Chef Jobs in New York

Salary: Up to $125k A renowned hospitality group is in search of an Executive Chef to lead the culinary team for one of its high volume operation concept near JFK in Queens! This role requires a deep knowledge of menu creation and planning, events and catering. Skills and Experience Extensive experience in preparing traditional and contemporary dishes in a high volume establishment Skilled in creating and refining menus while incorporating modern trends to attract and satisfy diverse customer preferences Demonstrated ability to lead, train, and motivate a culinary team, fostering a collaborative environment to achieve high standards of food preparation and service Proficient in managing kitchen budgets, controlling food costs, and maintaining inventory levels to optimize profitability without compromising quality If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

Chef de Cuisine - High-End Italian Dining Salary: $110,000 Are you a passionate and skilled culinary leader with a deep love for Italian cuisine? We're searching for a Chef de Cuisine to take the helm of a prestigious, high-end Italian kitchen, crafting unforgettable dining experiences rooted in authenticity, innovation, and excellence. About the Role As Chef de Cuisine, you will lead a talented kitchen team, execute a refined menu, and maintain the highest culinary standards. From traditional techniques to modern creativity, you'll oversee every aspect of kitchen operations, ensuring consistency, efficiency, and impeccable quality. What You'll Do: Lead and inspire a team in executing a menu that balances authenticity and innovation in Italian cuisine. Maintain exceptional quality control, ensuring each dish meets the highest standards of taste and presentation. Train, mentor, and manage kitchen staff, fostering a culture of teamwork and excellence. Oversee kitchen operations, including inventory management, food costing, and vendor relations. Ensure compliance with food safety and cleanliness standards at all times. Collaborate with leadership to develop seasonal menus and drive culinary innovation. What We're Looking For: 5+ years of experience in a professional kitchen, with significant time spent in high-end Italian cuisine. Deep knowledge of Italian ingredients, techniques, and regional specialties. Strong leadership and team-building skills with a track record of managing high-performing kitchen teams. Experience in menu development, food costing, and operational efficiency. Ability to thrive in a fast-paced environment while maintaining meticulous attention to detail. A passion for food, creativity, and delivering an unparalleled dining experience. Food safety certification is a plus. What's in It for You: Competitive salary + performance-based bonuses. The opportunity to lead a prestigious Italian culinary program. Growth potential within an expanding restaurant group. A collaborative, passionate team that shares your dedication to culinary excellence. If you're ready to bring your talent, passion, and leadership to a restaurant that values authenticity and innovation, we'd love to hear from you! Apply now and let's create something extraordinary together.

Smyth & Co. Role: Head Chef Smyth & Co are delighted to be partnering with an esteemed luxury restaurant located in the heart of Manhattan, known for its culinary excellence and upscale dining experience. We're seeking a passionate and experienced Head Chef to lead a dynamic brigade of 20+ talented chefs, bringing creativity, precision, and unmatched culinary expertise to every dish. This is a once in a lifetime opportunity not to missed as could help put your name on the map. The Role: As Head Chef, you will oversee all kitchen operations, managing a high-performing team in a fast-paced, high-pressure environment. You'll be responsible for crafting and executing exquisite dishes, maintaining the highest standards of quality, and ensuring a seamless kitchen operation, all while delivering exceptional service for 200-300 covers daily. Your leadership will shape the menu, elevate the dining experience, and drive the overall success of the kitchen. Key Responsibilities: Lead, motivate, and manage a large brigade of 20+ chefs, ensuring smooth and efficient kitchen operations. Create and design innovative, seasonally inspired menus that align with the restaurant's luxury brand and culinary philosophy. Maintain the highest standards of food quality, presentation, and hygiene at all times. Manage kitchen staff training, development, and performance, fostering a positive and collaborative team environment. Ensure consistent execution of dishes, maintaining quality and consistency across all service periods. Handle inventory control, ordering, and vendor relationships to ensure the best quality ingredients are sourced and utilized. The Ideal Candidate: Extensive experience in a high-end, fine-dining kitchen with at least 5 years as a senior chef or sous chef. Proven track record of managing large brigades and handling a high volume of covers, particularly in a luxury setting. A natural leader with excellent communication, organizational, and time-management skills. Passionate about culinary creativity, with a refined palate and a dedication to perfection. Exceptional ability to work under pressure and maintain calm, strategic focus during peak service hours. Why Join Us? Lead a team at one of Manhattan's premier luxury dining destinations. Work in a fast-paced, creative environment with a focus on innovation and excellence. Competitive salary and benefits package. Opportunity to collaborate with top-tier culinary professionals and be part of a prestigious culinary brand. If you are ready to take on the challenge of leading a world-class kitchen in the heart of New York, we want to hear from you. To apply, please send your resume asap to avoid missing out.

