Chef Jobs in Randolph, NJ

Barcade is seeking a Chef to join our team in Jersey City. The Chef manages the day to day operations of location's kitchen to ensure compliance with Barcade Corporate standards. The Chef also provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location's food program. Duties and responsibilities Orders food, paper goods, and cleaning supplies Schedules kitchen staff adhering to labor budgets provided by the GM and operations. Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations. Trains and mentors new kitchen staff members Creates daily and weekly specials Updates recipe book as necessary in collaboration with GM and Operations Conducts monthly inventory Updates prep schedule and order pars in collaboration with GM and operations Submits kitchen waste log to GM weekly Participates in quarterly kitchen planning meetings Checks deliveries from vendors for accuracy and product quality Works on the line or as expo during most volume shifts as deemed necessary by GM Adjusts schedule as necessary to work the line or expo during private events and large parties Meets weekly with the GM to review upcoming events and catering orders Provides feedback on kitchen staff members to the GM on a regular basis and coaches kitchen staff members to improve performance. Qualifications 3 years of experience as a line cook in a full service kitchen Ability to lift up to 60 lbs and stand for long periods of time. Flexible schedule with availability to work some nights, weekends, and holidays. Previous experience with ordering and inventory Strong organizational skills and attention to detail Understanding of food and labor cost Knowledge of local food scene ServSafe certification Direct reports Line cooks, Prep Cooks, Dishwashers.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels 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 Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an 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 EOE #LI-AW1 Pay Range USD $115,000.00 - USD $130,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an 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 EOE #LI-AW1

Greetings, My name is Raju. of Devops Chef DeveloperPosition with one of our clients. Please go through the job description mentioned below and if you find it interesting then send me an updated copy of your resume on my email ID at ************************ -or you can call me at ************ ASAP Role: Devops Chef Developer. Location: Edison, NJ. Duration: Full Time. Description: DevOps Release Engineer Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Key Skills: RabbitMQ, ActiveMQ TIBCO EMS, IBM MQ or JMS Thanks and regards, Raju Email: ************************ Mobile:************ Job Type: Full-time Required experience: DevOps: 2 years Additional Information All your information will be kept confidential according to EEO guidelines.

About Company: A Global IT consulting firm with several large customer engagements across Europe and US. It provides strategic business consulting, technology, engineering and outsourcing services to help clients leverage technology and create impactful and measurable business value for every IT investment. About Us: Avance Consulting Services is a global talent acquisition and executive search company. We work exclusively with some of the most reputed and admired clients across various sectors and geographies. This is a very urgent role. Apply NOW with your updated resume in word format. All selected profiles will be contacted within 1 day of application receipt. call *************** Ext : 430 Job Description Position : DevOps Chef Developer Location : Edison, NJ Duration : Full Time Position / Contract Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Qualifications Bachelors Additional Information All your information will be kept confidential according to EEO guidelines.

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

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

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

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

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

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

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

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

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

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

Executive Sous Chef Cherry Valley Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Returning UsersLog Back In SodexoMagic is seeking an experienced and visionary Executive Chef 2 to support the culinary program across the 7-hospital RWJBarnabasHealth system in New Jersey. This role is responsible for delivering culinary excellence, patient satisfactions, and operational performance while ensuring high quality, nutritious, and flavorful meals for patients, staff, and visitors. The Executive Chef will oversee menu development, patient meal delivery, food safety, and team performance, ensuring alignment with Sodexo's mission to provide exceptional care. SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc., enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. Sodexo offers a range of services to healthcare facilities, including food, nutrition, environmental, facilities management, healthcare technology management, retail, and patient experience services. Employees at our healthcare sites play a crucial role in enhancing patient experience and well-being. What You'll Do * implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO's, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark * FMS: monitoring, Audits, implementation and standardization for new menus * improve and standardize catering and banquet services, create menus based on client needs * implement innovative and fresh ideas in retail, catering and patient services What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends * excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies * strong management skills and previous experience working in a high-volume healthcare facility * the ability to multitask and proven effectiveness in a high standards driven environment * a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts * proficient computer skills as well as exceptional organizational and customer services skills Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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

SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Executive Sous Chef Cherry Valley Country Club Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.