Sous chef jobs in Jersey City, New JerseyCreate job alerts

The Executive Chef supervises a staff of 30+ employees including: Chef Boulanger, Chef Charcutier, delivery drivers and all back-of-house staff. Conduct monthly sanitation inspection with Sous Chef and other Prep Kitchen Chefs. The Executive Chef must work in close partnership and maintain strong co

After years working together at New York mainstays, chefs Hanson and Nasr have established a unique mark on New York City’s restaurant scene creating buzzworthy restaurants that are founded in collaboration, professionalism, and innovation. We are currently looking for an experienced Sous Chef

Experience in leadership roles (Sous Chef, Chef de Cuisine, Executive Sous, or equivalent).

The Sous Chef will work closely with the Executive Chef and leadership team to support day-to-day operations while also contributing to menu development, team mentorship, and special initiatives. This role is ideal for a chef who thrives in a fast-paced environment, values consistency and standards,

Chef, Director of Culinary, SEV in sourcing, pricing, and creating relationships for all culinary products. Team with the Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires.

World renowned restauranteur, Chef Daniel Boulud is seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Parti

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to adapt and follow

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Support the Executive Chef in maintainig a smooth and efficient service.

The Executive Sous Chef is the second-in-command of the kitchen and a key leader responsible for executing the culinary vision with consistency, discipline, and excellence. Train, mentor, and develop sous chefs and line cooks. Communicate clearly with Chef/Ownership regarding kitchen performance.

Aramark Sports & Entertainment is seeking a Sous Chef for DreamLive@ American Dream in East Rutherford, NJ. We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for a Sous Chef who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Sous Chef will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.?? * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems * Requires oral, reading and written communication skills Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

If you’re the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams — you’ll fit in here. We believe chefs are made through mentorship, guidance, repetition, and refinement. Train, mentor, and grow cooks and sous chefs.

The Dinex Group is looking for Sous Chefs to join one of Chef Daniel Boulud's New York City Restaurants. Support the Executive Chef in maintainig a smooth and efficient service.

Sous Chef in a culinary-driven, well-rated restaurant or hotel.

Must be able to adapt and follow instructions as instructed by the Chef or Sous Chef throughout the duration of a shift. Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group, Chef Daniel Boulud’s internationally acclaim

CHEFS and Back of the House leaders. EXECUTIVE SOUS CHEF / KITCHEN MANAGER.

Minimum 5 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. SK Hospitality Group is looking for an experienced Executive Chef to open and manage a two concept - 15,000 square foot space in the heart of the Financial Dist

Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards. Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regard

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately train

Reporting to the Executive Chef, the Chef de Cuisine is responsible for daily kitchen operations, consistent execution of the menu, and leading a high-performing culinary team. Sous Chef or Chef de Cuisine experience in a Michelin-starred or comparable fine dining environment. Oiji Mi is seeking a C

The Cafe Sous Chef works closely with the Cafe Chef to maintain the highest quality and standards in the daily operations of kitchen. The Cafe Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure al

Sous Chef – Hotel Culinary Operations. We are seeking an experienced Sous Chef to help oversee the culinary program across multiple outlets and in-room dining at 11 Howard, a boutique property where Danish minimalism meets New York energy and home to Le Coucou.

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Grand Banks is seeking a Sous Chef with

Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions). Assist chef in keeping the food cost and labor cost aligned to given goals. Assist chef with proposals of the menu changes hand in hand with costing

Thrive in fast-paced NYC kitchens. Persone NYC — Leaders in Hospitality RecruitmentNow Hiring: Kitchen Managers & Sous Chefs Across NYC. Kitchen Manager, Sous Chef, or Pastry Leader.

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality as

As Executive Sous Chef, you’ll learn from Chef Jonathan Waxman and our CDC and Exuctive chef while mentoring line cooks. Barbuto, the West Village dining landmark created by Chef Jonathan Waxman, is seeking a Executive Sous Chef to join our leadership team. Legacy & mentorship — Barbuto

Come cook with Inga's expanding kitchen!.We are growing and looking for overachievers who want to work alongside other overachievers.Willingness to thrive in and promote a learning and positive atmosphere a must.Inga's is a busy neighborhood tavern and restaurant located in Brooklyn Heights.We're ha

Someone who will continue to grow, train a high-performance team, and who will sustainably manage the BOH day to day operations as our Sous Chef.

Lead, supervise, and train pastry cooks, demi-chefs, and commis within the pastry section. Work closely with the Executive Chef and the broader culinary team to ensure seamless coordination across all kitchen operations. Pastry Sous Chef in a high-end or fast-paced establishment.

CHEFS and Back of the House leaders. EXECUTIVE SOUS CHEF / KITCHEN MANAGER.

We are looking for a chef who combines. Two sous chefs currently in place.

Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant. Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner. Sous Chef e

The Chef de Cuisine is a senior management position responsible for executing, operating, and upholding the integrity of the Dinex brand in its day-to-day operations. Uphold the high standards established by Chef Daniel Boulud.

