Head chef jobs in United States

We are seeking a Head Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: - Oversee day-to-day culinary operations - Coordinate food and kitchenware orders - Check freshness and quality of ingredients - Assist in the development of menu items - Standardize recipes and plate presentations - Work with management to create a memorable experience for guests Qualifications: - Previous experience in culinary arts, cooking, or other related fields - Knowledge of cost and labor systems - Passion for food and cooking techniques - Strong leadership qualities - Ability to thrive in a fast-paced environment

Job Summary: Passionate about creating culinary masterpieces? We're looking for a talented Chef to join our team! As a Chef, you'll bring your creativity to the kitchen, crafting delightful dishes that leave a lasting impression. If you're a culinary wizard with a knack for innovation, attention to detail, and a passion for delivering exceptional dining experiences, we want to hear from you. Responsibilities: - Lead kitchen operations with flair and precision. - Ensure top-notch food quality, presentation, and kitchen hygiene. - Collaborate with the team to maintain a smooth and efficient kitchen workflow. Requirements: - Proven experience as a Chef or Sous Chef. - Culinary expertise and a keen sense of taste and presentation. - Strong leadership skills to inspire and guide the kitchen team. - Ability to thrive in a fast-paced culinary environment. - Flexibility to work evenings, weekends, and holidays.

In 2005, sushi chefs Nick Kim and Jimmy Lau met while working at Masa. Shuko was born in 2014, and it is where the combined vision of both chefs is executed daily, in the form of an omakase menu. That vision is one that veers away from the norm of high-end, sushi establishments — both in terms of the chefs' innovative use of ingredients and the hip atmosphere dictated in part by the popular music that pervades the dining room. Shuko brings exciting energy, innovative technique, and New York state produce to a traditional Japanese cuisine that has pervaded the city’s restaurant scene for some time and is now searching for well-rounded, talented Sommeliers to join our team! Our Omakase, tasting menu is priced at $270 per person Responsibilities Collaborate with the General Manager to elevate service standards and enhance the overall dining experience. Manage all aspects of the food and beverage program, focusing on organization, inventory, and quality. Enhance staff knowledge of wine tasting and service, fostering continuous improvement. Coordinate front-of-house actions to ensure seamless collaboration and exceed guest expectations. Lead by example to cultivate a positive, professional team environment based on trust and integrity. Provide coaching and guidance to service team members for ongoing development and engagement. Ensure adherence to restaurant policies and procedures while delivering a warm and welcoming guest experience. Follow and adhere to all standards set for by the Department of Health (DOH) and appropriate Federal/State Liquor Control Boards Requirements Minimum 3 years of fine dining experience as a Sommelier. Demonstrated leadership skills and a genuine passion for food, wine, and hospitality. Strong fundamental knowledge of old world wine regions, producers, and vintages. Sake & Champagne expertise is beneficial. Clear communication and organizational skills. Curiosity and eagerness to expand wine expertise and share knowledge with guests and staff.

i am looking for someone who knows how to make a pizza by shaping the dough. i do not train ppl i need you to know what you are doing.

We are seeking a dedicated and reliable Kitchen Staff member to join our team. The ideal candidate will assist in food preparation, maintain kitchen cleanliness, and uphold food safety standards. This is an excellent opportunity for individuals passionate about the culinary arts and looking to gain valuable experience in a fast-paced kitchen environment. Assist in the preparation of food items according to recipes and cooking procedures. Set up and organize workstations with all necessary ingredients and cooking equipment. Ensure cleanliness and sanitation of kitchen surfaces, utensils, and equipment. Wash dishes, utensils, and cooking equipment by hand or using dishwashers. Adhere to food safety and sanitation standards at all times. Work collaboratively with other kitchen staff members to ensure efficient and timely production of food. Communicate effectively with the Head Chef or Kitchen Manager regarding any issues, concerns, or suggestions for improvement. Language: Can Speak English

Tru astoria is a small business in Astoria, NY. We are professional, agile and professional. Our work environment includes: Modern office setting Food provided Growth opportunities Food provided Lively atmosphere Job Overview: We are seeking a skilled and experienced Chef to join our team. As a Chef, you will be responsible for overseeing the culinary operations and ensuring the delivery of high-quality food to our customers. This is a leadership role that requires strong management skills and a passion for creating delicious dishes. Responsibilities: - Manage and lead a team of culinary professionals, including cooks and kitchen staff - Plan and create menus that meet the needs and preferences of our customers - Prepare and cook meals according to established recipes and standards - Ensure all food is prepared in a safe and sanitary manner, following proper food handling procedures - Monitor inventory levels and order supplies as needed - Maintain accurate records of food costs, waste, and inventory control - Collaborate with other departments, such as the restaurant or dietary department, to ensure smooth operations - Train and mentor staff members on proper cooking techniques and food service management - Oversee the maintenance and cleanliness of the kitchen area Skills: - Strong leadership skills with the ability to effectively manage a team - Extensive knowledge of food handling, preparation, and cooking techniques - Experience in inventory control and managing food costs - Excellent organizational skills with the ability to multitask in a fast-paced environment - Knowledge of restaurant management principles and practices - Ability to work well under pressure and meet tight deadlines - Strong communication skills to effectively interact with staff members and customers We offer competitive pay based on experience. If you are a talented Chef with a passion for creating exceptional dishes, we would love to hear from you. Apply now to join our team! Job Type: Full-time Pay: $22.90 - $24.52 per hour Experience level: 3 years Pay rate: Hourly pay Yearly pay Shift: Day shift Evening shift Morning shift Supplemental pay types: Bonus opportunities Overtime pay Quarterly bonus Signing bonus Yearly bonus Weekly day range: Monday to Friday Weekends as needed Work setting: Casual dining restaurant

Hello, we are Bay Ridge Fish Bar and we are looking for a head Chef for our kitchen. Before we get to know you, let us tell you a little bit about us. We are a family-run, fresh-fish market, as well as a take out spot. We offer our customers the ability to cook their fish any style they want. Now about what we are looking for. We need a chef with at least five years experience and is willing to be a leader in the kitchen. More specifically, we need a chef that can handle fish, and can filet, scale, and prepare dinners. We want someone with creativity in the kitchen, and is not scared to create unique dinners that you think people would like. You also need to have good organizational skills and keep the kitchen clean. Lastly, you must speak Spanish and English and have your NYC food handler's license.

This is an extremely exciting time at 888 Foods with so many opportunities changes on the horizon. We're looking for a General Manager who embodies our vision of a dining experience and is ready to help write our new chapter with our Michelin-starred chef-led Fried Chicken venture. Requirements include: COOKING AS WELL MANAGING An enthusiasm for hospitality, extreme eye for detail, and a constant strive for guest satisfaction A positive attitude towards fellow employees, and the ability to work in a team environment Must be highly organized, efficient, creative, and be able to work precisely Desire to constantly learn more Flexible schedule (must be able to work weekends and holidays) Must be 18 years of age or older Must be able to communicate and understand the language(s) of the work location Must be able to read and execute recipes Basic knowledge of kitchen equipment and procedures, safety and sanitation regulations, and knowledge of food and food production Food Safety Card Required (can be procured with assistance from 888 team) Commitment to quality service and food + beverage knowledge Duties/Responsibilities include: Lead kitchen team, and oversee all staffing needs Maintain pace, standards, and quality of service Create a vigorous learning environment and guide professional development Work closely with ownership and other department heads to manage and meet financial goals Maintaining prime appearance and condition of the kitchen Manage employees including labor costs Manage all restaurant supply purchases Any and all additional duties as determined by ownership Active involvement in recruiting, interviewing, hiring, and training new staff. Contributing to employee training materials, and building resources for our staff to maintain and improve performance. Opening duties, including but not limited to: leading pre-shift meetings, liaising with the management to stay informed on menu changes and service notes Closing duties, including: recording staff tips and hours, writing service recap, checking staff closing duties and performing a final walkthrough of the kitchen and taking inventory Compensation will be determined based on level of experience. The physical demands for this position are seeing, hearing, speaking, reaching, frequently occasionally lifting 25 – 50 pounds, sitting, standing, for 4 to 8 hours, bending, squatting, and moving intermittently during working hours. Additional physical demands include operating heavy cooking equipment, being exposed to hot and cold elements, and working in small spaces. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. 888 Foods reserves the right to add or delete duties and responsibilities at the discretion of 888 Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. 888 Foods is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), transgender status or gender dysphoria, pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, immigration status, unemployment status, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status. To apply, please submit your resume and a brief statement expressing your interest in joining the 888 team. Requires Food Handler's License.

The Sous Chef at Fork n Film is a key member of the culinary team, working under the Head Chef & Executive Chef's direction to manage daily kitchen activities. This role involves overseeing the preparation and presentation of food, maintaining high standards of quality, hygiene, and consistency. The Sous Chef assists in menu creation, inventory management, and staff training, ensuring the kitchen operates smoothly during service. This position requires creativity, leadership, and a passion for culinary arts, contributing significantly to the establishment's success. Responsibilities: - Assist the Head Chef in all aspects of kitchen management, including menu planning, inventory, budgeting, and staff management. - Supervise and coordinate activities of the kitchen staff to ensure the highest quality of food preparation and presentation. - Participate in the preparation and design of all food and drinks menus, ensuring a variety of innovative and creatively presented dishes. - Ensure all dishes are prepared to the established standards of taste and appearance. - Monitor the kitchen’s adherence to health, safety, and hygiene standards, ensuring compliance with legal and internal requirements. - Train and mentor kitchen staff, providing feedback and fostering an environment of growth and learning. - Handle, store, and rotate all products properly in accordance with professional standards. - Step in to cover any station in the kitchen as needed to ensure smooth service operations. - Work with management to create a memorable experience for guests, aligning culinary efforts with the overall concept of Fork n Film. Qualifications: - Proven experience as a Sous Chef in a similar environment. - Culinary school diploma or BS degree in Culinary science or related certificate. - Excellent record of kitchen management and ability to lead and inspire a team. - Familiarity with menu costing, inventory management, and kitchen operations. - A deep understanding of various cooking methods, ingredients, equipment, and procedures. - Creativity in crafting visually appealing and delicious menus. - Flexibility to work during weekends and holidays. - Strong communication and leadership skills, with an emphasis on managing a diverse team. - Detail-oriented with the ability to multitask and efficiently solve problems under pressure.

