Chef Jobs in Paterson, NJ

- 1,004 Jobs
All
Chef
Executive Chef
Sous Chef
Head Chef
Line Cook
Banquet Chef
Personal Chef
Private Chef
Chef De Cuisine
  • Line Cook

    Buffalo Wild Wings 4.3company rating

    Chef Job 11 miles from Paterson

    In most jobs, everyone doesnt spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, thats just a Thursday night. This is the place to start the next phase of your career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You'll work directly within the Heart of House as a Kitchen Team Member/Cook. You will work in multiple stations, inclusive of Chip, Shake, Grill, Southwest, and Expo. Through the production of all Buffalo Wild Wings food items, you'll be key in creating legendary experiences for our guests. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing for our guests and for our team members. And, when that means access to all these benefits and the game is always on well, thats just another day at the office. Weekly Pay Flexible Schedule Shift meal discount and family dining discount* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You are 16 years of age (or higher, per applicable law). You know what it takes to fuel moments worth sharing and have exceptional time management, attention to detail, and guest service skills. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. RequiredPreferredJob Industries Other
    $28k-32k yearly est. 3d ago
  • Head Chef

    Smyth & Co 4.1company rating

    Chef Job 21 miles from Paterson

    Head Chef - Fine Dining Mediterranean Cuisine - Exclusive Private Members Club **URGENT HIRING** Salary: $100,000- $110,000 About our client: We are assisting a newly opening private members club in Manhattan, New York. The restaurant will be offering exquisite Mediterranean fine dining. Our clients restaurant is designed to delight the most discerning palates with culinary masterpieces crafted to perfection. Position Overview: We are looking for a talented and experienced Head Chef to join our clients culinary team. This is a unique opportunity to work in a high-end Mediterranean restaurant and contribute to an exceptional dining experience in a great company. Responsibilities: - Assist in daily kitchen operations and oversee junior staff. - Prepare and present high-quality Mediterranean dishes. - Ensure food safety and hygiene standards are met. - Manage kitchen inventory efficiently. - Contribute to menu development. Requirements: - Proven experience as a Senior level Chef in a high-end restaurant. - Strong knowledge of Mediterranean cuisine. - Excellent leadership and communication skills. - Ability to work under pressure in a fast-paced environment. - Passion for culinary arts and attention to detail. Benefits: - Competitive pay with room for growth. Apply Now: If you are passionate about Mediterranean cuisine and want to be part of an exclusive and sophisticated environment, we would love to hear from you. Be part of something exceptional. Apply today!
    $100k-110k yearly 11d ago
  • Chef

    Company Confidential

    Chef Job 21 miles from Paterson

    As a member of the Corporate Executive Dining team, the Chef will play a key role in the overall dining experience, while ensuring a high level of customer satisfaction. RESPONSIBILITIES Test recipes and food products for quality and plating presentation. Estimate food requirements and manage inventory. Order food supplies and kitchen equipment as needed. Ensure compliance with health and safety regulations within the kitchen area. Monitor and maintain kitchen cleanliness and operation. Ensure timely preparation of all meals and food items. Ad-Hoc catering for special events. WHAT YOU WILL NEED 3- 5 years work experience as a Sous Chef or Chef in a restaurant or corporate dining room. Culinary school diploma or BS degree in Culinary Science or related certificate would be a plus. Has a strong understanding of various dietary restrictions, allergies, and cuisines. Knowledge of best practices for health and safety standards and requirements. Ability to work in a fast-paced environment, work well under pressure, handle multiple projects and manage resources. Quick learning team player that is flexible and highly motivated and energetic. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, gender identity, disability, protected veteran status, or any other characteristic protected by law. We will consider for employment qualified applicants with criminal histories consistent with applicable law. Pursuant to state and local pay disclosure requirements, the pay range for this role, with final offer amount dependent on education, skills, experience, and location is: $80,000.00-95,000.00 annually for New York City and Westchester County, NY. This role is also eligible for an annual discretionary bonus, various benefits, including medical/dental/vision, insurance, a 401(k) plan, paid time off, and other benefits in accordance with applicable plan documents. Benefits for Union represented employees will be in accordance with the applicable collective bargaining agreement.
    $80k-95k yearly 9d ago
  • Executive Sous Chef

