Trabajos junior chef en New York

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 The role… The Junior Buyer is an procurement professional responsible for supporting the sourcing of direct food and beverage-related goods and supplier management across the Soho House locations in North America. The role will cover a wide array of procurement activities including, but not limited to purchasing system management, vendor setup and invoice management, cost control, spend analytics, contract review, and process and policy governance. In addition, there is a requirement to support local kitchen/chef with product and recipe management and ensure all information (product and pricing) in our Purchasing System (Adaco) is kept up to date. Key Accountabilities and Responsibilities • Serve as a point of contact for operational teams by responding to product, supplier, and procurement-related inquiries., • Maintain Purchasing System and ensure supplier and product database always up to date and optimised, • Proactively monitor orders to identify and engage the business regarding those that may be problematic, • Provide administrative support and inputs for stock and margin reporting, • Provide ad-hoc reporting as and when requested, • Efficiently managing the workflow to minimise invoice queues at any given time, • Support the Procurement and Accounts Payable with relevant ad-hoc requests, • Work closely with Ops, Chefs, Finance and Procurement to optimise supplier performance management, • Cleansing and enrichment of supplier and spend data, • Verify that invoices, payment terms and payment methods comply with agreed terms, • Ensure database cost prices and purchase codes are accurate, • Liaise with the Finance department to provide timely adjustments on the systems (Adaco and Sage), after the site food and beverage rec is sent out., • Develop dashboards for our suppliers, and proactively seek actionable insight, • Continuous improvements to systems and processes to ensure best practice, optimum effectiveness and efficiency, • Continuously monitor and review the market and relevant commodities to stay informed with the latest commercial trends and supplier movements Experience Required • Bachelor's degree in Business, Supply Chain, Hospitality Management, Finance, or a related field preferred, • 1-3 years of experience in procurement, purchasing, or supply chain management within Food and Beverage, • Experience working with Purchasing or ERP platforms/tools is a plus (Adaco, Oracle, Birchstreet, etc.), • Strong Microsoft Excel expertise, • Strong written and verbal communication skills, • Outstanding stakeholder relationship and engagement including Director level Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge. In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law. Pay Range $70,000—$70,000 USD

Job DescriptionAbout the Role:Join our dynamic culinary team at Forty Bear Golf Inc dba Dutch Hollow Country Club in Auburn, NY, where you will play a key role in delivering exceptional dining experiences. As a Cook/Chef, you will showcase your culinary skills and creativity in a vibrant, fast-paced environment. Responsibilities: • Prepare and cook a variety of dishes, ensuring high quality and presentation standards., • Collaborate with the kitchen team to develop seasonal menus and specials., • Maintain cleanliness and organization of the kitchen and cooking stations., • Manage food inventory and assist with ordering supplies as needed., • Ensure compliance with health and safety regulations in food preparation., • Train and mentor junior kitchen staff in cooking techniques and best practices., • Monitor food quality and portion control to minimize waste., • Assist in catering events and special functions as required.Requirements:, • Proven experience as a Cook or Chef in a restaurant or culinary setting., • Knowledge of various cooking techniques, cuisines, and food safety practices., • Ability to work efficiently in a fast-paced environment while maintaining quality., • Strong communication skills and a team-oriented attitude., • Flexibility to work evenings, weekends, and holidays as needed., • Culinary degree or relevant certification preferred., • Passion for cooking and creativity in menu development., • Strong organizational skills and attention to detail.About Us:Forty Bear Golf Inc dba Dutch Hollow Country Club has been a cherished part of the Auburn community for over 20 years, providing a welcoming atmosphere for golf enthusiasts and diners alike. Our commitment to quality service and exceptional cuisine has made us a favorite destination for both customers and employees, fostering a culture of teamwork and passion for great food.

Job DescriptionBenefits: • 401(k), • Bonus based on performance, • Competitive salary, • Dental insurance, • Health insurance, • Opportunity for advancement, • Paid time off, • Relocation bonus, • Training & development, • Vision insurance About the Role: Looking for a talented and passionate Sushi Chef. This is an exciting opportunity to showcase your craft, bring creativity to the kitchen, and deliver an exceptional dining experience that keeps guests coming back for more. Responsibilities: • Prepare and present high-quality sushi, sashimi, and Japanese cuisine with precision and artistry, • Source, inspect, and handle fresh fish and seafood in accordance with food safety standards, • Maintain and manage sushi bar inventory, including ordering and minimizing waste, • Collaborate with kitchen staff and front-of-house team to ensure smooth, timely service, • Develop and rotate seasonal menu items and omakase offerings, • Uphold cleanliness and sanitation standards at the sushi bar and prep areas, • Train and mentor junior sushi staff as neededRequirements:, • Proven experience as a Sushi Chef or Itamae in a professional kitchen setting, • Proficiency in knife skills, fish butchery, and traditional Japanese culinary techniques, • Strong knowledge of sushi rice preparation, fish selection, and flavor pairing, • Familiarity with omakase, nigiri, maki, and other Japanese cuisine formats, • Valid food handler's certification or ServSafe certification, • Ability to thrive in a fast-paced, high-volume restaurant environment, • Strong attention to detail, creativity, and a passion for Japanese culinary arts

