Head chef jobs in Edgewater, New JerseyCreate job alerts

Will work closely with managing partner, Restaurant Manager, Head Chef, and ownership to execute strategy and deliver an exceptional product and guest experience. Assistant Manager for OASES will oversee the day-to-day operations of multiple concepts within the business, including the supervision of

This is a prestigious opportunity for a chef with. Chefs who have only completed short cooking courses will not be considered. Rotational Superyacht Head Chef – Japanese Cuisine.

We are looking for a Head Chef to lead our kitchen and BOH team as our business expands and grows.

Notifies Executive Chef/Head Chef of all product shortages and equipment maintenance issues. Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintained.

Head Chef & Executive Chef .Ambassadors Club House, 1245 Broadway, New York NY 10001 &

Head Chef – Mediterranean Cuisine. Minimum 5 years’ experience as an Executive or Head Chef (Mediterranean cuisine preferred).

A new 30-seat fine dining restaurant in Manhattan’s West Village is seeking a Head Chef to lead its culinary program.The restaurant’s philosophy centers on.This is an opportunity to join a small, passionate team redefining modern hospitality through thoughtful sourcing and design-dr

This position reports to the Head Chef. Qualified Sous Chefs must be energetic, enthusiastic, and have a great attitude. At least 2 years of service experience (preferably in a Sous Chef role).

Proven experience as a Sushi Chef or Head Chef. Recruit, train, and supervise Sushi Chefs and Prep Chefs. Train staff on food safety and hygiene; hold a valid Food Safety Manager Certificate and ensure all chefs have current Food Handler Certificates.

Known as the assistant to the head chef or the head chef’s second in command, these skilled individuals perform a range of duties including planning menus, training new staff, expediting, and recording inventory. In this position, you will act as the second in command in our kitchen, following

Head Production Chef (Finger Sandwich Operations). We’re seeking a Head Production Chef who blends precision, pride, and craftsmanship - someone who understands that excellence lies in the millimeters. You’ll lead the daily production of refined, visually perfect finger sandwiches

Pastry Head Chef – Maxime’s, New York City- $100,000. We are seeking a talented Pastry Head Chef to join our world-class culinary brigade.

Located in the heart of the East Village, GameTime Pizza will feature Personal Pizza, Duck & Chicken Wings, Fries.We strive for a fun, positive work experience and looking for hard working, team oriented, reliable team members.Pizza Chef = Salary, Head of BOH, Pizza Making experience, Bonus/ Profit

Head Chef with a strong foundation in culinary leadership to take reins of a well-established, busy, profitable restaurant with a high profile. A successful Head Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. We

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

The Events Head Chef will lead all culinary operations for our growing events program,. Manage event kitchen staffing, including event cooks, prep cooks, and support team. Create customized menus for weddings, corporate events, and private dining.

Line Cook duties and responsibilities . A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly. Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks .

Minimum 5+ years of progressive kitchen leadership experience; prior role as Sous Chef or Head Chef required. The Head Chef is responsible for overseeing daily back-of-house (BOH) operations, ensuring high standards of food quality, consistency, cleanliness, and compliance with Department of Health

Head Chef, Lois Picken - who trained under Chef Thomas Keller at The French Laundry and worked as a sous chef at a. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Top Chef winner Buddha Lo .

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

Executive Head Chef for two of our concepts:. The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff.

Work under the direction of the Pastry Sous Chef and Pastry Head Chef in the preparation, execution, and presentation of high-quality and pâtisserie and desserts. We’re hiring for a Pastry Chef De Partie. Train and mentor junior pastry chefs&n

Head Chef – Zaytinya, The Ritz-Carlton NoMad, NYC. Position requires a minimum of 5+ years of sous chef experience and 10+ years of kitchen experience.

