Head chef jobs in New York

Will work closely with managing partner, Restaurant Manager, Head Chef, and ownership to execute strategy and deliver an exceptional product and guest experience. Candidates must liaise with the Managing Partner and General Manager to ensure quality and consistency, while maintaining a positive floo

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.

Sushi by Bou New Rochelle is seeking an experienced Head Sushi Chef to join our team. If you’re passionate about sushi, committed to excellence, and thrive in a fast-paced, high-energy setting, we want to hear from you. Recruit, train, and supervise Sushi Chefs and Prep Chefs.

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).

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

CHEFS and Back of the House leaders. HEAD OF BAKERY PRODUCTION / EXECUTIVE PASTRY CHEF. EXECUTIVE CHEF for New Hotel Opening -.

We are seeking a passionate and skilled Sous Chef to join our culinary team.As a Sous Chef at our Commissary Kitchen for Happier Grocery you will play a crucial role in supporting the Head Chef in the daily operations of our kitchen, ensuring the highest standards of food quality, safety, and presen

HEAD CHEF / CHEF DE CUISINE – FARM-TO-TABLE RESTAURANT, SOHO NYC. SoHo’s most exciting and ingredient-driven farm-to-table restaurants.

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

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

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.

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

A new 30-seat fine dining restaurant in Manhattan’s West Village is seeking a Head Chef to lead its culinary program. The Head Chef will be the creative and operational lead of the kitchen — designing and executing tasting menus that reflect the restaurant’s values and working

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

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. Design and execute seasonal event menus that align with Wythe's culinary philosophy.

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.

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

Communicate clearly and proactively with the Executive Kitchen Manager and the General Manager. Sous Chef, Head Chef, or Kitchen Manager. Kitchen Manager – Growing Fast-Casual Restaurant Group.

The Events Head Chef will lead all culinary operations for our growing events program, including weddings, corporate gatherings, cultural programming, and private dining experiences. As Events Head Chef, you will oversee the planning, preparation, and execution of all events-related food operations.

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

To control the supervision of kitchen pastry section, and to participate in the food production.Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability.All work is carried out in line

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.

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.

EXECUTIVE CHEF/CHEF DE CUISINE. CURRENT BOH / Chef OPPORTUNITIES. HEAD OF BAKERY PRODUCTION / EXECUTIVE PASTRY CHEF.

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

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 .

We comply with all applicable federal, state, and local laws regarding non-discrimination, including but not limited to New York State Human Rights Law and the New York City Human Rights Law. Uphold NYC labor law requirements including meal breaks, minor labor rules (if applicable), and scheduling c

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 .

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. Chefs here have the opportunity to&nbs

Execute pizza prep, topping, and working the oven according to set standards of consistency and quality. Work the pizza line during service, ensuring accurate, timely execution of tasks. Follow kitchen systems and workflows as directed by the Head Chef.

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:___

Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor). This position is also eligible for the HelloFresh equity plan. As Head Of Marketing, you will be accountable for leading HelloFresh Marketing for the US.

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

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

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

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

ASM Global - JobID: R100117985 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

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

FOOD SERVICE OPERATIONS DIRECTORS. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. Communicate with the Head Chef and Camp Directors da

Successful and rapidly growing restaurant group searching for Head Chef to join our team for Commack location. The Head Chef would be responsible for managing the kitchen personnel, ensuring the quality preparation of all food items, and all proper handling/storage of all food items in accordance wi

Position: Head Chef / Kitchen Manager. As the Head Chef, you will be responsible for overseeing the daily operations of the kitchen, managing food preparation, ensuring quality control, and leading a team of cooks and kitchen staff. Proven experience as a Head Chef, Kitchen Manager, or in a similar

A passion for the culinary industry and a desire to learn and grow. Strong understanding of Italian cuisine and cooking techniques. You'll work closely with the Head Chef to ensure the consistent quality and preparation of all menu items, maintaining the high standards that Prato 850 is known for.

We are an intimate, high-end omakase restaurant dedicated to craftsmanship, seasonality, and delivering an exceptional guest experience. Our menu changes daily based on the finest ingredients available, and we are looking for a passionate and experienced Omakase Sushi Chef to lead our team and continue our tradition of excellence. Benefits and Compensation: • Opportunity to lead and innovate in a respected omakase program, • A supportive and professional team environment, • Access to premium ingredients and seasonal products, • Minimum 10 years of experience as a sushi chef, with at least 5 years in a dedicated omakase setting, • Deep knowledge of Japanese ingredients, knife skills, rice preparation, and traditional techniques, • Calm, focused presence in high-pressure service environments, • Excellent communication and hospitality skills, with a guest-first mentality, • Curate and execute a multi-course omakase experience with precision, creativity, and respect for tradition, • Source, prepare, and handle fish and ingredients at the highest level of quality and freshness, • Interact with guests directly at the sushi counter, delivering an engaging and educational dining experience, • Manage kitchen operations during service, including mise en place, knife work, and plating, • Train and mentor junior staff to maintain consistency and uphold culinary standards, • Collaborate on seasonal menu planning, inventory control, and vendor relationships

Job Description Prep Cook About Us: Island Water Park is an upcoming premier destination located in Calverton, NY. Our venue is home to the Lakeview Terrace Bar & Grill and offers a wide range of thrilling attractions, including the largest indoor surf pool in North America, race-car simulators, and a variety of outdoor activities. We also provide food and beverage service to our beach front lakeside and VIP Cabanas, and host major catered events, including corporate banquets, weddings, and other special occasions. We're looking for diligent individuals to join our All-Star Culinary Team. About the Role: We are seeking a diligent Prep Cook to join our team at the Lakeview Terrace Bar & Grill. Reporting to the Head Chef, your primary responsibility will be to perform prep work for cooking, including chopping, sorting, sanitizing, and organizing ingredients. This role includes providing service to our beach front lakeside, VIP Cabanas, and at our major catered events. Multiple shifts are available and working a weekend day will be required. Key Responsibilities: • Preparing cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertaking basic cooking duties such as reducing sauces and parboiling food., • Preparing simple dishes such as salads, entrees etc., • Maintaining a clean and orderly kitchen by washing dishes, sanitizing surfaces, and taking out trash., • Ensuring all food and other items are stored properly., • Complying with nutrition and sanitation guidelines. About You: • Proven experience as a prep cook., • Knowledge of health and safety rules in a kitchen., • Manual dexterity able to operate cutting tools and kitchen utensils., • A team player with good communication skills., • Willingness to complete a One-way Interview as part of our screening process., • Able to work various shifts including weekends. Physical Demands: While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items that weigh more than 30 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. What We Offer: • An exciting and dynamic work environment., • Competitive pay. lxcareBh96

Job DescriptionBenefits/Perks • Competitive Compensation Duties and Responsibilities: • 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 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 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: • 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 daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred but not required, • 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 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 and keep kitchen clean, • Perform daily cleaning tasks and upkeep, • 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 Handler’s Certification appreciated, • 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