Chef jobs in Union City, New Jersey - Page 10Create job alerts

Aquavit is accepting resumes for Chef de Partie.

Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration,. Line Cook, Chef de Partie, or similar role in a high volume, upscale. Ability to successfully train new Line Cooks on each station.

Join Our Culinary Team as Chef de Partie!. Proven experience as a Chef de Partie or similar role. Ability to work under pressure and manage time effectively.

Gabriel Kreuther, a Relais & Chateaux, Two Michelin-starred restaurant, is seeking passionate, experienced, and dedicated hospitality professionals to join our team.We are currently interviewing for chef de partie/line cook positions.Gabriel Kreuther provides the opportunity to work in an authentic

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

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.

Chambers, recently named one of New York City’s Top 100 Restaurants by the New York Times, opened in June of 2022, was added to the Michelin Guide that very year and was also the recipient of a glowing NY Times Review.Our menu from Chef Jon Karis (formerly of Gramercy Tavern) showcases the bes

The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Shinola Hotel, and The Fifth Avenue Hotel. Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and cu

Cook or chef in a food service business (restaurant or meal delivery). Ability to manage stress individually and across kitchen staff under tight timelines. NY Food Protection Online Course; if you do not have this certification, you will take steps to receive it when on-the-job.

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

Highly-developed knowledge of various culinary styles and mastery of all line level cooking stations.

Culinary trained and professional who is passionate and curious to develop and grow as a chef. Executive Head Chef for two of our concepts:. Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff.

The Noortwyck is a restaurant from Chef Andy Quinn and Sommelier Cedric Nicaise.Located in the heart of the West Village, the restaurant will feature a seasonal, market driven menu with dishes that range from small to large plates.The food is complimented by a thoughtfully curated wine list focusing

Good Thanks on Orchard St, LES is looking to go to the next level with an experienced Head Chef.

The Sous Chef plays a key role in supporting the Chef de Cuisine and Executive Sous Chef in the overall culinary operations at Faena New York. Collaborate with the Chef de Cuisine and Executive Chef on menu development, testing, and execution.

We are currently interviewing for junior/senior sous chef positions.

Double Knot NYC brings the Schulson Collective’s award-winning concept to the heart of Manhattan. Joining the Double Knot team means contributing to a flagship concept at the epicenter of global dining culture. For more information on Double Knot, please visit www.

Oriana is the latest venture from Chef Andy Quinn and Sommelier Cedric Nicaise, an evolution of The Noortwyck and a new expression of their shared vision.The restaurant is slated to open in mid to late February.Oriana is where fire meets flavor in the heart of Nolita.We deliver technique without the

Chef Andrew Carmellini is seeking a .Overnight Line Cook .A realm of imagination created to surprise the senses, opening this Autumn.The dazzling mirror-clad lobby welcomes you into the enchanting world of.Whether it’s the visionary design by Martin Brudnizki, a memorable meal i

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!. Executive Chef or other senior-level kitchen leadership position.

Sous Chef or other kitchen leadership position. Review and maintain store financials daily, including tracking food costs, and work with the Executive Chef to manage comps, expenses, labor, and overall revenue.

The Chef Delegates daily tasks to the sous chef and the sous chef delegates the tasks to the kitchen staff to be performed quickly, efficiently and to standard. The sous chef is responsible for overseeing the kitchen staff and the entire food operation, ensuring quality, consistency and efficiency.

Influentially lead a team while working collaboratively with our executive chef to execute dishes and assist menu development. Barbounia is the critically acclaimed Gramercy hotspot from chef Amitzur Mor that has racked up accolades from numerous outlets and has been serving beautiful modern farmers

Event, buyout, and private dining experience a plus.

Food & Beverage menus are offered through a third-party culinary licensing arrangement with Chef John Fraser. The Chef de Cuisine coordinates menus, purchasing, staffing, and food preparation for the restaurant, working collaboratively to enhance guest and employee satisfaction while maintaining ope

The Sous Chef leads and develops Line Cooks, Prep Cooks, and Porters, ensuring operational excellence, consistency, and long-term team growth.

