Junior chef jobs in Hoboken, New JerseyCreate job alerts

Gabriel Kreuther, a Relais & Chateaux, Two Michelin-starred restaurant, is seeking passionate, experienced, and dedicated hospitality professionals to join our team.We are currently interviewing for chef de partie/line cook positions.Gabriel Kreuther provides the opportunity to work in an authentic

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Work with the Executive Chef and culinary management team on menu creations and daily specials. Momofuku was founded by chef David Chang in 2004 with the opening of Momofu

POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. 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.

Red hot Emmett’s on Grove is looking to hire a lead line cook to support our Chef leading the back of house team. Upward mobility with an expanding business: fast promotion potential to Junior Sous role for high-performing Cooks.

The Junior Sous Chef would be tasked with ensuring that the kitchen staff.

Cosme is seeking an experienced, service-driven Senior Sous Chef to join our culinary leadership team. Mentor and develop cooks, leads, and junior sous chefs. This is an opportunity for a Senior Sous Chef who wants to operate at a high level, contribute meaningfully to a respected culinary program,

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Work with the Executive Chef and culinary managem

If you’re reading this, we’re guessing you know your way around a kitchen.And if we’re right, well, read on.We’re currently seeking a detail-obsessed Junior Sous Chef (specialty in Pastry) with the leadership skills to motivate an amazing team, all while managing the daily (a

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a. Ability to successfully train new Junior Sous Chefs and Sous Chefs on all role responsibilities. The Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth.

The Junior Sous Chef is responsible for assisting the Chef de Cuisine (“CDC”) and Sous Chefs in managing and organizing the activities of the culinary department to maintain the highest standards of food quality, cost control, and consistency.

Job DescriptionSalary: 66,300.00 per year ABOUT US Rethink Food is a chef-led nonprofit partnering with restaurants to better feed communities. Through strong partnerships with local restaurants and community-based organizations, we work with a responsive, hyperlocal network that provides culturally celebrated, nutritious meals. Since 2017, we've served over 30 million meals and reinvested more than $142 million into local economies. Our work falls into three core areas: • Building the Network: We connect restaurants, community-based organizations, and food donors to deliver meals where theyre needed most., • Setting the Example: Through our Sustainable Community Kitchen, we demonstrate what dignified, community-centered food access can look like, • Advocating for Change: We champion policy and systems change to create a more sustainable, equitable food future for all. ROLE SUMMARY The Rethink Associate is a key player on our team, providing essential administrative support across multiple departments. We are looking for superstars to advance our mission of food equity in the US. This individual will be instrumental in organizing, prioritizing, and streamlining the day-to-day administrative work, contributing to the effectiveness of our departments: Partnerships, Marketing & Communications, Finance, Data, and Technology; and Programs. The Rethink Associate Program is a full-time programthat provides focused career development for junior employees eager to explore their potential and position themselves for career success. This one-year program provides meaningful work experiences that expose participants to various professional settings and job responsibilities. RESPONSIBILITIES This job description should not be interpreted as all-inclusive. It is intended to identify the major responsibilities and requirements of this position. The incumbent may be required to perform job-related responsibilities and tasks other than those stated in this job description. • Provide comprehensive administrative support to the Executive Office, Finance, Data and Technology, and Programs departments., • Assist with creating and maintaining documentation, including reports, presentations, and spreadsheets., • Manage correspondence, including drafting emails, memos, and letters for various departments when needed., • Perform data entry and database management tasks, ensuring accuracy and confidentiality of information., • Support the Finance department with invoice processing, expense tracking, and budget preparation., • Support the Programs department in conducting weekly audits at shelters and community sites based on our partnerships. This includes focusing on inventory, receiving, operations, and service management (tracking guests, meals, portions, and leftovers)., • Support the Programs Team in managing surveys for guest food satisfaction at shelters and community sites based on our partnerships., • Assist with coordinating events and operations logistics, including venue arrangements, attendee communication, and material preparation., • Participate in special projects and initiatives as assigned by different departments, providing flexible support to meet evolving organizational needs., • Act as a liaison between departments to facilitate communication and streamline administrative processes., • Other duties as assigned. QUALIFICATIONS: • A bachelor's degree in business administration, public policy, non-profit management, or a related field is preferred., • Minimum 2+ years of experience in an administrative role, preferably supporting multiple people and departments., • Knowledge of basic research skills., • Ability to plan, organize, and prioritize work to ensure compliance with established deadlines., • Ability to maintain an efficient and organized filing system to ensure that items can be retrieved promptly., • Ability to follow instructions and work independently with limited supervision., • Ability to determine the most effective and efficient method to accomplish work objectives and goals., • Ability to obtain and maintain a professional working relationship with outside vendors and other contacts., • Ability to work well under the pressure of deadlines., • Proficiency in Google Workspace and/or Microsoft Office Suite (Word, Excel, PowerPoint) and experience with database management., • Experience with CRM/donor management systems (Hubspot preferred)., • Ability to maintain the confidentiality of the work., • Ability to work independently and as part of a team., • Flexibility to adapt to changing priorities and tasks as needed., • Ready and willing to learn as the organization evolves., • A desire for a professional career in non-profits., • Positive attitude, self-confidence, common sense, and excellent listening skills. No job too small mentality!, • Must embrace the mission and core values of Rethink Food. WHAT YOU BRING TO THE TABLE: Commitment to embodying our values of - Inventiveness: At our core, we are relentlessly curious about solving problems. As our name suggests, were a team of creative thinkers, but were also hands-on doers, challenging norms with humility to find practical solutions that can create lasting change. Vulnerability: Guided by an always be better mindset, we are a team that intentionally reflects on what we are doing well and where we need to improve. We hold ourselves and each other accountable, every day. No blame, no shame we just want to be sure were always doing the right thing. Thoughtfulness: Our vision for a nourished and thriving world starts with nourished and thriving individuals in each of our communities. Our work is centered on the needs of the people that bring our communities to life. We dont pretend to have all of the answers. We are committed to listening and learning in order to identify and scale solutions that ensure stable and reliable access to healthy food for all so each and every community can thrive. Kindness: At Rethink, we show up every day with empathy and compassion and believe everyone should be treated with dignity. Kindness goes a long way we are all about just being kind. COMPENSATION The salary for this position is $66,300.00. We also offer a complete benefits package including medical, dental, vision, disability, life insurance, PTO, paid holidays, two weeks per year for an organization-wide office closure to recharge, a retirement plan with employer match, free nutritious lunch daily, and a progressive parental leave plan.

A leading cruise line seeks a Demi Chef de Partie Pastry to ensure top-notch production in the pastry area according to specified recipes. The candidate should have substantial pastry experience and provide mentorship to junior staff.

Job Description JOB OVERVIEW: The Pastry Cook is a vital member of the culinary team, responsible for producing high-quality plated desserts and pastries consistent with the standards of a fine dining restaurant. This role demands precision and discipline, ensuring that each guest experiences excellence in every sweet course. The Pastry Cook must uphold the standards of excellence that define JKS, professional etiquette and compliance with all health and labor regulations. RATE OF PAY: $25.00 per hour, non-exempt, FLSA eligible for overtime KEY RESPONSIBILITIES: • Assist in opening and closing procedures to prepare the kitchen for service and maintain cleanliness and organization throughout., • Assist in the preparation, baking, and presentation of all pastry items, breads, and plated desserts., • Execute recipes with consistency, following restaurant standards and Chef’s direction., • Maintain proper mise en place, ensuring all pastry components are prepped and available for service., • Decorate, garnish, and plate desserts with attention to detail, flavor balance, and aesthetics., • Support the Pastry Chef with menu development, seasonal dessert changes, and special event offerings., • Uphold NYC Department of Health and restaurant sanitation standards at all times., • Properly label, store, and rotate all ingredients and finished products to minimize waste., • Collaborate with the culinary and service teams to ensure seamless guest experiences., • Assist in inventory, ordering, and receiving of pastry-related supplies., • Participate in training and mentoring of junior pastry staff as needed., • Attend briefings, meetings, and training sessions to stay informed about menu offerings, updated protocols, and industry best practices., • Report any health & safety issues or faulty equipment promptly for resolution. QUALIFICATIONS: • Minimum (2) years in an upscale kitchen or similar position, • Formal pastry or culinary education or Michelin experience strongly preferred., • Strong knowledge of pastry techniques, bread baking, chocolate work, and plated dessert presentation., • Excellent organizational skills and attention to detail., • Ability to work cleanly, efficiently, and calmly under pressure., • Flexible schedule with availability for nights, weekends, and holidays., • Commitment to hospitality, teamwork, and excellence., • Good time-management and teamwork skills, • Pride in appearance., • Constantly strive to improve personal and professional development., • Must be able to stand or walk for extended periods of time and lift up to 50 lbs. PHYSICAL DEMANDS: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. JKS Restaurants (dba: Ambassadors Clubhouse) is an equal opportunity employer and all qualified applicants will receive consideration for employment 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.

Job Description Major Food Group is hiring experienced Pastry Cooks to join our team at Torrisi! Located in the historic Puck Building, Torrisi, a love letter to Little Italy, proudly presents an Italian-American restaurant with an extensive wine program, a New York-Italian cocktail bar and a luxe deli. Chef Rich Torrisi presides over an open kitchen and presents showstopping dishes, with many prepared or finished tableside to engender warm and welcoming hospitality. RESPONSIBILITIES: • Create and prepare all pastry items as required by the business, • Prepare, clean and organize ingredients for use in the kitchen, • Come up with recipe ideas from scratch, • Plan the menu of desserts and pastry to complement savory items, • Ensure the kitchen is clean and sanitized at all times, • Oversee a team of junior pastry cooks and other staff members as necessary, • Maintain up to date knowledge about pastry arts and ingredients, • Minimum 2 years of experience in high volume and fine dining restaurants preferred but not required, • Culinary diploma with a concentration in Pastry Arts or equivalent in experience strongly preferred, • Team-orientated and positive attitude, • Competitive Salary, • Medical/Dental/Vision Insurance with Company subsidy, • Growth Opportunities, • Progressive Paid Time Off, • Parental Leave, • Tuition Reimbursement, • Generous Dining Allowance, • Unlimited Referral Program Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description Salary: $70,000 - $80,000 Other Forms of Compensation: Benefits 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, This is R/A ! Job Summary The Sous Chef – Conference Catering supports high-touch conferences, meetings, and executive meals within Morgan Stanley’s Client Dining Center. This role is hands-on, fast-paced, and highly visible—ideal for a driven culinary professional ready to operate at an elevated level. You will join a world-class culinary team ranging from Michelin-starred chefs to James Beard Award winners as we continue to build the gold standard for corporate dining. Key Responsibilities: • Execute plated meals, conferences, and executive events, • Support multiple stations and assist with advanced plating and timing, • Maintain consistency, accuracy, and speed during peak service windows, • Uphold sanitation and organization standards at all times, • Collaborate with senior leadership on daily execution and service flow, • Support training and mentorship of junior culinary staff Requirements: • 4–7 years of professional kitchen experience, • Background in fine dining, luxury hospitality, or executive dining preferred, • Strong plating, timing, and multi-station execution skills, • 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, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. 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, click here or copy/paste the link below for paid time off benefits information. Req ID: 1498366 Restaurant Associates Leah Curry [[req_classification]]

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment 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.

Job Description Position Overview: We are seeking a talented and driven Chef to join our team. This role is perfect for someone who is passionate about food, organization, and creativity. The Chef will be responsible for menu planning, food preparation, kitchen management, and ensuring high-quality dishes are consistently delivered. This position offers significant growth potential, with opportunities to take on leadership, training, and menu development as our business expands. ⸻ Key Responsibilities: • Prepare, cook, and present high-quality dishes consistently., • Design and update menus, introducing new and seasonal items., • Maintain cleanliness, organization, and safety standards in the kitchen., • Manage food inventory, purchasing, and waste control., • Train and mentor junior kitchen staff, promoting skill development., • Collaborate with management to maintain cost efficiency and profitability., • Ensure compliance with health, safety, and sanitation regulations., • Uphold and enhance the overall dining experience for customers. ⸻ Skills & Qualifications: • Proven experience as a Chef or strong background in culinary roles., • Knowledge of diverse cuisines and cooking techniques., • Strong leadership and team collaboration skills., • Ability to thrive in a fast-paced environment., • Excellent organizational and time-management abilities., • Creativity in food presentation and menu planning. ⸻ Growth Opportunities: • Leadership: Move into Head Chef / Kitchen Manager roles as the business grows., • Menu Development: Freedom to experiment and design new signature dishes., • Training & Development: Opportunity to build and lead a team of kitchen staff., • Business Expansion: Play a key role in scaling kitchen operations and brand reputation. ⸻ What We Offer: • Competitive pay and performance-based incentives., • Clear path for career growth and leadership roles., • Supportive team environment with respect for work-life balance., • Opportunities for creativity, innovation, and professional development.

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions). Communicate last minute menu changes, 86 items efficiently to front of the house team (in the absence of chef). Introduce and organize tasting of al

Jean-Georges is actively seeking Chef de Partie!. The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor.

Prior experience as a Line Cook/Chef de Partie. Mentor junior cooks and contribute to a collaborative kitchen culture.

Minimum 5 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. SK Hospitality Group is looking for an experienced Executive Chef to open and manage a two concept - 15,000 square foot space in the heart of the Financial Dist

Bartolo is the newest restaurant from the team behind Ernesto's, bringing the vibrant flavors and culture of Madrid to West Fourth Street in NYC.Combining old-world charm with the energy of the modern city, Bartolo offers a refined yet lively dining experience, featuring Madrid-style cuisine, an ext

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

The Executive Sous Chef is the second-in-command of the kitchen and a key leader responsible for executing the culinary vision with consistency, discipline, and excellence. Train, mentor, and develop sous chefs and line cooks. Communicate clearly with Chef/Ownership regarding kitchen performance.

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. The Executive Chef must work in close partnership and maintain strong communication with the General Managers, Corporate Chefs and the Director of Operatio

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

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality as

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.

Someone who will continue to grow, train a high-performance team, and who will sustainably manage the BOH day to day operations as our Sous Chef.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Support the Executive Chef in maintainig a smooth and efficient service.

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. Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcases the restaurant’s relation

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

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.

Sous Chef – Hotel Culinary Operations. We are seeking an experienced Sous Chef to help oversee the culinary program across multiple outlets and in-room dining at 11 Howard, a boutique property where Danish minimalism meets New York energy and home to Le Coucou.

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

The Cafe Sous Chef works closely with the Cafe Chef to maintain the highest quality and standards in the daily operations of kitchen. The Cafe Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure al

High end Japanese fusion restaurant is looking for hands on, talented and energetic Sous chef to lead our Hot Kitchen experienced team. Assist Chef with creating and crafting monthly specials.

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

A new Contemporary Korean restaurant in Flatiron, Oiji Mi is seeking a passionate and dedicated Sous Chef.

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

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 helps develop and uphold existing systems for the preparation and production of the menu while managing BOH st

Chef ANDREW CARMELLINI and Chef Luciano Duco's team is looking for a passionate and dedicated . Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, an

Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regarding menu items, problems, situations or shortages. Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request t

Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of specialty breads, cakes and viennoiseries to the required standard. Ability work under the direction of the Pastry Head Chef and Pastry Sous Chef’s. With career progression opportunities, premium benefits, and