Job DescriptionBenefits: • 401(k) matching, • Company parties, • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Paid time off ☕ We're Hiring! Join the Team at Peekskill Coffee House ✨ Come Grow With Us — From New Hire to Hospitality Pro Peekskill Coffee House, known as “Peekskill’s Living Room,” is more than just a coffee shop — we’re a warm, welcoming community hub with a strong, supportive team behind the counter. We’re currently hiring for our service team and are looking for individuals who are ready to learn, grow, and serve with heart. What We’re Looking For: • Experience in coffee, food, or hospitality is a plus — but a positive attitude, strong work ethic, and love for people matter most., • Someone who thrives in a fast-paced, team-driven environment., • Available 25–32 hours/week across 4–5 shifts, including weekends., • Committed to excellence in service and ready to be part of something bigger than themselves., • 18 years or older What You'll Be Doing: • Delivering top-tier service to our diverse and loyal customer base., • Crafting high-quality drinks and food with care and consistency., • Working collaboratively with a team that values clear communication, growth, and positivity. Training & Compensation: We believe in training for excellence, and we’ve mapped out a clear path for your growth: ???? Foundation Training (First 3 Months) • Base Pay: $11.00/hour, • Tips: $5.50/hour (avg.), • Focus on learning our service standards, register, shop flow, and teamwork.✨ Apprentice & Junior Levels (2–6 Months), • Base Pay: $11.50–$11.75/hour, • Tips: $6.00–$6.25/hour (avg.), • Start mastering barista and kitchen roles with increasing responsibility and independence.???? Senior Barista/Chef (6+ Months), • Base Pay: $12.25–$13.25/hour (includes base + tip pool share), • Eligible for sales bonuses, leadership responsibilities, and more.Most team members average $22–24.50/hour after tips by the time they complete Senior Training. Bonus opportunities include (sales incentives), employee of the month incentives and year end bonus. Perks & Benefits: • ✨ Flexible scheduling, • ???? Sick pay + PFL, • 401k matching + PTO (for eligible employees), • ???? Shift drinks, meal credit, and generous employee discounts, • ???? Positive team culture + supportive leadership, • ???? Skill-building and growth opportunities Why Peekskill Coffee? We believe coffee can bring people together — and we bring that belief to life every day. We serve our community with kindness, gratitude, authenticity, and unity. Our customers come in for a pick-me-up and leave feeling seen. If that resonates with you, we want to meet you. ???? how to apply….. · Fill out our application and attach your resume at https://peekskillcoffee.com/pages/jobs · Email your resume and a few lines about why you’d be a great fit to info@peekskillcoffee.com · Stop by our shop at 101 S. Division Street, Peekskill, NY 10566

Job DescriptionDescription: About Nine Orchard Housed in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position Summary We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities • Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency., • Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning., • Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes., • Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes., • Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients., • Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills • Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment., • Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking., • Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment., • Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls., • Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required., • Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer • Competitive salary commensurate with experience., • Comprehensive medical, dental, and vision insurance., • Paid Time Off (PTO) and holiday pay., • Dining discounts across our property venues., • Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.Requirements:

Job DescriptionDescription: Job Title: Banquet Sous Chef Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Executive Chef / Executive Sous Chef Department: Culinary – Banquets & Events Employment Type: Full-Time, Exempt Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality. Position Summary The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs), timelines, guest counts, and JAG culinary standards. The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences. Key ResponsibilitiesBanquet & Event Execution • Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events., • Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests., • Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines., • Coordinate multiple events and production needs simultaneously while maintaining quality and consistency., • Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats., • Maintain an active, hands-on presence during preparation, plating, and event execution., • Anticipate challenges and adjust production, timing, or team deployment as necessary., • Ensure food is delivered at the appropriate temperature and according to established service timelines.Production & Preparation, • Organize daily and weekly production based on upcoming BEOs and forecasted event volume., • Create and communicate clear prep lists and production priorities., • Establish appropriate pars and mise en place for upcoming events., • Monitor preparation, cooking, holding, plating, and service., • Ensure products meet JAG standards for flavor, freshness, quality, and presentation., • Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event., • Maintain organized production, staging, refrigeration, and storage areas., • Communicate shortages or production concerns proactively to Executive Culinary Leadership.Team Leadership & Development, • Provide daily leadership, coaching, and direction to banquet cooks and culinary team members., • Assign production and service responsibilities based on event requirements and team strengths., • Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution., • Conduct culinary briefings and communicate event-specific priorities., • Support onboarding and development of new culinary team members., • Provide timely and constructive coaching and feedback., • Foster a positive, respectful, inclusive, and accountable kitchen culture., • Lead by example with professionalism, urgency, organization, and attention to detail.BEO & Event Coordination, • Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales., • Identify staffing, production, equipment, specialty product, and timing requirements in advance., • Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements., • Identify discrepancies or questions regarding BEOs before production begins., • Participate in BEO meetings, tastings, and event-planning meetings as required., • Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team., • Ensure a seamless transition between culinary production and banquet service.Culinary Quality & Presentation, • Taste and inspect food throughout preparation and service., • Maintain consistency in recipes, portions, cooking techniques, and presentation., • Monitor plating to ensure consistency across large guest counts., • Maintain the same level of quality and attention to detail regardless of event size., • Monitor buffet, reception, and action-station presentation throughout events., • Support client tastings, customized menus, VIP events, and special culinary requests., • Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.Inventory & Cost Control, • Assist with ordering and maintaining appropriate banquet food and supply pars., • Monitor product utilization, yields, portion control, and waste., • Ensure production quantities align with guaranteed guest counts and event requirements., • Maintain proper FIFO rotation, labeling, dating, and storage., • Communicate shortages, spoilage, excessive waste, and unusual product usage promptly., • Assist with inventory counts as assigned., • Support food-cost objectives through responsible preparation, portioning, and product utilization.Food Safety & Sanitation, • Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas., • Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures., • Monitor food temperatures throughout preparation, holding, transportation, and service., • Ensure proper cooling, storage, labeling, and dating procedures., • Reinforce allergen awareness and cross-contamination prevention., • Ensure dietary restrictions and food allergies are handled accurately and safely., • Maintain inspection readiness at all times., • Identify and address food-safety or sanitation concerns immediately.Collaboration & Communication, • Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership., • Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes., • Coordinate with banquet service teams to ensure proper pacing and food delivery., • Build strong working relationships with Ritz-Carlton hotel partners and departments., • Participate in BEO meetings, operational meetings, tastings, and post-event reviews., • Support other JAG culinary operations within the property when business needs require., • Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.Requirements:What We're Looking For, • 3+ years of professional culinary experience with progressive leadership responsibility., • Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred., • Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred., • Experience reading and executing from BEOs and detailed event specifications., • Experience with plated events, buffets, receptions, action stations, and high-volume functions., • Strong culinary fundamentals, knife skills, and production knowledge., • Ability to organize and execute multiple events simultaneously., • Strong understanding of production planning, portion control, yields, inventory, and food cost., • Proven ability to train, coach, and motivate culinary team members., • Exceptional attention to detail and presentation., • Strong organizational, communication, and time-management skills., • Ability to remain composed and solution-oriented during high-volume events and changing timelines., • Positive attitude, strong work ethic, and hands-on leadership style., • Genuine eagerness to learn, grow, and continue developing as a culinary leader., • Strong understanding of food safety, sanitation, and allergen procedures., • NYC Food Protection Certificate or ability to obtain required certification., • Flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on event schedules.Success in This Role Success as Banquet Sous Chef will be demonstrated through: • Consistent execution of high-quality banquet and event cuisine., • Accurate execution of BEOs, guest counts, dietary requirements, and event timelines., • Strong organization and preparedness across multiple simultaneous events., • Consistent food quality, temperature, portioning, and presentation., • Effective leadership and development of the banquet culinary team., • Strong food-cost, portion-control, and waste-management practices., • Excellent sanitation and food-safety standards., • Seamless collaboration between Culinary, Banquet Operations, Event Sales, and Ritz-Carlton partners., • Positive contribution to the culinary culture and overall guest experience.In Return, We Offer You, • Competitive base salary of $70,000–$75,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Culinary training, mentorship, and professional development, • Career advancement opportunities throughout José Andrés Group, • Experience working within a luxury hotel and high-volume events environment, • The opportunity to execute exceptional events alongside experienced culinary and hospitality teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Salary: 65000 - 75000 /year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. In this role, you will work closely with the Executive Chef to oversee food production, develop creative menus, execute catering events, and maintain the highest standards of culinary excellence. If you're an energetic, hands-on leader who enjoys mentoring others and bringing fresh ideas to the kitchen, we'd love to hear from you! What You'll Do Partner with the Executive Chef to oversee daily culinary operations, ensuring exceptional food quality, consistency, and presentation. Assist with menu planning, recipe development, and execution of daily dining programs. Supervise, train, coach, and develop culinary associates to build a high-performing kitchen team. Lead food preparation and production for daily service, catering, and special events. Support purchasing, ordering, inventory management, and food cost controls. Ensure compliance with food safety, sanitation, and HACCP standards. Collaborate with culinary and marketing teams to introduce new menus, promotions, and culinary programs. Monitor kitchen operations and identify opportunities to improve efficiency, food quality, and guest satisfaction. Maintain a clean, organized, and safe kitchen environment. Foster a positive, collaborative team culture focused on culinary excellence and exceptional hospitality. What We're Looking For Associate's degree in Culinary Arts or equivalent professional experience. Progressive culinary or kitchen management experience in restaurants, hotels, corporate dining, higher education, healthcare, or similar food service environments. Experience in high-volume food production and complex culinary operations highly preferred. Catering and special event production experience is a plus. Knowledge of institutional dining, batch cooking, and large-scale food preparation is beneficial. Strong understanding of menu development, food quality, presentation, purchasing, inventory, and cost controls. Knowledge of food safety, sanitation, and HACCP standards. Strong leadership, communication, and organizational skills. Proficiency with Microsoft Office (Word, Excel, Outlook, PowerPoint) and general computer applications. Willingness to participate in client satisfaction initiatives and culinary improvement programs. ServSafe Certification highly preferred. Why Join Us? Opportunity to work alongside experienced culinary leadership and showcase your creativity. Collaborative and supportive kitchen environment. Career growth and professional development opportunities. Competitive compensation and comprehensive benefits. Be part of an organization committed to culinary excellence, innovation, and exceptional hospitality. Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1588693 Flik Hospitality Group Kristan McIntosh [[req_classification]]