    Rainbow Room

    Chef Job 21 miles from Paterson

    HISTORY The Rainbow Room, the quintessential New York venue, has been the site of some of the city's most celebrated events since first opening in 1934. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting. Your Role… The Executive Sous Chef will be responsible for managing the kitchen, back of house personnel, ensuring the quality and consistency of production of all output, and proper handling and storage of all food items in accordance with health department and property standards. This position will manage food and labor costs and develop menu items for both the restaurant and banquet facilities. In addition to daily back of house management, the Executive Sous Chef will work as part of the management team to build sales and grow the business. The position requires excellent communication and team management skills, professional appearance, and the ability to maintain the highest of culinary standards. Above all must actively embody, inspire, and teach the core values to all employees. Please note that Management reserves the right to change, modify and/or alter any of the duties and responsibilities based on business demands. Skills & Qualifications: The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. To perform this job successfully, an individual must be able to excel at each essential duty. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. A minimum of 4 years of experience in a similar position at a fast paced, high-volume hotel, fine dining restaurant or catering facility. Must be fluent in English. Helpful if conversant in Spanish, French or Italian. Ability to read, analyze and interpret general business documents, safety rules, professional journals, technical procedures, and governmental regulations. Ability to compose reports, business correspondence, task lists and procedure manuals. Ability to effectively present information and respond to questions from managers, team members and guests. Ability to apply creative solutions to practical problems and situations where limited standardization exists. Ability to remain flexible in determining a variety of problem-solving approaches. The employee must have the ability to maintain emotionally healthy composure and professionalism in stressful situations. The physical demands described here are representative of those that must be met by the Sous Chef to successfully perform the essential functions of this job. While performing the duties of this job, the Sous Chef is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, kitchen equipment or controls and speak or hear. The employee is frequently required to reach with hands and arms and taste or smell. The employee is occasionally required to climb, balance, stoop, kneel, crouch or crawl. The Sous Chef must regularly lift and/or move up to 15 pounds; frequently lift and/or move up to 5-30 pounds. Specific vision requirements include close vision, and the ability to adjust focus. Supervises kitchen staff. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance, rewarding and counseling employees; addressing employee concerns and resolving problems. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. The noise level in the work area is usually moderate to loud. Must have open availability including early mornings, late nights, weekends and holidays. PROFESSIONALISM Not the least of the Executive Sous Chef responsibilities is to maintain a consistent air of professionalism and extraordinary leadership at all times. Recognizing the intense pressure of the kitchen environment the Sous Chef has the greatest opportunity to show true leadership by upholding an unfailingly calm demeanor at all times. The Sous Chef must exude leadership and professionalism by being resolutely intolerant of issues such as sexual or emotional harassment in all their forms and needs to work in an environment of evenhandedness of all employees. Maintaining leadership and professionalism will be paramount in the professional, financial and personal growth of the Sous Chef at Rainbow Room. Other things to consider… A significant portion of the work day requires walking and standing Must be able to exert well-paced ability in limited space and to reach other locations of the restaurant on a timely basis. Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures. Must be able to work in an area where the noise level is usually moderate to loud. Requires manual dexterity to use and operate all necessary equipment. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. The base compensation range for this role is $120,000- $125,000. This role is also eligible for a discretionary annual bonus, as well as access to our comprehensive medical, dental, and vision insurance, life and disability insurance, 401(k) plan (with matching contributions), wellness benefits and all other benefits afforded to full-time Rainbow Room employees. This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room's New York team, as we've considered factors specific to this geography. The Rainbow Room is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.
    $120k-125k yearly 11d ago
  • Head Chef - Private Members Club

    Corecruitment Ltd.