Communicate clearly with the Head Chef and Sous Chef during service. The Junior Sous Chef works closely with the culinary leadership team to prepare, assemble, and finish omakase courses—particularly wagyu-focused dishes—while maintaining strict attention to detail, portion accuracy, and

Years experience as the Head Chef of a high volume kitchen. Experience as a multi-unit Head Chef is preferred**.

Job Description: Director of Culinary Operations About LOS TACOS No. 1 LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: ___ Who We’re Looking For LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background and has strong data competencies using Excel and Restaurant365. They will balance their time about half and half between desk work (research, data analysis, production reports, cost/yield analysis, etc.) and field work (on-site quality assurance and quality control, check-ins with prep managers, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. Responsibilities • Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more., • Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability., • Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency., • Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges., • Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems., • Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution., • Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations., • Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed. Qualifications • 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility., • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience with Restaurant365 for inventory management, recipe development, yield and cost analysis, purchasing planning, and more., • Significant capabilities in Excel for standard culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Strong preference for candidates with conversational ability in Spanish language., • Passion for high quality Mexican food made with integrity and authentic flavors., • Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills., • Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms., • Valid and up-to-date NYC DOH food handler’s certificate., • Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets). Compensation & Benefits This position will have a total annual compensation in the range of $140-150K. In addition, this position will be eligible for the following benefits: • Health, dental, and vision insurance coverage, • Paid time off and comp days, • Transit & commuter benefits, • Free meals at all of our restaurant locations Application Process Candidates should send an email to with “Director of Culinary Operations” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly. Los Tacos #1 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require reasonable accommodation to view or apply for this position, please contact us at .

We re looking for a Head Sushi Chef to leadour rooftop team in midtown Manhattan. Sushi Chef (omakase experience required).

Position Overview: The Dishwasher reporting directly to the Head Chef of the assigned school site works as part of the KIPP NYC Culinary Team that prepares and serves breakfast lunch and a snack for a school community of students and staff. Experience preferred but we are willing to teach candidates with potential. This position will abide by the strictest standards of physical and food safety freshness and sanitation. Responsibilities: General responsibilities include (but are not limited to): • Wash pots pans dishes utensils plates and trays during lunch service, • Assist in bussing bins, • Assist in cleaning the kitchen and servery, • Assist in prepping food when needed, • Follow established food safety cleaning and maintenance procedures., • Maintain assigned workstation in a safe and sanitary condition., • Practice proper care and maintenance of all equipment., • Regular attendance is essential., • Perform duties as required at special meal functions., • Knowledge of commercial kitchens and equipment., • Maintain acceptable standards of personal hygiene and comply with the department dress code., • Exposure to temperature variations and wet conditions., • May walk and work on uneven and slick surfaces., • Requires reaching above and below shoulder height., • Occasional repetitive hand motion., • Exposed to heat from ovens steam trays water and dishwashing machines; required to move heavy supplies and full pans of food weighing up to fifty (50) pounds; exposed to high noise levels from kitchen equipment and students at meals; required to wear protective clothing. Qualifications : • Strong interpersonal skills that contribute to a collegial working environment and a healthy measure of the character traits we value: zest grit hope social intelligence gratitude and a sense of humor., • Fundamental understanding of sanitation and cleanliness., • Requires moderate physical effort. Standing carrying bending stretching stooping pulling pushing and lifting weights up to 50 lbs., • Must be able to communicate effectively., • Must be self-motivated and able to problem solve effectively., • Modeling KIPP NYCs character strengths in all interactions and communications with students families and staff., • Desire to continuously learn and increase effectiveness as a professional; offer and receive constructive feedback Additional Information : Compensation & Benefits: KIPP NYC offers a competitive hourly rate of $17$19 for the Dishwasher position. Hourly ranges at KIPP NYC are standardized by role level and function and individual rates are determined with an equity lens taking into account years of relevant experience. KIPP NYC offers a generous benefits package including but not limited to the following: • Robust benefits include medical dental and vision., • Generous time off including 5 school vacation weeks sick and personal days and an extended summer break., • Up to 12 weeks of 100% parental leave., • Bright Horizon Back-up Child and Elder Care., • Employer-paid Life Insurance and Short-term/Long-term disability. This role is based in NYC and will require travel to our schools. If you relocate outside of a commutable distance or out of the state of NY your employment will be subject to review which may include separation from KIPP NYC. You must notify HR if you move or have plans to relocate. KIPP NYC LLC does not offer visa sponsorship or work authorization. KIPP NYC LLC is committed to creating a welcoming environment that includes employees with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving students and families throughout New York City. KIPP NYC LLC is an Equal Opportunity Employer. KIPP NYC LLC is committed to the principles of equal employment opportunity for all employees and applicants for employment. Remote Work : No Employment Type : Full-time Key Skills Culinary Experience,Restaurant Experience,Time Management,Food Service,Kitchen Experience,Hospitality Experience,Serving Experience,Heavy Lifting,Sanitation,Food Production Experience,Knife Skills,Meal Preparation Experience: years Vacancy: 1