We are seeking a talented Pastry Junior Sous Chef to join our world-class culinary brigade in our Commissary Kitchen in the Bronx. We are seeking a highly motivated and skilled Pastry Junior Sous Chef to join our dynamic pastry team in our Commissary Kitchen. As the Pas

Job Description Sous Chef Location: New York, NY We are seeking a skilled and motivated Sous Chef to support daily kitchen operations at a dynamic, high-volume restaurant in New York City. The ideal candidate is a hands-on culinary leader with strong technical skills, a passion for quality ingredients, and the ability to lead a team while maintaining consistency, efficiency, and high culinary standards. The Sous Chef will work closely with the Executive Chef to oversee kitchen execution, develop team members, control food costs, and ensure an exceptional dining experience. Responsibilities: • Assist the Executive Chef with daily kitchen operations, food preparation, and service execution., • Supervise, train, and motivate kitchen staff to maintain high standards of quality, consistency, and teamwork., • Oversee food preparation, cooking techniques, portioning, plating, and presentation., • Manage kitchen stations during service to ensure timely and accurate execution of menu items., • Maintain consistency in recipes, ingredient quality, and food presentation., • Assist with menu development, seasonal specials, and new dish implementation., • Monitor inventory, ordering, product rotation, and storage to minimize waste and maintain appropriate stock levels., • Help control food costs through portion management, purchasing, and waste reduction., • Maintain strict food safety, sanitation, and cleanliness standards in compliance with NYC regulations., • Assist with scheduling, station assignments, training, and performance management., • Collaborate with front-of-house leadership to ensure smooth service and effective communication., • Maintain kitchen organization, equipment standards, and established operating procedures., • Step into a leadership role when the Executive Chef is unavailable. Qualifications:, • 3+ years of professional kitchen experience, including experience as a Sous Chef, Junior Sous Chef, or Kitchen Manager., • Experience in high-volume, full-service restaurant operations preferred., • Strong culinary fundamentals, knife skills, and knowledge of cooking techniques., • Proven ability to lead, train, and develop a kitchen team., • Understanding of food costing, inventory management, purchasing, and waste control., • Knowledge of food safety, sanitation, and proper food handling procedures., • Ability to remain organized and composed in a fast-paced kitchen environment., • Strong communication, time management, and problem-solving skills., • Flexible availability, including evenings, weekends, and holidays as required. Qualified culinary professionals who are passionate about food, leadership, and delivering an outstanding dining experience are encouraged to apply.

Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment. We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a So

The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. 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 supports the Sous Chef and Executive Chef in daily kitchen operations, ensuring high standards of food preparation, quality, and presentation. Apply today and join us as a Junior Sous Chef!. Chef de Cuisine, Sous Chef team.

Support the Executive Chef in overseeing daily BOH operations, including prep, service, ordering, receiving, inventory, sanitation, training, and team performance. Supervise, coach, and develop sous chefs, junior sous chefs, line cooks, prep cooks, dishwashers, receivers, and other BOH team members.

This is an opportunity to lead in a high-volume, chef-driven environment alongside passionate culinary professionals. Sous Chef or equivalent) in a high-volume, full-service restaurant. Work in a collaborative, chef-driven environment that values creativity and culinary craft.

This person has an in-depth familiarity with the kitchen’s operations and is able to fill in for the Sous Chefs and Executive Chef when needed and assist in resolving any problems that may arise on the job. This position assists the sous chefs and senior kitchen management in leading the daily

This is Vitor's right hand on the line and a real cooking partner to the executive chef, side by side every service, prepping sauces, butchering, grilling, and plating. Cook the line alongside Vitor every service, from saute to grill to plating. Support and mentor junior line cooks by example.

We are seeking an experienced and versatile culinary professional to join our team as a Junior Sous Chef.

Position Summary • Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting Structure • Reporting to the Executive Chef, Executive Sous Chef and Sous Chef. Key duties include: • Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements., • Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events., • Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs., • Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events)., • Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards., • Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness., • Collaborating with culinary leadership and cross-functional teams to ensure seamless operations and exceptional guest satisfaction., • Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas. Safety Duties: • Participates in crew and passenger safety drills according to instructions., • Always complies with the Company’s safety and pollution prevention regulations and operating procedures., • Participates in all mandatory training., • Leads by example by taking care of Health and Safety of self and others., • Ensures that all work equipment, personal protective equipment, chemicals and safety devices are being used correctly. Education/Experience/Qualifications: • Valid STCW95 certification., • Minimum of 4 years' experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5-star establishment., • Good knowledge of International and European cuisine., • Knowledge and experience of Public Health policies and procedures., • Ability to read, interpret and demonstrate culinary fundamentals., • Demonstrates strong knife skills., • Must be proficient in all stations in the galley., • Physically and medically fit., • Moral integrity is required. Language requirements: • Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Sous will have the opportunity to learn and develop skill sets such as mentoring staff and administrative and technical skills, including creating new dishes with the Chef

Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to

RIT Dining serves thousands of students, faculty, and staff each day, creating meaningful moments across campus.As a university ‑ owned operation, we’re committed to delivering personalized culinary experiences while providing valuable growth opportunities for both full ‑ time employees and st

You have at least six years of overall culinary experience, including at least two years as a Sous Chef or Junior Sous Chef in a five-star luxury or ultra-luxury hotel or restaurant. You will join the Culinary team and report to the Executive Chef, with a dotted-line relationship to the Executive So

COULD THIS BE YOU? * You have at least six years of overall culinary experience, including at least two years as a Sous Chef or Junior Sous Chef in a five-star luxury or ultra-luxury hotel or restaurant. THE TEAM You will join the Culinary team and report to the Executive Chef, with a dotted-line re

In this role, you will work closely with the Executive Chef to oversee food production, develop creative menus, execute catering events, and maintain the highest standards of culinary excellence. Partner with the Executive Chef to oversee daily culinary operations, ensuring exceptional food quality,

Partner with the Executive Chef to oversee daily culinary operations, ensuring exceptional food quality, consistency, and presentation. In this role, you will work closely with the Executive Chef to oversee food production, develop creative menus, execute catering events, and maintain the highest st

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Sous Chef will assist in managing the line and ensuring the flow of service is efficient and smooth. Sous will have the opportunity to learn and develop skill sets such as

You have at least six years of overall culinary experience, including at least two years as a Sous Chef or Junior Sous Chef in a five-star luxury or ultra-luxury hotel or restaurant. Built in 1930, The Carlyle, A Rosewood Hotel is a New York City luxury hotel that exudes charm and elegance. You will

The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary s

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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.