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ROLE: Sous Chef Location: Kings Point, NY Pay: $66,300 - $70,000 per year Responsible for assisting the Executive Chef with the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the Dining Hall, banquets, and other food facilities, resulting in outstanding guest satisfaction. Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to plan and execute banquet menus. Duties and Tasks: • Assist in teaching preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the University., • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management., • Collaborate with Executive Chef to assist with identifying the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills., • Coordinate inventories and completes all food and beverage related purchasing through BCI- approved vendors., • Ensures proper receiving and food storage standards in the kitchen., • Assist with all day-to-day operations in the kitchen, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps., • Assist with scheduling cooks., • Oversee the proper use of all logs related to temperatures and food production., • Works with the Chef and Receiver during inventory to help get accurate counts., • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance while utilizing interpersonal and communication skills to lead and influence kitchen staff in the absence of the Executive Chef, • Ensures compliance with food handling and sanitation standards., • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the local Health Department and University standards., • Interacts with guests to obtain feedback on food quality, presentation, and service levels., • Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests., • Able to perform additional duties as requested by the Director of Dining Services as and when required. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: • Able to demonstrate excellent written and verbal communication in English., • Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook. EDUCATION: • Three years of kitchen management or equivalent Culinary university degree. EXPERIENCE: • With a minimum of 3 years of experience in a similar capacity/function within a high volume dining establishment, with a strong background in catering/banquet functions. Must have high knowledge of HACCP procedures and applications. Additional Responsibilities: Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce. Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements. Comply with all HACCP standards. Understand and oversee cash management and control operations. Manage the workforce in a fair and consistent manner. Physical Demands Lift and carry up to 50 lbs Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP Some bending and stooping The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

Company Description Lost is a restaurant located in Eastchester, NY, offering guests a welcoming environment and a focus on memorable dining experiences. The restaurant values high-quality ingredients, careful preparation, and consistent execution in both food and service. Team members are encouraged to collaborate, communicate openly, and contribute ideas that improve the guest experience. Lost aims to build a professional kitchen culture that supports learning, growth, and respect for every individual. The restaurant is seeking leaders who are committed to excellence and operational reliability. Role Description The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. Day-to-day tasks include menu planning, recipe development, and ensuring consistent preparation and presentation of all dishes. The Executive Chef manages food ordering and inventory, controls food costs, and maintains compliance with health and safety standards. This role leads, trains, and schedules kitchen staff, fostering a positive and efficient working environment while resolving operational issues as they arise. The Executive Chef collaborates with restaurant leadership to support guest satisfaction, seasonal offerings, and special events. Qualifications • Strong culinary skills, including advanced cooking techniques, plating, and flavor development., • Proven experience in kitchen leadership, staff training, and team management in a restaurant setting., • Ability to manage food purchasing, inventory control, and cost management to meet financial targets., • Knowledge of food safety regulations, sanitation standards, and best practices for kitchen organization., • Experience with menu design, seasonal menu adjustments, and aligning offerings with guest preferences., • Excellent communication skills and the ability to collaborate effectively with front-of-house and management teams., • Strong problem-solving skills, attention to detail, and capacity to work calmly under pressure., • Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus., • Flexibility to work evenings, weekends, and holidays as required by restaurant operations.

Job Description Cook – Per DIem The Osborn | Rye, NY | $27.34 per hour Join The Osborn’s Culinary Team The Osborn, a premier senior living community located on a beautiful 56-acre campus in Rye, New York, is seeking skilled and dedicated Cooks to join our team. We are proud to offer a safe, supportive, and inclusive work environment where employees can thrive and grow their careers. Position Summary: The Cook is responsible for preparing and cooking a variety of food items, ensuring all dishes meet quality and safety standards. The ideal candidate will have experience in food preparation, cooking techniques, and maintaining a clean, organized kitchen environment. Key Responsibilities: • Prepare a variety of foods including meats, poultry, seafood, vegetables, and other menu items according to recipes and customer orders., • Cook food using various methods such as grilling, frying, baking, and steaming, following correct procedures for each method., • Follow preparation instructions from the Executive Chef and Executive Sous Chef., • Ensure proper food handling and storage procedures to prevent contamination and maintain food safety., • Maintain a clean and organized kitchen, including washing dishes, sanitizing work surfaces, and caring for kitchen equipment., • Monitor inventory levels and assist in ordering supplies when needed., • Check ingredient quality and ensure food meets established standards for portion size, taste, and presentation., • Assist with additional kitchen tasks as needed, including setting up workstations and stocking shelves. Qualifications: • Prior experience in food preparation and cooking preferred., • Knowledge of proper food handling, safety, and sanitation standards., • Ability to work in a fast-paced environment while maintaining attention to detail., • Flexibility to work AM, PM, mid-shift, and weekends as needed., • Strong teamwork and communication skills. Shift • Must be available to work weekends as needed About The Osborn: The Osborn has proudly served the Westchester community for over 100 years, offering outstanding services in Skilled Nursing, Assisted Living, and Independent Living. We are committed to excellence, innovation, and providing a supportive environment for our employees and residents. Apply today and join a team where your culinary skills make a difference every day!

