Sous chef jobs in Hackensack, New JerseyCreate job alerts

Sous Chef or higher in fast-paced, upscale or chef-driven kitchens. A collaborative and chef-driven culture.

We are looking for a talented and motivated Sous Chef to support the Chef de Cuisine in leading the kitchen of our 180-seat upscale kosher restaurant. Assist the Chef de Cuisine in daily kitchen operations, ensuring quality and consistency. Supervise and train kitchen staff, stepping in as acting he

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

Landry's - JobID: 32830 [Kitchen Supervisor / Cook] As an Executive Sous Chef at Landry's, you'll: Lead the culinary team in creating innovative dishes; Oversee food preparation and presentation; Ensure quality and consistency in all menu items; Collaborate with Executive Chef to develop new recipes

Job Description Job Purpose: The Executive Sous Chef is responsible for managing the culinary program to include product specifications, ingredient quality standards, food & labor cost parameters and controls. This position will plan and assign schedules, culinary assignments and productivity measures, implement training and development policies and procedures and recommend improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all compliance functions, HACCP performance plans and documentation and reports to the General Manager. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide The Executive Sous Chef’s primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards while holding responsibility for direct reports. The secondary but critical associated responsibility is to verify that specifications, HACCP methods, efficient production methods and required technique and efficiency are taught and practiced to produce optimal quality, presentation and prioritization of production methods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Schedule, organize and verify best in class culinary production and quality methods based on compliant specifications and ACW culinary standards., • Train, develop, mentor and audit all culinary team members, equipment and product fabrication requirements to ensure delivery to superior quality product, packaging and presentation methods., • Ensure effective employee relations. Provide employee coaching and development. Makes employment decisions. Resolve employee issues through problem resolution., • Act as a local liaison and connector of clients, guests, FBO’s and confident communicator to develop market share and client retention., • Use technological applications to manage, record, monitor and measure performance standards of the culinary and fulfillment teams and measure/report outcomes based on these technologies. This includes Dynamics 365, Coupa, Geotab, ADP scheduling & HR compliance & Delivery App/Order App technologies., • Communicate, implement, audit and enforce (if necessary) costs and financial performance standards in terms of food, labor, packaging, lockers (where applicable) and peripheral expenses associated with the culinary operation., • Balance quality, productivity, cost, safety and team morale to achieve positive results in all areas of production and culinary operations. Work to continuously improve methods, process and training dynamics in all areas., • Manage departmental performance measures, including visual technique, hands-on demonstration training and performance controls and provide regular progress reports to Executive Chef & General Manager in report form., • Dress professionally (as well as assuring that all culinary staff members do as well) and within the guidelines of Company procedures including the company approved uniform standards., • Specific Job Responsibilities (Quality, Presentation & Packaging), • Stellar Customer Service Targets, • Integrity & Accountability (professionalism, compliance, performance, development & guidance), • Entrepreneurial Spirit (own the business), • Six to eight year high level Cruise, Hotel, Aviation & Leadership experience - culinary degree preferred., • Individual must have 5-7 years of leadership experience in a kitchen environment within a catering or fine dining establishment, • HACCP training and current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience., • Excellent knife skills are a must., • Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential., • Dynamic supervisory experience required., • Ability to manage, coach, and develop employees while in a fast-paced production environment., • MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand and a progressive influencer to create client engagement, loyalty and rapport. PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers. The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms. The employee must lift and/or move up to 40 pounds. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. WORK ENVIRONMENT The noise level in the work environment is usually moderate to loud. Final candidate for the position will be required the following: • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job DescriptionJob Title: Executive Sous ChefLocation: Marriott Hotel, AlabamaAbout Us: Join us at the prestigious Marriott Hotel, where we aim to provide exceptional hospitality and culinary experiences. As part of a global brand known for excellence, you will work in a vibrant environment where teamwork and innovation are highly valued. Job Summary: The Executive Sous Chef will support the Executive Chef in managing kitchen operations and ensuring that our guests enjoy high-quality dining experiences. This position requires strong culinary skills, leadership abilities, and a commitment to delivering exceptional food and service. The Executive Sous Chef plays a vital role in menu planning, food preparation, and kitchen staff management while maintaining the highest standards in food quality, safety, and presentation. Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including food production, presentation, and service., • Lead the kitchen team by example, fostering a positive and productive work environment., • Ensure consistent preparation and presentation of all menu items in accordance with hotel standards., • Manage food costs and inventory levels while minimizing waste., • Assist in menu development, including seasonal offerings and special events., • Train, mentor, and evaluate kitchen staff to enhance their culinary skills and knowledge., • Monitor kitchen operations to ensure compliance with health and safety regulations., • Proven experience as a Sous Chef, preferably in a hotel or high-volume dining establishment., • Culinary degree or equivalent professional certification preferred., • Strong knowledge of food preparation techniques, cooking methods, and safety guidelines., • Excellent leadership and communication skills with the ability to motivate a diverse team., • Creative mindset with a passion for culinary innovation and excellence., • Proficiency in menu planning, cost control, and inventory management., • Ability to work in a fast-paced environment, multitask, and prioritize effectively. Compensation & Benefits: • Base salary of $80,000–$90,000, • 10% annual bonus potential, • 5,000 relocation assistance, • Strong company culture with growth potential, • Private Health Insurance, • Paid Time Off, • Training & Development