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 highly honored to help the newest restaurant in Millbrook, NY find their dream, executive chef. This is the east coast version of The French Laundry - seriously, it does not get any better than this new restaurant! The restaurant is gorgeous, inside and out. Top of the line kitchen appliances, machinery, design…it's stunning! The only thing missing is the executive chef! This restaurant is Greek Mediterranean themed with a raw bar…so we are looking for the best of the best in all of these areas. If you are looking to be at a restaurant where your name is going to make the history books….then this is the job for you!! There is so much anticipation with the opening of this restaurant, with the restaurant set to open in mid-May. As the executive chef, you will come into a collaborative environment with the owners. The owners are hospitality veterans, who are excited to bring in a team player executive chef that has great ideas, but is also open to constructive feedback. As the executive chef, you will build the menu out with the owners, hire all the kitchen staff, order plateware and help to open up this incredible restaurant. This is a concept driven restaurant, that is traditional mixed with creative. If you are an expert in Greek, Mediterranean, raw bar and looking to be known for years to come - this is the restaurant that is going to bring you that! This is an immediate hire, so send us your resume if this is your dream job.

JF Restaurants is seeking a visionary Executive Chef with an entrepreneurial mindset and a passion for leading high-performing teams. This role is an exciting opportunity to oversee multiple food & beverage outlets within the prestigious Wall Street Hotel, driving both creative excellence and operational success. As an integral part of our leadership team, you will be responsible for menu innovation, team mentorship, and financial performance, ensuring a world-class culinary experience across all hotel outlets. We are looking for a chef who thrives in a fine dining, high-volume environment, with a strong grasp of seasonal menu planning, cost control, and operational systems. What You'll Do: Lead & Inspire: Guide and develop a talented team of culinary leaders, fostering creativity and excellence. Drive Culinary Innovation: Develop seasonal, market-driven menus that reflect JF Restaurants' commitment to quality and sustainability. Ensure Operational Excellence: Oversee food and labor management, financial controls, and kitchen systems to maximize efficiency. Elevate Training & Culture: Implement best practices in staff development, training, and kitchen leadership. Maintain High Standards: Ensure all kitchen operations align with health, safety, and quality standards. What We're Looking For: 4+ years of kitchen leadership experience in high-volume, fine dining or luxury hospitality. Proven ability to manage food & labor costs, streamline operations, and drive profitability. Strong mentorship skills with a passion for training and team development. Excellent organizational, time management, and problem-solving abilities. A collaborative and adaptable approach to leadership. Why Join Us? At JF Restaurants, we are committed to fostering a supportive and inspiring work environment where creativity, growth, and excellence thrive. We offer a competitive benefits package to support our team members both professionally and personally: Salary: $130,000 - $150,000 Annually Comprehensive Medical, Dental, and Vision Insurance 401K Retirement Plan Paid Sick & Vacation Days Transit Benefits Exclusive Dining Discounts at JF Restaurants Join us in shaping the future of culinary excellence at The Wall Street Hotel! John Fraser Restaurants is proud to be an Equal Opportunity Employer.

