Chef Jobs in Jefferson, NJ

Who are we? Warwick SU is the heart of campus life - a dynamic, student-led, not-for-profit organisation. We run vibrant bars, food outlets, and nightlife events, funding over 300 clubs, societies, and student services, from education and campaigning to advice and support. Location: Warwick Students' Union, Coventry Salary: £28,585 - £31,973 per annum (depending on experience) + excellent holidays & pension Hours: 36.5 hours per week (varied shifts, minimal late nights) Contract: Permanent (subject to a 26-week probation) Interview date: Week commencing 2nd June 2025 Closing date: 16:00 on Sunday, 25th May 2025 - This vacancy and advertisement will close earlier if an adequate number of applications are received. Therefore, it is strongly recommended that you submit your application at your earliest convenience. Why Join Us? Tired of late nights and no time off over the holidays? At Warwick Students' Union (SU), we do things differently. As our Head Chef, you'll enjoy: ✔️ Time Off Over Christmas & Summer - No working on Christmas Day, Easter, New Year, and more! ✔️ Work-Life Balance - Fewer hours during student vacations and rarely required past midnight. ✔️ Vibrant Campus Setting - Work in the heart of Warwick University's stunning campus with access to excellent facilities. ✔️ Fantastic Benefits - A substantial pension scheme, wellbeing programme, cycle-to-work scheme, and salary extras. About the Role We seek a passionate and creative Head Chef to lead our kitchen team. You'll be responsible for: ✔️ Overseeing daily kitchen operations in our busy, family-friendly eatery ✔️ Developing exciting, high-quality menus that cater to diverse tastes ✔️ Managing stock, suppliers, and kitchen budgets effectively ✔️ Leading and mentoring a team of chefs and kitchen staff About You ✔️ Experienced in leading a kitchen team in a fast-paced environment ✔️ Skilled in creating fresh, exciting menus that cater to different dietary needs ✔️ A team player who thrives in a collaborative and student-focused setting ✔️ Knowledgeable about food safety and kitchen management best practices About The Dirty Duck A modern take on the classic pub experience, The Dirty Duck is where great food, quality drinks, and warm hospitality come together. We serve delicious, value-for-money meals crafted from locally sourced ingredients alongside a fantastic selection of real ales, fine wines, premium beers, and spirits. At the heart of The Dirty Duck is our commitment to real ale, real food, real people, and a warm welcome - creating a friendly, laid-back atmosphere where everyone feels at home. Whether it's a casual bite, a drink catch-up, or a lively night out, our focus is on exceptional customer care and an unforgettable experience. Why Warwick Students' Union? At Warwick SU, we're more than just a workplace - we're a community. We're committed to providing a fantastic experience for our students and staff, and we value adaptability, collaboration, inclusivity, problem-solving, responsibility, and support in everything we do. Ready to take your career to the next level with a better work-life balance? Apply today and join us on this exciting journey! Whoever you are, we'd love to hear from you. For any queries, please contact ****************** JOB DESCRIPTION JOB TITLE: Head Chef RESPONSIBLE TO: Food & Beverage Manager and, through them, to the Head of Strategic Operations, Operations Director, Chief Executive & Board of Trustees RESPONSIBLE FOR: Chefs, Assistant Chefs, Commis & Chefs MAIN PURPOSE FOR JOB: To support the Dirty Duck by preparing and cooking food to high standards while ensuring quality and portion control. Collaborate with our dedicated team to design and implement high-quality menus that align with our offerings while managing margins and meeting service demands. Maintain strong relationships with suppliers to guarantee the best provenance, quality, and pricing of ingredients with full traceability. Take responsibility for hygiene and health and safety in food preparation areas. Always deliver excellent service to all customers. MAIN DUTIES & RESPONSIBILITIES As Head Chef, you will lead the kitchen team to ensure seamless operations and an exceptional dining experience. Your primary responsibilities include: Deliver outstanding customer service, following policies, procedures, quality standards, and legal requirements. Prepare high-quality, well-presented dishes, ensuring consistency in portion sizes. Oversee catering for conferences, buffets, and events, ensuring all requirements are met. Manage stock efficiently within budget, ensuring correct rotation and labelling. Handle financial documentation for invoices, transfers, and records. Monitor and record food safety checks, including temperature logs. Maintain strict hygiene standards, follow cleaning schedules, and keep accurate records. Support staff training and development, working with the Food & Beverage Manager to identify and address training needs. Ensure compliance with health & safety, fire safety, and food safety regulations. Operated kitchen equipment safely, ensuring staff followed correct procedures. Liaise with external authorities, such as Environmental Health Officers and Licensing Authorities. Train staff on food preparation, hygiene, and health & safety protocols. Contribute to menu planning and sourcing quality ingredients. Advise on catering equipment purchases and usage. Champion sustainability, helping to reduce the Union's environmental impact through ethical and sustainable practices. Undertake any other relevant duties in line with the job role. EXPECTED STANDARDS Menu Costing & Portion Control - Ensure accurate costing and portion consistency. Nutritional Awareness - Adhere to dietary and calorie guidelines. Menu Development - Keep up with industry trends and best practices. Food Presentation - Maintain high standards of dish presentation. Waste Reduction - Minimise food waste and promote sustainable practices. Stock Management - Ensure all stock meets HACCP and safety standards. Training & Development - Identify and support staff training needs, inductions, and customer service excellence. Compliance & Record Keeping - Maintain due diligence in compliance and training records. Health & Safety - Ensure safe working practices and correct equipment use. Legislative Compliance - Follow HACCP, health & safety, and industry regulations. Professionalism - Represent the Union with a professional and consistent approach. Commitment to Learning - Engage in training, including online learning programmes. Equipment Evaluation - Assess and recommend kitchen equipment improvements. Customer Service - Uphold excellent service standards in line with SU policies. PERSON SPECIFICATION ESSENTIAL SKILLS / KNOWLEDGE / QUALIFICATIONS Numerate and literate. Intermediate Food Hygiene Certificate. Advanced Food Hygiene Certificate (preferable). Working knowledge of Health and Safety at Work Act/Food Safety Act (desirable). City and Guilds 706/1, 706/2 or equivalent. Knowledge of kitchen management. Understanding of licensing laws. EXPERIENCE Experience in leading a kitchen team. Experience managing a staff team. Background in high-volume food production. Ability to use EPOS tills. Experience liaising with suppliers. Exposure to multi-unit operations. Familiarity with youth environments. Experience handling customer complaints effectively. Menu development experience. Understanding of gross profit margin calculations. Experience in budget monitoring and preparation. COMPETENCIES High standards of customer care. Strong food presentation skills. Excellent planning and organisational skills. Systematic approach to work. Effective delegation abilities. Teamwork and leadership capabilities. Strong coaching and training skills. Initiative and problem-solving abilities. Adaptability and flexibility. Assertiveness with tact and diplomacy. Commitment to Equal Opportunities.