    Chef Job 21 miles from Paterson

    Head Chef - Up to $100k - New York City, NY We are excited to be working with a prestigious new private members club to find a talented Head Chef to join their culinary team. This role will work alongside the Executive Chef to refine and execute their Mediterranean offerings while leading kitchen operations, from purchasing and cost control to training and team development. It's a fantastic opportunity for a passionate chef to be part of an exclusive dining experience and help shape the club's culinary identity. Head Chef requirements: Over 5 years of experience leading kitchen teams in a fine dining setting. Professional leadership skills in a high-paced environment with a customer-focused approach. Culinary-trained professional with a passion for growth and development. NYC Food Protection Certificate and previous management experience required. Head Chef benefits: Benefits plan - medical, dental, vision Discount programs and staff meals Generous vacation and personal days If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!
    $100k yearly 7d ago
  • Executive Chef - Upscale Restaurant Group

    Career Group Companies 4.4company rating

    Chef Job 21 miles from Paterson

    Our client, an upscale restaurant group, is seeking a talented and dedicated Executive Chef to join their BOH team for a brand-new Mediterranean concept in New York City! This culinary leader will be responsible for mentoring and developing all BOH management/hourly employees, ensuring consistency in all food products, operations, and driving overall positive culture daily. The Executive Chef will partner with a reputable Michelin star chef and will be expected to be the operational counterpart. Responsibilities: Function as the management representative chiefly responsible for the day-to-day supervision of all BOH employees. Responsible for compliance with Occupational Safety and Health Standards and company safety rules within the restaurant. Manage all allocated food cost projections and forecasts set forth by corporate. Direct subordinates in the receipt, inventorying, stocking, organizing, and proper storage of food products, cleaning the restaurant, and performing housekeeping tasks. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Stimulate productivity and solid performance by restaurant personnel through strong leadership, effective planning of work, administration of fair standards, solid management techniques, and promoting employee morale and commitment. Ensure that all equipment for the BOH is up to standard and operational. Requirements: At least 5+ years of Culinary Management experience, with at least 2 years as Executive Chef in an upscale / fine dining establishment. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.
    $65k-100k yearly est. 2d ago
  • Sous Chef

    La Mercerie

    Chef Job 21 miles from Paterson

    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.
    $75k-95k yearly 9d ago
  • Junior Sous Chef

    Flagship Facility Services, Inc.

    Chef Job 21 miles from Paterson

    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!
    $70k-82.5k yearly 10d ago
  • Banquet Catering Sous Chef

    1 Hotels 4.0company rating

    Chef Job 21 miles from Paterson

    If you're reading this, we're guessing you know your way around a kitchen. And if we're right, well, read on. We're currently seeking a detail-obsessed Banquet Chef with the leadership skills to motivate an amazing team, all while managing the daily (and detailed) operations of a high-volume, fast-paced scratch kitchen. Here's the best part: you'll continue to learn from some of the most creative chefs in the industry, assisting in all manner of food prep, line staff supervision, inventory, and lots of on-the-spot solutions. We are a top-notch team of food-lovers with the talent to change the way we live and eat. Interested? Show us you have what it takes, and the (kitchen) door is open. Inside Tip: Creativity, empathy and mad chopping skills go a very long way. About you... Passionate about culinary arts and a minimum of 2 years of similar work experience. A post-secondary diploma or degree would be a plus. Advanced knowledge of culinary operations, a strong leader and a proven track record in guest and team member engagement and financial performance. Excels at communication, both verbal and written. Is flexible and willing to meet the demands of a 24-hour operation.
    $47k-70k yearly est. 4d ago
  • Sous Chef - New York City