The Cafe Sous Chef works closely with the Cafe Chef to maintain the highest quality and standards in the daily operations of kitchen. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous

The Seasonal Sous Chef for Gilligan’s at Soho Grand Hotel assist’s with all tasks necessary for daily operations including service, sanitation, administration as well as overseeing and leading the Gilligan’s kitchen team members. Contribute significantly to the success and excellen

The Chef de Cuisine will oversee all back-of-house operations, ensuring excellence in execution, team development, and financial performance. Experience as Sous Chef or CDC in a high-volume NYC restaurant.

Minimum 2 years experience in a comparable professional kitchen. Reporting maintenance issues to General Manager and Assistant General Manager. High end Japanese fusion restaurant is looking for hands on, talented and energetic Sous chef to lead our Hot Kitchen experienced team.

A new Contemporary Korean restaurant in Flatiron, Oiji Mi is seeking a passionate and dedicated Sous Chef.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Sous Chef – Fine Dining Restaurant $75,000 - $80,000 + Bonus Join this renowned restaurant group as the Sous Chef of an exciting new fine dining restaurant, responsible for supporting all kitchen operations, complete with excellent benefits, competitive salary, and outstanding career growth opportunities. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Sous Chef supports the Chef de Cuisine in all BOH operations. Your responsibilities will include: • Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis, • Daily inspections of all food prepared; ensure cleanliness and sanitation procedures are followed by the entire BOH team, • Coordinate training activities with the main kitchen, prep cooks and dishwashers, • Maintain all specialized company equipment and ensure cleaning protocols are followed, • Build lasting relationship with all vendors, • Assist Chef de Cuisine with food and beverage related issues, execution issues and problem solving, • Oversee the ordering of supplies and maintain propery inventory control levels, • Experienced leader to anchor and guide the service team with confidence and efficiency, • Assist in scheduling, training, and performance management of kitchen staff BACKGROUND PROFILE: • 2+ years of experience as a Sous Chef with an $8M+ upscale or fine dining restaurant, • Experience with Italian cuisine strongly preferred, • Have strong interpersonal and communication skills, • Energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Mental Health Support and Services, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances, • Ensures all team members are compliant with all heart-of-house standards and procedures, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books, • Organize, develop and produce new recipes for potential new menu items and specials, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Ensures expediting standards, • Communicates clearly and concisely with all team members during service, • Practical knowledge of the job duties of all supervised team members, • Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture, • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • Must be organized, self-motivated, and proactive with strong attention to detail, • Proficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate • Must be able to move quickly, • Must be able to push and lift up to 75 lbs, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Welcome to ilili, a premier institution of Lebanese food culture and hospitality in the United States. Founded by Executive Chef and Owner Philippe Massoud, ilili is renowned for its elevated Lebanese cuisine and warm, generous hospitality. Our restaurants are vibrant gathering spaces where culinary excellence meets the energy and refinement of New York City. As a Sous Chef at ilili, you will support the Chef de Cuisine and Executive Sous Chef in the day‑to‑day leadership of kitchen operations. This role is ideal for a driven, hands‑on culinary professional with a passion for quality, teamwork, and execution in a fast‑paced fine‑dining environment. Key Responsibilities • Support daily kitchen operations, including prep, line execution, expediting, staff meal, sanitation, and organization, • Supervise and mentor cooks and stewards, ensuring adherence to recipe standards, consistency, and quality, • Maintain timely, accurate service while upholding brand and culinary standards, • Assist with training, onboarding, performance feedback, and discipline of BOH staff as needed, • Assist with ordering, inventory control, and proper storage of perishable and non‑perishable products, • Uphold NYC Department of Health standards, food safety, and cleanliness across all kitchen areas, • Act as a leader on the line and step into broader oversight responsibilities in the absence of senior kitchen leadership Ideal Experience • 3–5+ years of professional kitchen experience; prior sous chef or lead line cook experience preferred, • Fine‑dining, high‑volume background strongly preferred, • Strong communication skills in English; conversational Spanish a plus, • Familiarity with inventory and costing systems (ChefTec, Compeat, or similar), • Solid understanding of NYC health department codes, • Proven ability to work weekends, nights, and holidays, • Demonstrated ability to support and develop strong BOH teams Physical Requirements • Ability to work in a fast‑paced kitchen environment, • Ability to lift, push, and pull up to 50 lbs, • Standing, walking, bending, and reaching throughout shifts What We Offer • Health & Wellness Benefits (including a $100 monthly wellness stipend), • Paid Time Off (PTO), • Transportation Benefits, • Dining Benefits, • A collaborative environment with strong opportunities for growth and career development Compensation range: $70,000–$85,000/year + bonus

The Role at a glance: 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 overseeing 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. What you'll be doing: 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 What we're looking for: 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. Where you'll be working: New York, NY Compensation Range • Compensation for this position is up to $95,000 / year based on experience.

Senior Sous Chef — Cosme (Flatiron, NYC). Sous Chef or senior BOH leader in a high-performance kitchen. The Senior Sous Chef plays a critical role in maintaining the precision, consistency, and culture required to operate at a top-tier culinary level in a fast-paced, high-volume environment (3

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure all tea

Executive Chef or Senior Sous Chef experience in an Italian restaurant concept. Executive Chef – Authentic Italian Cuisine. We are seeking an experienced and passionate Executive Chef with a strong background in authentic Italian cuisine to lead and elevate our culinary program.