Iron Chef Masaharu Morimoto is now hiring a Chef de Cuisine for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimoto's signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. We're seeking a talented and passionate Chef de Cuisine to help lead our kitchen operations and deliver an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. Position Overview As Chef de Cuisine, you will play a pivotal leadership role in the kitchen-executing Chef Morimoto's culinary vision while managing the day-to-day kitchen operations. You'll work closely with the Executive Chef and leadership team to ensure exceptional food quality, team development, and smooth service execution. Key Responsibilities Execute and uphold culinary standards set forth by Chef Morimoto. Oversee the operational flow of the kitchen, ensuring DOH and company protocols are adhered to. Lead and inspire the kitchen team through hands-on management and pre-shift meetings. Manage inventory, ordering, and costing to meet budgeted targets. Collaborate with FOH leadership to ensure seamless guest experiences. Assist in the recruitment, onboarding, and training of new culinary staff. Maintain a clean, organized, and professional kitchen environment at all times. Work a flexible schedule, including weekends, nights, and holidays. Skills & Qualifications 3+ years in the same or similar role with comparable responsibility. ServSafe Certification Experience with Japanese cuisine preferred but not required Strong leadership presence-comfortable managing both BOH and interacting with FOH Proficient in menu costing, labor control, budgeting, and inventory systems. Knowledge of culinary protocols, health & Safety standards Excellent communication and team-building abilities Flexible, reliable, and adaptive to shifting schedules or needs. Perks & Benefits Competitive Salary: $85,000-$95,000 + Performance-Based Bonus Health Benefits & Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants.

The Chef D' Cuisine is accountable to the Executive Chef and the Director of Operations supporting the restaurant by putting systems and processing in place for consistency and excellence, while also assisting in dish execution and menu development. This key role will also support Front of House Management to ensure that all of the restaurant's needs are being handled, Front and Back of House, and that professional communication is at the highest level. In additional to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Work well in a fast-paced, high-pressure environment. Organized in scheduling, ordering, and willing to learn the administrative side of running a kitchen. Leading by example; strong communicator. Continued commitment to professional growth and development. Accountabilities include: Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, storage to keep food costs within set targets Communicating with vendors to ensure all product brought in house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, general problem solving. Job Type: Full-time Pay: Based on work history Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect of each other, our valued guests, and our workspaces. EQUAL OPPORTUNITY EMPLOYMENT Landmark Hospitality is committed to providing diversity within our workplace environments. We celebrate equal employment opportunities while embracing a culture of mutual respect without regard to race, color, religion, sex, national origin, citizenship, age sexual orientation, gender identity/expression, or any other characteristic protected by law. It is a responsibility we all share; we together are memory makers. Job Type: Full-time