Position Overview: The Baker working an afternoon to evening shift is responsible for preparing baking and ensuring the quality of a variety of baked goods in compliance with USDA Child Nutrition Program standards and school food service guidelines. This role requires an individual who can work independently during afternoon and evening shifts producing fresh nutritious baked goods that meet the needs of students staff and school events. Responsibilities: General responsibilities include (but are not limited to): • Baking and Preparation, • Prepare and bake a variety of baked goods including but not limited to breads rolls muffins cookies and desserts following standardized recipes and portion control guidelines., • Ensure all baked goods meet USDA nutritional standards for the National School Lunch Program (NSLP) and breakfast program., • Monitor production schedules to ensure that baked goods are prepared on time for the next days meal service., • Quality Control, • Check the quality of ingredients and finished products to ensure that baked goods meet quality standards., • Adjust oven temperatures baking times and ingredient quantities as necessary to maintain the consistency of baked goods., • Conduct taste tests and visual inspections of products to maintain high standards of food quality and presentation., • Sanitation and Food Safety, • Follow all USDA and local Department of Health (DOH) food safety regulations including proper storage labeling and temperature control for ingredients and finished products., • Maintain a clean and organized baking area including work surfaces ovens and all baking equipment., • Ensure that all food handling procedures are compliant with HACCP (Hazard Analysis Critical Control Points) guidelines., • Inventory and Ordering, • Monitor inventory levels of baking ingredients and supplies and communicate with the Kitchen Manager regarding reorders as needed., • Ensure that all ingredients are fresh and rotated using the FIFO (First In First Out) method to minimize waste., • Collaboration and Communication, • Work closely with the kitchen team and cafeteria staff to coordinate baked goods production with other meal components., • Communicate with the Kitchen Manager or Head Chef regarding any special baking requests or menu adjustments., • Special Events and Catering, • Assist in preparing baked goods for special school events celebrations or catering needs ensuring consistency in quality and presentation., • Record Keeping, • Maintain accurate production logs including batch sizes baking times and temperatures., • Exposure to heat from ovens burners and steam trays; exposure to cutting and slicing equipment and machines with moving parts; exposure to wet conditions uneven and slick surfaces; exposure to high noise levels from kitchen equipment and students at meals;, • Required to move heavy supplies and full pans of food weighing up to fifty (50) pounds sometimes above and below shoulder height;, • Required to comply with KIPP NYC Covid-19 Precautions including regular testing and mask wearing., • Professional development opportunities, • Daily meals, • Growth opportunities to full time benefited positions. Qualifications : • Strong interpersonal skills that contribute to a collegial working environment and a healthy measure of the character traits we value: zest grit hope social intelligence gratitude and a sense of humor., • Fundamental understanding of sanitation and cleanliness., • Current food safety certification (e.g. ServSafe) is required or must be obtained within 30 days of employment., • Prior experience as a baker preferably in a school institutional or commercial kitchen setting., • Familiarity with USDA Child Nutrition Program standards and school meal guidelines is preferred., • Strong understanding of baking techniques including measuring mixing proofing and baking various types of goods., • Ability to lift up to 50 pounds stand for long periods and work in a fast-paced environment., • Ability to prioritize tasks and manage time effectively to meet baking schedules and production deadlines., • High attention to detail especially regarding following recipes food safety and presentation standards., • Ability to work collaboratively within a diverse kitchen team while maintaining an independent workload during PM shifts, • Must be able to communicate effectively., • Must be self-motivated and able to problem solve effectively., • Modeling KIPP NYCs character strengths in all interactions and communications with students families and staff. Additional Information : KIPP NYC offers a competitive hourly rate of $20$25 for the Baker position. Hourly ranges at KIPP NYC are standardized by role level and function and individual rates are determined with an equity lens taking into account years of relevant experience. KIPP NYC offers a generous benefits package including but not limited to the following: • Robust benefits include medical dental and vision., • Generous time off including 5 school vacation weeks sick and personal days and an extended summer break., • Up to 12 weeks of 100% parental leave., • Bright Horizon Back-up Child and Elder Care., • Employer-paid Life Insurance and Short-term/Long-term disability. This role is based in NYC and will require travel to our schools. If you relocate outside of a commutable distance or out of the state of NY your employment will be subject to review which may include separation from KIPP NYC. You must notify HR if you move or have plans to relocate. KIPP NYC LLC does not offer visa sponsorship or work authorization. KIPP NYC LLC is committed to creating a welcoming environment that includes employees with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving students and families throughout New York City. KIPP NYC LLC is an Equal Opportunity Employer. KIPP NYC LLC is committed to the principles of equal employment opportunity for all employees and applicants for employment. Remote Work : No Employment Type : Full-time Key Skills Culinary Experience,Restaurant Experience,Food Preparation Experience,Time Management,Food Service,Kitchen Experience,Customer Service,Basic Math,Cake Decorating,Coffee Experience,Food Industry,Baking Experience: years Vacancy: 1