Job Description MINIMUM 4 YEARS EXPERIENCE IN THIS SPECIFIC POSITION 1. Report to work in uniform at posted scheduled times., 2. Sets up the sauté station., 3. Sautés all meats on the menu when ordered., 4. Prepares sauces and accompanying garnishes for all sautéed menu items., 5. Set-up and see that sauté station is ready to serve fifteen (15) minutes prior to dinner service., 6. Make sure that all food is of the highest possible quality before leaving the window., 7. Overseeing see that all food prepared is of consistently high quality and that portions are consistently controlled. Food tickets are complete and out in a timely manner., 8. Covers, dates and neatly stores all meats, poultry, seafood and other food items., 9. Cleans and sanitizes the sauté station., 10. Sets up, maintains and breaks down prep station., 11. Notifies Sous Chef in advance of all expected shortages., 12. Ensures that workstation and equipment are clean and sanitary., 13. Adheres to state and local health and safety regulations., 14. Maintains neat professional appearance and observes personal cleanliness rules at all times., 15. Maintains safety and security in workstation., 16. Assists with other duties as instructed by the Sous Chef and Executive Sous Chef., 17. Inform supervisor of any items that were unfinished before service., 18. Properly store all food, which must be covered, dated and rotated on a daily basis to ensure proper portion control and quality., 19. Follow all safety procedures for operating and cleaning all machinery at all times., 20. Check in with Sous Chef at the beginning of shift for instructions., 21. Keep par stocks at proper levels. Increase or decrease production as necessary., 22. Inform management of any problems concerning food quality or production control., 23. Follow “Clean as you work” policy, responsible for sanitation and cleanliness of station at all times. 24. Maintain high standards of quality and appearance for all food prepared and served., 24. Wear clean uniform at all times., 25. Attend all kitchen employee meetings., 26. At the end of the shift, clean entire station, including reach-ins, shelves and steam table. All unnecessary food must be returned to walk- in on proper shelf, all inserts clean. Check-out with Sous Chef; keep walk-in clean and organized at all times., 27. Clean any kitchen equipment used immediately following its use., 28. Must be able to work weekends and holidays as well as overtime., 29. Perform other duties as assigned.

Job Description WHO WE ARE Since 1922, Westchester Country Club is an exclusive family-oriented private club located in Rye, New York. Westchester Country Club is among the top country clubs and proudly designated as a Platinum Club of America, ranking #29 out of the top 150 country clubs in the United States. With over 1,600 members, Westchester Country Club offers world-class facilities including the main club property and the beach club on the Long Island Sound. Club members enjoy two championship golf courses and a 9-hole executive course, comprehensive tennis and squash facilities, various dining options, an on-site fitness facility and indoor pool, and other specialized amenities. Westchester Country Club also has two large banquet rooms, conference facilities, member apartments, and guest accommodations. ABOUT THIS OPPORTUNITY At Westchester Country Club, we pride ourselves on providing exceptional service to our Members, and our Culinary team plays no small part in achieving this. We are hiring a Grill Cook to join our Culinary team and contribute to this shared mission of Member satisfaction through Culinary excellence. The Grill Cook will work within our Club’s restaurant(s), assisting the Executive Chef-Member Dining, Sous Chef and Chef de Cuisine with recipe preparation, planning and contributing to the overall smooth operation of the Kitchen. WHAT YOU'LL DO • Carefully follow standard recipes while preparing assigned items for food service, • Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet, • Handle line assignments as scheduled (station prep and station service), • Contribute to overall smooth operation of the kitchen, including checking condition of equipment and obtaining necessary utensils, tools and supplies, • Contribute to overall cleanliness and sanitation of the kitchen, including proper handling and storage of leftover food items and soiled tools/utensils, and cleaning assigned workstation area, • Consistently use safe and sanitary food handling practices according to Local Health and State Laws WHAT YOU'LL NEED • Three (3) months of related experience, • Excellent organizational skills and ability to meet tight deadlines, • High attention to detail and commitment to accuracy and excellence, • Possess a creative and positive outlook with a problem-solving attitude, • Possess strong leadership skills, • Excellent time management, organizational, and follow-through skills, • Strong interest in the hospitality and/or private club field, with an eye toward growth and innovation, • Service-minded attitude, with a focus on Member satisfaction, • Must have availability to work a flexible schedule including nights, weekends and holidays, • Must be willing to work on-site in Rye, NY PAY RANGE $21.00 - $24.00 hourly compensation, commensurate with experience OUR TOTAL REWARDS At WCC, we believe that our biggest strength lies in the exceptional people who work for our organization to deliver memorable experiences to our members and their families. We pride ourselves on being a great place to work and providing our team members a meaningful and rewarding career experience with us. We prioritize offering valuable benefits, wellness, rewards and recognition programs, compensation, time off, and resources to support the wellbeing and needs of team members and their families. We refer to these as our "Total Rewards". • Establish a Healthy Foundation – Several Cigna medical plan options, plus prescription coverage, dental and vision insurance., • We've Got You Covered – 100% company paid life insurance, short-term and long-term disability coverage, and employee assistance program., • Protect Against the Unexpected – Voluntary benefits including accident, critical illness, and supplemental life insurance., • Family Members with Four Paws - Pet insurance available to provide dogs and cats with health coverage too., • Build Toward Retirement - 401(k) plan for retirement savings and education sessions to help foster financial literacy., • Work/Life Harmony - Paid time off including vacation and personal days, 11 holidays, and more to enjoy time outside of work, take a break, and care for ourselves or others.

