Chef Jobs in Englewood, NJ

Head Chef - Fine Dining Mediterranean Cuisine - Exclusive Private Members Club **URGENT HIRING** Salary: $100,000- $110,000 About our client: We are assisting a newly opening private members club in Manhattan, New York. The restaurant will be offering exquisite Mediterranean fine dining. Our clients restaurant is designed to delight the most discerning palates with culinary masterpieces crafted to perfection. Position Overview: We are looking for a talented and experienced Head Chef to join our clients culinary team. This is a unique opportunity to work in a high-end Mediterranean restaurant and contribute to an exceptional dining experience in a great company. Responsibilities: - Assist in daily kitchen operations and oversee junior staff. - Prepare and present high-quality Mediterranean dishes. - Ensure food safety and hygiene standards are met. - Manage kitchen inventory efficiently. - Contribute to menu development. Requirements: - Proven experience as a Senior level Chef in a high-end restaurant. - Strong knowledge of Mediterranean cuisine. - Excellent leadership and communication skills. - Ability to work under pressure in a fast-paced environment. - Passion for culinary arts and attention to detail. Benefits: - Competitive pay with room for growth. Apply Now: If you are passionate about Mediterranean cuisine and want to be part of an exclusive and sophisticated environment, we would love to hear from you. Be part of something exceptional. Apply today!

Executive Chef - $120k to $140k - New York, NY Our client, a luxury hotel with a passion for standout dining experiences, is on the lookout for an Executive Chef to take the reins of two new restaurant concepts in the hotel. This is an exciting chance to create a culinary identity of both venues-leading the team, crafting menus, and setting the tone. It's the kind of role where creativity is encouraged, growth is supported, and your leadership can really shine in a beautiful, high-end setting. Perks & Benefits Medical, dental, vision, HSA with company match, life insurance, and disability coverage. 401(k) with match, paid time off, educational assistance, and paid parental leave. Hotel discounts, employee perks, and optional coverage Requirements: Strong leadership, coaching, and team development skills. Experience in luxury hotels and large resorts. Strong operational skills in budgeting, food costs, and team performance. Creative culinary talent with a passion for high-quality, artful presentation. Clear communicator who works well across departments. Track record of driving results in guest satisfaction and employee retention. 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!

HISTORY The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting. Your Role… The Executive Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards. This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities. In addition to daily back of house management, the Executive Sous Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. Above all must actively embody, inspire, and teach the core values to all employees. Please note that Management reserves the right to change, modify and/or alter any of the duties and responsibilities based on business demands. Skills & Qualifications: The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. A minimum of 4 years of experience in a similar position at a fast paced, high-volume hotel, fine dining restaurant or catering facility. Must be fluent in English. Helpful if conversant in Spanish, French or Italian. Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations. Ability to compose reports, business correspondence, task lists and procedure manuals. Ability to effectively present information and respond to questions from managers, team members and guests. Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations. The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. While performing the duties of this job, the Sous Chef is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, kitchen equipment or controls and speak or hear. The employee is frequently required to reach with hands and arms and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. The Sous Chef must regularly lift and/or move up to 15 pounds; frequently lift and/or move up to 5-30 pounds. Specific vision requirements include close vision, and the ability to adjust focus. Supervises kitchen staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The noise level in the work area is usually moderate to loud. Must have open availability including early mornings, late nights, weekends and holidays. PROFESSIONALISM Not the least of the Executive Sous Chef responsibilities is to maintain a consistent air of professionalism and extraordinary leadership at all times. Recognizing the intense pressure of the kitchen environment the Sous Chef has the greatest opportunity to show true leadership by upholding an unfailingly calm demeanor at all times. The Sous Chef must exude leadership and professionalism by being resolutely intolerant of issues such as sexual or emotional harassment in all their forms and needs to work in an environment of evenhandedness of all employees. Maintaining leadership and professionalism will be paramount in the professional, financial and personal growth of the Sous Chef at Rainbow Room. Other things to consider… A significant portion of the work day requires walking and standing Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. Must be able to work in an area where the noise level is usually moderate to loud. Requires manual dexterity to use and operate all necessary equipment. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. The base compensation range for this role is $120,000- $125,000. This role is also eligible for a discretionary annual bonus, as well as access to our comprehensive medical, dental, and vision insurance, life and disability insurance, 401(k) plan (with matching contributions), wellness benefits and all other benefits afforded to full-time Rainbow Room employees. This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room's New York team, as we've considered factors specific to this geography. The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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.