Food has lost its soul to modern convenience. And with it it has lost the power to nourish inspire and connect us. So in 2018 CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today CookUnity delivers 50 million meals a year from the industrys best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one youve found the right job posting. The B2B team operates like a startup within CookUnity an entrepreneurial fast-paced and innovative team that is charting a bold new path by bringing these same exceptional culinary experiences to businesses organizations and their employees. This role will be reporting directly to the the Head of B2B with the opportunity in the future to hire train and manage sales representatives in your vertical. You will work closely with the Head of B2B the sales marketing and product team around strategy and execution. Were seeking a strategic execution-driven Project Manager to lead the launch andcoordination of CookUnitys Medically Tailored Meals (MTM) programs across all markets. This role will serve as the program integrator orchestrating teams across Product CulinaryLogistics Operations and Customer Experience to ensure each MTM launch is delivering anexceptional experience for both payers members and chefs. The Project Manager will own the end-to-end implementation lifecycle: from translating clientand payer requirements into operational plans through launch readiness to post-launchoptimization. Theyll act as thecentral hub between internal teams and external partnersensuring alignment data visibility and accountability at every stage. This role partners closely with the Culinary Operations Lead and reports to the Head of B2BOperations ensuring cross-functional alignment without direct production ownership Program Launch & Market Expansion Lead the planning coordination and execution of MTM launches across all CookUnitymarkets. Develop and maintain detailed launch timelines trackers and readiness checklists toensure all milestones are met. Partner with Culinary Ops and Market Directors to validate production readiness Chefparticipation and logistics before launch. Translate client requirements (frequency medical conditions diets geography) intointernal workflows. Support pilot phases by tracking KPIs (enrollment adherence satisfaction) and iteratingon launch playbooks. Program Coordination & Implementation Act as the central operational point of contact for payer and hospital or clinic partnerspost-contract signature for program implementation. Translate contractual and compliance requirements into clear SOPs and coordinateexecution with Product Culinary and Logistics teams. Manage internal launch meetings and ensure alignment between B2B B2C Ops and B2B CX. Ensure operational readiness across the full value chain: meal production packaginglabeling logistics and support systems. Manage and mentor the Member Support Coordinator(s) ensuring smooth onboardingorder management and reporting processes. Culinary & Chef Coordination Partner with the Culinary Operations Lead and R&D to ensure MTM menus SKUsand volumes align with client needs and kitchen capacity. Communicate program requirements to the Culinary and R&D teams ensuring clarity oncondition-specific guidelines and timelines. Gather feedback from users partners chefs and internal culinary partners to improvemenu diversity patient satisfaction. Product Development & Compliance Collaborate with Product Nutrition and R&D to ensure the platform supportsMTM-specific workflows (menu selection reporting condition tags). Maintain a centralized repository of payer-approved menus and clinical standards. Data Reporting & Continuous Improvement Consolidate enrollment utilization and satisfaction data into reporting dashboards foraccount managers and payer invoicing. Monitor key metrics: program readiness launch timeliness member satisfactionretention and client renewals. Synthesize learnings across programs to standardize best practices and feed continuous product and process improvement for that specific business line. 46 years of experience in project management program coordination or operations ideally within healthcare nutrition or payer-related programs. Proven track record of launching and scaling cross-functional programs acrossmultiple markets. Strong stakeholder management skills able to align diverse teams (product culinaryops CX). Experience supervising and developing team members. Excellent organizational analytical and communication skills. Familiarity with HIPAA payer workflows or health program compliance is a strong plus. Bilingual English/Spanish strongly preferred We believe great leadership starts with alignment on vision values and ways of working. To give you deeper insight into who we are and what were looking for we invite you to explore:___