We are looking to add an motivated Sous Chef to our Abigail Kirsch Culinary Group team in Tarrytown, NY. As a Sous Chef you will have the opportunity to lead a talented team of foodservice professionals in a high end professional dining setting.

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 Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor We use eVerify to confirm U.S. Employment eligibility.

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 Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Job Summary: The Driver’s primary duty is delivering all orders, shopping, maintaining delivery vehicles and providing stellar customer service at every FBO and Client location. Under the supervision of the General Manager, i.e., the Driver will be responsible for managing the timeliness of the final product that will be delivered to the appropriate location. Responsibilities and Associated Duties: • The Delivery Driver is responsible for delivering catering orders and concierge items in a safe and timely manner in compliance with Air Culinaire Worldwide (ACW) Standard Operating Procedures., • Additionally, the Driver will participate in the process of directly serving the ACW customers and obtaining feedback from them regarding our product and service, which they will relay to the Catering Director, Catering Specialist, Sous Chef, and General Manager as required., • They will be an on-site problem solver in the event of situations arising that require immediate action, and the Driver will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost., • The Driver is responsible for driving safely under the laws and safety guidelines of the state(s) they drive in and always be courteous and careful to avoid accidents and dangerous situations while on the road., • The driver is responsible to maintain the vehicle fleet, clean the vehicle they use and remove all trash, clean the vehicle a minimum of one time per week and ensure that the Geotab signal and FOB are in working order, and will always fill the gas tank before returning to the kitchen on their final run., • Further responsibilities may include picking up supplies as needed in the course of business and routine vehicle cleaning and maintenance., • Understand and maintain quality control and food-safety procedures of food products during delivery., • Under the direction of the General Manager, i.e., maintain operationally safe vehicles by conducting regularly scheduled and required inspections including oil changes, tire changes/rotations, and other servicing. Maintain impeccably clean (inside and out) vehicles by utilizing self-service car washes., • Assist with the assembly of silverware units and stocking of items in the company vehicles., • Meet weekly with the GM to ensure ACW standards and procedures are accurately reflected in their day-to-day operations., • Safely operate company vehicles and drive in compliance with all local and federal laws and regulations., • Dress professionally and within the guidelines of Company procedures including the company approved uniform., • Cross-train to be able to prepare or produce food in the kitchen as a secondary duty when business is slow and staffing shortages occur., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • Must be able to legally drive and have a current valid driver’s license., • Must be able to work a fluctuating schedule, including weekends and holidays., • Clear driving records., • Positive attitude and team oriented., • Strong organization and logistic skills., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) Disclaimer: This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description 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 (dishwasher pay ranges from $16.00-$18.25/hour, Prep cook pay ranges from $17.75-20.50/hour, Line cook pay ranges from $18.25-$21.00/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), • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • 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.

