Trabajos executive sous chef en New York, New YorkCrear alertas

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 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

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 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,

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.

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.

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.

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. Maintain the high standards established by the Executive Chef.

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 — Barbuto

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting an

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

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

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

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. The Sous Chef oversees the expediting of all food from the kitchen. Chef de Cuisine or comparable role overseeing annual food sales re

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

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

Job Details ABOUT ALLORO Alloro is a boutique private catering company rooted in thoughtful hospitality, exceptional food, and meaningful client relationships. Inspired by the traditions of Southern Italy, Alloro delivers elevated, highly personalized experiences for private and corporate clients across New York City and the Tri-State Area. As the company continues to grow, we are seeking a dynamic, entrepreneurial Sous Chef to help translate the Founder’s vision into exceptional client experiences, consistent systems, and strong financial performance. THE ROLE The Executive Sous Chef works closely with Alloro’s founder to lead culinary operations. This person collaborates to develop menus, create recipes, prep and execute events, and supervise event staff. Success in this role combines a high standard of culinary execution, leadership, and operational excellence. As a leader within this growing organization, this role is integral to strengthening client relationships, developing systems, and ensuring culinary excellence. You’ll work closely with the Founder and Business & Sales Manager while serving as a visible leader, culture carrier, and brand ambassador—someone who thrives in both strategic thinking and hands-on execution. This is a unique opportunity for someone who wants to grow with a business, take ownership, and make a meaningful impact. Key Responsibilities Culinary Operations · Lead and execute all culinary operations, including menu development, recipe development, recipe costing, event prep, and event execution · Lead and supervise prep and culinary event staff to create memorable culinary client experiences and uphold Alloro’s standards · Continuously deepen knowledge of Alloro’s offerings and culinary perspective Operations & Systems Management · Collaborate with Business & Sales Manager to ensure logistics, transportation, and rentals are sufficient to execute events at a high level · Learn, utilize, and fully leverage event management and operational systems · Ensure compliance with NYC Department of Health regulations · Uphold standards across Alloro’s physical and operational environment Financial & Business Performance · Collaborate with Founder to create menus that encourage increased sales · Collaborate with Founder and Business & Sales Manager to develop sales forecasts and budgets · Identify opportunities to grow revenue and improve profitability · Support pricing strategy, new offerings, and business development initiatives · Help drive cost efficiencies and reduce operational waste · Collaborate with vendors and order products that preserve profitability while reflecting Alloro’s high standards · Perform monthly food inventory Team Leadership & Communication · Assist Business & Sales Manager with client inquiries and special requests to increase likelihood of securing clients · Collaborate with Business & Sales Manager at weekly BEO meetings · Assume on-site leadership role at select Client events, acting as the lead representative of Alloro and primary Client liaison · Communicate clearly with prep staff and freelance event staff to ensure clear expectations and a high standard of execution · Schedule and coordinate culinary staff · Represent Alloro at industry and networking events Other special projects as assigned WHO YOU ARE · A relationship-builder who genuinely enjoys working with clients, teams, and partners · Highly organized, detail-oriented, and systems-minded · Comfortable balancing big-picture thinking with day-to-day execution · Eager to explore, learn, and master the food of Southern Italy · Passionate about sharing culinary knowledge and stories with employees and Clients · Comfortable taking an on-site leadership role and representing Alloro when the Founder is not present · Financially curious, with a desire to understand and improve business performance · A collaborative leader who brings energy, accountability, and follow-through QUALIFICATIONS · 5 + years of experience in a professional kitchen (catering/events preferred) · 3 years in a culinary leadership role (catering/events preferred) · Experience in high-end event planning, logistics, and execution · Knowledge of Italian and Mediterranean cuisine · Ability to develop, document, and cost recipes · Basic knowledge of Microsoft Office Suite, · Basic familiarity with AI tools · Excellent communication skills · Strong organizational and time-management skills · Familiarity with tools like QuickBooks is a plus · Italian or Spanish language skills are a bonus EDUCATION · Culinary Degree, College Degree and/or directly relevant work experience in catering or events CERTIFICATIONS · Valid driver’s license required · NYC Food Handler’s Certificate (or willingness to obtain within 3 months) COMPENSATION · $85-$90K annually · Performance based-bonus · Health benefits, PTO, paid holidays

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.

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

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

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

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

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.

