Sous chef jobs in Englewood, New JerseyCreate job alerts

Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook / Jr Sous Chef to join our culinary team.The ideal candidate thrives in a fast-paced, high-standard kitchen environment.You will work closely with our Executive Chef and culin

Chef Manager Job Reference Number: 38380 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Independent-School-Dining Location: New York, New York (US-NY) Cater to You has an exciting opportunity for Chef Managers to learn, grow, and develop into senior unit level managers. Chef Managers are responsible for ovrseeing the cooking and preparing of all food items, for both daily foodservice and catered events. They are the front line of culinary and service excellence and work collaboratively as mentors to all other team members. They supervise and lead the kitchen team, complete administrative tasks, and are our liaison to the school community. An ideal Chef Manager embraces and cultivates our spirit of farm to table delicious food, genuine hospitality and establish the structure and organization required of a first-class foodservice program. Coordinate all menu planning, quantities needed, and preparation lists with the Sous/Jr. Sous Chef as needed. Place orders, reconcile invoices, take weekly physical inventory, manage budgeted food, and labor costs Plan, organize and lead food production, service, pack outs and/or deliveries. Ensure food production and service is managed efficiently and effectively. Ensure Galley recipes are communicated to and followed by the kitchen team. Ensure all food is prepared, stored, served, and packaged in accordance with all DOH food and allergen safety guidelines. Manage all dietary needs/allergen restrictions and ensure diners nutritional safety. Ensure all CTY signage and presentation standards are in place and maintained. Train and develop kitchen team in food, allergen, and workplace safety and CTY standards. Manage team member uniform/presentation standards and health and safety protocol. Manage team member daily and weekly time and attendance. Manage weekly UltiPro payroll process. Manage team member performance documentation and evaluations. Preparation and execution for catering and events. Ensuring all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards. Ensuring any needed equipment and/or refrigeration repairs are communicated and followed up on with the appropriate point persons. Communicate frequently and effectively with key points of contact in the school community including administrators, faculty, and parents. If applicable: Manage pre-orders and communicate with families as needed. Manage POS system, cashiers, and transaction process Manage daily sales- reports, reconciliation, and cash/deposit flow Competencies • Strategic Thinking, • Effective Communication Skills, • Business Acumen, • Thoroughness, • Proactive and positive; interact professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers, • A demonstrated ability to identify areas of improvement and implement solutions Qualifications • Degree in Culinary Arts, Hospitality Management or equivalent experience preferred, • A minimum of 3-5 years progressive culinary management experience, • Strong leadership and coaching skills and the ability to train others, • NYC Food Handler’s certification, Serv Safe certification and Allertrain certification Supervisory Responsibility: This position directly supervises kitchen and service team members. Work Environment: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 50 pounds is required. Position Type/Expected Hours of Work: This position may require long hours and weekend work. AAP/EEO Statement: Cater to You is an equal opportunity employer. All candidates must be eligible to work in the United States for any employer. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. New York, NY Compensation for this position is up to $95,000 / year based on experience. • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school’s unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students’ growth and success. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed. #LI-MM1 #Boost

Job Description The ideal candidate will: • Have 2 years of professional cooking experience with excellent production skills in banquets, • Have detail and care for their work., • Be reliable, focused, organized and communicative., • Be able to self-manage as well as be managed., • The position requires various capacities toward meeting the goals of the team and the business

Job Description We are seeking an excited, fun, and passionate Sous Chef to join our team. This is a unique opportunity to help lead the kitchen of a new chef-driven restaurant in Northern New Jersey, where creativity, collaboration, and seasonal, ingredient-driven cuisine are at the core of everything we do. Sous Chef Benefits and Compensation • Competitive salary: $80,000–$90,000, • Benefit Stipened, • Paid Time Off, • Family Meal, • Minimum 2 years’ experience as a Sous Chef, • Proven ability to manage and lead kitchen teams, including 8–9 cooks and dishwashers, • Strong background in inventory management, ordering, and kitchen systems, • Experience tasting dishes before sending them out to ensure consistency and quality, • Ability to thrive in a fast-paced, dynamic environment, • Demonstrated skill in inspiring, motivating, and developing employees, • Experience in butchery and pasta making a major plus, • Knowledge of seasonal ingredients and creative menu development, • Track record of maintaining consistent quality and presentation standards, • Strong collaboration with both FOH and BOH teams to ensure seamless guest experiences, • Creative problem-solving and organizational skills, • Ability to work closely with the Executive Chef, CDC, and Junior Sous Chef to build kitchen systems and culture

Find out exactly what skills, experience, and qualifications you will need to succeed in this role before applying below.We are seeking a talented and passionate Sous Chef to join our dynamic culinary team.The ideal candidate will have a strong background in food production and kitchen management, w

As a Sous Chef, you will play a crucial role in maintaining high standards of food quality, presentation, and safety while supervising kitchen staff and ensuring efficient operations. We are seeking a talented and passionate Sous Chef to join our dynamic culinary team.