Job Description (Season May 2024 - Oct 14, 2024) The Sous Chef will straddle the line between chef and cook in order to make sure that the kitchen is a well-oiled machine. The Sous chef will assist in overseeing the preparation of food and daily staff duties, training new staff and various admin tasks to maintain consistency and timely task management in the kitchen. Additionally, the Sous Chef will cook on the line and/or prep when needed. Ideally the Sous Chef will have cooking opportunities and shifts that vary through all three meals; all to make sure food made is prepared in a timely manner and as delicious as possible. Ensures an excellent guest experience and helps ensure the kitchen remains clean, organized, and in compliance with Health Department regulations. When the head chef is away, the Sous chef is in charge of the kitchen operations. ** ESSENTIAL DUTIES/RESPONSIBILITIES/FUNCTIONS:** Assists Chef with overseeing the proper workings of the kitchen and staff. Assists with assigning duties, prep lists and special tasks of/for kitchen staff. Assists in maintaining relevant kitchen documentation (i.e., prep lists, order lists, waste lists, etc.). Assists in ensuring order is complete when chef calls it in on the prearranged schedule. Assists with the training of new kitchen staff. Assists and helps receive/check-in food deliveries as needed. Helps put away food deliveries in proper places in dry storage, freezers, and walk-ins. Assists with new menu items and specials; their creations, teaching of new recipes and presentation. Cooks on the line, for example breakfast and dinner shifts on a traditional schedule, thereby keeping his/her presence in place, ensuring food quality and helping to keep kitchen schedule fully operational. Maintains positive attitude and understands that making everyone happy everyday is impossible. Makes note of and implements, in coordination with the Chef and/or MOD, any adjustments needed in cleaning or food preparation/presentation by kitchen or dining room staff members. Communicate with the Chef or MOD about any broken equipment ASAP. Assists in basic daily interactions with kitchen staff in order to kitchen running consistently. Any personnel “issues” should be reported to the Chef and/or MOD. Knows and follows all Health Department rules and regulations. Works extra shifts and hours as required. Assists in other areas of the department as needed. Other duties as assigned ** ESSENTIAL DUTIES/RESPONSIBILITIES/FUNCTIONS {COOKING}:** Prepares/cooks food items and dishes using grill, flat top, oven, fryer, steamer, toaster/salamander, small kitchen appliances, and various kitchen utensils. Prepares all food following recipes and portions set forth by the Chef. Makes cooking adjustments to accommodate guest requests when this can be done realistically and safely. And approves/or not special requests when on duty. Performs shift preparation, nightly shutdowns, and cleaning duties; Cleans and organizes kitchen, cooking line, and work station. Implements all operations and procedures in accordance with sanitation regulations and guidelines. Is able to work as a team member with dining room and kitchen staff. Oversees and performs organization of refrigerators and cooking line. Oversees and performs cleaning tasks on every shift. ** Qualifications:** Read, write, speak and understand English effectively. Good customer service skills Good cooking skills The ability to work with minimal supervision and be self-motivated Ability to learn all company training materials PHYSICAL REQUIREMENTS TO PERFORM JOB DUTIES: Must be able to understand normal conversation and accurately communicate information. And use a basic telephone. Ability to stand and walk on paved, unpaved, uneven and sometimes slippery surfaces for extended periods of time. Ability to climb stairs occasionally. Ability to twist, turn, push, pull, and reach down, forward and overhead repetitively; Kneel, squat, stoop and crouch frequently. Ability to stand for long periods of time. Ability and manual dexterity to use small kitchen utensils/tools and operate appliances such as mixer, ovens, dishwasher, steamer, flat top, grill, fryer, knives, whisks, etc. Must be able to use general cleaning supplies; Grasp, lift, push, pull and use cleaning equipment. Ability to lift and carry up to 50 pounds daily. Must be able to work in hot areas of kitchen (around dishwasher, ovens, cooking equipment) and cold areas (walk in refrigerators and freezers). ** EDUCATION AND/OR EXPERIENCE REQUIRED TO PERFORM JOB DUTIES:** High School Diploma, GED, or equivalent, or 1 year of hospitality cooking or related work experience, or equivalent combination of work experience and education preferred. Food preparation and food safety knowledge required. Prior restaurant experience preferred. Culinary degree or related on the job training preferred.