Chef Jobs in Union, NJ

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.

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

Our client, an upscale restaurant group, is seeking a Multi-Unit Executive Chef to join their team in New York, NY! This culinary leader will be responsible for mentoring and developing all BOH management and hourly employees for two of their concepts, as well as ensuring consistency in all products, operations, and driving an overall positive culture on a daily basis. Responsibilities: Function as the management representative chiefly responsible for the day-to-day supervision of all BOH. Manage one kitchen that services TWO separate spaces with entirely different menus. Directly supervise and oversee the work of all employees, including the Kitchen Managers, Supervisors, Cooks, Dishwashers, and other kitchen employees. Schedule all back of the house employees. Manage the restaurant and the quality of work performed by all subordinates. Ensure proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards. Manage all allocated food cost projections and forecasts set forth by corporate. Coach employees to improve and maximize performance, commitment to the company, and commitment to quality and service. Manage the restaurant to increase sales and productivity. Qualifications: At least 5+ years of Culinary Management experience, with at least 2 years as Executive Chef in an upscale / fine dining establishment. Previous multi-unit operational oversight is REQUIRED. Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Strong communication, leadership, and conflict resolution skills. Stable and progressive work history; Strong work ethic. If this sounds like a fit, please submit your resume for consideration! You can use WorkGrades to collect and manage your references for free and share them with us or anyone else you choose by visiting workgrades.com/home/candidate. Candidates with references are always preferred by our clients. Now is the most important time to stand out from the crowd. We suggest that you ensure you have updated your LinkedIn profile and that you start collecting your references early.

La Mercerie, affiliated with STARR Restaurants, offers an exceptional taste of France through three distinctive menus that feature seasonal dishes alongside beloved La Mercerie classics. Led by Chef Marie-Aude Rose, celebrated for her tenure at Spring Restaurant in Paris, the restaurant merges classical French techniques with avant-garde innovations to create a thoughtful reimagining of French cuisine. Located in the heart of SoHo, La Mercerie sits next to the Roman & Williams Guild, where founders Robin Standefer and Stephen Alesch showcase a visionary approach to design. Their work blends beauty, luxury, and a deep connection to nature, culture, and community, all intertwined with gracious hospitality. Now Hiring: A talented and passionate Sous Chef who is dedicated to continuous learning and growth to join our culinary team. This position offers a comprehensive package including: A base salary range of $75,000 - $95,000 Quarterly bonus program Referral bonus programs Paid vacation and sick time Medical, dental, and vision benefits coverage Dining discounts at over 25 affiliated STARR Restaurants - and more! Qualifications: Experience with and passion for French cuisine A minimum of 3 years of progressive kitchen management experience Ability to manage all stations from prep to service Experience hiring, training, and mentoring a diverse hourly staff Excellent meat/fish butchery skills and know all properties of making stocks & sauces Ability to lead a diverse team, foster positive morale, and drive performance success La Mercerie is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. Check out a day in the life of a Jr. Sous Chef here The pay rate or range for this position is: $70,000 to $82,500 per year Flagship Culinary Services helps some of the world's largest high-tech companies provide high quality dining experiences for their employees, clients and visitors. Our highly qualified staff support our culinary program in preparing tasty and nutritious food, made from scratch, with a strong emphasis on local and organically grown ingredients. This position is participating in decisions such as hiring, training and employee development and performance evaluations. Our cafes are fast-paced, welcoming and put collaboration and learning at the forefront. No two days are the same and our Jr. Sous enjoy a work/life balance with a set schedule, weekends off and on-the-job-training for continuing your career in the culinary field. Benefits/Perks: Monday to Friday; AM Shift No Weekends Snacks and meals provided during shifts Medical, Dental, and Vision Insurance 12 paid holidays 401K with match Vacation and Sick days Essential Functions Achieve company objectives and goals. Promote Flagship brand, values, and safety culture. Ensure adherence to food safety guidelines and proper food handling. Develop and maintain an employee engagement program. Partner with upper management and HR on employee issues and corrective actions. Meet company Key Performance Indicators (KPIs) (safety, staffing, attrition, etc.). Follow standard operating procedures (SOPs). Manage staff scheduling, time tracking, and performance. Communicate job expectations, monitor results, and provide coaching. Seek opportunities to improve customer experience. Foster teamwork, trust, and cooperation among employees. Perform well under pressure in a fast-paced environment. Serve as a role model for hourly employees. Oversee food production, including recipe adherence, prep, and quality standards. Maintain food safety and cleanliness standards, ensuring compliance with health audits. Conduct daily line checks, food reviews, and provide feedback to staff. Train staff on sanitation and safety guidelines. Interview and hire team members aligned with company culture. Perform other duties as assigned. Knowledge and Skills Follow OSHA and Department of Health safety and sanitation guidelines. Strong verbal communication skills adaptable to different audiences. Excellent culinary, leadership, and multitasking skills. Proficiency in Microsoft Office, ERP, and other business software. Ability to organize, prioritize, and manage a busy schedule. Safe handling of kitchen tools and equipment. Strong knife skills and experience in high-volume production. Professional appearance and strong sense of urgency. Ability to work with and support union employees if applicable. Effective delegation, accountability, and ability to influence positive change. Education and Work Experience Culinary degree preferred but not required. Proven track record of attendance, safety, and performance. Demonstrated career growth and success in previous roles. 3-5 years of kitchen management experience in a full-service, high-volume restaurant or equivalent. Work Environment Operates in a large, corporate kitchen with moderate to high noise levels. Fast-paced environment with frequent interruptions. Exposure to chemicals and food allergens (milk, egg, nuts, fish, shellfish, wheat, soy). Frequent movement between hot kitchen areas and cold freezer environments. Slippery and uneven surfaces may be encountered. Requirements Active Management Level Food Handler's Certification (ServSafe). Adherence to local food handler requirements. Consistently perform duties responsibly and efficiently. Physical Demands Frequent use of hands for food prep, cooking, and equipment operation. Lifting and carrying up to 20 lbs. regularly; occasional lifting of 21-40 lbs. (items over 40 lbs. require two people). Frequent standing, walking, bending, and twisting. Good or corrective vision required for safety. Exposure to hot surfaces, greasy floors, fumes, and step ladders. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