Bar Cilento is a family owned and run restaurant and bar in northern New Jersey. Cilento is the region in southern Italy where owners, Sam and Gigi, were born in raised. The restaurant specializes in homemade Italian recipes, traditional American bar food, a rotating craft beer list and delicious cocktails. Job Description We are seeking a Head Cook/Chef as well as line cooks and food prep with prior experience. As our Head Cook/Chef, you will be responsible for leading the Kitchen Team and producing consistent high quality foods. While doing so, you must follow all local and state safety sanitation guidelines. Candidates must be hard working, motivated and have a positive attitude all while providing great service in a timely manner. Responsibilities Include: Follow recipes and specifications to provide consistency and accuracy Check in orders properly and organize inventory and place new orders accordinly Educate servers on food menu information Setting up, organizing, cleaning & sanitizing the stations and the kitchen Creating menu specials on a weekly basis Following state laws in regards to food preparation and sanitation Familiarizing self with food costs, portion control and products in inventory to reduce waste Delegate and assist with necessary prep work, ensuring employees follow proper food handling and safety guidelines Work towards continuous improvement and find ways to increase profitability and productivity Coordinate catering reservations Qualifications Applicants must: Have a minimum of 1-2 year restaurant kitchen experience Be able to work in a fast paced professional environment, keeping up with high volume business while providing consistency and accuracy Be able to adapt to multiple and various positions within our kitchen Have a positive attitude and be a team player. Be able to communicate well with coworkers and customers Italian and Gastropub cuisine knowledge is a plus Be detail oriented and able to follow recipes and guidelines Be a team player Additional Information Full-time position - must work weekends (Thursday through Sunday) Please provide resume (if available) and any relevant information

Chef de Cuisine - Full Time position with excellent work schedule. Mercado is looking for a Chef de Cuisine to oversee kitchen operations and run dinner service. Run daily kitchen operations; Train kitchen and prep-kitchen staff; Maintain and enforce food standards; Ensuring that all food meets the highest quality standards and is timely served; Planning the menu and designing the plating presentation for each dish; Coordinating kitchen staff and assisting them as required; Hiring and training staff to prepare and cook all the menu items; Stocktaking ingredients and equipment; and placing orders as needed; Enforcing best practices for safety and sanitation in the kitchen.

About Us Chelsea Hospitality Group (CHG) is a family-owned hospitality company based in New Jersey, dedicated to creating world-class food and beverage experiences. CHG's latest project in Morristown, NJ involves managing multiple food and beverage outlets within a sustainably built, mixed-use property. These outlets include a ground-floor restaurant, conference catering, pantry services, and pop-up concepts. Job Overview: As a key member of the culinary management team at The Morris Proper, the Executive Sous Chef will play a crucial role in the leadership and execution of kitchen operations. This position involves overseeing the kitchen staff, maintaining the highest standards of food quality and consistency, and ensuring smooth and efficient operations in the absence of the Executive Chef. The ideal candidate will be a strong communicator, an excellent team leader, and a creative force in the kitchen, contributing to the development of new dishes and enhancing the overall dining experience. What You'll Do: Menu Development: Coordinate menu tastings with ownership and assist in creating new menu items, ensuring consistency in execution. Develop and update recipes, plating guides, and special off-menu items as needed. Ensure the presentation and quality of all dishes align with brand standards. Daily Operations: Oversee opening and closing duties for the kitchen to ensure they meet operational standards. Manage food preparation for all meal periods, including special events, employee meals, and corporate functions, ensuring quality and quantity are met. Monitor inventory, ordering, and costing to align with budget and maintain food par levels. Use Microsoft Teams, the operating calendar, and SharePoint for daily documentation, including deliveries, menu changes, and event coordination. Maintain kitchen storage, walk-ins, and other areas to ensure cleanliness, organization, and stock levels. Staffing and Safety: Assist in the training, scheduling, and supervision of kitchen staff. Ensure a safe and sanitary work environment by enforcing safety and cleanliness standards. Address staff issues or conflicts and provide constructive feedback. Approve time and attendance for payroll processing and manage personnel transactions. Conduct safety checks and ensure that all kitchen employees are properly using equipment and following safe work practices. Leadership and Development: Act as a strong leader, mentoring the kitchen team to uphold quality and efficiency. Promote employee morale and a positive work culture within the kitchen. Attend scheduled meetings with ownership to provide updates and contribute to the planning of events and other activities. Requirements What We Need From You: Proven ability to lead and manage a team in a fast-paced, high-pressure environment. Strong knowledge of culinary trends, food safety standards, and kitchen best practices. Experience in menu development and food presentation with a focus on creativity and consistency. Strong problem-solving and decision-making abilities related to profitability, service, and kitchen operations. Effective communication skills, with the ability to work closely with both the kitchen and front-of-house teams. Ability to work flexible hours, including weekends and holidays, as required. High attention to detail and organizational skills. Ability to mentor and develop staff, ensuring continuous improvement and growth. Minimum Education, Experience, & Physical Requirements: High School diploma required; culinary school or equivalent experience preferred. A minimum of 3 years of managerial kitchen experience. ServeSafe certification required or ability to obtain within 30 days of hire. Valid driver's license and clean driving record required. Ability to work in a physically demanding environment, including standing for long periods, lifting up to 50 lbs., and exposure to varying temperatures. Benefits What You'll Get From Us: Competitive salary and performance-based incentives. Health, dental, and vision insurance. Paid time off and holiday pay. Opportunity to work in a high-end, fast-paced culinary environment with a passionate team. At The Morris Proper, we pride ourselves on delivering world-class dining experiences, and we're looking for a talented and dedicated Executive Sous Chef to join our team. If you're ready to make a significant impact in the culinary world, we invite you to apply today.