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 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

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

We are seeking a highly skilled and polished Sous Chef to serve within our culinary team in New York City. Key Responsibilities • Execute and present dishes with exceptional attention to detail, artistry, and consistency, • Ensure seamless kitchen operations, maintaining the highest standards of timing, quality, and service, • Lead kitchen operations in the absence of the Executive Chef, including oversight of food preparation and service execution, • Proactively resolve operational challenges while maintaining composure and professionalism in a fast-paced, high-expectation environment, • Train, mentor, and inspire culinary team members, fostering growth and maintaining a culture of excellence, • Develop staff schedules, monitor performance, and provide ongoing coaching and feedback, • Manage inventory, sourcing, and ordering of premium ingredients while maintaining cost controls, • Uphold and enforce all health, sanitation, and safety regulations in accordance with industry and luxury brand standards, • Maintain accurate timekeeping and payroll records, • Cultivate a collaborative, respectful, and guest-focused environment among team members Qualifications • 2+ years culinary management experience, • Proven experience in luxury hotel kitchens or fine dining establishments, • Execution of high-end culinary concepts, • Strong leadership and team management skills with a track record of developing talent, • Exceptional organizational skills with the ability to multitask and perform under pressure, • High level of professionalism, attention to detail, and commitment to culinary excellence, • Ability to respond quickly and effectively to challenges while maintaining service standards

Position Title: Chef De Cuisine Salary: $80000-85000 Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, ___ ! Job Summary To support our growth, we're actively seeking a Chef de Cuisine to join our Restaurant Associates team! This pivotal role is responsible for defining and elevating the culinary landscape of the café, meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. On a daily basis, you will lead and inspire the kitchen team, ensuring the efficient and timely preparation of consistently high-quality dishes. Collaborating closely with the Executive Chef, you will strategically oversee all facets of food preparation, plating, and presentation. To uphold the highest standards of quality, you will manage inventory and ordering. Your leadership will drive culinary excellence, elevate the café experience, and ensure the continued success of the Food program. Restaurant Associates is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Chef de Cuisine, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself. The Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Key Responsibilities ● Food & Workplace Safety: Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance. ● Culinary Vision: Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence. ● Operational Excellence: Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment. ● Wellness: Oversee thoughtfully balanced, nourishing meals that align with the program’s wellness goals. ● Hospitality Standards: Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards. ● Leadership Talent: Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture of professional growth. ● Sustainable Sourcing: Follow procurement strategies, ensuring all ingredients and products are sourced in strict alignment with sector sustainability standards and financial targets. Preferred Qualifications ● Education: Degree from an accredited culinary institution is preferred, not required. ● Culinary Leadership: A minimum of 5 years of culinary management experience, with proven success leading high-volume, premium food service operations. ● Safety Oversight: Proven track record of implementing and managing rigorous Food and Workplace Safety cultures. ● Communication: Strong written and verbal communication skills, with the ability to present to stakeholders and inspire diverse teams. ● Technical skills: Proficiency in computer skills, including knowledge of Google Suite tools and kitchen management software. ● Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality. ● Union Management: Experience managing in a Union Environment is a plus. ● Certifications: ServSafe Manager Certification preferred. While this schedule and location are currently projected, they are flexible and may be adjusted to meet evolving business demands, including coverage needs. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: ___ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely,___ or copy/paste the link below for paid time off benefits information.

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.

This role supports the Executive Chef in overseeing a multi-outlet operation that includes two distinct restaurant concepts, in-room dining, and a vibrant seasonal rooftop venue. As Sous Chef, you will play a key role in daily kitchen operations, leading service across multiple outlets, ensuring con

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.

As our Sous Chef, you'll be the right hand to the Executive Chef, overseeing daily kitchen operations and ensuring every event runs smoothly. Collaborate with the Executive Chef to create seasonal menus and innovative dishes. Delegate menu development and recipe R&D tasks based on the Executive Chef

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.

The Executive Sous Chef is the second-in-command of all day-to-day back-of-house operations at Empellón.

Experience as a Senior Sous Chef, Executive Sous Chef, or Head Chef in a high-volume, fast-paced environment. Sous Chef Benefits & Compensation. Sous Chef Requirements & Qualifications.

Raise your career expectations as an executive sous chef at Northwell Health:. Our executive sous chef role will supervise the culinary team in meal preparation.

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.

We’re looking for a creative and passionate sous chef to assist Executive Chef in daily operations, including mentoring and coaching, expediting, ordering, inventory, butchering, organizing and maintaining a clean, sanitary and tidy kitchen. Need prior experience as a Sous Chef with

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

Award-winning Ai Fiori, from the acclaimed hospitality firm Altamarea Group and located at the Langham New York Hotel, is seeking an energetic, passionate, and professional Executive Sous Chef to join the team. Ai Fiori showcases modern interpretations of cuisine from the French and Italian Riviera,

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

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

Sous Chef or similar position in a high-end, fast-paced kitchen, with a focus on seafood, pasta, and elevated cuisine. We are seeking a skilled and experienced Sous Chef to join our culinary team. Assist the Executive Chef in preparing and executing a high-quality menu with a focus on seafood, house

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

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

Under the direction of the Executive Chef, the Sous Chef serves as the primary back-of-house shift leader, responsible for setting the tone, pace, and execution standards in the kitchen. When leading the back-of-house team, the Sous Chef is responsible for service execution, labor oversight, nightly

Zimmi’s is seeking a skilled Sous Chef to join the team! The Sous Chef is responsible for leading the kitchen with the assistance of the Executive Chef with training hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep, cooking and plating dishes i