    Tao Group Hospitality 4.6company rating

    Chef Job 21 miles from Paterson

    Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts TAO Savings Marketplace Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Ensures the needs of the guests are accommodated. Ensures the general cleanliness of the heart-of-house, and the entire venue. Participate in interviewing, hiring, and training new applicants and team member development of all subordinates. Responsible for the scheduling of assigned departments (where applicable). Participates in growth opportunities and team member development of all heart-of-house team members. Ensures safety, quality, and recipe accuracy. Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies. Coaches and develops heart-of-house team members by setting clear guidelines and expectations. Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances. Ensures all team members are compliant with all heart-of-house standards and procedures. Responsible for checking cover counts, BEOs, and/or Fire Sheets. Ensures the preparation and delivery of menu-focus items to daily pre-service meetings. Proficient with all operational systems, which include payroll, inventory, and purchasing. Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books. Organize, develop and produce new recipes for potential new menu items and specials. Ensures the completion of all opening and closing procedures as prescribed by the company. Ensures expediting standards. Communicates clearly and concisely with all team members during service. Practical knowledge of the job duties of all supervised team members. Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture. Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings. Learn by listening, observing other team members, and sharing knowledge while leading by example. Portrays a positive and professional attitude. Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments. Works as part of a team and provides help and support to all fellow team members. Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential. Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred. Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required. Must be organized, self-motivated, and proactive with strong attention to detail. Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Ability to work under pressure and meet deadlines Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume Excellent written and verbal communication skills required Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to bend, kneel, sit, and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 50 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
    $44k-65k yearly est. 5d ago
  • Hotel Sous Chef (Temp)

    Solomon Page 4.8company rating

    Chef Job 21 miles from Paterson

    We are seeking a skilled and motivated Temporary PM Sous Chef to assist in managing food and beverage operations within a single outlet or designated kitchen shift. This role includes supervising kitchen and entry-level culinary staff in the preparation, garnishment, and presentation of various food items. The Temporary Sous Chef is also responsible for supporting menu development, cost control, and maintaining high standards of food quality and kitchen hygiene. Pay: $30-35 Responsibilities: Supervise kitchen staff, assign and schedule work, and communicate departmental goals and standards. Enforce company policies and procedures and recommend appropriate disciplinary or staffing actions as needed. Support employee training, performance development, and coaching in coordination with management. Assist with menu development including testing, costing, and documentation of new items. Monitor food preparation techniques, portion sizes, and timing to ensure consistency and minimize waste. Maintain cleanliness of kitchen stations and ensure compliance with health and sanitation regulations. Manage inventory levels, food requisitions, and storage procedures to ensure efficient and cost-effective kitchen operations. Oversee the security and proper storage of kitchen equipment, supplies, and food items. Assist with determining appropriate stock levels and replenishing inventory as necessary. Actively participate in food preparation and cooking as needed. Collaborate with other departments including Sales, Catering, Banquets, Maintenance, and Guest Services to ensure smooth event execution and guest satisfaction. Liaise with guests, vendors, and health officials to uphold safety and quality standards. Serve as Manager on Duty or perform other duties as assigned. Required Qualifications: High school diploma or equivalent required. Minimum of 2 years' experience as a chef or in a culinary leadership role, or equivalent combination of education and experience. Culinary arts degree or certification preferred. Union experience is required. Ability to carry or lift up to 50 pounds, move within the kitchen, and perform physical kitchen duties. Strong communication skills with a focus on team collaboration and guest satisfaction. Proficient in basic math and budgeting concepts. Ability to read, write, and follow recipes and instructions. Demonstrated problem-solving and organizational skills. Valid food handler certification and/or alcohol awareness certification as required by local/state authorities. Flexibility to work nights, weekends, and holidays as needed. If you meet the required qualifications and are interested in this role, please apply today. The Solomon Page Distinction Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers - which sets us apart in the industries we serve. About Solomon Page Founded in 1990, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, and LinkedIn. Opportunity Awaits.
    $30-35 hourly 4d ago
  • Executive Banquet Chef