Gecko Hospitality - JobID: Jbf3fd6f4dc1a402fa8fdcc04cd004532-1 [Kitchen Supervisor / Cook] As a Head Chef at Gecko Hospitality, you'll: Lead kitchen operations, ensuring high-quality food preparation and presentation; Develop innovative menus, incorporating seasonal ingredients and customer preferen

The Dishwasher, reporting directly to the Head Chef of the assigned school site, works as part of the KIPP NYC Culinary Team that prepares and serves breakfast, lunch, and a snack for a school community of students and staff. KIPP NYC offers a competitive hourly rate of $17–$19 for the Dishwasher

Gecko Hospitality - JobID: J7bcd719f5ebb48468f84fd9ee5a8d2c8-1 [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff

Restoration Hardware - JobID: 37321 [Kitchen Supervisor / Cook] As a Sous Chef at Restoration Hardware, you'll: Prepare and cook food under the supervision of the head chef; Assist in creating and developing new menu items; Ensure food quality and presentation meet the restaurant's standards; Mainta

Gecko Hospitality - JobID: Je7212c37b3ba48ea91e90a481a7931c5-1 [Kitchen Supervisor / Cook] As a Sous Chef at Gecko Hospitality, you'll: Oversee kitchen operations and assist the head chef in menu planning; Manage inventory and ensure quality control of ingredients; Train and supervise kitchen staff

Competitive salary, based on experience and certification.Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey.Our Englewood facility focuses on Substance use disorder services while emphasizing th