Crystal Springs has an exciting opportunity in one of our premier food venues as a Sous Chef. If you have a passion for the culinary arts and want to take your career to the next level, then Crystal Springs could be the next stop for you! Your responsibilities will consist of, but are not limited to: Create and promote a safe working environment Ensure quality, consistency, and adherence to culinary standards based on Crystal Spring Resort higher education operational excellence Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan, and price menus Ensure culinary equipment are properly operated and maintained Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases Responsible for component menu planning, costing, and brand management Ensure component compliance with sanitation and safety requirements Support regional sales and retention efforts when appropriate Coordinate activities with other internal departments and participate in management team meetings Interface with vendors and key service users within client organization Ensure menu changing follow by the season based on local ingredients Support farmers and local produce Qualified candidates would have: Minimum 1 year working in a high volume environment Minimum 2 years working as a manager Culinary degree a plus ServSafe certification a plus Must have weekend and holiday availability About Crystal Springs: Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season resort. Located in the rolling farmland of the Garden State's picturesque northwest, our world-class NJ resort is just an hour from New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Golf, spa, dining, weddings, catering & more. Enjoy Crystal Springs Employee Perks! Discounted Minerals Sports Club Membership 30% Dining/Retail Discount 30% Spa Discount Discounted Stays at the Hotels Discounted admission to Events & Festivals Complimentary Golf

We are currently seeking an experienced Executive Chef to join our team. As the Executive Chef, you will be responsible for overseeing all aspects of our culinary operations, ensuring the highest level of quality and customer satisfaction. The ideal candidate will be a skilled culinary professional with strong leadership and management abilities to successfully guide our team and deliver exceptional dining experiences throughout multiple outlets. Responsibilities Lead and manage the culinary team, including hiring, training, and supervising kitchen staff. Develop and execute creative menus that reflect current culinary trends and meet the needs of our discerning clientele. Development of banquet menus and packages Ensure consistency and high-quality standards in food preparation and presentation. Manage inventory and control food costs by implementing effective purchasing and storage procedures. Collaborate with other departments to plan and execute events and special functions. Maintain a safe and sanitary working environment, following all health and safety regulations. Monitor and maintain kitchen equipment, coordinating maintenance and repairs as needed. Requirements Proven experience as an Executive Chef or similar role in a high-end hospitality establishment Ability to create innovative and appealing menus that cater to various dietary preferences and restrictions. Strong leadership skills, with the ability to motivate and inspire a team of culinary professionals. Excellent time management and organizational skills, with the ability to manage multiple tasks simultaneously. In-depth knowledge of health and safety regulations, including HACCP guidelines Ability to work in a fast-paced and high-pressure environment, while maintaining high standards of quality and efficiency A strong understanding of P&L statements is preferred. Experience working within budget constraints. 5-7 years of experience in a similar role is required. Salary + Bonus + 401(k) + Benefits

Job Details Mountain Creek - Vernon, NJDescription Sous Chef- Mountain Creek SNOW Partners Mission Statement: “To Enhance the Lives of our Team, Guests and Partners by Building Lasting Connections.” About Mountain Creek: Mountain Creek is a four-season resort, offering skiing/snowboarding, bike park, waterpark, weddings, mountain coaster, restaurants, and lodging. How the Sous Chef works with the Team: A Sous chef responsibilities include managing the kitchen team members as well as directing the preparation of all meals in a specific outlet within the resort. The Sous chef offers culinary instructions, training, coaching and counseling to the kitchen team. In addition, demonstrates strong culinary skills accompanied by safe handling practices. Responsible for assisting the Executive Chef in waste control, FIFO practices, and training on administrative duties. The Sous Chef is responsible for upholding the culinary standards at the resort. Team Member Responsibilities: Ensures the highest standards of quality, consistency and presentation for the food served in the resorts facilities Manages portion control and minimizes waste, ensuring high quality of preparation. Participate in the development of new recipes, menus and programs. Manage a pleasant and safe work area for kitchen Team Members. Working hand and hand with Team Members on daily operations. Managing checklist for preparation of food items/par levels/FIFO/and other kitchen documentation. Ability to obtain Servsafe certification, and apply knowledge to uphold standards. Assisting Executive Chef in any/all kitchen daily operations as needed Running the kitchen production and preparation to ensure customers enjoy an extraordinary dining experience Further tasks and responsibilities may be added as needed at the discretion of the Executive Chef Team Member Qualifications: Minimum of 2 years experience as a Sous Chef or 3-5 years as a strong line cook. Working knowledge of various computer software programs, such as word and excel. Strong communication and leadership skills Experience in executing consistent and high-quality menu items and/or banquets. Strong training, coaching, and mentoring skills. Management level food safety Well organized with the ability to multitask. Works well under pressure The ability to take direction from the Executive Chef and apply it to managing other Team Members Resiliency-The ability to recover quickly from challenges and work on solutions. Hands on working Sous Chef with an outgoing personality Nights and weekends required