    Casa Cipriani New York

    Chef Job 21 miles from Paterson

    We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation. Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard. Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events. Oversee all aspects of banquet food preparation, production, and plating. Ensure timely service and smooth execution of large-scale events and plated dinners. Monitor food costs, portion control, and inventory management to maintain profitability. Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team. Schedule and coordinate kitchen staff for banquet events. Maintain a positive, professional work environment with strong communication and teamwork. Enforce health and safety regulations. Ensure all food is prepared and stored according to proper hygiene and safety protocols. Conduct regular kitchen inspections to uphold cleanliness and compliance. KNOWLEDGE, EXPERIENCE AND SKILLS 5+ years of experience as an Executive Chef, with a focus in fine dining. Advanced knowledge of cost control, inventory management, and food procurement. Excellent facilitation, presentation, and communication skills. Strong understanding of various cooking methods, ingredients, and kitchen equipment. Proficiency in food safety practices and kitchen sanitation standards. Knowledge of Italian cuisine and ability to execute authentic dishes. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand for extended periods and work in a high-temperature environment. Flexibility to work evenings, weekends, and holidays as required. Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF S All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.
    $43k-80k yearly est. 8d ago
  • Executive Chef

    Food Trends Catering & Events

    Chef Job 21 miles from Paterson

    About the Company Do you have a flair for creating innovative dishes and inspiring a team? Are you passionate about training others and leading a talented kitchen crew? If you're looking for the freedom to lead and the opportunity to earn based on your performance, this is the role for you!" Who we're not looking for: Someone who seeks a structured, routine-based role without the drive to innovate or push boundaries in the kitchen. For over 25 years, we've been a leader in off-premise catering, serving Fortune 500 companies, fashion houses, universities, weddings, and historic venues. As a woman-owned, family-run business, we blend tradition with innovation, operating out of two cutting-edge facilities spanning 30,000+ sq ft. Now, we're expanding across the Tri-State area-and we need a visionary Culinary Director to help take our offerings to the next level. What You'll Do Create & Innovate - Develop trendsetting menus and refine recipes across a variety of cuisines and product lines. Lead & Inspire - Hire, train, and mentor kitchen staff, fostering a collaborative, high-performance culture. Hands-On Execution - Work directly with fresh ingredients, oversee production, and ensure impeccable quality. Elevate Catering Excellence - Manage kitchen operations for large-scale, high-profile events. Optimize & Scale - Implement efficiencies in catering and co-packing production as we grow. Ensure Top-Tier Standards - Maintain compliance with FDA/USDA food safety regulations. What You Bring Creative Vision - Passion for contemporary, exciting, and innovative menu development. Experience - 10 years in kitchen operations, with at least 2 years in a leadership role in off-premise catering. Catering Expertise - 5+ years managing catering production, ensuring flawless execution. Leadership Skills - Strong organizational abilities to manage staff, schedules, and inventory. Process Improvement Mindset - Constantly seek ways to enhance efficiency and quality. Bilingual Advantage - Proficiency in Kitchen Spanish is a plus! Why Join Food Trends? Work Hard, Have Fun, Grow Your Career - Be part of an exciting, supportive team that values creativity and innovation. Hands-On & Impactful - Directly shape the future of our menus and operations. Room for Growth - We're expanding, and you'll play a key role in our evolution!
    $48k-76k yearly est. 4d ago
  • Executive Chef

    I.K. Hofmann USA, Inc.