Job Description WHO WE ARE Since 1922, Westchester Country Club is an exclusive family-oriented private club located in Rye, New York. Westchester Country Club is among the top country clubs and proudly designated as a Platinum Club of America, ranking #29 out of the top 150 country clubs in the United States. With over 1,600 members, Westchester Country Club offers world-class facilities including the main club property and the beach club on the Long Island Sound. Club members enjoy two championship golf courses and a 9-hole executive course, comprehensive tennis and squash facilities, various dining options, an on-site fitness facility and indoor pool, and other specialized amenities. Westchester Country Club also has two large banquet rooms, conference facilities, member apartments, and guest accommodations. ABOUT THIS OPPORTUNITY At Westchester Country Club, we pride ourselves on providing exceptional service to our Members, and our Culinary team plays no small part in achieving this. We are hiring a full time Line Cook to join our Culinary team and contribute to this shared mission of Member satisfaction through Culinary excellence. The Line Cook will work within our Club’s restaurant, assisting the Executive Chef-Member Dining, Sous Chef and Chef de Cuisine with recipe preparation and execution, menus, planning, and other tasks as required. WHAT YOU'LL DO • Carefully follow standard recipes while preparing assigned items for food service, • Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet, • Handle line assignments as scheduled (station prep and station service), • Contribute to overall smooth operation of Kitchen, including checking condition of equipment and obtaining necessary utensils, tools and supplies, • Contribute to overall cleanliness and sanitation of Kitchen, including proper handling and storage of leftover food items and soiled tools/utensils, and cleaning assigned workstation area, • Consistently use safe and sanitary food handling practices according to Local Health and State Laws WHAT YOU'LL NEED • Three (3) months of related experience, • Must have availability to work a flexible schedule including nights, weekends and holidays PAY RANGE $21.00-$27.00 hourly compensation, commensurate with experience OUR TOTAL REWARDS At WCC, we believe that our biggest strength lies in the exceptional people who work for our organization to deliver memorable experiences to our members and their families. We pride ourselves on being a great place to work and providing our team members a meaningful and rewarding career experience with us. We prioritize offering valuable benefits, wellness, rewards and recognition programs, compensation, time off, and resources to support the wellbeing and needs of team members and their families. We refer to these as our "Total Rewards“. • Establish a Healthy Foundation – Several Cigna medical plan options, plus prescription coverage, dental and vision insurance., • We've Got You Covered – 100% company paid life insurance, short-term and long-term disability coverage, and employee assistance program., • Protect Against the Unexpected – Voluntary benefits including accident, critical illness, and supplemental life insurance., • Family Members with Four Paws - Pet insurance available to provide dogs and cats with health coverage too., • Build Toward Retirement - 401(k) plan for retirement savings and education sessions to help foster financial literacy., • Work/Life Harmony - Paid time off including vacation and personal days, 11 holidays, and more to enjoy time outside of work, take a break, and care for ourselves or others. ALL team members enjoy free lunch and dinner meals, free parking, and numerous recognition events and activities throughout the year.

