Executive sous chef jobs in New York, New YorkCreate job alerts

Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Location: Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel. Overview: The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel’s food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. Responsibilities: • Work with other F&B managers and keep them informed of F&B issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Coordinate and monitor all phases of Loss Prevention in kitchen areas., • Prepare and submit required reports in a timely manner., • Monitor quality of all food product and presentation., • Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Oversee all aspects of the daily operation of the kitchen and food production areas., • Respond to guest complaints in a timely manner., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Conduct staff performance reviews in accordance with Highgate Hotel standards., • Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards., • Know and enforce all local health department sanitation laws., • Work with the Executive Chef and the Director of F&B to create and implement menus., • Design and implement employee cafeteria rotating menu and oversee cafeteria operations., • Assist in coordinating, supervising and directing the Stewarding Department., • Assist in computing daily food cost., • Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc., • Understand daily forecasts and customer counts., • Coordinate all par stock levels., • Assess food portion size, visual appeal, taste and temperature of items served., • Assist in the direction and training of all chefs to ensure adequate operation in all outlets., • Assist in creating menus for prospective clients., • Review and approve weekly payroll., • Check food purchases for proper ordering, quality and price structure., • Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report., • Communicate to Engineering any physical maintenance problems., • Assist catering sales on all special menus and price structures. Qualifications:, • A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field., • Previous supervisor responsibility is required., • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations., • Long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Perform other duties as requested by management.

Minimum 5 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. Seeking individual with NYC restaurant experience to oversee and setup the opening for April, 2026! The Executive Chef must have experience creating menus!. SK

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

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 Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs. The Executive Chef must work in close partnership and maintain strong co

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

The Sous Chef will work closely with the Executive Chef and leadership team to support day-to-day operations while also contributing to menu development, team mentorship, and special initiatives. This role is ideal for a chef who thrives in a fast-paced environment, values consistency and standards,

The Dinex Group is looking for Sous Chefs to join one of Chef Daniel Boulud's New York City Restaurants. Support the Executive Chef in maintainig a smooth and efficient service.

As Executive Sous Chef, you’ll learn from Chef Jonathan Waxman and our CDC and Exuctive chef while mentoring line cooks. Barbuto, the West Village dining landmark created by Chef Jonathan Waxman, is seeking a Executive Sous Chef to join our leadership team. Legacy & mentorship — Barb

Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift. Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group, Chef Daniel Boulud’s internationally acclaim

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

Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook / Jr Sous Chef to join our culinary team. You will work closely with our Executive Chef and culinary team to execute thoughtfully crafted Italian dishes with precision and con

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately train

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

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.

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.

CHEFS and Back of the House leaders. EXECUTIVE SOUS CHEF / KITCHEN MANAGER.

CHEFS and Back of the House leaders. EXECUTIVE SOUS CHEF / KITCHEN MANAGER.

Welcome to ilili, a premier institution of Lebanese food culture and hospitality in the United States. Founded by Executive Chef and Owner Philippe Massoud, ilili is renowned for its elevated Lebanese cuisine and warm, generous hospitality. Our restaurants are vibrant gathering spaces where culinary excellence meets the energy and refinement of New York City. As a Sous Chef at ilili, you will support the Chef de Cuisine and Executive Sous Chef in the day‑to‑day leadership of kitchen operations. This role is ideal for a driven, hands‑on culinary professional with a passion for quality, teamwork, and execution in a fast‑paced fine‑dining environment. Key Responsibilities • Support daily kitchen operations, including prep, line execution, expediting, staff meal, sanitation, and organization, • Supervise and mentor cooks and stewards, ensuring adherence to recipe standards, consistency, and quality, • Maintain timely, accurate service while upholding brand and culinary standards, • Assist with training, onboarding, performance feedback, and discipline of BOH staff as needed, • Assist with ordering, inventory control, and proper storage of perishable and non‑perishable products, • Uphold NYC Department of Health standards, food safety, and cleanliness across all kitchen areas, • Act as a leader on the line and step into broader oversight responsibilities in the absence of senior kitchen leadership Ideal Experience • 3–5+ years of professional kitchen experience; prior sous chef or lead line cook experience preferred, • Fine‑dining, high‑volume background strongly preferred, • Strong communication skills in English; conversational Spanish a plus, • Familiarity with inventory and costing systems (ChefTec, Compeat, or similar), • Solid understanding of NYC health department codes, • Proven ability to work weekends, nights, and holidays, • Demonstrated ability to support and develop strong BOH teams Physical Requirements • Ability to work in a fast‑paced kitchen environment, • Ability to lift, push, and pull up to 50 lbs, • Standing, walking, bending, and reaching throughout shifts What We Offer • Health & Wellness Benefits (including a $100 monthly wellness stipend), • Paid Time Off (PTO), • Transportation Benefits, • Dining Benefits, • A collaborative environment with strong opportunities for growth and career development Compensation range: $70,000–$85,000/year + bonus

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new h

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. Holywater is seeking a Sous Chef with upscale, high-volume restaurant experience to join the Crew! An unparalleled opportunity to work

Executive Chef or Senior Sous Chef experience in an Italian restaurant concept. Executive Chef – Authentic Italian Cuisine. We are seeking an experienced and passionate Executive Chef with a strong background in authentic Italian cuisine to lead and elevate our culinary program.