Job Description Overview Job Title: Line CookReports To: Executive Chef / Sous Chef Position Type: Full-Time / Part-TimePosition Summary:We are seeking a reliable and skilled Line Cook to join our culinary team at Alpine Country Club. As a Line Cook, you will be responsible for preparing high-quality dishes in a fast-paced, team-oriented environment. You will ensure consistency, cleanliness, and excellence in all aspects of food preparation and presentation for our members and guests.Key Responsibilities: • Prepare and cook menu items according to club recipes, quality standards, and presentation guidelines, • Set up and stock stations with all necessary supplies before and during service, • Ensure proper food handling, sanitation, and storage procedures are followed, • Maintain cleanliness and organization of the kitchen and workstations, • Assist with daily prep tasks and special event catering as directed by the chef, • Communicate effectively with front-of-house and back-of-house staff, • Follow all health and safety regulations, including temperature logs and food safety protocols, • Contribute to a positive kitchen environment with teamwork and professionalismQualifications:, • Previous line cook or kitchen experience preferred (especially in banquet, fine dining, or country club settings), • Knowledge of kitchen equipment and basic cooking techniques, • Ability to work in a fast-paced, high-volume environment, • Strong attention to detail and time management, • Must be able to stand for long periods and lift up to 50 pounds, • Flexible schedule with availability on weekends, holidays, and eveningsPreferred Skills:, • Culinary school training or certification, • Experience with multiple stations (grill, sauté, pantry, fry, etc.), • Familiarity with banquet and event productionBenefits (if applicable):, • Competitive pay, • Free meals during shifts, • Uniform provided, • Opportunities for advancement within the culinary team

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 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 DescriptionJob Title: Kitchen Manager/Sous ChefLocation: Fort Lee, NJ Job Overview:We are seeking a dedicated and passionate Kitchen Manager/Sous Chef to lead our culinary team in a fast-paced, high-quality dining environment. This role requires a strong leader with excellent culinary skills and a passion for delivering exceptional food experiences. The Kitchen Manager/Sous Chef will oversee kitchen operations, ensuring the preparation of high-quality dishes while maintaining a clean, safe, and efficient kitchen environment. Key Responsibilities: • Supervise and coordinate kitchen staff to ensure smooth daily operations., • Ensure the timely and high-quality preparation and presentation of all menu items., • Oversee inventory management, including ordering, storing, and tracking kitchen supplies and ingredients., • Ensure compliance with food safety, sanitation, and health regulations., • Train, mentor, and develop kitchen staff, promoting teamwork and skill development., • Assist in menu development, including contributing ideas for new dishes and specials., • Manage food cost and portion control to ensure profitability while maintaining quality., • Assist with the preparation and plating of dishes during peak hours., • Oversee kitchen cleanliness, ensuring all kitchen areas meet company standards for sanitation and safety., • Maintain communication with front-of-house staff to ensure seamless service., • Work with the Executive Chef to implement and uphold kitchen policies and procedures., • Handle any kitchen-related issues or concerns, including troubleshooting equipment or food preparation challenges.Qualifications:, • Proven experience as a Sous Chef, Kitchen Manager, or in a similar leadership role in a high-volume kitchen., • Culinary degree or equivalent professional cooking experience preferred., • Strong knowledge of kitchen equipment, food safety standards, and inventory management., • Exceptional leadership, organizational, and communication skills., • Ability to multitask and perform well under pressure in a fast-paced environment., • Creative with a passion for delivering high-quality and innovative dishes., • Ability to motivate and lead a team effectively., • Flexibility to work nights, weekends, and holidays as needed.Benefits:, • Competitive salary, • Health, dental, and vision insurance options, • Paid time off and holidays, • Opportunities for growth and career advancementIf you are an experienced Kitchen Manager/Sous Chef who thrives in a fast-paced, team-oriented environment and is dedicated to delivering exceptional culinary experiences, we would love to hear from you. Apply today to join our team in Fort Lee, NJ.