Job Description At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. The Job Factor’s Healthcare Program channel will bring our dietitian designed meals to health plans and government nutrition programs. We’re seeking an entrepreneurial leader to launch and scale this new channel. As Head of Healthcare Programs, you will develop the go-to-market strategy, create the initial sales playbook, and lead business development across health plans including government-sponsored and employer-sponsored offerings. Reporting to the General Manager, New Channels and leading a lean team of 1–2 account/program managers, you'll own the full journey - from defining the market opportunity and securing strategic partnerships to standing up compliant operations and delivering measurable outcomes. You will… • Develop Factor’s program roadmap – collaborate with Product, Nutrition, and Legal to shape a market‑ready portfolio of offerings., • Set the growth strategy and targets – translate insights from market analysis into revenue goals, phased launch plans, and quarterly OKRs., • Win and grow contracts – build a pipeline of new opportunities, steer RFPs and pilot programs, and close large MA, Medicaid, and employer‑health contracts., • Design pricing and manage the P&L – create pricing models; forecast revenue, drive renewals and expansions., • Stand up compliant operations – partner with Tech, Ops, and Legal to implement HIPAA‑secure member intake, state licensure, CMS adherence, and STAR/HEDIS outcome reporting., • Recruit and coach talent – hire, develop, and inspire a small team spanning Account Management and future BD/clinical roles, fostering a high‑accountability culture., • Champion the program externally – represent Factor at key industry conferences, speak on Food‑as‑Medicine panels, and cultivate alliances with payers and community organizations.You are…, • Deeply versed in payer economics, Medicaid waivers, and MA supplemental benefits, • Relationship‑driven and skilled at complex, multi‑stakeholder sales cycles, • Able to translate clinical and regulatory requirements into product specs and program designs, • An exceptional cross‑functional leader who influences Ops, Tech, and Legal, • Data‑savvy and comfortable building financial models and outcome dashboards, • Action‑oriented, iterating quickly on feedback and new regulationsYou have…, • 7+ years in healthcare business development, including 2+ years leading teams, • Proven success closing multi‑million‑dollar MA or Medicaid contracts, • Working knowledge of HIPAA, CMS guidelines, state licensure, and SDoH funding streams, • Experience designing STAR/HEDIS measurement and secure data‑sharing workflows, • Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role, • Generous PTO, including sabbatical, and parental leave of up to 16 weeks, • Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment, • Tuition reimbursement for continuing education (upon 2 years of service), • Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_), • Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company’s commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