Job Details 4081 | The Office | OB&G - Ridgewood, NJDescription 40NORTH Restaurants is the full service division of Villa Restaurant Group, a family owned, multi brand global Quick Service and Full Service restaurant company. The philosophy behind our kitchens and tables is really quite simple It is the commitment of our Culinary and Hospitality Team, whose goal is to deliver you an exceptional experience every time. 40North full service restaurants include Piattino, Office Tavern Grill, NOM Mexican Table + Tequila Bar, Steelworks Wind Creek Casino, Blackhorse Tavern & Pub and Town Bar & Kitchen) and Villa Restaurant Group - Quick service restaurants include Villa Italian Kitchen, South Philly Cheesesteaks and Fries, Green Leaf's and Bananas, Mo' Burger, Far East, Asian Chao, Tony + Benny's etc. As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards. Your passion for cooking and leadership skills will contribute to the creation of memorable dining experiences for our Guests. What You'll Do: Assist Executive Chef: Collaborate closely with the Executive Chef to plan and execute menu items, ensuring consistency in flavor, presentation, and quality. Food Preparation: Participate in food preparation, cooking, and plating, ensuring all dishes meet Villa Restaurant Group's standards and specifications. Supervision: Supervise and coordinate the work of kitchen staff, including line cooks, prep cooks, and kitchen assistants. Provide guidance, training, and support to maintain a productive and motivated team. Menu Development: Contribute to menu development by suggesting new dishes, specials, and seasonal offerings that align with customer preferences and trends. Quality Control: Ensure all food products meet our high-quality standards through regular inspections, taste tests, and adherence to recipes and portion sizes. Inventory Management: Assist in managing inventory levels, ordering supplies, and minimizing waste while adhering to budgetary guidelines. Safety and Sanitation: Enforce strict adherence to food safety and sanitation standards in the kitchen, including proper handling, storage, and disposal of food items. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Customer Satisfaction: Play an active role in achieving high levels of customer satisfaction by consistently delivering delicious, visually appealing, and well-cooked dishes. Team Collaboration: Foster a positive working environment by promoting teamwork, communication, and a commitment to excellence among kitchen staff. What You'll Need: Proven experience as a Sous Chef or in a similar leadership role within a full-service restaurant. Culinary degree or equivalent culinary training is preferred. Strong knowledge of culinary techniques, kitchen equipment, and food safety protocols. Exceptional leadership and communication skills. Creativity and innovation in menu development. Ability to work under pressure and adapt to changing priorities. Strong organizational and time management skills. Availability to work evenings, weekends, and holidays as required. Food Handler's Certificate or equivalent certification. Why You Should Apply: Competitive salary Medical benefits Meal discounts Excellent training Career growth Fantastic culture and work environment! Flexible schedules If you are a passionate and talented culinary professional with a desire to contribute to the success of Villa Restaurant Group, we invite you to apply for the Sous Chef position. Join our team and be part of an exciting culinary journey dedicated to delivering exceptional dining experiences to our valued Guests. 40North Restaurants / Villa Restaurant Group is an Equal Employment Opportunity Employer. #LoveWhereYouWork #HeadNorth

FOR UNITED STATES CITIZENS ONLY Pastry chef for Relais & Chateaux 18 guest accommodation hotel with two superb restaurants and exceptional recreational facilities. Reports to Exec Chef. Great opportunity to explore your creative in unpressured environment. Responsibilities: Create fine dining level pastries, desserts and breads Lead and Inspire a talented pastry team Create seasonally inspired desserts for all property food outlets and banqueting (6-8 desserts, icecream/sorbet at one time plus brioche and 2/3 dinner rolls) Develop and finalize schedules for the pastry dept Train our pastry staff in sanitary practices and culinary finesse 40 hour work week, 5 days a week Requirements 5 years kitchen/pastry experience Culinary degree or equivalent Expertise in fine dining United States citizen Benefits Individual Health Insurance plus vision 401k Free parking Uniforms provided Flexible schedule 20% off services (spa, restaurant etc.) 2 weeks vacation Relocation and first/last month rent assistance neg.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! Location Description At the Marriott Saddle Brook we pride ourselves on being the best employer in the area. What sets us apart? Our culture, full benefit plans, including 401k with a company match and our lucrative bonus programs, to name a few. We are looking for talented people who have a genuine passion for service. Our Core Values involve personal development, people, and a desire for wanting them to succeed. We believe each member of our team has a key part to play in our delivery of outstanding service and memorable experiences for each guest. We want a hotel that people want to come to, not through. Find out today what a career with Pyramid Hotel Group at the Marriott Saddle Brook can mean for you! Overview We are looking for an Executive Chef, ideal candidate will be ACF certified, or will have a culinary degree from a recognized culinary institute. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of developing creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. If you are an experienced Chef, if you enjoy putting your creativity to work, and you enjoy the culinary impact you make on guests from all over the world, then we want you! Your Role: * You will create menus which reflect seasonal availability based on the concept of the restaurant, as well as a food & beverage merchandising programs for grab & go or any other food retail element in the hotel. * You will analyze menus and procedures to improve profit and quality * You will have your fingers on the pulse of trends, making changes based on guest needs, the hotel's guest mix, and industry trends. * You will be creative in developing daily, seasonal, and special event menus to enhance the guest experience. * You will forecast purchases and maintain food cost to align with budget. * You will be the leader in safety, efficiency, and sanitary production. * You will develop purchase specifications for all food products and related items, ensuring order guides are set up accordingly, and food inspection and receiving standards are met * You will monitor all activities of Stewarding department and personnel. * You will enhance the skills of your team by designing training and development plans * You will work closely with the culinary team to provide demonstrations/examples of quality food and recipe standards. * You will create an amenity program that reflects the hotel and its environment. A creative solution with a wow factor * You are the leader of culture, "One Team" all employees feel empowered to assist any guests of the Hotel. * You will maintain clear communication with the General manager, Director of Food and beverage and Human resources department. * You will partner with the Corporate Chef to drive programs that ensure centralization and consistency. Qualifications Previous Executive Chef experience preferred.