    Chef Job 21 miles from Paterson

    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.
    $48k-76k yearly est. 4d ago
  • Executive Sous Chef

    Eatnpark 4.0company rating

    Chef Job 21 miles from Paterson

    Easton, PA Parkhurst Dining, part of the Eat'n Park Hospitality Group, is a family owned, family run company that provides culinary, dining and catering services to over 80 organizations and universities east of the Mississippi. We believe that food is best when made from scratch with locally sourced ingredients, prepared with heart, & served with a smile. This culinary experience is uniquely and authentically Parkhurst. If you've been searching for a place where you can do what you love, love what you do and have room to grow, consider Parkhurst! Job Summary The Executive Sous Chef is part of the management team and works under the direction of the executive chef as the second culinarian in a department where the managed volume is between $1.51-3.5M annually. You will act as a second level leader for the kitchen and are solely accountable for a cost center. You'll assume full ownership of the kitchen when the executive chef is not on site, including the preparation of meals for guests, maintaining food inventory, and overseeing hourly team members on a day-to-day basis Qualifications Bachelor's Degree or Associate's Degree in Culinary Arts or equivalent Minimum of 3 years of culinary experience in a high-end/fine dining establishment Benefits Up to $60K annual salary FREE meal during your shift. 20% discount on any food purchase at Eat'n Park, Hello Bistro, The Porch, and Parkhurst Dining. Paid time off. Access to continuous development with Smile Universe. Eligibility for 401k, vision, dental, and medical plans. Eat'n Park Hospitality Group is an Equal Opportunity Employer and prohibits discrimination and harassment of any type. All employment decisions are made without regard to race, color, religion, age, sex, national origin, disability, genetics, veteran status, sexual orientation, gender identity, or expression.
    $60k yearly 2d ago
  • Line Cook

    Maxime's

    Chef Job 21 miles from Paterson

    ABOUT THE COMPANY Maxime's is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member's clubs 5 Hertford Street and Oswald's in London. Maxime's is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences for our members and guests. Maxime's mission is to deliver excellence in service standards and hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members' needs are met with personality and humility. An environment of stimulating dΓ©cor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff. We are looking for Chef de Partie/ Line Cook to join our Kitchen team and prepare food to the chef's specifications. In this role, mentored by our Executive Chef and Sous Chef's you'll have the opportunity to learn and perform tasks for creating our high-quality dishes, all while maintaining our high standards of food quality, professionalism and cleanliness. The successful candidate will be given the opportunity to grow with us in the kitchen and further their culinary goals. ESSENTIAL DUTIES & RESPONSIBILITIES Maintains complete knowledge of Maxime's policies and procedures and ensure that all practices and policies are being upheld Prepares and serves alcoholic and non-alcoholic beverages in accordance with standard recipes for members at the bar as well as the main dining room Ensures the ongoing excellence in quality of bar items as well as the efficiency of beverage ticket times Ensures the techniques specific to each cocktail-build are accurate Adheres to all Department of Health and Safety standards related to food handling, hygiene, and alcohol service, including reviewing identification of all members to verify they are of legal drinking age Coordinates with Managers to compile all bar-related liquor, produce, and dry-goods orders weekly Performs monthly beverage inventory on all liquor, beer, non-alcoholic beverages, produce, dry goods, glassware, and prepped bar items for the restaurant Helps members to make selections from food and beverage menus, suggesting courses and pairings, explaining any off-menu dishes, and answering all food preparation and ingredient questions Processes orders and payment transactions through POS, ensuring accuracy of checks and cash handling procedures Upsells additional menu items, beverages, and desserts to increase revenue and enhance member experience Pursues ongoing beverage education, serving as the voice of the bar program during pre-shift meetings and assisting on training sessions with brand representatives Supports all front-of-house team members in providing exceptional guest service Completes opening and closing side work Attends mandatory meetings Adheres to posted schedules Completes other duties as assigned by management COMPENSATION AND BENEFITS Comprehensive benefits plan, including medical, dental, vision and life insurance. Generous paid time off programs (vacation and personal days). 401k retirement savings plan with company match. Pre-tax commuter benefits. Work life and wellness benefit platform. Discount program offering Retail, Restaurants & Activities discounts. Freshly prepared Staff Meal whilst on duty. Uniform and dry cleaning provided. & more! MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) Eligible to work in US (not sponsoring/ or assisting with visa) Minimum 2+ years working as a bartender in a fine dining restaurant or hotel environment in a similar capacity. Has a passion for exceptional hospitality in food and beverage. Demonstrates strong communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams. Operates at a high level of integrity, accuracy, and attention to detail. TIPS Certification preferred. NYC DOH certification preferred. Familiarity with restaurant POS and reservations systems is preferred. Ability to learn and adapt to new systems (Tevalis & SevenRooms) required. Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. Willingness to maintain a clean, healthy, and safe working environment. Ability to coordinate multiple activities with attention to detail. Ability to work independently, with minimal supervision. PHYSICAL DEMANDS AND WORK ENVIRONMENT Ability to be flexible with job demands and open-minded when being asked to complete tasks. Ability to operate and use all equipment necessary to run the restaurant. Ability to operate with grace under pressure. Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds. Ability to work varied hours/days as business dictates. Ability to stand for up to 8-10 hours a day. Candidates can expect: Professional work collaboration with experts in the food and hospitality field Opportunity to work with a exceptional products and in unique environments To be part of a growing team and regularly engage together in cross- company dialogue and exchange Maxime's is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.
    $32k-41k yearly est. 4d ago
  • Chef de Cuisine

