Trabajos junior chef en Jersey City, New JerseyCrear alertas

This role is ideal for a chef who thrives in a collaborative, high-standard kitchen and is ready to play a key role in shaping menu execution, systems, and team culture. Partner closely with the Executive Chef in overseeing daily kitchen operations. Train, mentor, and develop line cooks and junior c

We are currently interviewing for chef de partie/line cook positions.

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.

Aids with overall kitchen operations as requested by the Chef de Cuisine and/or Sous Chef. The Junior Sous Chef would be tasked with ensuring that the kitchen staff.

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Kabawa and Bar Kabawa from Chef Paul Carmichael and Momofuku.

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. Work with the Executive Chef and culinary management team on menu creations and daily specials. Sous Chef at a restaurant comparable in volume and level of

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

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. The project will bring together three distinct conce

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.

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.

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 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.

ASM Global - JobID: R100121288 [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

Nami Nori - JobID: 100-145526212 [Kitchen Supervisor / Cook] As a Sous Chef at Nami Nori, you'll: Support the Executive Chef in all kitchen operations; Be responsible for food production, coaching and training, and ordering and inventory; Maintain department of health standards and compliance with a

Lowes Hotels - - Responsibilities: Maintains restaurant kitchen staffing levels to provide for optimal performance of all duties; Administers and ensures adherence to departmental guidelines, policies and procedures; Responsible for smooth, efficient, cost effective operation of restaurant food pro

Discovery Senior Living - - Responsibilities: Provide supervision to dietary/kitchen team and supporting the Director of Hospitality; Assist in controlling food costs; Assist in maintaining controls and security of all food items and supplies in storage; Assist in maintaining and enforcing policies

Gecko Hospitality - - Responsibilities: Lead all back-of-house operations, including culinary execution, menu development, and kitchen leadership.Create innovative, seasonally inspired menus rooted in Asian cuisinesensuring authenticity, consistency, and elevated presentation.Train, mentor, and dev

Restoration Hardware - - Responsibilities: Operations.

Concord Hospitality - 9 Polito Avenue - Responsibilities: Train and mentor kitchen associates on job duties, plate presentation, and all culinary processes; Develop schedules, direct staff, and maintain open communication between management and associates; Provide tools and equipment for associates

Responsibilities: Supervises department for quality and quantity; ensures items are produced and dated according to specification; Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts; Trains and

We are seeking an Executive Chef who will uphold these standards while bringing leadership, creativity, and operational excellence to our kitchen. The Executive Chef is responsible for the overall leadership and success of the kitchen.

Our client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. Executive Chef – $120k to $140k – New York, NY.

Tao Group Hospitality in-venue sous chef training.

Sous Chef - Fine Dining French Restaurant. We're working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team. This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution.

Flagship Facility Services - - Responsibilities: Provide the best customer service in a courteous, fast and efficient manner; Lead the kitchen team and set the tone; Create and test recipes and daily-changing menus; Oversee production according to recipe, inventory procedures and safety standards;

Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments. Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives. Mult-Unit Executive Chef – Upscale Restaurant

As a Sous Chef, you will play a key leadership role within the Culinary team — supporting the Executive Chef, overseeing day-to-day kitchen operations, and ensuring each dish reflects the highest standards of quality, creativity, and consistency. Do you see yourself as a Sous Chef?.

Chef, SHL in sourcing, pricing and creating relationships for all culinary products; Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost; Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation.

ASM Global - JobID: R100119366 [Kitchen Supervisor / Cook] As an Executive Chef at ASM Global, you'll: Lead culinary team in menu development, food preparation, and presentation; Manage inventory, ordering, and budgeting; Ensure compliance with health and safety regulations; Collaborate with event p

Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. We are seeking a hospitality focused and organized individual to join our team as a Sous Chef.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

We are looking for a talented Executive Chef to lead this exciting new Japanese restaurant at our Miami location! We are open to either high-end sushi omakase, kaiseki, or izakaya concept, but most importantly, we are looking for an executive chef wh Chef, Executive Chef, Executive, Operations, Rest

Are you a driven performer with a true passion for the hospitality industry? As a chef in our organization, your experience and leadership skills will be an asset, while building a Executive Chef, Chef, Executive, Hospitality, Restaurant, Staffing. High energy, well-known brand is in need of a stro

A Healthier Future Starts With You!.Sweetgreen), you are the food quality expert in the kitchen.You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency.This is not a people manager role.You wont write schedules or run performance reviews

Executive Chef, Kitchen Manager, Chef, Executive, Staffing.