A world class Game Reserve in the Eastern Cape is seeking a passionate CHEF DE PARTIE This role entails preparing and presenting high-quality dishes while maintaining exceptional culinary standards. Creativity, multitasking, and strong communication skills are essential, along with a passion for cooking and the hospitality industry. This is an exciting opportunity for a dedicated chef to showcase their skills in a unique and dynamic environment. Candidate Requirements: A recognized qualification in Culinary Arts/Cooking is required. A qualification in Hospitality Management would be an advantage. Prior experience in a similar role is preferred. Strong knowledge of various dietary requirements is essential. Excellent communication and time management skills are required. Ability to multitask and perform efficiently in a fast-paced environment. Commitment to maintaining high standards of kitchen hygiene and food safety. Creativity and innovation in menu development and presentation. A genuine passion for the culinary industry and a dedication to excellence. This is a Live in Position

Benefits: Employee discounts Opportunity for advancement Paid time off Training & development Nami Nori is looking for highly personable and energetic candidates with a passion for Japanese food to join our team for our location in Montclair! No previous Japanese culinary experience required. We will train the ideal candidates who are eager to learn more about Japanese ingredients and cooking techniques. Nami Nori is the first to specialize in open-style sushi hand rolls in New York City. Our mission is to create a devoted fan following for temaki through “omotenashi”, the Japanese art of gracious hospitality. We are committed to creating great experiences for both guests and employees alike. POPULAR ACCLAIM 68K followers on Instagram ★★ The New York Times " Nami Nori Gets Hand Rolls Right, and Other Details Too" Michelin Guide " Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village" The NEW YORKER " Nami Nori's Hand Rolls Are Worth the Wait" And more… BENEFITS Compensation: Tips + $15.13 (minimum wage) per hour 40 hours paid time off annually Additional 40 hours vacation time after 2 years of employment for full-time employees Commuter benefits Health benefits for eligible employees Employee dining discounts at any Nami Nori location Additional incentives for job performance Opportunity to grow professionally with a growing company ABOUT YOU: Great passion for cooking and hospitality Positive attitude Strong work ethic Flexible availability (able to work nights, weekends, and holidays) Excellent organizational skills Ability to multitask Exceptional team player 1+ year of general restaurant experience POSITION SUMMARYResponsible for making sushi hand rolls for dine-in and take out guests. Interacts directly with guests to enhance their dining experience. Compensation: $15.13 - $30.00 per hour We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. "Nami Nori is a casual yet elegant temaki bar offering guests a unique sushi dining experience in New York City. Coming from the rarified Japanese restaurants in which they trained, partners Taka Sakaeda, Jihan Lee and Lisa Limb envisioned Nami Nori to be a more inclusive place that balances accessibility with a dedication to quality and creativity with a respect for traditional techniques. Nami Nori is committed to creating great experiences for both guests and employees alike. We have plans for expansion and are looking for dynamic employees to help our company grow!"

Our franchise organization, Black Magnet Enterprises, Inc. dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! The Cook is responsible for the quality, quantity, tastiness, and freshness of all Hot Choice Buffet products. The Cook pays special attention to speed, cleanliness, organization, and product specifications.Food Production: Prepares Hot Choice Buffet products, including Carving and Display Cooking products, according to Golden Corral recipes and procedures. Grills all items according to Golden Corral standards to ensure quality. Ensures that every fried product is always fresh and hot. If the Buffet Attendant is unavailable, the Cook restocks the items at the Display Cooking Station. If the Carver is unavailable, assists guests with carved meat options. Complete use and following of the buffet production system to insure quality and shelf life compliance. Operational Excellence: Maintains the correct temperature of all products during cooking, holding and serving. Uses the Hot Choice Buffet Production Guide and the Display Cooking Hot Cook Production Guide to maintain an inventory of all hot cook products. Conducts opening and closing administrative procedures. Properly maintains equipment according to the Equipment Maintenance manual. Restocks and rotates food products by using the first-in, first-out method (FIFO). Takes inventory of products and checks build-to with the Manager at the beginning and end of each shift. Cleanliness: Ensures that that Hot Cook area and all smallwares are clean and checks dishes for cleanliness before using them. Performs duty roster and ensures cleanliness, service, and quality standards are met. . Follows local health department laws. Keeps Char Grill clean and scraped to ensure product quality and sanitation. Guest Service: Ensures that Hot Choice Buffet products, including Display Cooking products, are always hot and fresh for the guests. Knows and follows position responsibilities as they relate to just-in-time delivery. Is friendly and courteous to guests and assists them with the products. Maintains professional communication at all times. Thank you for your interest in Golden Corral. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchise location, and not to Golden Corral Corporate.