Job Title: Corporate Chef Company: Kontos Foods Job Type: Full-Time On-Site Kontos Foods, a leading company in hand-stretched flatbreads and high-quality Mediterranean food, is seeking a talented and innovative Corporate Chef to join our team. This unique role combines culinary creativity with customer engagement, focusing on crafting Mediterranean-inspired recipes and promoting Kontos products. The ideal candidate will be passionate about Mediterranean cuisine, a collaborate team member with sales and marketing departments, and eager to connect with new and existing customers to share the benefits of Kontos products. This position is highly self-starting, requiring a proactive individual who is comfortable working independently as well as in collaborative, team-based environments. This role will be expected to take the initiative, manage projects autonomously, and make key decisions without constant supervision, while also engaging effectively in larger group settings when collaborating with cross-functional teams. Whether leading culinary innovations or contributing to sales and marketing efforts, the ability to balance independent work with teamwork is essential for success in this role. Key Responsibilities: Recipe Development: Create and refine Mediterranean-inspired and authentic recipes that highlight Kontos products, ensuring they are both delicious and aligned with our brand's quality standards. Customer Engagement: Visit brokers and foodservice establishments to demonstrate Kontos products and recipes, offering tastings and presentations to showcase their value. Product Promotion: Develop strategies to effectively introduce products, providing tailored solutions that meet their culinary needs. Culinary Innovation: Stay updated with food trends and incorporate innovative techniques into recipe development to keep offerings fresh and exciting. Collaboration: Work closely with the marketing and sales teams to align recipe development with promotional campaigns and customer outreach efforts. Training: Educate customers and the sales team on the uses and benefits of products, offering training sessions and guidance as needed. Sales & Marketing Support: Ability to assist with social media content creation and contribute to the development of sales and marketing materials. Must be able to offer creative and strategic input during marketing discussions and project planning. Food Show Engagement: Ability to actively participate in food shows, showcasing products while engaging and interacting with customers. Qualifications: Experience: Proven experience as a back-of-house chef with a focus on Mediterranean cuisine; experience in recipe development and customer-facing roles is highly desirable. Skills: Excellent culinary skills with a creative approach to recipe development; strong interpersonal and communication skills; ability to effectively engage with customers and present products. Education: Culinary degree or equivalent experience in a professional kitchen. Travel: Willingness to travel frequently to visit customers and attend events. Why Join Us? Creative Freedom: Bring your innovative ideas to life and make a tangible impact on our brand's success. Dynamic Environment: Work in a fast-paced, collaborative, and supportive team atmosphere. Perks: Enjoy competitive salary & benefits! Join Kontos and be a part of our mission to bring the authentic flavors of the Mediterranean to a wider audience. We look forward to your application!

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.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here The pay rate or range for this position is: $70,000 to $82,500 per year Flagship Culinary Services helps some of the world's largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations. Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Benefits/Perks: Monday to Friday; AM Shift No Weekends Snacks and meals provided during shifts Medical, Dental, and Vision Insurance 12 paid holidays 401K with match Vacation and Sick days Essential Functions Achieve company objectives and goals. Promote Flagship brand, values, and safety culture. Ensure adherence to food safety guidelines and proper food handling. Develop and maintain an employee engagement program. Partner with upper management and HR on employee issues and corrective actions. Meet company Key Performance Indicators (KPIs) (safety, staffing, attrition, etc.). Follow standard operating procedures (SOPs). Manage staff scheduling, time tracking, and performance. Communicate job expectations, monitor results, and provide coaching. Seek opportunities to improve customer experience. Foster teamwork, trust, and cooperation among employees. Perform well under pressure in a fast-paced environment. Serve as a role model for hourly employees. Oversee food production, including recipe adherence, prep, and quality standards. Maintain food safety and cleanliness standards, ensuring compliance with health audits. Conduct daily line checks, food reviews, and provide feedback to staff. Train staff on sanitation and safety guidelines. Interview and hire team members aligned with company culture. Perform other duties as assigned. Knowledge and Skills Follow OSHA and Department of Health safety and sanitation guidelines. Strong verbal communication skills adaptable to different audiences. Excellent culinary, leadership, and multitasking skills. Proficiency in Microsoft Office, ERP, and other business software. Ability to organize, prioritize, and manage a busy schedule. Safe handling of kitchen tools and equipment. Strong knife skills and experience in high-volume production. Professional appearance and strong sense of urgency. Ability to work with and support union employees if applicable. Effective delegation, accountability, and ability to influence positive change. Education and Work Experience Culinary degree preferred but not required. Proven track record of attendance, safety, and performance. Demonstrated career growth and success in previous roles. 3-5 years of kitchen management experience in a full-service, high-volume restaurant or equivalent. Work Environment Operates in a large, corporate kitchen with moderate to high noise levels. Fast-paced environment with frequent interruptions. Exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat, soy). Frequent movement between hot kitchen areas and cold freezer environments. Slippery and uneven surfaces may be encountered. Requirements Active Management Level Food Handler's Certification (ServSafe). Adherence to local food handler requirements. Consistently perform duties responsibly and efficiently. Physical Demands Frequent use of hands for food prep, cooking, and equipment operation. Lifting and carrying up to 20 lbs. regularly; occasional lifting of 21-40 lbs. (items over 40 lbs. require two people). Frequent standing, walking, bending, and twisting. Good or corrective vision required for safety. Exposure to hot surfaces, greasy floors, fumes, and step ladders. 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. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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.

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 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.