The Bristal Assisted Living - 412 South Van Brunt Street - Responsibilities: Assist with the preparation, seasoning and cooking of meals for residents and employees as directed by the Director of Food Service or the Sous Chef; Check all food temperatures prior to meal service; Garnish all plates bef

White Lodging - - Responsibilities: Serve as a Sous Chef in training, learning and practicing full job duties in the absence of the Sous Chef; Mentor and collaborate with Entry and Senior Line Cooks, apprentices, and stewards while managing daily preparation and production in the food outlet; Follo

Taco Bell - 249 East 149th Street - Responsibilities: Set up station and participate in prep; Follow recipes; Take direction from the Chef or Sous Chef; Explore creativity where appropriate; Be a team player.

Camp Sous Chef - Sleepaway Camp. The Sous Chef supports the Food Service Director in all aspects of kitchen operations at BCNYs sleep-away camp. The Sous Chef plays a key role in ensuring meals are prepared efficiently and served on time to campers and staff, while helping.

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting an

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

We are currently looking for a High Volume Catering Sous Chef to assist our team in NY! We are entering our busy season and are looking for strong leaders for our kitchen!.

Lucky Strike - - Responsibilities: Adhere to the companys mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary

Goodwin Recruiting - - Responsibilities: Oversee daily production to ensure consistency, quality, and efficiency; Support menu development, seasonal rollouts, and recipe implementation; Supervise and train Sous Chefs and hourly kitchen staff; Ensure food safety, sanitation, and compliance with comp

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

We are seeking a reliable and experienced Sous Chef / Line Cook to support the daily operations of a busy college dining facility.

Job DescriptionSalary: 18-25 About Us:Join the team behind two of New Jersey's top 30 restaurants! At Heritage Hospitality Group, we pride ourselves on delivering exceptional dining experiences that celebrate Italian culinary excellence. Our restaurants are known for their innovative yet authentic dishes, and our dessert department is no exception. Job Description:We are seeking a talented and passionate Pastry Sous Chef to join our team and work alongside our Head Pastry Chef. As a Pastry Sous Chef, you will play a crucial role in crafting exquisite desserts that complement our Italian-focused menu and elevate the dining experience for our guests. Key Responsibilities: • Collaborate with the Head Pastry Chef to design and develop new dessert recipes that reflect Italian culinary traditions with a modern twist., • Oversee daily pastry production and ensure consistency, quality, and presentation standards are met., • Manage and mentor junior pastry staff, providing training and guidance to maintain a high standard of performance., • Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen., • Assist in inventory management, including ordering and sourcing high-quality ingredients. Ability to Commute:

Job Description Please join us on Tuesday, June 2nd at 4pm for our annual Adjunct Job Fair - located on our Paramus Campus in the Technology Building (TEC-128). The Adjunct Job Fair is a great opportunity to meet with department heads face to face and discuss employment opportunities for the Fall 2026 semester. If you are interested in attending, please send an email to for more information. Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences for Summer and Fall 2026. Below are the disciplines we are currently hiring for and the requirements for each. Hotel Restaurant Management Department: The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging. Courses and Requirements: Hotel Restaurant Management (Culinary Arts) Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices. Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation. Minimum Requirements: * Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field. * At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger. * Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required). * Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts. * Effective communication skills and a demonstrated ability to work with a diverse student population. Preferred Qualifications: * Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field. * Teaching experience at the college or professional training level. * Recognized certifications from industry organizations (e.g., American Culinary Federation certifications). * Experience in kitchen management, menu development, or food entrepreneurship. * Passion for mentoring and training aspiring culinary professionals. Hotel Restaurant Management (Pastry Arts) Seeking a talented and experienced pastry artist specializing in hyper-realistic cake decorating and food design to join our adjunct faculty. This position is ideal for a skilled professional passionate about teaching innovative cake sculpting, advanced sugar artistry, and food aesthetics. Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Experienced in cake decorating and tempering chocolate is a must. Preferred: Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent. Rates and Benefits: • Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's., • Tuition Waiver for BCC courses for themselves or their dependents

