Trabajos junior chef en New York

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.

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

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.

Job DescriptionBenefits: • Employee discounts, • Bonus based on performance 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.

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

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

Job Description☕ 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., • Delivering top-tier service to our diverse and loyal customer base., • Crafting high-quality drinks and food with care and consistency. 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) 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 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 Email your resume and a few lines about why you’d be a great fit to · Stop by our shop at 101 S. Division Street, Peekskill, NY 10566

Job DescriptionAbout the Role: Join Farmers and Chefs LLC as a Sous Chef and elevate your culinary career in a vibrant, farm-to-table environment. We are looking for a passionate individual who thrives in a fast-paced kitchen and is excited to contribute to our innovative menu. Responsibilities: • Assist the Head Chef in the daily kitchen operations and menu planning., • Supervise kitchen staff and ensure high-quality food preparation and presentation., • Maintain inventory and order supplies to ensure smooth kitchen operations., • Implement food safety and sanitation standards to ensure a clean kitchen., • Collaborate with the culinary team to create seasonal dishes using fresh, local ingredients., • Train and mentor junior kitchen staff to enhance their culinary skills., • Assist in the development of new recipes and menu items., • Manage kitchen schedules and ensure timely meal service.Requirements:, • Proven experience as a Sous Chef or in a similar role in a high-volume kitchen., • Strong knowledge of culinary techniques and food safety regulations., • Ability to work in a fast-paced environment and under pressure., • Excellent leadership and communication skills., • Culinary degree or equivalent experience preferred., • Passion for farm-to-table cooking and creativity in the kitchen., • Availability to work flexible hours, including evenings and weekends.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Junior Sous Chefs have the ability to work every station efficiently in the kitchen. This is the first step they are taking to become managers in the kitchen. There main role is to support the sous chefs in any capacity in terms of operating the kitchen. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations, • Displays honesty & integrity, • Delivers outstanding service and creates memorable experiences., • Manages the day to day operations of the kitchen., • Strong written communication, • Provides quality customer service., • Works in a professional environment SPECIFIC DUTIES, • Must be able to work every station on the line and adhere to the same standards as the line cooks, • Must assist the Sous Chefs in temperature checks and Department of Health check lists, • Support for their workgroups Sous Chef, • Checks quality, organization and recipe consistency of food throughout shift, • Check line cooks par levels for their shift, • Checks line cooks cleanliness of the kitchen, station, storage areas, and coolers, • Side by side training of their work group, • Maintain focus and intensity in their workshop, • Responsible for maintaining an up to date food handlers permit, • Upholds all People Services best practices as it pertains to coaching, counseling, disciplinary, hiring, and terminations., • Follows and ensures compliance of all Commune policies and standard operating procedures as outlined in the employee handbook, • Acts as an ambassador to commune culture. REQUIREMENTS: • Must have 5 years + of line cook experience in NYC at a comparable restaurant or hotel, • Must have a good understanding of the English language (spoken and written), • Must be able to lift 50 lbs, • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have excellent knife skills, • Must have basic knowledge of kitchen equipment such as vita prep, robo coup, ovens and burners Certifications: • NYC serv safe certificate Salary Range: • $68,500 - $70,000/ Annually

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 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 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 Job Title: Junior & Intermediate Pastry Chefs Pay: $21–26/hr Shift: 1st Shift Location: Brooklyn, NY Description: Seeking a Junior Pastry Chef with 1+ year of pastry experience or formal pastry schooling are encouraged to apply! Responsibilities: • Prepare high‑quality pastries and desserts following standardized recipes, • Produce a variety of baked goods and large‑batch doughs, • Maintain quality, consistency, food safety (HACCP), and cleanliness, • Safely operate pastry equipment (mixers, ovens, sheeters), • Basic pastry and baking knowledge, • Ability to work efficiently in a fast‑paced environment, • Strong attention to detail and teamwork Eligibility requirements apply to some benefits and may depend on your job classification and length of employment. Benefits are subject to change and may be subject to specific elections, plan, or program terms. If eligible, the benefits available for this temporary role may include the following: • Medical, dental & vision, • Critical Illness, Accident, and Hospital, • 401(k) Retirement Plan – Pre-tax and Roth post-tax contributions available, • Life Insurance (Voluntary Life & AD&D for the employee and dependents), • Short and long-term disability, • Health Spending Account (HSA), • Transportation benefits, • Employee Assistance Program About Aerotek: We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meets their goals, skills and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role solving for companies’ construction, manufacturing and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are everything spirit to the test as your career continues to grow. Aerotek offers weekly pay, employee benefits including medical, dental & vision, life insurance, health advocacy and employee assistance programs, a 401(k) plan, and employee discounts. The company is an equal opportunity employer and will consider all applications without regards to race, sex, age, color, religion, national origin, veteran status, disability, sexual orientation, gender identity, genetic information or any characteristic protected by law. Company DescriptionWe know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.We know that finding work is hard, and finding meaningful work is harder. Aerotek connects 180,000+ light industrial and skilled trades workers with 14,000+ employers each year, helping our workers navigate an evolving labor market and find jobs that meet their goals, skills, and interests. Since 1983, we have provided a variety of career opportunities across North American industry – from short-term assignments at Fortune 500 companies where you can build your skills, to long-term opportunities where you can play a vital role in solving companies’ construction, manufacturing, and maintenance challenges. Our 1,500+ experienced recruiters across 250+ offices work relentlessly to put our workforce in a position to thrive. Let us rise to meet your challenges and put our people-are-everything spirit to the test as your career continues to grow.

Job Description Salary: $70K/Yr. - $80K/Yr. 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 NANCY M TEIXEIRA [[req_classification]]

Job Description Job Title: Sous Chef (Seasonal) Location: Catskills, NY Compensation: $23–$26 per hour DOE plus housing A private, member-driven club in Upstate New York is seeking a Sous Chef to join the culinary team for the summer season. This is an excellent opportunity for a hands-on culinary professional who enjoys seasonal, ingredient-driven cooking in a highly collaborative environment. The role supports a la carte dining, member events, and banquet functions in a scenic club setting known for hospitality and tradition. Housing is provided, making this an ideal opportunity for candidates open to a seasonal relocation. Responsibilities • Support daily culinary operations across a la carte dining and private events, • Assist the Executive Chef with prep, service execution, and kitchen leadership, • Maintain high standards of food quality, presentation, and consistency, • Supervise and mentor line cooks and seasonal culinary staff, • Assist with ordering, inventory control, and minimizing waste, • Ensure compliance with sanitation, food safety, and workplace safety standards, • Support menu execution and seasonal product utilization, • Participate in banquet and club event production as needed Qualifications • 2+ years of Sous Chef or strong Junior Sous/Lead Line Cook experience, • Scratch cooking experience required, • Experience in private club, resort, restaurant, or banquet environments preferred, • Strong organizational skills and ability to perform in a fast-paced seasonal operation, • Hands-on leadership style with a team-oriented mindset, • Knowledge of food cost controls, prep systems, and kitchen sanitation standards, • Culinary degree or formal training is a plus What We Offer • Unique opportunity to work in a beautiful seasonal club environment, • Strong team culture and mentorship, • Potential for repeat seasons or long-term opportunities for the right candidate

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.