Crystal Springs has an exciting opportunity in one of our premier food venues as a Sous Chef. If you have a passion for the culinary arts and want to take your career to the next level, then Crystal Springs could be the next stop for you! Your responsibilities will consist of, but are not limited to: Create and promote a safe working environment Ensure quality, consistency, and adherence to culinary standards based on Crystal Spring Resort higher education operational excellence Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food, select, and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan, and price menus Ensure culinary equipment are properly operated and maintained Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases Responsible for component menu planning, costing, and brand management Ensure component compliance with sanitation and safety requirements Support regional sales and retention efforts when appropriate Coordinate activities with other internal departments and participate in management team meetings Interface with vendors and key service users within client organization Ensure menu changing follow by the season based on local ingredients Support farmers and local produce Qualified candidates would have: Minimum 1 year working in a high volume environment Minimum 2 years working as a manager Culinary degree a plus ServSafe certification a plus Must have weekend and holiday availability About Crystal Springs: Crystal Springs Resort is a spectacular NJ vacation destination, acclaimed as the New York Metro area's most unique four-season resort. Located in the rolling farmland of the Garden State's picturesque northwest, our world-class NJ resort is just an hour from New York City, and even closer to most northern and central NJ towns. Crystal Springs Resort offers so much to experience, you may come to think of our 4,000+ acre getaway as a playground for all ages. Golf, spa, dining, weddings, catering & more. Enjoy Crystal Springs Employee Perks! Discounted Minerals Sports Club Membership 30% Dining/Retail Discount 30% Spa Discount Discounted Stays at the Hotels Discounted admission to Events & Festivals Complimentary Golf

About Us: Chelsea Hospitality Group (CHG) is a family-owned hospitality company based in New Jersey, dedicated to creating world-class food and beverage experiences. CHG's latest project in Morristown, NJ, involves managing multiple food and beverage outlets within a sustainably built, mixed-use property. These outlets include a ground-floor restaurant, conference catering, pantry services, and pop-up concepts. We are committed to providing an outstanding guest experience and are seeking an experienced Sous Chef to join our team. The ideal candidate will have a passion for food, leadership, and creating an exceptional culinary experience. Job Overview: As a Sous Chef at The Morris Proper, you will play a pivotal role in the day-to-day kitchen operations. The role is split into AM and PM shifts, where you will be responsible for overseeing the preparation, cooking, and presentation of food, ensuring that all meals meet the highest standards of quality and consistency. You will manage kitchen staff, coordinate with other departments, and work closely with the Executive Chef to maintain exceptional culinary operations. This position requires leadership skills, a deep understanding of culinary trends, and a commitment to maintaining cleanliness and food safety. What You'll Do: Menu Development & Execution Assist in the creation and updating of menu items. Ensure consistency and quality in all dishes and ensure recipes are documented and followed. Support the development of pairings and special off-menu items when appropriate. AM/PM Operations Oversee opening/closing duties for AM or PM shifts, including adherence to ServeSafe standards. Ensure that food is prepared to the highest quality for all meal periods, including employee meals and special events. Coordinate with other departments to ensure smooth and efficient kitchen operations, including for corporate events and banquets. Monitor kitchen inventory, make purchasing decisions, and manage stock levels. Staffing & Supervision Train, supervise, and develop kitchen staff to ensure efficient operations and adherence to quality standards. Ensure a safe and clean working environment in line with health and safety regulations. Foster a positive working environment, ensuring high morale and productivity within the kitchen team. Manage staff schedules, approve time and attendance, and ensure effective use of resources. Safety and Cleanliness Ensure kitchen areas, storage, and walk-ins are properly organized and maintained. Monitor and enforce safe work practices and sanitary food handling guidelines for all staff. Conduct regular inventory checks and manage waste control. Requirements What We Need From You: Minimum of 3 years of kitchen management experience, preferably in fine dining or a high-volume environment. Proven leadership abilities with a focus on staff development, motivation, and performance management. Strong knowledge of culinary techniques, food safety, and sanitation practices. Ability to multitask and remain calm under pressure while delivering excellent culinary results. High school diploma required; culinary school degree or apprenticeship experience preferred. Valid ServeSafe certification required or ability to obtain within 30 days of hire. Ability to work a flexible schedule, including weekends, holidays, and night shifts for PM Sous Chef. Strong communication skills, both verbal and written. Physical Requirements: Ability to stand and walk for extended periods of time. Ability to lift up to 50 lbs. and perform repetitive hand motions during cooking and food preparation. Ability to work in varying temperatures and environments (hot ranges, refrigerators, storage rooms). Ability to handle hot surfaces, sharp equipment, and cleaning chemicals with care. Benefits What You'll Get From Us: Competitive salary and performance-based incentives. Health, dental, and vision insurance. Paid time off and holiday pay. Opportunity to work in a dynamic, luxury food & beverage environment. 401K plan. A supportive, team-oriented work environment that fosters personal and professional growth. If you're a passionate, experienced culinary professional looking to elevate your career in an exciting and fast-paced hospitality environment, we invite you to apply for the Sous Chef position. At Chelsea Hospitality Group, we believe in creating extraordinary experiences for both our guests and our staff. Join our team today!

