Chef Jobs in Brick, NJ

As a member of the Corporate Executive Dining team, the Chef will play a key role in the overall dining experience, while ensuring a high level of customer satisfaction. RESPONSIBILITIES Test recipes and food products for quality and plating presentation. Estimate food requirements and manage inventory. Order food supplies and kitchen equipment as needed. Ensure compliance with health and safety regulations within the kitchen area. Monitor and maintain kitchen cleanliness and operation. Ensure timely preparation of all meals and food items. Ad-Hoc catering for special events. WHAT YOU WILL NEED 3- 5 years work experience as a Sous Chef or Chef in a restaurant or corporate dining room. Culinary school diploma or BS degree in Culinary Science or related certificate would be a plus. Has a strong understanding of various dietary restrictions, allergies, and cuisines. Knowledge of best practices for health and safety standards and requirements. Ability to work in a fast-paced environment, work well under pressure, handle multiple projects and manage resources. Quick learning team player that is flexible and highly motivated and energetic. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability, protected veteran status, or any other characteristic protected by law. We will consider for employment qualified applicants with criminal histories consistent with applicable law. Pursuant to state and local pay disclosure requirements, the pay range for this role, with final offer amount dependent on education, skills, experience, and location is: $80,000.00-95,000.00 annually for New York City and Westchester County, NY. This role is also eligible for an annual discretionary bonus, various benefits, including medical/dental/vision, insurance, a 401(k) plan, paid time off, and other benefits in accordance with applicable plan documents. Benefits for Union represented employees will be in accordance with the applicable collective bargaining agreement.

Merri-Makers Caterers is currently seeking a talented Executive Sous Chef to join our team in the high-end catering industry. Our corporate headquarters is located in Brick, NJ, with venues throughout Monmouth and Ocean County. Key Responsibilities Manage weekly culinary production for high-end weddings and events Ensure consistency and quality by following established recipes and food safety standards Execute off-site events in coordination with Event Management. Oversee event load-out and post-event return. Work closely with the culinary and operations team to maintain excellence Schedule Kitchen Production: Tuesday-Thursday, 7:30 AM-3:30 PM Event Days: Friday & Saturday, 11:00 AM-11:00 PM Floating Schedule: Two days off per week (typically Sunday & Monday, depending on event load) Average Weekly Hours: 45-50 hours Qualifications Minimum 5 years of professional culinary experience (required) Minimum 5 years of catering-specific experience (required) Benefits 401(k) End of year performance bonus Guaranteed Gratuity Health insurance Paid time off

Our client, an upscale restaurant group, is seeking a Multi-Unit Executive Chef to join their team in New York, NY! This culinary leader will be responsible for mentoring and developing all BOH management and hourly employees for two of their concepts, as well as ensuring consistency in all products, operations, and driving an overall positive culture on a daily basis. Responsibilities: Function as the management representative chiefly responsible for the day-to-day supervision of all BOH. Manage one kitchen that services TWO separate spaces with entirely different menus. Directly supervise and oversee the work of all employees, including the Kitchen Managers, Supervisors, Cooks, Dishwashers, and other kitchen employees. Schedule all back of the house employees. Manage the restaurant and the quality of work performed by all subordinates. Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Manage all allocated food cost projections and forecasts set forth by corporate. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Manage the restaurant to increase sales and productivity. Qualifications: At least 5+ years of Culinary Management experience, with at least 2 years as Executive Chef in an upscale / fine dining establishment. Previous multi-unit operational oversight is REQUIRED. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

La Mercerie, affiliated with STARR Restaurants, offers an exceptional taste of France through three distinctive menus that feature seasonal dishes alongside beloved La Mercerie classics. Led by Chef Marie-Aude Rose, celebrated for her tenure at Spring Restaurant in Paris, the restaurant merges classical French techniques with avant-garde innovations to create a thoughtful reimagining of French cuisine. Located in the heart of SoHo, La Mercerie sits next to the Roman & Williams Guild, where founders Robin Standefer and Stephen Alesch showcase a visionary approach to design. Their work blends beauty, luxury, and a deep connection to nature, culture, and community, all intertwined with gracious hospitality. Now Hiring: A talented and passionate Sous Chef who is dedicated to continuous learning and growth to join our culinary team. This position offers a comprehensive package including: A base salary range of $75,000 - $95,000 Quarterly bonus program Referral bonus programs Paid vacation and sick time Medical, dental, and vision benefits coverage Dining discounts at over 25 affiliated STARR Restaurants - and more! Qualifications: Experience with and passion for French cuisine A minimum of 3 years of progressive kitchen management experience Ability to manage all stations from prep to service Experience hiring, training, and mentoring a diverse hourly staff Excellent meat/fish butchery skills and know all properties of making stocks & sauces Ability to lead a diverse team, foster positive morale, and drive performance success La Mercerie is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Upscale and modern Restaurant looking for Chef Role Description This is a full-time on-site role for a Chef, located in Point Pleasant Beach, NJ. The Chef will be responsible for creating and preparing high-quality dishes, ensuring the kitchen operates smoothly, overseeing kitchen staff, and maintaining food safety and hygiene standards. Additionally, the Chef will plan menus, manage inventory, and collaborate with other team members to deliver exceptional dining experiences. Qualifications Culinary skills including menu planning, food preparation, and presentation Experience in kitchen management and staff supervision Knowledge of food safety and hygiene regulations Strong organizational and time management skills Excellent communication and teamwork abilities Ability to work in a fast-paced environment Culinary degree or equivalent experience is a plus

As a Zuma Head Pastry Chef, you are responsible for leading the pastry team in creating and delivering exceptional desserts and baked goods that meet the highest standards of quality and presentation. You will be responsible for overseeing all pastry operations, developing innovative menu items, and ensuring compliance with food safety regulations. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant - we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection - putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: Develop and maintain a seasonal pastry menu that reflects Zuma's culinary philosophy, emphasizing fresh, high-quality ingredients and innovative flavor combinations Supervise and mentor pastry staff, including pastry sous chefs, and pastry cooks, to ensure consistency, teamwork, and adherence to culinary standards Collaborate with the management team to establish and achieve culinary objectives, including revenue targets, food cost goals, and guest satisfaction metrics Conduct regular pastry menu tastings, recipe testing, and quality control checks to ensure consistency, flavor, and presentation of all dishes served at Zuma Train, mentor, and develop the pastry team, including creating and implementing a promotion plan Foster a culture of culinary excellence, teamwork, and professionalism in the kitchen, providing leadership, guidance, and mentorship to culinary staff at all levels Manage pastry inventory levels, control food costs, and optimize profitability through effective menu planning, portion control, and waste reduction strategies What We Look For Our ideal candidate embodies our values and the following: A genuine love for culinary experiences & a passion for Japanese cuisine A natural team player who is at home working in sync with a large team Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences 3+ years Head Pastry Chef experience or Executive Pastry Chef in a high-volume restaurant or hospitality establishment Culinary degree or equivalent certification with a specialization in pastry arts Must hold a valid health and safety certification as required by local regulations Exceptional pastry skills, with a strong knowledge of various baking and dessert-making techniques Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you'll enjoy: World-Class training, designed to inspire and educate Global opportunities, experience hospitality around the globe with our five incredible brands Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being. Family Meals are shared daily Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that's elevating contemporary dining on a global stage.

Empowered Hospitality is on the lookout for Sous Chefs for our fantastic hospitality clients located in New York, NY! What We're Looking For • 3+ years of Sous Chef experience • Excellent leadership and operations skills • Extensive experience in managing kitchen teams, food & labor costs, and overseeing high volume restaurant operations (including banquets) • Strong kitchen management skills with a detailed understanding of Back of House operating procedures • Demonstrated ability to lead inspire team members to meet and exceed standards • Proven project management, problem-solving, critical thinking and decision-making skills • Ability to perform in a fast-paced, dynamic work environment • Demonstrated success with exceeding financial, customer and employee engagement/retention goals What Our Clients Offer Competitive compensation and benefits Opportunity to be part of a successful restaurant team! Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

We are seeking a skilled and motivated Temporary PM Sous Chef to assist in managing food and beverage operations within a single outlet or designated kitchen shift. This role includes supervising kitchen and entry-level culinary staff in the preparation, garnishment, and presentation of various food items. The Temporary Sous Chef is also responsible for supporting menu development, cost control, and maintaining high standards of food quality and kitchen hygiene. Pay: $30-35 Responsibilities: Supervise kitchen staff, assign and schedule work, and communicate departmental goals and standards. Enforce company policies and procedures and recommend appropriate disciplinary or staffing actions as needed. Support employee training, performance development, and coaching in coordination with management. Assist with menu development including testing, costing, and documentation of new items. Monitor food preparation techniques, portion sizes, and timing to ensure consistency and minimize waste. Maintain cleanliness of kitchen stations and ensure compliance with health and sanitation regulations. Manage inventory levels, food requisitions, and storage procedures to ensure efficient and cost-effective kitchen operations. Oversee the security and proper storage of kitchen equipment, supplies, and food items. Assist with determining appropriate stock levels and replenishing inventory as necessary. Actively participate in food preparation and cooking as needed. Collaborate with other departments including Sales, Catering, Banquets, Maintenance, and Guest Services to ensure smooth event execution and guest satisfaction. Liaise with guests, vendors, and health officials to uphold safety and quality standards. Serve as Manager on Duty or perform other duties as assigned. Required Qualifications: High school diploma or equivalent required. Minimum of 2 years' experience as a chef or in a culinary leadership role, or equivalent combination of education and experience. Culinary arts degree or certification preferred. Union experience is required. Ability to carry or lift up to 50 pounds, move within the kitchen, and perform physical kitchen duties. Strong communication skills with a focus on team collaboration and guest satisfaction. Proficient in basic math and budgeting concepts. Ability to read, write, and follow recipes and instructions. Demonstrated problem-solving and organizational skills. Valid food handler certification and/or alcohol awareness certification as required by local/state authorities. Flexibility to work nights, weekends, and holidays as needed. If you meet the required qualifications and are interested in this role, please apply today. The Solomon Page Distinction Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers - which sets us apart in the industries we serve. About Solomon Page Founded in 1990, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, and LinkedIn. Opportunity Awaits.

We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation. Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard. Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events. Oversee all aspects of banquet food preparation, production, and plating. Ensure timely service and smooth execution of large-scale events and plated dinners. Monitor food costs, portion control, and inventory management to maintain profitability. Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team. Schedule and coordinate kitchen staff for banquet events. Maintain a positive, professional work environment with strong communication and teamwork. Enforce health and safety regulations. Ensure all food is prepared and stored according to proper hygiene and safety protocols. Conduct regular kitchen inspections to uphold cleanliness and compliance. KNOWLEDGE, EXPERIENCE AND SKILLS 5+ years of experience as an Executive Chef, with a focus in fine dining. Advanced knowledge of cost control, inventory management, and food procurement. 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. Knowledge of Italian cuisine and ability to execute authentic dishes. 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 S 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.

WE'RE SEARCHING FOR A TALENTED AND CREATIVE EXECUTIVE CHEF FOR A LUXURY BRAND CATERING COMPANY IN MANHATTAN Is innovative Has off premise catering experience Enjoys working collaboratively Has an understanding of culinary financials (food cost, labor cost) Has strong management skills Has an easygoing personality Enjoys a fast-paced kitchen Is patient and kind Has knowledge of federal, state, and local safety, health, and sanitation codes KINDLY RESPOND WITH A RESUME

We are seeking Chef De Cuisine to join our Culinary team. We are looking for a driven chef who has leadership qualities to mentor and guide a team of Cooks and Prep cooks. When you join our team, you become part of a focused team who has a passion for outstanding food using the freshest ingredients that will allow your team to deliver remarkable meals daily. As an Executive Sous Chef you are responsible for making sure every Southern Italian dish is made the Carmine's way! Your Role with Us: Managing the hourly kitchen team members in every capacity. Oversee daily operations of the kitchen, supervise line and prep, sous chef employees. Fill in as needed in a every station; expedite and assist with purchasing / inventory of all products. Ensuring that all meals coming from the kitchen are well prepared and are up to the standards of restaurant, monitor quality, consistency, taste and monitor food cost. Provide training for all staff; assist in establishing and enforcing food specifications, portion control, recipes and sanitation; and control food and labor costs while maximizing guest satisfaction. We Are Looking for Candidates: With 3-5 years culinary management experience in a fast-faced environment. Strong background in purchasing and inventory. Ability to train team members on DOH sanitation standards. Who have strong leadership skills with the ability to effectively manage and motivate a diverse kitchen team. With a strong understanding of Food preparation techniques and health department rules and regulations. With the ability to handle multiple tasks, prioritize workload, in a deadline driven, demanding environment. Who are well organized, self-motivated, proactive, a strong attention to detail. With knowledge of restaurant finances, profitability, scheduling and labor management. Who have proficient computer skills- Restaurant 365. With open flexibility to work various shifts. The Perks: Competitive Base Salary + Commission Exciting Career Growth Opportunities Medical & Dental Coverage Paid Time Off Employee Discounts at All Our Restaurants Free Delicious Family Meals A Fun, Collaborative Team Culture *We're proud to be an Equal Opportunity Employer!

Dave & Buster's is different from everywhere else. No two days are ever the same. Time will fly by serving hundreds of people with flexible schedules you can accommodate school or other jobs. Plus, your co-workers are awesome! Dave & Buster's offers an attractive benefits package for many positions, including medical, dental, vision, 401K, FREE GAMES and more. POSITION SNAPSHOT: The line cook position is responsible for creating an exceptional culinary experience for our Guests through the preparation and presentation of our menu. The line cook is also responsible for the correct handling and preparation of all food items to ensure our Guests' safety at all times. NITTY GRITTY DETAILS: Delivers an unparalleled Guest experience through the best combination of food, drinks and games in an ideal environment for celebrating all out fun. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance and takes prompt corrective action where necessary or suggests alternative courses of action. Adheres to all company safety and sanitation policies and procedures. Safely and correctly operates all equipment. Uses all chemicals properly in the correct quantities for safety and cost control. Ensures that all products are stored properly in the correct location at the appropriate levels at all times. Prepares and sells food that meets all food quality indicators and prepared to Guest expectations. Sells food within recommended time frames to meet Guest expectations. Responsible for preparing and cooking all food items by recipe and to specification. Controls costs by following prep sheets as designed to ensure the freshest product is served and eliminate waste. Maintains cleanliness and sanitation of all kitchen areas. Responsible for station maintenance, cleanliness and sanitation. Cleaning and maintenance of all kitchen mats, floors, walls and drains. Empties kitchen trash and cleans and maintains trash cans. Assists other Team Members as needed or when business needs dictate. Maintains a favorable working relationship with all other company team members to foster and promote a cooperative and harmonious working climate that will be conducive to maximum team member morale, productivity and efficiency/effectiveness. Must be friendly and able to smile a lot while working days, nights and/or weekends as required. Previous kitchen experience at a hotel or restaurant is preferred, but not required. Must demonstrate ability to clearly communicate with other team members. Must be disciplined and self-motivated. Is dressed in accordance with dress guidelines, looking neat, clean and professional at all times. Must be at least 18 years of age.

About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation's first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team alongside Alex Guarnaschelli to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients', colleagues', and community's visions to execute a successful experience. Doing Good Through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are looking for an experienced Chef de Cuisine to organize and oversee the daily restaurant and café culinary operations at the New York Historical Museum, located in New York City. You will be the one to ensure that our culinary is well-coordinated and productive by creating a collaborative environment. The area of responsibility for this role is very wide and thus requires thorough knowledge of various company processes. The ideal candidate must be competent and able to organize a multi-disciplined kitchen. Responsibilities Ensuring Promptness, freshness, and quality of dishes Maintain proper food safety requirements. Coordinate cooks' tasks and scheduling. Implement hygiene policies and examine equipment for cleanliness and efficiency. In collaboration with Alex Guarnaschelli, design new recipes, plan menus, and execute presentations. Review staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring standards for staff. Obtain feedback on food and service quality, and handle customer/client problems and complaints. Purchase food and supplies from vendors approved by the company and monitor inventory. Qualifications Minimum 2 years of culinary managerial restaurant experience. References of culinary background required. Computer knowledge including Excel. Maintains a positive attitude and keeps a clean and polished appearance. New York City Food Handler's Certificate is a plus. Location: Upper West Side, NYC Salary: $100,000 - 115,000/yearly Benefits: PTO, Medical, Dental, and Vision insurance, Transit, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Details Major Food Group seeks experienced and qualified Executive Sous Chef to join our team at Carbone! Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century New York. The food nods to that history, but takes its culinary cues from the great talents and techniques of the present and future. Familiar dishes like Seafood Salad, Linguini Vongole, Lobster Fra Diavolo, Chicken Scarpariello and Veal Parmesan elevated to a new level. RESPONSIBILITIES: * Display a mastery and working knowledge of all menu items * Take ownership of costing and food management from receiving to dining room * Manage and mentor all kitchen employees, including oversight of training, coaching and our Culinary Training Program * Create and manage schedules and labor controls. * Oversee a team of over 20 chefs and cooks * Ensure that all health, safety, and sanitation standards are met, including proper food handling and cleanliness in the kitchen * Oversee training and development of staff to ensure proper techniques and standard * Manage at a high level while maintaining adaptability and flexibility * Perform other duties as assigned by the Chef de Cuisine REQUIREMENTS: * 5 years of progressive experience in the back of the house. * 3 Years Fine dining restaurant experience. * Superior knowledge of back of house administrative duties * Proven ability in teaching and mentoring kitchen employees * Outstanding communication and supervisory skills * Self motivation * Willingness to learn and grow BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program * TransitChek Discount * 401k Plan with Employer Contribution Compensation: $85,000 - $95,000 annually based on experience Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer. Compensation Details Compensation: Salary ($85,000.00 - $95,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts Required Skills Menu Knowledge Leadership Costing and Food Management Team Management Kitchen Management Culinary Expertise Training and Coaching Cost Control Scheduling and Labor Controls Training Development Communication Skills Problem Solving Supervisory Skills Time Management self motivation Adaptability Learning agility Interpersonal Skills Back of House Administrative Duties Attention to Detail Fine Dining Experience Organizational Skills Creativity in Menu Development Conflict Resolution Customer Service Orientation Strategic Planning Read more

Head Chef - Up to $100k - New York City, NY We are excited to be working with a prestigious new private members club to find a talented Head Chef to join their culinary team. This role will work alongside the Executive Chef to refine and execute their Mediterranean offerings while leading kitchen operations, from purchasing and cost control to training and team development. It's a fantastic opportunity for a passionate chef to be part of an exclusive dining experience and help shape the club's culinary identity. Head Chef requirements: Over 5 years of experience leading kitchen teams in a fine dining setting. Professional leadership skills in a high-paced environment with a customer-focused approach. Culinary-trained professional with a passion for growth and development. NYC Food Protection Certificate and previous management experience required. Head Chef benefits: Benefits plan - medical, dental, vision Discount programs and staff meals Generous vacation and personal days If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Dave and Buster's - Freehold is looking for a full time or part time Restaurant Line Cook in Freehold, NJ. As a restaurant line cook at Dave and Buster's - Freehold you will be under the direction of the culinary management team. The ideal restaurant line cook will execute all line station menu items to exact recipe/plate presentation specifications, in a safe and sanitary manner, within specific production times and consistent with the guidelines set by Dave and Buster's - Freehold. Specific Duties & Responsibilities include: -Adhering to all food safety and workplace sanitation requirements. -Ensures every item on station is produced to exact recipe & plating specifications. -Meets daily productivity standards as established by Kitchen Management. -Sets up station with sufficient product & utensils and prepares cooking & food holding equipment to ensure the station is ready for meal service. -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. -Willingly adjusts ingredients and menu item preparation standards to accommodate guest special preparation requests. -Sets the next meal shift up for success by properly cleaning work stations, equipment & utensils, and maintaining an organized food storage area. -Executes all position responsibilities in the spirit of proactive team work & cooperation. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned. Helpful Competencies & Qualifications -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. -Possess the physical stamina to stand working for up to 10 hours. -Consistently capable of meeting deadlines and production goals with limited supervision. -Comfortable working in an environment that may experience significant temperature changes. -Handle stressful situations in a positive and supportive manner. -ServSafe (Food Handlers Certification) is a plus but can be obtained after starting. We look forward to interviewing you for the full time or part time restaurant line cook position at Dave and Buster's - Freehold soon. Apply today and schedule your interview ASAP!

Major Food Group has is looking for an experienced individual to join our team at THE LOBSTER CLUB located in The Seagram Building (formerly The Four Seasons and Brasserie Restaurants). This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Previous experience with Japanese Cuisine Preferred. Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Junior Sous Chef - Up to $65k - New York City, NY We are partnering with a prestigious new private members' club to find a talented Junior Sous Chef to join their culinary team. This role offers the opportunity to work closely with the Executive Chef and Head Chef, contributing to their Mediterranean-focused offerings while helping to manage kitchen staff and deliver the highest quality food. It's an excellent opportunity for a passionate chef looking to learn, grow, and refine their skills in a high-caliber environment. Requirements: Proven background in fine dining, or have Michelin training Exhibits strong, polished leadership in a fast-paced environment Culinary-trained professional with a passion for growth and development Benefits: Benefits plan - medical, dental, vision Consistent schedule Discount program and staff meals If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.