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

ATIK Restaurant is a Mediterranean modern cuisine restaurant in The Bronx, NY. We offer an exquisite dining experience based on high-quality food, modern kitchen techniques, and exceptional service in a vibrant and elegant atmosphere that values quality and attention to detail. Role Description This is a full-time on-site role for a Pastry Chef at ATIK Restaurant. The Pastry Chef will be responsible for bakery, food preparation, baking, cooking, and showcasing culinary skills to deliver delicious and visually appealing pastries and desserts. Qualifications Bakery and Baking skills Food Preparation and Cooking skills Culinary Skills Experience in pastry and dessert preparation Ability to work in a fast-paced kitchen environment Creativity and attention to detail Excellent time management and organizational skills Formal culinary education or relevant experience

Proper Hospitality is seeking a talented and passionate Sous Chef at Montauk Yacht Club, our 107-room luxury property within The Collective. Spanning 35 acres on Montauk's Star Island, Montauk Yacht Club offers waterfront views, a private beach, three pools, multiple dining options and over 200 wet slips that can accommodate boats from small day cruisers to 300-foot superyachts. Holding eight decades of East End history as an elite social club and thoughtfully reborn for the modern traveler, guests can expect classic East Coast architecture, well-appointed interiors and detail-driven amenities. Job Overview The Sous Chef plays a pivotal role in executing Montauk Yacht Club's culinary vision, ensuring the highest food quality, and leading kitchen operations in the absence of the Chef de Cuisine. This role requires strong leadership, creativity and a deep understanding of fine dining and luxury hospitality standards. Key Responsibilities: Culinary Excellence: Assist in menu development, recipe execution, and plating to maintain the highest quality and consistency Kitchen Leadership: Supervise and train kitchen staff, fostering a culture of teamwork, precision and efficiency Operations & Organization: Oversee daily kitchen operations, including prep, service, and station management Quality & Compliance: Ensure all food meets health, safety, and sanitation standards, adhering to HACCP and local regulations Cost & Inventory Management: Assist in managing food costs, inventory control, and vendor relationships to optimize efficiency and minimize waste Guest Experience: Collaborate with front-of-house teams to enhance the overall dining experience, accommodating special requests and dietary needs Innovation & Development: Support new menu concepts, seasonal offerings, and special events in alignment with the hotel's culinary vision Qualifications & Experience: 3+ years of experience as a Sous Chef in a fine dining or luxury hotel setting Strong understanding of modern cooking techniques, ingredient sourcing, and plating aesthetics Proven leadership skills with experience managing and mentoring a kitchen team Ability to work in a high-pressure environment while maintaining composure and attention to detail Knowledge of food safety regulations and kitchen best practices Passion for hospitality and a commitment to delivering an outstanding culinary experience Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced, but rewarding above all. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Our client is looking to add an Executive Chef to their team. Culinary Operations and Quality Management: Plan, develop, and implement innovative food concepts in collaboration with management. Continuously adapt and optimize menus based on current trends and guest preferences. Manage and oversee all food preparation processes, ensuring the highest quality standards. Monitor and optimize food costs to maximize efficiency and minimize waste. Ensure compliance with hygiene and safety regulations, particularly HACCP standards. Actively support day-to-day operations, focusing on the preparation, cooking, and presentation of dishes. Plan staff schedules efficiently, ensuring smooth kitchen operations.Lead, motivate, and develop the kitchen team through training and professional development activities. Foster a positive, cooperative work environment through exemplary behavior and effective communication. Conduct regular performance evaluations and provide feedback to ensure employee satisfaction and retention. Qualifications: Proven experience as an Executive Chef or similar role, managing culinary operations. Strong leadership skills with the ability to motivate and develop kitchen staff. Expertise in menu planning, food cost control, and high-quality food preparation. In-depth knowledge of current food trends and guest preferences. Strong understanding of hygiene and safety regulations, particularly HACCP standards. About Us: I.K. Hofmann is a privately held woman-owned family business founded in Germany in 1985 and today has more than 110 branch offices in Austria, the Czech Republic, Germany, Italy, Slovakia, and the United States. As an ISO 9001 certified organization, I.K. Hofmann has built a reputation for delivering the highest levels of service and quality while staying true to our founder's vision of being a staffing firm that cares about our people. In fact our candidates rank us in the top 1% of staffing firms in the USA in terms of our Net Promotor Score with a score of 74 which is more than double the Published Staffing Firm Benchmark of 29. Don't take our word for it though, click HERE to see why 82% of our clients and candidates HIGHLY Recommend Us, and say that we deliver one of the highest quality experiences in the staffing industry. By entering my mobile number and by submitting this application, I give my express written consent and agreement to receive text messages from, or on behalf of, I.K. Hofmann USA, Inc. at the mobile telephone number provided for employment or potential employment-related communications, notices, and updates, including via an automatic telephone dialing system. I further understand that my consent is not required. Standard message and data rates may apply. To opt-out of text messaging, reply STOP any time. For California residents, please see our Employee and Applicant Notice at Collection and Privacy Policy for additional California specific information here.

About the job OysterLink is the go-to website for sourcing top-tier jobs in the hospitality industry. We're looking for a Sous Chef to join the team at DÙNDÚ in Midtown Manhattan, NYC. If you have at least three years of culinary experience and are passionate about real food prepared from scratch, then we'd love to hear from you. At OysterLink, we specialize in connecting the best talent with top-tier opportunities. Our client is searching for a Sous Chef who understands the pace of service in a fast-casual restaurant and how to deliver excellent quality food in such an environment. This isn't just another Sous Chef job listing. It's an opportunity to help supervise kitchen operations at a top-quality dining establishment in NYC. What You Will Be Doing Supervising and training kitchen staff to ensure smooth daily operations Managing food preparation, cooking and plating to maintain high-quality standards Ensuring compliance with food safety, sanitation and hygiene regulations Maintaining a clean, organized and well-functioning kitchen environment Providing guidance and fostering a positive, team-oriented kitchen culture What You Won't Be Doing Working in an unstructured or disorganized kitchen environment Handling front-of-house responsibilities such as waiting tables or customer service Performing only basic kitchen prep work without supervisory responsibilities Ignoring food safety protocols or cutting corners on quality control Managing the kitchen without proper teamwork and collaboration with other staff Basic Requirements At least 3 years of experience working as a Line Cook in an establishment where all food was made from scratch Passionate about real food prepared from scratch Quick thinker with problem-solving skills in fast-paced situations Leads by example and is willing to roll up sleeves and get involved Coachable, responsive to feedback, with a desire to improve and grow Strong work ethic with a positive, can-do attitude Able to provide clear, direct and respectful feedback, ensuring execution Organized and detail-oriented, able to plan ahead in a fast-paced environment Understands the fast pace of service in a fast-casual restaurant and how to deliver excellent quality food in that environment Must have an NYC DOH food handler's certificate Ability to lift up to 40 lbs, and bend and reach overhead often Able to maintain close to constant communication with multiple individuals Able to work in a constant state of alertness and a safe manner Must possess dexterity to handle tools and equipment ranging from small to large Proof of eligibility to work in the United States Benefits Competitive pay Free meal during each shift Opportunities for growth within the company Supportive and positive work environment About OysterLink OysterLink is the premier platform for hospitality professionals seeking part-time and full-time opportunities across the U.S. We specialize in matching skilled candidates with employers who value their experience and expertise. Join our network today and find the perfect kitchen management opportunity.