Job DescriptionJob Title: Chef Location: Hackensack, NJ Job Type: Full-Time We are looking for a talented and passionate Chef to lead the kitchen of a contemporary, upscale dining concept in Hackensack, NJ. The ideal candidate will be experienced in creating high-quality dishes, managing kitchen operations, and leading a team to maintain the highest standards of food preparation, presentation, and cleanliness. This is an exciting opportunity for a Chef who thrives in a fast-paced environment and is eager to contribute to the growth and success of a distinguished dining experience. Key Responsibilities: • Menu Creation & Innovation: Develop and design seasonal menus, ensuring a balance of creativity, quality, and cost-efficiency. Continuously innovate to keep the menu fresh and exciting while maintaining brand identity, • Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control, ensuring consistency in taste, presentation, and service, • Staff Leadership: Lead, train, and manage the kitchen team, ensuring they are properly skilled and motivated to deliver excellent culinary experiences. Foster a positive, collaborative environment, • Inventory & Ordering: Manage inventory levels, order supplies, and control food costs. Track product usage and minimize waste through proper inventory management and portion control, • Health & Safety Compliance: Ensure the kitchen operates in compliance with all local health and safety regulations, including food safety standards, cleanliness, and sanitation procedures, • Quality Control: Monitor food quality throughout service, ensuring that each dish meets the highest standards and is consistently executed to perfection, • Collaboration: Work closely with front-of-house staff to ensure seamless communication and coordination between the kitchen and dining area, • Staff Development: Identify opportunities for team development, providing ongoing training and mentorship to elevate the skills of kitchen staff, • Cost Management: Oversee food cost management, labor costs, and budget adherence to meet or exceed financial goals and profitability targets, • Guest Experience: Play a key role in enhancing the overall dining experience, from the quality of food to the speed and presentation, ensuring each guest leaves satisfiedQualifications:, • 5+ years of culinary experience, with at least 2+ years in a leadership role (e.g., Sous Chef, Executive Chef, or Kitchen Manager), • Strong knowledge of cooking techniques, kitchen management, and food safety standards, • Experience creating and executing creative and high-quality menus for fine dining or upscale casual restaurants, • Proven ability to lead and manage a kitchen team effectively, promoting a culture of teamwork and excellence, • Strong communication and interpersonal skills, with the ability to collaborate with both kitchen and front-of-house staff, • Ability to work under pressure in a high-volume, fast-paced environment while maintaining attention to detail and quality, • Strong organizational skills and the ability to manage multiple tasks simultaneously, • Flexibility to work nights, weekends, and holidays as required, • A passion for food, cooking, and providing an outstanding culinary experience for guests, • Culinary degree or equivalent experience preferredWhat We Offer:, • Competitive salary, based on experience, • Health, dental, and vision benefits, • Paid time off and holiday pay, • Employee meal discounts, • Opportunities for professional growth and advancement within the organization, • A dynamic, supportive work environment where creativity and innovation are encouragedIf you’re a talented chef with a passion for culinary excellence and ready to take on a leadership role in a high-caliber dining establishment, we want to hear from you! Email your resume today!

Job Description Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences. 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 • 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

Job Description Looking for the best hospitality professionals to join our unique brand and growing team! We are looking for an experienced Sous Chef with: • 3+ years experience as a Kitchen Manager or Sous Chef in a high-volume restaurant, • Sales volume $5 Million+, • Upscale dining experience preferred, • Steady tenure, • Ability to train, develop, and motivate a team, • Competitive wages, • Benefits, • Bonus potential, • Vacation, • Dining privileges

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

Elior North America - 829192202 [Kitchen Supervisor / Cook] As a Sous Chef at Elior North America, you'll: Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; Maintain proper production, safety and sanitation

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

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

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

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

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

We are looking to add an motivated Sous Chef to our Abigail Kirsch Culinary Group team in Tarrytown, NY. As a Sous Chef you will have the opportunity to lead a talented team of foodservice professionals in a high end professional dining setting.