This is a very rare opportunity for a rising star Chef looking for an Executive Chef position. The Executive Sous Chef serves as the second-in-command for Century Country Club’s culinary operations, acting as a key strategic operational leader and direct successor to the Executive Chef. The select

Sous Chef Job Reference Number: 43383 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, NY New York, NY The Role Abigail Kirsch is looking for an experienced Senior Event Sous Chef to join our off-premise culinary leadership team. This is a hands-on leadership position for a chef who thrives in the energy of high-end events. You will take ownership of culinary execution—from commissary production and client tastings through load-in, setup, service and event completion—while leading culinary teams and maintaining the quality and consistency expected of Abigail Kirsch. Our events range from intimate private celebrations to weddings, galas, corporate events and large-scale productions throughout New York and the surrounding region. • Lead culinary execution at off-premise events, ensuring food, presentation, timing and service meet Abigail Kirsch standards., • Direct event chefs, cooks and culinary support teams during setup, cocktail hour, dinner service, stations and late-night service., • Execute a wide variety of service styles including passed hors d’oeuvres, plated dinners, buffets, chef-attended stations and specialty presentations., • Review menus, event details, guest counts, dietary requirements, timelines and production needs before each event., • Anticipate challenges and make confident decisions in fast-moving event environments., • Partner with the Executive Chef and culinary leadership on production, tastings, menu execution and event planning., • Maintain consistency in recipes, portioning, plating and presentation while controlling food and labor costs., • Coach, train and develop event culinary staff while creating a professional, accountable and positive kitchen culture., • Conduct post-event reviews and identify opportunities to improve execution, staffing, portioning and production., • Maintain the highest standards of food safety, sanitation, allergen awareness and company SOPs., • Travel throughout New York and the surrounding area based on event needs., • Strong experience in upscale off-premise catering, luxury events, banquets, hotels or high-volume culinary operations., • Proven ability to independently run complex culinary events., • Strong foundation in scratch cooking, classical technique, modern presentation and high-volume production., • Confident leader who can organize and motivate culinary teams with different experience levels., • Excellent organization, communication and problem-solving skills., • Ability to manage multiple priorities, changing timelines and unexpected challenges without sacrificing quality., • Strong attention to detail and a genuine passion for exceptional food and hospitality., • Flexible availability for evenings, weekends and holidays based on the event schedule., • Current ServSafe certification and allergen training. The Chef We Want You are a chef who can walk into an unfamiliar venue, understand the event, organize the kitchen, lead the team and deliver the food exactly as it was intended. You care equally about how the food tastes, how it looks, when it reaches the guest and how your team performs together. If you enjoy the challenge and creativity of producing exceptional food outside the traditional restaurant kitchen, this is the role for you. Range: $85,000 - $92,000 Depends of experience • 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 #boost #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.

Minimum 8 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. The Executive Chef leads the daily activities of the heart-of-house operations and team members in accordance with company policies and procedures and works con

Minimum 5 years previous culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen. Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Tao Group Hospitality in-ve

Minimum 10 years of previous culinary experience, including experience as an Executive Chef, Culinary Director, or Senior Sous Chef within a high-volume, luxury, hospitality, restaurant, hotel, or comparable culinary environment is essential. The Executive Chef will oversee the restaurant’s culina

Tao Group Hospitality in-venue Executive Sous Chef training. Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential. Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team membe

The Executive Sous Chef is a key culinary leader responsible for overseeing daily kitchen operations and supporting the Executive Chef in maintaining culinary excellence, consistency, and profitability. Develop and manage weekly kitchen schedules within budgetary guidelines, partnering with the Exec

The Executive Sous Chef serves as the second-in-command for Century Country Club’s culinary operations, acting as a key strategic operational leader and direct successor to the Executive Chef. The selected individual will have a minimum 3–5 years of senior culinary management experience (Executi

Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus. The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. The Executive Chef manages food ordering and in

Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus. The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. The Executive Chef manages food ordering and in

The selected individual will have a minimum 3–5 years of senior culinary management experience (Executive Sous Chef, Senior Sous Chef) in a high-end private country club, resort, or fine-dining establishment. The Executive Sous Chef serves as the second-in-command for Century Country Club’s culi

The Executive Sous Chef serves as the second-in-command for Century Country Club’s culinary operations, acting as a key strategic operational leader and direct successor to the Executive Chef. The selected individual will have a minimum 3–5 years of senior culinary management experience (Executi