Job Description Pastry Head Chef – Maxime’s, New York City- $100,000.00 Maxime’s is the newest private member’s club opening from entrepreneur Robin Birley, located on the Upper East Side in Manhatten, New York City. We are seeking a talented Pastry Head Chef to join our world-class culinary brigade. With four distinct restaurants, this is an opportunity to work at the very highest level of cuisine. • Maxime’s – refined Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Zodiac Lounge & Bar – elevated takes on classic American bar far What We Offer: • Comprehensive Benefits Plan — medical, dental, vision & life insurance, • Generous Paid Time Off — significant vacation days & personal days, • 401k Retirement Savings Plan with Company Match, • Pre-Tax Commuter Benefits, • Work-Life & Wellness Platform, • Retail, Restaurant & Activities Discounts, • Freshly Prepared Staff Meal on each shift, • Uniform & Dry Cleaning Provided, • $2,000 Refer-a-Friend Bonus, • And more exclusive perks!, • Quarterly chef bonusWhat we are looking for:, • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and team-centric approach., • Excellent technical skills, • Well-versed in verbal communication skills., • Leading the pastry team to deliver exceptional dishes and items from our menus using the very best ingredients and demonstrating highly skilled pastry techniques, • Training and developing the team to achieve their full potential, using a practical and hands on management style; leading and directing service. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job DescriptionJob Title: Head ChefLocation: New York, NY Job Overview: We are seeking a highly skilled and passionate Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will be a talented and creative chef with strong leadership abilities, an in-depth knowledge of culinary techniques, and a commitment to delivering high-quality, delicious food. As the Head Chef, you will oversee kitchen operations, develop menu items, and manage a team of kitchen staff to ensure efficient, safe, and consistent food production. Key Responsibilities: • Lead, inspire, and manage the kitchen team, ensuring all staff work cohesively and efficiently., • Oversee food preparation, cooking, and plating to maintain the highest standards of quality, taste, and presentation., • Develop, plan, and execute menu items that align with the concept, ensuring variety and creativity while maintaining cost-effectiveness., • Ensure kitchen operations run smoothly, including inventory management, ordering supplies, and maintaining kitchen equipment., • Enforce health, safety, and sanitation standards, ensuring compliance with all local regulations and company policies., • Monitor food costs, portion sizes, and waste to meet financial targets while maintaining food quality., • Train, mentor, and evaluate kitchen staff, fostering an environment of growth and skill development., • Collaborate with front-of-house management to ensure seamless service and communication between the kitchen and dining areas., • Handle and resolve any kitchen issues that arise during service, maintaining a calm and professional environment., • Maintain consistent communication with vendors to ensure the quality and timely delivery of ingredients., • Manage the kitchen's cleanliness, ensuring that workstations, equipment, and utensils are sanitized and organized at all times.Qualifications:, • Proven experience as a Head Chef, Executive Chef, or in a similar leadership role within a high-volume kitchen., • In-depth knowledge of culinary techniques, food safety, and kitchen management practices., • Strong leadership and organizational skills, with the ability to motivate and manage a diverse team., • Creativity and passion for developing new dishes and improving existing menu items., • Excellent time management skills and the ability to work under pressure in a fast-paced environment., • Strong communication and interpersonal skills to effectively interact with kitchen staff and management., • High school diploma or equivalent required; culinary degree or certification preferred., • Ability to work flexible hours, including nights, weekends, and holidays, as needed.Physical Requirements:, • Ability to stand for long periods of time and work in a hot, fast-paced kitchen environment., • Ability to lift up to 50 pounds and carry heavy items such as ingredients, cookware, and supplies.Benefits:, • Competitive salary and performance-based incentives., • Health, dental, and vision benefits., • Paid time off and holidays., • Opportunities for career advancement and growth.If you are a passionate and experienced culinary leader with a dedication to delivering exceptional food and a positive work environment, we encourage you to apply!

Job Description ABOUT MAXIME'S Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our inaugural team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. We are looking for talented and passionate Head Chefs to work directly with our Executive Head Chef for two of our concepts: • Maxime’s – refined French-Mediterranean fine dining COMPENSATION AND BENEFITS • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff., • Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Conduct regular training, performance evaluations, appraisals and leadership meetings to build a skilled and cohesive team. * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety. • Responsible for educating and training staff on safe work habits and proper standards of practice., • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Taste and review products daily to ensure quality and consistency with preparation and presentation., • Have a working knowledge of inventory ordering systems., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere, • NYC Food Protection Certificate, • Strong work ethic and customer-focused approach, • Previous management experience required, • Culinary trained and professional who is passionate and curious to develop and grow as a chef, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to coordinate multiple activities with attention to detail, • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job DescriptionJob Details We are hiring for culinary roles for Maxime’s! Maxime’s is NYC’s newest private member’s club from entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London. Maxime’s mission is to provide exceptional and discreet service for our members through unparalleled hospitality. Our members will feel as though they are in a private home, enjoying outstanding food and wine surrounded by stunning decor. We are seeking applicants for a variety of culinary roles to join our kitchen teams. Applicants can expect to work in a state of the art kitchens, providing excellent fine dining cuisine and at the highest level across a range of cuisines: • Maxime’s – refined French-Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Head Chef - $100,000-$110,000/annum, • Pastry Junior Sous Chef - $65,000-$75,000/annum, • Chef de Partie - $28-$33/hour, • Japanese Restaurant Chef - $24-$26/hour, • Professional work collaboration with experts in the food and hospitality field., • Opportunity to work with a exceptional products and in unique environments., • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • Minimum 2 years’ experience working in a fine dining restaurant and/or hotel., • Experience with Latin-American cuisine., • Current NYC Food Protection Certificate., • Willingness to maintain a clean, healthy, and safe working environment., • Willingness to be respectful with our values and principles., • Ability to work independently, with minimal supervision., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in kitchen opening and closing procedures, • Perform other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Job Summary We are seeking a part-time Line Cook (pasta expert) to join the team at our ITALIAN restaurant We're currently offering 4 shifts a week (dinner only) from 3 pm to 10 pm on TUESDAY, WEDNESDAY, THURSDAY AND SUNDAY. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Parklife is hiring an experienced sous chef with the opportunity for advancement to head sous. Parklife's overall theme is that of a modern taqueria incorporating the flavors of the head chef's ethnicity and geographic upbringing (Persian, Texan, Mexico). Our restaurant is a high volume space (with a 4,000 sq.ft. outdoor area) that uses modern techniques (sous vide, hydrocolloids, etc) allowing us to present visually appealing food with robust flavor without cutting corners. We are always challenging ourselves to think of new or improved ways to prepare/present food and will expect the incoming sous to be involved in this approach. The expectations of working with us in a management position are as follows: -Acknowledgment of a minimum of 50 hrs/5 days per week -Certification from the Dept. of Health and Mental Hygiene -Professionalism at all times when communicating with employees, patrons and managers -Affability with fellow employees and patrons The responsibilities of the position are as follows: -Working knowledge of all stations -Inventory and ordering of dry goods and perishables -Training staff on best station management practices -Cleanliness -Technique driven -Curious and willing to assist in menu creation Salary is based on experience ($40k to $50k plus tips). This is a great opportunity for a young chef looking to broaden their palates and work in a fun atmosphere. If hired, we require proof of full vaccination from Covid-19. We look forward to hearing from you!