Proactively manages costs in conjunction with the Chef, with an eye on the daily & weekly projections and budgets. Dynamo Room is hiring a Sous Chef.

Oversee menu structure, offerings, titling, pricing with Executive Chef and Corporate Chefs. 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

The Sous Chef role is an opportunity to contribute to one of New York’s most distinctive dining environments, where French gastronomy meets the craftsmanship and artistry of Roman and Williams.At La Mercerie, the kitchen is not separate from the dining room or the adjacent Guild, it is part of

Passion for cooking and strong knowledge of culinary techniques. Culinary school education a plus++.

Assist the Executive Chef in overseeing kitchen operations and managing kitchen staff.

Communicate weekly fish inventory levels to Sous Chef and Corporate Chef de Cuisine. Ensure Sushi Chefs complete duties up to standards . Position: Executive Omakase Chef.

This is not a "tweezer chef" position nor a clip-board chef position. This position requires the head chef to be on the line. Pay rate: Executive Chef: 85,000 - 115,000 - depending on experience and proficiency.

Craftsmanship at its finest is displayed at Sushi Noz, where guests experience our seasonal omakase menu curated nightly by Chef Nozomu Abe. Have experience as a kitchen chef, involved in receiving fish and in kitchen prep and versed in food safety and hygiene.

Dynamo Room is hiring an Executive Sous Chef. Proactively manages costs in conjunction with the Chef, with an eye on the daily & weekly projections and budgets.

PASTRY CHEF DE PARTIE – FULL TIME. This role is ideal for a focused, organized pastry professional with strong technical foundations, leadership presence, and a deep respect for mise en place, precision, and consistency. Opening team opportunity under Michelin-level leadership.

Noksu, a 2024 & 2025 recipient of a Michelin Star, is always looking for top tier talent in the industry.Our goal is to create an experience for the guest that mimics nobody else and is one of a kind.In this day and time having great food isn't enough to label a restaurant superb.It needs much much

We are now excited to commence the search for a Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Efficiency of services/kitchen.

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

Executive Chef, Pastry Sous Chef, and Sous Chefs. You will prepare and plate desserts to exacting standards, assist in daily pastry production, and contribute to the creativity and consistency of the pastry program. Follow standardized recipes and assist with testing new items under the direction of

The head pastry chef is responsible for management + production of all pastry + baked goods @ SEMM. Leads baking/pastry production for daily menu + offsite events such as SEMM cafe pop-ups, catering orders + guest chef collaborations. Lead and manage repairs for baking/pastry equipme

This is your chance to work one on one with one of the most accomplished Pastry Chefs in the country.

Red hot Emmett’s on Grove is looking to hire a lead line cook to support our Chef leading the back of house team. Upward mobility with an expanding business: fast promotion potential to Junior Sous role for high-performing Cooks.

Dinex (Chef Daniel Boulud) and Lifeworks, .She/he is also responsible for unloading deliveries, stocking and rotating products.Must be able to communicate clearly with his/her managers and his/her teammates.Able to work effectively without direct supervision if Executive Chef or Sous Chef

Oriana is the latest venture from Chef Andy Quinn and Sommelier Cedric Nicaise, an evolution of The Noortwyck and a new expression of their shared vision.The restaurant is slated to open in mid to late February.Oriana is where fire meets flavor in the heart of Nolita.We deliver technique without the

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,

Located in the iconic Rockefeller Center, NARO comes from husband-and-wife team chef Junghyun “JP” & CEO Ellia Park of NA:EUN Hospitality (Atomix, Atoboy, ACRU).NARO reimagines the Korean classics of JP and Ellia’s heritage through a contemporary lens, while honoring the rich found

We are seeking an Executive Pastry Chef to lead the hotel’s pastry program, overseeing all pastry operations across restaurants, bars, and private events. Partner with the Executive Chef on cost management, inventory, and labor controls to achieve financial goals.