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. Uphold the high standards established by Chef Daniel Boulud.

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. 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.

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, • Mental Health Support and Services, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • Time off and much more! 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. 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: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • 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, • Ensures that all mechanical systems are 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, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • 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, • Assists 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 Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef 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, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • 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 • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 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, • 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, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Cherry Valley Club 28 Rockaway Avenue Garden City, NY 11530 Position: Executive Chef The Club The Cherry Valley Club (the “Club”) is a family oriented, private membership, 110-year-old golf club with approximately 750 members. Garden City is in Central Nassau County, 20 miles east of New York City, on Long Island. Annual gross operating revenues exceed $10 million with the Food and Beverage operation accounting for approximately $3 million of those sales (the club has a very active member and private function program featuring approximately twenty private golf outings and/or weddings per year). Facilities include a first class 18 hole golf course (Devereux Emmet design), two practice ranges, six red clay tennis courts with a tennis pavilion, four platform tennis courts with a platform tennis facility, a main clubhouse featuring locker facilities, ballroom seating for up to 275 people, plus a grill and club dining room and bar accommodating another 200 people. The Club also features a patio bar with a pizza oven and grills and an adjacent snack bar, an outlet which gets busy during the summer months into fall. The golf course is open twelve months a year, the clubhouse ten months with most revenues generated during the golf and holiday seasons. Reports to: General Manager, working closely with the Food and Beverage committee chair Supervises: Banquet Chef; Sous Chef; Pastry Chef; and the entire culinary team Education and/or Experience • Bachelor’s degree in Culinary Arts and/other Hospitality Management degree and eight years of food production and management experience; or, • 15 years’ relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. Job Knowledge, Core Competencies and Expectations • Exceptional cooking skills., • Plans and monitors all food-production-related costs., • Plans menus with GM/Food and Beverage Director., • Develops food purchase specifications and standard recipes., • Maintains food quality and sanitation standards., • Ability to pair/match wine and food and develop a wine list with the GM/Food and Beverage Director., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for all food and pastry production, including those sold in restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain highest professional food quality and sanitation standards. Job Tasks/Duties • Hires, trains, supervises, schedules and evaluates the work of management staff in the food and pastry production departments., • Plans menus with GM/Food and Beverage Director for all food outlets in the club and for special occasions and events., • Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals., • Approves the requisition of products and other necessary food supplies., • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times., • Establishes controls to minimize food and supply waste and theft., • Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention principles., • Develops standard recipes and techniques for food preparation and presentation that help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices., • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met., • Attends food and beverage staff and management meetings., • Consults with the banquet function committee about food production aspects of special events being planned., • Cooks or directly supervises the cooking of items that require skillful preparation., • Evaluates food products to assure that quality standards are consistently attained., • Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests., • Plans and manages the employee meal program., • Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology., • Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner., • Recommends compensation rates and increases for kitchen staff., • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment., • Provides training and professional development opportunities for all kitchen staff., • Ensures that representatives from the kitchen attend service line-ups and meetings., • Motivates and develops staff, including cross-training and promotion of personnel., • Periodically visits dining area to welcome members., • Hosts taste panels to assess feasibility of proposed menu items., • Reviews and approves product purchase specifications., • Establishes buffet presentations., • Maintains physical presence during times of high business volume., • Implements safety training programs; manages OSHA-related aspects of kitchen safety and maintains MSDSs in easily accessible location., • Understands and consistently follows proper sanitation practices including those for personal hygiene., • Undertakes special projects as assigned by the Food and Beverage Director. Licenses and Special Requirements • Certification from American Culinary Association or other professional hospitality association., • Food safety certification. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, • stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment. Salary and Benefits Salary is open and commensurate with qualifications and experience. Salary range is $160,000-$175,000. An outstanding benefits package is available including health, dental and life insurance, a 401K plan, an annual bonus and vacation. Inquiries Interested candidates should submit resumes along with a detailed cover letter which addresses the qualifications and describes your alignment/experience with the prescribed position to Rachel Kramer, General Manager at

Previous experience as a Sous Chef or Chef de Cuisine. Executive Chef, is responsible for setting, meeting, and exceeding the culinary, operational, and financial goals of the business. The Sous Chef leads and develops Line Cooks, Prep Cooks, and Porters, ensuring operational excellence, consistency

Leading and managing kitchen operations alongside the Executive Chef to ensure excellence in food quality, consistency, and execution. Stepping into the role of Executive Chef when needed and performing additional duties as assigned. Executive Sous Chef Requirements Include:.