    Catch 3.8company rating

    Chef Job 21 miles from Paterson

    Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine - New York, NY Essential Duties and Responsibilities: Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: 5+ years of Culinary Management experience in high volume, fine dining restaurants Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Able to work holidays, late nights and weekends Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Salary: $90,000 - $110,000 Learn more by visiting our website at ************************ EOE
    $90k-110k yearly 60d+ ago
  • Executive Sous Chef

    Major Food Brand 3.4company rating

    Chef Job 21 miles from Paterson

    Major Food Group has is looking for an experienced individual to join our team at THE LOBSTER CLUB located in The Seagram Building (formerly The Four Seasons and Brasserie Restaurants). This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Previous experience with Japanese Cuisine Preferred. Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.
    $53k-83k yearly est. 60d+ ago
  • Private Dining Chef

    Hospitalio Recruitment

    Chef Job 21 miles from Paterson

    🌟 Operations Chef - VIP Corporate Dining 🌟 Near Rockafeller Center $80,000 - $95,000 + full benefits Major media corporation seeks an experienced Sous Chef or higher to prepare restaurant-quality breakfast & lunch for executives and VIPs. πŸ“ Day shifts only - no nights or weekends 🍽️ Daily changing menus, 3 high-end options per meal - 20 - 40 meals per day πŸ‘¨ 🍳 Small, tight-knit team led by a long-standing Executive Chef πŸ’Ό Full corporate benefits package included A rare opportunity for chefs who want high standards, great hours, and real work-life balance.
    $80k-95k yearly 2d ago
  • Personal Chef

    Tiny Spoon Chef

    Chef Job 21 miles from Paterson

    This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65% of the associate cost). After one year, employees can enroll in a 401k plan with a 4% match program, and life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. Something about our training program? As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a valid driver's license and a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspace/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: Starting $26-$29 per hour Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Requirements Culinary Experience: 4 years (Required) Applicants must have the NYC Dept. of Health Food Protection Course. ServSafe Manager certified and NY Allergen Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing
    $26-29 hourly 48d ago

Learn More About Chef Jobs

How much does a Chef earn in Paterson, NJ?

The average chef in Paterson, NJ earns between $42,000 and $103,000 annually. This compares to the national average chef range of $31,000 to $68,000.

Average Chef Salary In Paterson, NJ

$66,000

What are the biggest employers of Chefs in Paterson, NJ?

The biggest employers of Chefs in Paterson, NJ are:
  1. The Learning Experience
  2. Valley Health System
  3. Landmark Hospitality
Job type you want
Full Time
Part Time
Internship
Temporary