Empowered Hospitality is on the lookout for rockstar Head Pastry Chefs for our fantastic hospitality clients located in New York, NY! What We're Looking For Minimum of 5+ years' experience working in fine dining leading pastry teams Excellent leadership and operations skills An in depth understanding of baking and pastry techniques, production Highly intuitive, problem-solving nature - able to identify operational issues and create solutions Demonstrated success with exceeding financial, customer and employee engagement/retention goals A passion for the hospitality industry What Our Clients Offer Competitive compensation and benefits Opportunity to be part of a new and exciting concept! Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

The Red Onion Restaurant & Bar, located 2 miles east of the village of Woodstock, NY is seeking an experienced, hard-working HOT LINE COOK. In its 23rd year, The Red Onion Restaurant is a veritable dining institution in the Hudson Valley. We pride ourselves on devotion to high standards of scratch-made cuisine. Applicant should be an enthusiastic journey-person, as ready to learn as they are to share their knowledge and skills with the other fun-loving, but serious cooks. If you are looking to join a well-oiled machine, where things are organized and structured, this is such a place. Applicant must have at least three years but preferably more- hot line experience at sauté and grill in a very busy, fine-dining restaurant. Applicant must know the basics of French classic and modern sauce making, must be skilled in protein portioning/ fabrication and be able to cook meats and fish to temperature without any difficulty. Applicants must have basic knife skills as well. Applicant must be willing to take direction and accept positive criticism. I have both full-time and part-time jobs available, and wages are negotiable for the right candidate. Shifts typically start between 1 and 2:00pm and end around 10-11:00pm. The restaurant is open 7 days a week for dinner only. My goal is to find a cook looking to stick around for some time. However, I am open to limited/short term agreements. Scheduling can be flexible. There is room for career growth for the right person.

About Us: Our client is a high-end Italian dining destination dedicated to delivering an authentic yet innovative culinary experience. Their menu celebrates both traditional and modern Italian cuisine, crafted with the highest quality ingredients and meticulous attention to detail. Job Description: We are currently seeking both a Junior Sous Chef and Sous Chef to join the culinary team. As key members of the kitchen, you will play an integral role in menu development, kitchen operations, and ensuring an exceptional dining experience for guests. This is an exciting opportunity for skilled chefs with a deep understanding of Italian cuisine and a commitment to culinary excellence. Responsibilities (Chef de Cuisine): Lead and oversee all kitchen operations, ensuring consistency, quality, and efficiency. Develop and execute innovative and traditional Italian menus, incorporating seasonal ingredients. Train, mentor, and manage kitchen staff, fostering a culture of excellence and teamwork. Maintain the highest standards of food safety, sanitation, and cleanliness. Manage food costs, inventory, and vendor relationships to optimize kitchen performance. Ensure the flawless presentation and execution of dishes, delivering a top-tier fine-dining experience. Responsibilities (Sous Chef): Oversee daily kitchen operations, ensuring consistency, quality, and efficiency. Supervise and train kitchen staff, fostering a culture of teamwork and excellence. Maintain the highest standards of food safety, sanitation, and cleanliness. Monitor inventory, order ingredients, and manage food costs effectively. Ensure proper preparation, cooking, and presentation of dishes to meet restaurant standards. Stay up to date with Italian culinary trends and seasonal ingredients to inspire new dishes. Qualifications (Both Roles): Strong knowledge of classic and contemporary Italian cooking techniques and ingredients. Minimum of 3 years of experience in a professional kitchen (Sous Chef) or 5+ years for Chef de Cuisine, with a focus on Italian cuisine. Leadership experience with the ability to mentor and guide kitchen staff. Excellent organizational and time-management skills in a high-paced environment. Passion for food, creativity, and a keen eye for detail. Food safety certification is a plus. What We Offer: Competitive salary and performance-based incentives. Opportunity to work in a prestigious, high-end culinary environment. Growth potential within an expanding restaurant group. A collaborative and passionate team dedicated to culinary excellence. If you have the skills, passion, and experience to elevate this Italian dining experience, we'd love to hear from you!