Job DescriptionTitle: Platform Operations EngineerLocation: New York CityPosition: Full Time EmploymentCore Responsibilities: • Manage all Digital Infrastructure related backend systems/services currently residing on AWS Cloud including users’ access, network connectivity, Linux/Windows systems, databases, and applications management., • Deploy updates and patches to servers as well as connected client systems in off-hours maintenance windows., • Identify, troubleshoot and resolve both server and client issues by analyzing logs from all digital infrastructure components., • Set up and continue to improve monitoring/alerting matrices for all supported platforms., • Proactively review key operating matrices and status to ensure all systems are running under recommended operational conditions., • Participate in designing and implementing of mechanisms for redundancy, failover, and disaster recovery., • Develop tools and scripts to automate routine tasks., • Collaborate with NOC, DevOps, and Engineering teams to harden, streamline, and document operating processes., • Work closely with Head of Digital Infrastructure to improve operability, supportability, usability, and visibility of the digital infrastructure., • Assist in continuous improvement of operational processes for better utilization of underlying cloud resources.Requirements:, • At least 5+ years of direct working experience in operating production digital infrastructure with strong scripting and system administration skills for both Linux and Windows operating systems., • At least 3 years AWS administration experience including but not limited to OpsWorks, VPC, EC2/ECS, S3, RDS, IAM, ES and EMR services, • Working knowledge of advanced message queuing and extensible messaging and presence protocols, • Working knowledge of modern system operating tools for monitoring and centralized logging., • Experience with automation and configuration management using Chef and Ansible, • Ability to use a variety of open source technologies and integrating them with cloud services, • Experience in managing PostgreSQL, MySQL, MS SQL and NoSQL clusters, • Working knowledge for securing data and ensuring operating redundancy in cloud environment, • Ability to evaluate system and application logs, error messages, stack traces to quickly identify and solve production problems, • Understanding of best practice and data center operations in an always-up, always-available setup, • Ability to create and maintain up to date infrastructure documentation including systems, networks, databases, and their interactions, • Ability to adhere to established operations procedures and policies, • Ability to create clear steps by steps knowledge base documents for NOC to follow and resolve known issues, • Participate in 24x7 on call rotations, • Bachelor’s degree in relevant fields