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

We are looking to add a skilled, experienced Sous Chef to our Dining & Events team at the New York Botanical Gardens! As a Sous Chef with Constellation Culinary Group, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and c

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

Ruth's Chris Steak House - 670 White Plains Road [Busser / Porter / Cleaner] As a Dishwasher at Ruth's Chris Steak House, you'll: Wash, store, and stock all plateware, glassware, eating utensils, cups, bowls, pots, pans and other smallware and equipment to ensure sufficient quantities are on hand an

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

Dave & Busters - JobID: R-1000118 [Busser / Porter / Cleaner] As a Dishwasher at Dave & Busters, you'll: Be vital to the overall cleanliness and first impression of the Guests; Be responsible for cleaning, sanitizing, and properly storing all dishes, flatware, utensils and kitchenware.

Golden Corral - [Busser / Porter / Cleaner] As a Dishwasher at Golden Corral, you'll: Provide clean, sparkling silverware and dishes to the guest; Clean the inside of the restaurant to provide a pleasant, safe environment for guests and Co-workers; Clean around the outside of the building and the pa

Yard House - 1 American Dream Way [Busser / Porter / Cleaning] As a Dishwasher/Utility at Yard House, you'll: Play an important part of the daily operations; Ensure the dishes, silverware, glassware, utensils, pots, pans, etc are always clean and stocked for both the Front of House and Heart of Hous

Compass Group - JobID: 2ED749FAF557C5214F1A5B3EB1DC53CE [Busser / Porter / Cleaner] As a Dishwasher at Compass Group, you'll: Scrape and rinse food from dirty dishes and wash them by hand or place them in racks or on conveyor; Ensure complete cleanliness and sanitation; Wash pots, pans and trays bas

Panda Express is searching for experienced leaders to join our store management team.Panda is 100% committed to the professional and personal development of our family of associates.That's why we offer paid Store Management Leadership Training, mentorship, and support from our Panda community that c

Now Hiring: Starbucks Co-Manager.JFK Airport Terminal 8, Queens, NY Full-Time | Salary: $65,000 $80,000/year (Based on experience).Villa Restaurant Group is looking for a passionate and experienced.If you're a natural leader with a strong focus on operations and guest service, this is your opportu

Panda Express is searching for experienced leaders to join our store management team.Panda is 100% committed to the professional and personal development of our family of associates.That's why we offer paid Store Management Leadership Training, mentorship, and support from our Panda community that c

Restaurant Manager Lead With Purpose At Dunkin'.Are you a results-driven leader who loves building strong teams and creating great customer experiences? Southpaw is looking for a Restaurant Manager who's ready to take ownership of operations, drive performance, and grow a high-performing teamone cu

Panda Express is searching for experienced leaders to join our store management team.Panda is 100% committed to the professional and personal development of our family of associates.That's why we offer paid Store Management Leadership Training, mentorship, and support from our Panda community that c

Bring your unique talents and drive to the table.Together we can achieve an exciting rewarding future for you and our team.We are hiring Restaurant Managers of all experience levels; Managers, Assistant General Managers & Kitchen Managers.Do you have proven management skills and experience in food a

That's why people come to Pizza Hut.It's the calling of our Restaurant General Managers to make them feel like family with smiles, teamwork and dedication.If you're an experienced restaurant or retail manager, think about a career with Pizza Hut.You know who you are - a natural leader, you love putt

We're hiring passionate restaurant leaders who are ready to grow, inspire, and make an impact.Whether you're a Manager, Kitchen Manager, or Assistant General Manager, you'll play a key role in delivering exceptional guest experiences, developing high-performing teams, and driving business success.We

That's why people come to Pizza Hut.It's the calling of our Assistant General Managers to make them feel like family with smiles, teamwork and dedication.If you're an experienced restaurant or retail assistant manager, think about a career with Pizza Hut.You know who you are - a natural leader, you