Landmark Hospitality is seeking a Sous Chef to join our team! Landmark Hospitality is a leader in the hospitality industry, that owns and operates unique and iconic venues such as the Liberty House, Stone House, the Ryland Inn, and Crave Events in New Jersey as well as Hotel Du Village and the Logan Inn in Pennsylvania. This diversified hospitality company that specializes in upscale restaurants, event spaces, and boutique hotels is growing and has exciting opportunities available for the right individuals. In addition to a great work ethic and strong leadership skills, the ideal candidate will possess the following skills and attributes: Have a minimum of 3 years experience in a similar position, must be in a fast-paced, fine dining environment. Scheduling of BOH staff. Upkeep of kitchen equipment and space - preventative maintenance and handling acute repairs. Master of consistent execution of all dishes Appropriate cleanliness and presentation of kitchen staff, as well as maintaining a professional and safe work environment. Proper food ordering, inventory, and storage to keep food costs within set targets Communicating with vendors to ensure all product brought in-house is quality and at the best price point. Cleanliness and sanitation of kitchen. Staff and schedule management to ensure payroll stays within set targets Working with FOH management on service, private events, and general problem-solving. Benefits: Health insurance Paid Time Off 401 K 401 K Matching Dining Discount Career Growth Opportunity Landmark Hospitality is proud to be an Equal Opportunity Employer.

About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is an internationally acclaimed Iron Chef, restaurateur, and Michelin-starred master of Japanese cuisine. Known for blending traditional techniques with modern innovation, Chef Morimoto has created some of the most celebrated dining experiences worldwide. MM by Morimoto represents his latest vision-a refined, high-end Japanese concept that showcases precision, artistry, and the finest ingredients. In addition to Chef Morimoto'ssignature approach to sushi, sake, and Japanese flavors, MM by Morimoto will debut an exciting new steak program, featuring world-class cuts prepared with expert technique. This new program will elevate the restaurant's offerings, delivering an unparalleled dining experience. Position Overview: As the Executive Chef at MM by Morimoto, you will be at the helm of the restaurant's kitchen, overseeing all culinary operations to ensure every dish meets the high standards set by Chef Masaharu Morimoto. This role requires a dynamic leader who can inspire and manage a team of culinary professionals, maintain operational excellence, and deliver an exceptional dining experience to every guest. Core Responsibilities: Lead and manage all culinary operations: You will oversee the preparation, cooking, and presentation of dishes, ensuring they meet the high standards set by Chef Morimoto. This includes developing and refining recipes, maintaining consistency in taste and presentation, and ensuring that all dishes are prepared to perfection. Monitor operational flow: Ensure compliance with health, safety, and sanitation regulations. Conduct regular inspections and audits to maintain top standards. You will be responsible for implementing and enforcing kitchen policies and procedures to ensure a safe and efficient working environment. Recruit, interview, and hire new culinary team members: Develop a rigorous recruitment process to attract top talent. Foster a positive and professional team culture through mentorship and training. You will be responsible for building a cohesive team that works well together and supports each other in achieving the restaurant's goals. Conduct pre-shift meetings: Communicate updates, goals, and expectations to the culinary team. Address any concerns and provide guidance to ensure smooth operations. These meetings are essential for keeping the team informed and motivated. Manage menu costing, inventory control, and labor productivity: Analyze and optimize menu pricing, monitor inventory levels, and manage labor to maximize efficiency and profitability. You will need to balance cost control with maintaining the quality and creativity of the menu. Oversee budgeting, forecasting, and cost control: Develop and manage the restaurant's budget, forecast financial performance, and implement cost-saving measures without compromising quality. This includes tracking expenses, analyzing financial reports, and making data-driven decisions to improve profitability. Work closely with the front-of-house team: Collaborate with servers and other front-of-house staff to ensure a seamless and exceptional guest experience. Address any issues promptly and effectively. You will need to maintain open communication and a strong working relationship with the front-of-house team. Be flexible with scheduling: Adapt to varied shifts including nights, weekends, and holidays. Demonstrate commitment and reliability to meet the demands of the restaurant. Flexibility and dedication ensure the kitchen runs smoothly. Develop and implement new culinary strategies and techniques: Continuously innovate to enhance the menu and guest experience. Stay updated with culinary trends and integrate them into the restaurant's offerings. You will be expected to bring creativity and innovation to the kitchen, keeping the menu fresh and exciting for guests Qualifications Must have at least 5 years of culinary leadership experience as an Executive Chef in a high volume, upscale, full-service kitchen. Candidate must have proven exemplary culinary skills, knowledge on sushi and steak concepts preferred Serve Safe Certification Required. Must have strong financial acumen to be able to create and understand financial reports, menu costing, inventory control, and budgeting. Proven ability to lead, develop, and develop a talented culinary team. Must be able to work a flexible schedule to include nights, weekends, and holidays. Benefits Performance-Based Bonus Health insurance Paid Time Off Dental Insurance Employee discount Vision Insurance