Executive Dining Room and Client Center at prestigious financial firm seeks to hire an Executive Sous Chef. This individual must possess significant culinary experience, a positive, can-do attitude and a desire for advancement in the culinary field. The Executive Sous Chef is the second in command of the EDR kitchen and will manage the operational team in the same vision and manner as the Executive Chef. COMPENSATION: The salary range for this position is $85,000 to $95,000. 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 Aramark Careers - Benefits & Compensation. 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 applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Leadership: Is a leader and mentor to our talented and diverse team. Empowers our team members to make decisions in the moment that provide the highest level of service to our guests. Ensures authentic, on-trend and precisely executed culinary standards and techniques. Guarantees unique and diverse local partnerships remain a part of who we are. Is a great communicator, trainer, and celebrator of our people. Ignites a passion and hunger to be the best. A serial multitasker, you will need to be well versed in using technology to simplify daily tasks and enable a world class hospitality experience. Development: Ensures proper operational standards and techniques are in place for all aspects of the program. Manages both culinary and operational teams to ensure quality and safety throughout the portfolio. Meets with both client and site leadership as a liaison regarding all things related to culinary development. Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Rewards and recognize employees. Plan and execute team meetings. Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Aggregate and communicate operational and site needs. Financial Performance: Responsible for driving the mark on all areas regarding food, guest experience, safety, sanitation and financials of the business, consistent focus on margin improvement. Forecast, plan, and execute budget set forth by the region. Productivity: Ensure the efficient and profitable business performance of the food program and the optimal utilization of staff and resources. Innovating and developing a leading team for future leaders in our business. Compliance: Maintain compliance with Aramark SAFE food, occupational and environmental safety polices in all operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. 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. Qualifications ? Minimum 15 years? culinary experience including a minimum of 5 years fine dining restaurant, luxury hotel, high-end catering or club. ? Minimum 2 years culinary managerial experience ? Culinary school degree or comparable apprenticeship training ? NYC DOH certified, ServeSafeFood Handler certified ? Experience and in-depth understanding of Classic French Cuisine (esp. Saucier) and Fundamental knowledge of Global Techniques and Flavors ? Skilled with Meat, Fish and Poultry Butchery ? Skilled with kitchen communication, expediting and plating in a fine dining service as well as banquet and buffet style events for up to 100 guests ? Able to manage production inventories (sauces, proteins, general mise en place of cooks at all stations) and ordering. ? Proficient in: Online ordering platforms Invoicing systems Inventory systems Kronos or similar timekeeping system Microsoft suite, email, etc. ? Wide ranging culinary interests and a desire to learn ? Able to solve problems and proactively seek to improve and evolve the operation ? Willing and able to take feedback and direction ? Able to manage a variety of corporate compliance tasks such as weekly safety briefings and walk-throughs, internal health inspections, waste and order reporting ? Neat, professional appearance appropriate for a corporate environment. Client first attitude always. Education About Aramark Our team is driven by a commitment to serve seriously delicious food with world class hospitality. We are group with passion and integrity at our core. We are kind and genuine, we are intelligent, creative, and ambitious. We are serious about our craft, but don?t take ourselves too seriously. While striving to be the best, we never lose sight of how important it is to have fun. What we are looking for are good people ? those who are genuinely hospitable, who strive for excellence, who like to learn, and are as passionate about food and hospitality as we are. 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 Facebook , Instagram and Twitter .

Job Details Major Food Group is hiring an experienced Executive Chef to join our culinary team at ZZ's Club! The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. A private membership club by Major Food Group that originated in Miami, ZZ's Club is an exclusive, modern social space designed for those individuals who appreciate the highest caliber of culinary, hospitality and entertainment. We are a home away from home for our members, a distinguished clientele that expects precise execution and exquisite attention to detail. RESPONSIBILITIES * Design creative and seasonal menus that align with restaurant goals and customer preferences. * Ensure all menu items meet the highest culinary standards. * 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 5 years of experience as an Executive Chef or Chef de Cuisine * Minimum 5 years of experience in a quality driven, high volume kitchen * Culinary diploma or equivalent in experience strongly preferred * Team oriented and positive attitude * Ability to sit and stand for prolonged periods of time * Lift and carry up to 50 pounds * Ability to work flexible hours, including evenings, weekends and holidays * Proficiency in Spanish language a plus 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: $140,000 - $150,000 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 ($140,000.00 - $150,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program Required Skills Leadership Team Management Creativity Attention to Detail Quality Control Recipe Development Training and Mentoring Collaboration Accountability Problem Solving Time Management Communication Skills Training and Development Adaptability Operational Efficiency Customer Service Orientation Stress Management Budget Management Physical Stamina Cultural Awareness Read more

Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine - New York, NY Essential Duties and Responsibilities: Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: 5+ years of Culinary Management experience in high volume, fine dining restaurants 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 Able to work holidays, late nights and weekends Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Salary: $90,000 - $110,000 Learn more by visiting our website at ************************ EOE

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance. Excels at communication, both verbal and written. Creative, driven and passionate, with a positive mindset Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

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!

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

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65% of the associate cost). After one year, employees can enroll in a 401k plan with a 4% match program, and life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a valid driver's license and a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspace/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: Starting $26-$29 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 4 years (Required) Applicants must have the NYC Dept. of Health Food Protection Course. ServSafe Manager certified and NY Allergen Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing