitchen operations. Train, mentor, and develop line cooks and junior c

Benefits: Health Insurance, 401k, Vacation Pay, Bonus Structure, Signing Bonus, Corporate Gym membership.Seeking a culinary professional to join our Michelin Starred kitchen + luxury raw bar/lounge.This individual must be dynamic, self motivated and willing to push the boundaries to achieve the ulti

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

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Kabawa and Bar Kabawa from Chef Paul Carmichael and Momofuku.

The Dinex Group, the restaurant group of Chef Daniel Boulud, is looking for Server Assistants staff for their Michelin Star flagship Restaurant DANIEL. The Server Assistant is responsible for preparing the dining room for service, table maintenance and contributing to the general flow of the restaur

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. Familiarity wi

Collaborate closely with event chefs, logistics, and service teams to coordinate on-site needs. As the first major chef-led catering company in New York, Cuisine Boulud New York bears the imprimatur of one of the world’s most iconic and celebrated culinarians: Daniel Boulud. Cuisine Boulud New

Atomix is a two-Michelin-starred fine-dining restaurant that embodies the vision of Chef Junghyun and Ellia Park, blending traditional Korean techniques with Western culinary methods, world-class ingredients, and exceptional service.Since its opening in 2018, Atomix has garnered numerous accolades,

The restaurant was founded by CIA graduate Chef Stefano Secchi and entrepreneur David Switzer. As a sous chef you will be responsible for helping maintain the integrity of our restaurant while facilitating proper service and skills in our kitchen. Organizing a large team and holding each chef accoun