Executive Sous Chef - Catering - Queens, NY - Up to $100k Our client, a renowned hospitality group, is seeking a Executive Sous Chef to oversee all aspects of catering services for events hosting up to 350 guests. This role will involve leading menu development, ensuring exceptional culinary experiences, and managing the coordination of service delivery. The ideal candidate will bring a passion for hospitality and a proven ability to execute high-quality catering with efficiency and flair. Skills and Experience Proven track record managing both indoor and outdoor catering events for up to 350 guests, ensuring seamless service delivery in various environments Strong background in creating and curating diverse, high-quality menus tailored to client preferences and event themes Ability to lead and manage catering teams, ensuring smooth coordination of staff and resources during events Highly organized with a keen eye for detail, capable of overseeing all aspects of catering logistics, from setup to execution Comfortable working in dynamic, fast-paced environments, with the ability to adapt to changing conditions and resolve issues quickly and efficiently If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

**Senior Chef de Partie - Upmarket Pizzeria & American Bar - Exclusive Private Members Club- Immediate Hiring" Senior Chef de Partie About Our Client: A High-End Pizzeria & American Bar, an oasis of culinary excellence within a private members club is looking for chefs! Our clients establishment is a unique blend of casual elegance and refined sophistication, offering a vibrant atmosphere where tradition meets innovation. Responsibilities: - Assist the Sous Chef and Head Chef in daily kitchen operations - Supervise and mentor junior kitchen staff - Ensure the highest standards of food quality and presentation - Oversee inventory management and procurement of ingredients - Maintain a clean and organized kitchen environment - Contribute to menu development and innovation Requirements: - Proven experience as a Chef de Partie in a high-end pizzeria or bar. - Strong leadership and communication skills - Expertise in Italian cuisine and American bar classics - Ability to thrive in a fast-paced, high-pressure environment - Culinary degree or equivalent experience preferred Compensation: - $23.25 per hour - Approx. between $48,000 and $66,000 per annum, depending on hours worked - Hours available: 40 to 48 hours per week - 3 double shifts and 1 single shift, 3 days off - Overtime paid at 1.5 times the hourly rate for hours over 40 per week Recruitment Process: - US Nationals only, local to New York and within commuting distance - Start date IMMEDIATELY Join our client and be part of a culinary team dedicated to creating unforgettable dining experiences. Apply now and take the next step in your culinary career!

ATIK Restaurant is a Mediterranean modern cuisine establishment in The Bronx, NY. We offer an exquisite dining experience based on high-quality food, modern kitchen techniques, and excellent service in a vibrant and elegant atmosphere that values quality and attention to detail. Role Description This is a full-time Line Cook role at ATIK Restaurant, located in New York, NY. The Line Cook will be responsible for preparing and cooking menu items, maintaining a clean and organized kitchen, following food safety standards, and assisting in creating new dishes to meet our culinary standards. Qualifications Experience in food preparation and cooking Knowledge of food safety standards and procedures Ability to work efficiently in a fast-paced kitchen environment Team player with good communication and collaboration skills Attention to detail and a passion for culinary arts Ability to multi-task and prioritize tasks effectively Certification from a culinary school or relevant work experience

Chef de Cuisine - Up to $80,000 - $85,000 - New York City We are collaborating with a restaurant situated in 5-star hotel in New York City known for its diverse dining options and stunning Manhattan views. The Chef de Cuisine will help lead kitchen operations, bringing the Executive Chef's vision to life with innovative dishes inspired by the rich culinary traditions of France. This role ensures exceptional quality and creativity while overseeing daily execution and team management. Requirements: Proven experience as a Chef de Cuisine or senior leadership role in a French-inspired kitchen, with a passion for culinary innovation. Strong leadership skills to train, mentor, and manage a high-performing kitchen team while maintaining exceptional standards. Expertise in quality ingredients, managing food costs, and ensuring consistency in every dish served. Benefits: Comprehensive benefits package, including health coverage and paid time off. Performance-based bonus structure, rewarding dedication and excellence. 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!