Job Description We are looking for an individual not only with a passion for cooking, but also with a true and kind heart for seniors, someone who genuinely cares about making them happy through the nutritious meals they help prepare. In this role you will be assisting with the preparation, seasoning and cooking of meals for residents who choose to call The Bristal home as well as employees – and all as directed by the Director of Food Service or the Sous Chef. The loving care, attention and skills you bring to the services you provide are fundamental to the quality of life and the general wellbeing of our residents every day. Full-time position includes one weekend day. Additional responsibilities include: • Helping to prepare food for the next meal service, which includes chopping, measuring and mixing ingredients according to established recipes, • Ensuring all procedures are conducted following required health department and company regulations, • Checking all food temperatures prior to meal service, • A minimum of 3 years' experience in food handling and preparation, sanitation, and safety standards for institutions and/or restaurants, • Culinary or cooking school experience/courses preferred; a minimum of a high school degree, • Must be able to excel in a fast-paced environment, • Excellent ability to prioritize, deliver topnotch customer service and multi-task in a busy environment, • Ability to understand the English language and follow instructions with minimal supervision, • Proven ability to follow all rules, regulations, policies and sanitary standards established by management

Job Description LIMITED TIME*$1,000.00 SIGN ON BONUS* Butler Hospitality is operating the Food and Beverage Departments with our partner hotels located in Englewood NJ, and Hasbrouck Heights Crowne Plaza Englewood - 401 S Van Brunt Street, Englewood, NJ 07631 Holiday Inn Hasbrouck Heights, 283 Route 17 South, Hasbrouck Heights, NJ 07604 Positions available Full and Part Time, Flexible Scheduling and Great Pay! Currently Hiring for: • Sous Chef, • Line Cook, • Prep Cook, • Porter, • Server ( AM and PM ), • Host, • Familiarity with working with customers, or previous restaurant experience, • Ability to manage priorities and workflow, • Excellent customer service skills, • Professional appearance and demeanor, • An ability to work on weekends, holidays, and peak business periods, • Resume (if possible), • 2 forms of ID, • Competitive Wages!, • Health, dental benefits, and a 401k plan., • Flexible Schedules, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants #LI-DNI Powered by JazzHR j6YEZKO72d

Job Description LIMITED TIME*$1,000.00 SIGN ON BONUS* Butler Hospitality is operating the Food and Beverage Departments with our partner hotels located in Hasbrouck Heights, NJ inside the Holiday Inn on Route 17 South! Positions available Full and Part Time, Flexible Scheduling and Great Pay! Currently Hiring for: • Sous Chef, • Line Cook, • Prep Cook, • Porter, • Server, • Host, • Shift Lead/Supervisor, • Familiarity with working with customers, or previous restaurant experience, • Ability to manage priorities and workflow, • Excellent customer service skills, • Professional appearance and demeanor, • An ability to work on weekends, holidays, and peak business periods, • Resume (if possible), • Competitive Wages!, • Health, dental benefits, and a 401k plan., • Flexible Schedules, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training #LI-DNI Powered by JazzHR mRyJNBSsYo

Job Description Salary: $75,000 - $85,000 Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary As the Sushi Sous Chef at UBS (1000 Harbor Blvd., Weehawken, NJ), you will support the successful culinary operations, focusing largely on sushi production for the cafe and catering operations. This position requires Monday through Friday availability, primarily daytime house. This position offers holidays and weekends off, great benefits and career growth opportunities with a leading food service company! Essential Duties and Responsibilities • Support the successful culinary operations including planning and menu creation, preparation, cooking, service, • Providing outstanding service to guests and clients, • Manage a culinary team, • Rolls out new culinary programs in conjunction with the marketing and culinary team, • Assists with managing cost controls and controlling expenditure, inventory, ordering, • Performs other duties as assigned Qualifications • Minimum of 3 years of related culinary experience including supervisory experience, • Experience in fine dining, restaurants, hotels, corporate dining, higher education or related food service operations, • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation, • Supervisory, leadership, training, management, and coaching skills, • ServSafe or Department of Health Certification is preferred, • 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: 1499020 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job DescriptionSous Chef The Sous Chef plays a critical leadership role in supporting the Executive Chef in all aspects of kitchen operations. This position is responsible for ensuring consistent food quality, maintaining operational efficiency, and leading kitchen staff in a fast-paced, high-volume environment. The Sous Chef helps drive culinary excellence while upholding standards for food safety, cleanliness, and team development. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing procedures, • Lead, train, and mentor kitchen staff to ensure consistency, efficiency, and adherence to culinary standards, • Execute and maintain high-quality food preparation and presentation across all menu items, • Manage inventory, ordering, and receiving to control food cost and minimize waste, • Ensure compliance with health, safety, and sanitation regulations at all times, • Step in to lead the kitchen in the absence of the Executive Chef, • Collaborate on menu development, seasonal offerings, and specials, • Monitor ticket times and maintain smooth communication between front and back of house, • Enforce proper portioning, plating, and recipe adherenceQualifications:, • 3+ years of experience in a leadership role within a professional kitchen, • Strong knowledge of culinary techniques, food safety standards, and kitchen operations, • Proven ability to lead and motivate a team in a high-pressure environment, • Experience with inventory management, ordering, and cost control, • Excellent organizational and time management skills, • Flexible schedule, including nights, weekends, and holidaysKey Attributes:, • Hands-on leadership style with strong attention to detail, • Ability to remain calm and decisive under pressure, • Passion for food, hospitality, and team development, • Strong communication and problem-solving skillsThis role is ideal for a driven culinary professional looking to grow within a dynamic kitchen environment while contributing to a high standard of food and service excellence.