Krupa Grocery — Chef de Cuisine. Krupa Grocery, the beloved Windsor Terrace restaurant, is looking for a Chef De Cuisine. Executive Sous Chef ready to move up and run their own kitchen.

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. Sous Chef — Job Description.

In the absence of the Executive Chef, the Sous Chef is responsible for upholding the highest quality standards by being well versed in the recipes, plate, and product specifications and cooking techniques of the menu. The Sous Chef serves as a leader in ensuring that the culinary and operating stand

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 Sous Chef position will work directly with the Exec Sous, and Head Chef to ensure excellence in the kitchen, adherence to recipes, oversight of their area of the kitchen and the cooks in their station. Work directly with the Executive Chef and Exec Sous Chef to execute menus and dishes at e

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

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

Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant. Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner. Sous Chef e

The Sous Chef is the right hand to the Executive Chef — a steady, positive presence who helps keep the kitchen running smoothly day in and day out.

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

Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards. Support the Chef de Cuisine with the development of new dishes. Assist the Chef

Location: New Museum (Bowery, Manhattan).Reports To: Sous Chef / Chef de Cuisine / Executive Chef.We’re building a BOH team grounded in seasonal cooking, strong technique, and thoughtful sourcing—executing with consistency during busy services and event moments tied to the museum’s

The Sous Chef - Grill Master is a culinary leader with deep expertise in high-heat cooking, responsible for setting and maintaining the standards of excellence for all grill and broiler operations across our restaurant. Work closely with Executive Chefs, Chef de Cuisine, and restaurant leadership to

The Executive Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Executive Chef in leading all BOH team members in running an efficient and profitable organization, managing all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, inventor

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to train, supervise, and develop kitchen staff while maintaining operational excellence. Perform additional duties as assigned by the Chef de Cuisine. Communicate maintenance needs to the Chef de Cuisine.

Alongside the executive chef, leads the kitchen team through service, showcasing strong leadership. Hotel Chelsea is now hiring Sous Chefs. You will need to work together with the other Sous Chefs in upholding our standards in food and workplace culture.

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. COTE is NEW YORK CITY'S first Korean Steakhouse. Familiarity with Korean cuisine preferred.

Chef d Cuisine/ Executive Sous Chef/Executive Chef. Assist the Executive Chef in menu development and execution. Review sales and food cost with the Executive Chef to ensure the department is meeting budgeted costs.

The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef. Work with Executive Chef on developing new menu items, tastings and staying on top of trends.

Porchlight, from Danny Meyer’s Union Square Hospitality Group, is a true New York neighborhood bar. Since 2015, we've focused on serving up cold drinks with warm hospitality. American bar fare, classic cocktails, live music and good times in the heart of Chelsea. Come on in! Who you are: The Chef is responsible for setting the tone of the kitchen by fostering a culture of Enlightened Hospitality while driving excellence in culinary execution and service. This leader oversees daily operations with a focus on consistency, efficiency, and seamless collaboration between kitchen and dining room teams. They ensure the highest standards of leadership, communication, and culinary excellence while also managing administrative responsibilities. Beyond day-to-day execution, the Chef is deeply invested in developing talent, building strong teams, and contributing to the long-term success and growth of the business. What you’ll do: • Consistently deliver a culture of Enlightened Hospitality to guests and team members, • Lead a high performing kitchen team and maintain excellence & hospitality throughout each day’s specific service periods, ensuring consistent executive of foot and timely flow of service, • Sets an example of a positive, collaborative work environment for both the service and kitchen teams, ensuring clear communication at all times, • Ensure that proper systems are in place to ensure back of house operations are kept clean, safe and up to all “A” level health code standards, • Complete all assigned administrative processes accurately and on time, including tasks such as ordering, inventory, COGS management, and scheduling., • Consistently looks for internal and external opportunities to build our growing team and lead hiring, onboarding, coaching, training, and formal feedback for hourly team members, • Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development, • 3+ years of Sous Chef experience in similar environment, • Knowledge of Microsoft Office applications, restaurant scheduling, inventory and purchasing experience necessary, • English fluency and Spanish preferred, but not required At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As a Chef, you’ll enjoy: • Competitive pay and bonus potential: Annual compensation of $75,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact, • Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care, • Time to recharge: Generous paid time off and paid parental leave to support life outside of work, • Investing in your future: A matched 401(k) plan to help you grow long-term savings, • Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services, • Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship, • Dining Credit: An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants, • Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones, • Convenience & flexibility: Pre-tax commuter benefits for transit and parking Integral to our culture are our six behaviors. Our behaviors guide how we work together. • We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong, • Turn over the rocks and always be connecting dots to build uplifting experiences and relationships, • Center the salt shaker with an unwavering commitment to excellence and the values that matter most, • Write a great next chapter. The road to success is paved with mistakes well-handled, • Bring a charitable assumption and err on the side of generosity The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the ___ notice from the Department of Labor.