We are conducting a confidential search for an experienced Catering Chef to lead the culinary execution of a high-volume events and catering operation at a premier New York City destination. This is an excellent opportunity for a hands-on culinary leader who thrives in large-scale catering, special events, production planning, team leadership, and high-volume food service. Reporting to the Executive Chef, the Catering Chef will oversee event production and execution while managing culinary staff, purchasing, inventory, food costs, sanitation, and operational standards. • Competitive base salary of $75,000–$85,000, based on experience and qualifications., • Full-time leadership opportunity within a highly respected, mission-driven organization., • Opportunity to oversee culinary execution for a diverse calendar of catered events and special functions., • Stable, on-site position with the opportunity to work alongside an experienced Executive Chef and culinary team., • Unique culinary environment offering exposure to high-volume events, daily food service, and large-scale venue operations., • Minimum of 5 years of culinary management experience, preferably within a high-volume food service or catering environment., • Strong experience executing catered events, including production planning, preparation, presentation, staffing, and event-day execution., • Demonstrated leadership skills with experience interviewing, hiring, training, scheduling, coaching, and developing culinary staff., • Strong knowledge of food costs, purchasing, inventory management, recipe costing, waste reduction, and kitchen financial controls., • Valid driver’s license and ability to work on-site while supporting food production and transportation throughout a large property., • Culinary degree or certification from an accredited culinary program is preferred., • NYC Food Protection Certificate and/or ServSafe certification preferred, with willingness to obtain required certifications after hire., • Background in high-volume catering, banquets, special events, hotels, clubs, cultural institutions, entertainment venues, or large-scale food service operations., • Proficiency with Microsoft Office and the ability to maintain production documents, recipe costing, menu databases, and operational records., • Strong communication, organization, problem-solving, and leadership skills with the ability to remain hands-on during demanding event periods., • Lead culinary production and execution for catered events, overseeing food preparation, presentation, quality, timing, and overall guest experience., • Manage menu planning, food purchasing, production documentation, recipe costing, inventory, food transportation, and waste-control initiatives., • Supervise the Catering Sous Chef, part-time employees, and seasonal associates while managing hiring, training, scheduling, coaching, and performance., • Maintain exceptional kitchen cleanliness, equipment standards, food safety, and compliance with NYC Department of Health requirements and internal operating standards., • Partner closely with the Executive Chef and culinary team to communicate staffing, product, equipment, production, and operational needs while supporting daily food service operations as required.

The Sous Chef works closely with all the Executive Chef to plan and execute banquet menus. Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Pro

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to pla

Sous ChefWe are hiring immediately for an on call SOUS CHEF position. Job SummarySummary: Helps Executive Chef prepare and cook foods. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.

Sous ChefThis role will provide leadership for the daily food service operation and ensure all standards of planning and executing production are met. Assist Executive Chef with menu planning, food purchasing, and food transportation throughout the Zoo. Communicates with Executive Chef and culinary

The Traveling Sous Chef partners closely with Executive Chefs and site leadership to ensure consistent food quality, regulatory compliance, patient satisfaction, and successful implementation of company culinary initiatives. Traveling Sous ChefThe Traveling Sous Chef provides culinary leadership and

Sous Chef - Westchester, NYRestaurant Associates is seeking a hands-on Senior Sous Chef to partner closely with the Executive Chef to lead the day-to-day culinary operations of a premier corporate café, executive dining room, and premier catering program located in Westchester, NY. Monday–Friday

Sous Chef PositionWe are hiring immediately for a full time SOUS CHEF position. Requirement: Previous sous chef experience required. Job SummarySummary: Helps Executive Chef prepare and cook foods.

Sous Chef - Westchester, NYRestaurant Associates is seeking a hands-on Senior Sous Chef to partner closely with the Executive Chef to lead the day-to-day culinary operations of a premier corporate café, executive dining room, and premier catering program located in Westchester, NY. Monday–Friday

Role and ResponsibilitiesThe Sous Chef will assist the Executive Chef in ensuring the efficient preparation of high-quality meals, manage kitchen operations, and enforce food safety standards. Culinary Operations & Production:Collaborate with the Executive Chef and Head Chef to ensure food is prepar

Previous experience as an Executive Chef, Head Chef, or Sous Chef; formal culinary training or certification is a plus. The Executive Chef at Lost is a full-time, on-site role based in Eastchester, NY, responsible for overseeing all kitchen operations. The Executive Chef manages food ordering and in

Sous Chef PositionWe are hiring immediately for a full time SOUS CHEF position. Requirement: Previous sous chef experience required. Job SummarySummary: Helps Executive Chef prepare and cook foods.

Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to pla

Craft compelling narratives and dashboards that surface insights to executives and cross-functional teams.

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Must come from a culinary background with real world chef experience.

You will work closely with the owner, Executive Chef, General Manager and Marketing team to accomplish this.

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