Job Description Sous Chef – Job Description The Sous Chef plays a critical leadership role in supporting the Executive Chef in all aspects of kitchen operations. This position is responsible for ensuring consistent food quality, maintaining operational efficiency, and leading kitchen staff in a fast-paced, high-volume environment. The Sous Chef helps drive culinary excellence while upholding standards for food safety, cleanliness, and team development. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing procedures, • Lead, train, and mentor kitchen staff to ensure consistency, efficiency, and adherence to culinary standards, • Execute and maintain high-quality food preparation and presentation across all menu items, • Manage inventory, ordering, and receiving to control food cost and minimize waste, • Ensure compliance with health, safety, and sanitation regulations at all times, • Step in to lead the kitchen in the absence of the Executive Chef, • Collaborate on menu development, seasonal offerings, and specials, • Monitor ticket times and maintain smooth communication between front and back of house, • Enforce proper portioning, plating, and recipe adherence Qualifications: • 3+ years of experience in a leadership role within a professional kitchen, • Strong knowledge of culinary techniques, food safety standards, and kitchen operations, • Proven ability to lead and motivate a team in a high-pressure environment, • Experience with inventory management, ordering, and cost control, • Excellent organizational and time management skills, • Flexible schedule, including nights, weekends, and holidays Key Attributes: • Hands-on leadership style with strong attention to detail, • Ability to remain calm and decisive under pressure, • Passion for food, hospitality, and team development, • Strong communication and problem-solving skills This role is ideal for a driven culinary professional looking to grow within a dynamic kitchen environment while contributing to a high standard of food and service excellence. Company DescriptionGecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotel, The Holiday Inn-Hasbrouck Heights in Hasbrouck Heights, NJ. We are actively hiring new PREP COOKS! Full-time US-based position and authorized to work in the US Location: The Holiday Inn-Hasbrouck Heights, 283 Route 17 South, Hasbrouck Heights, NJ 07604 You will • Report to the manager in charge (Chef, General Manager, Sous Chef)., • Executes all recipes, plating, and cooking techniques set by brand standards, • Work with staff members to complete kitchen tasks, • Ensure that all food is tasted prior to serving to guest, • Some familiarity with standard portion sizes, cooking techniques, and overall kitchen etiquette, • Worked an 8-hour shift in a kitchen, • Know local sanitation laws and take personal care of how food is handled and properly produce, • Resume, • 2 forms of ID, • Compensation: from $18, depending on experience, • Health, dental benefits, and a 401k plan., • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants #LI-DNI Powered by JazzHR unWRDNeHLC

Job Description • Ensure that all dishes are cooked well and presented in an aesthetically pleasing way, • Oversee food preparation, checking that all kitchen staff are performing their duties, • Monitor equipment quality and order new equipment as needed, • Help the restaurant determine how much food and supplies need to be ordered, • Manege inventory reports, • Train new kitchen staff

Executive Chef and Kitchen Manager in leading culinary operations at our commissary, ensuring top-quality food production for our store locations. This hands-on leadership role focuses on maintaining high standards, optimizing processes, mentoring staff, and ensuring seamless operations in the Execu

Job Description We are looking for Line Cooks to help us open our Paramus, NJ cafe! Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (ranging from $18.50-$21.75/hour, depending on experience), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid Sick Time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Gecko Hospitality - - Responsibilities: Assist the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing procedures; Lead, train, and mentor kitchen staff to ensure consistency, efficiency, and adherence to culinary standards; Execute and maintain high-quality

Concord Hospitality - 9 Polito Avenue - Responsibilities: Train and mentor kitchen associates on job duties, plate presentation, and culinary processes; Develop schedules, direct staff, and maintain open communication between management and associates; Address and resolve kitchen issues proactively;

Spire Hospitality - 300 Brae Boulevard - Responsibilities: Lead and mentor the culinary team to strive for excellence and guest satisfaction; Assist in leading and managing all culinary activities and operations; Contribute creatively to the development of new menu items and promotions; Cultivate st