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

Empowered Hospitality is on the lookout for professional Executive Chefs for our fantastic hospitality clients located in New York, NY! What We're Looking For • 3+ years of Executive Chef experience • Excellent leadership and operations skills • Extensive experience in managing kitchen teams, food & labor costs, and overseeing high volume restaurant operations (including banquets) • Strong kitchen management skills with a detailed understanding of Back of House operating procedures • Demonstrated ability to lead inspire team members to meet and exceed standards • Proven project management, problem-solving, critical thinking and decision-making skills • Ability to perform in a fast-paced, dynamic work environment • Demonstrated success with exceeding financial, customer and employee engagement/retention goals What Our Clients Offer Competitive compensation and benefits Opportunity to be part of a successful restaurant team! Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees

WE'RE SEARCHING FOR A TALENTED AND CREATIVE EXECUTIVE CHEF FOR A LUXURY BRAND CATERING COMPANY IN MANHATTAN Is innovative Has off premise catering experience Enjoys working collaboratively Has an understanding of culinary financials (food cost, labor cost) Has strong management skills Has an easygoing personality Enjoys a fast-paced kitchen Is patient and kind Has knowledge of federal, state, and local safety, health, and sanitation codes KINDLY RESPOND WITH A RESUME

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

We are seeking Chef De Cuisine to join our Culinary team. We are looking for a driven chef who has leadership qualities to mentor and guide a team of Cooks and Prep cooks. When you join our team, you become part of a focused team who has a passion for outstanding food using the freshest ingredients that will allow your team to deliver remarkable meals daily. As an Executive Sous Chef you are responsible for making sure every Southern Italian dish is made the Carmine's way! Your Role with Us: Managing the hourly kitchen team members in every capacity. Oversee daily operations of the kitchen, supervise line and prep, sous chef employees. Fill in as needed in a every station; expedite and assist with purchasing / inventory of all products. Ensuring that all meals coming from the kitchen are well prepared and are up to the standards of restaurant, monitor quality, consistency, taste and monitor food cost. Provide training for all staff; assist in establishing and enforcing food specifications, portion control, recipes and sanitation; and control food and labor costs while maximizing guest satisfaction. We Are Looking for Candidates: With 3-5 years culinary management experience in a fast-faced environment. Strong background in purchasing and inventory. Ability to train team members on DOH sanitation standards. Who have strong leadership skills with the ability to effectively manage and motivate a diverse kitchen team. With a strong understanding of Food preparation techniques and health department rules and regulations. With the ability to handle multiple tasks, prioritize workload, in a deadline driven, demanding environment. Who are well organized, self-motivated, proactive, a strong attention to detail. With knowledge of restaurant finances, profitability, scheduling and labor management. Who have proficient computer skills- Restaurant 365. With open flexibility to work various shifts. The Perks: Competitive Base Salary + Commission Exciting Career Growth Opportunities Medical & Dental Coverage Paid Time Off Employee Discounts at All Our Restaurants Free Delicious Family Meals A Fun, Collaborative Team Culture *We're proud to be an Equal Opportunity Employer!

About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation's first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team alongside Alex Guarnaschelli to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients', colleagues', and community's visions to execute a successful experience. Doing Good Through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are looking for an experienced Chef de Cuisine to organize and oversee the daily restaurant and café culinary operations at the New York Historical Museum, located in New York City. You will be the one to ensure that our culinary is well-coordinated and productive by creating a collaborative environment. The area of responsibility for this role is very wide and thus requires thorough knowledge of various company processes. The ideal candidate must be competent and able to organize a multi-disciplined kitchen. Responsibilities Ensuring Promptness, freshness, and quality of dishes Maintain proper food safety requirements. Coordinate cooks' tasks and scheduling. Implement hygiene policies and examine equipment for cleanliness and efficiency. In collaboration with Alex Guarnaschelli, design new recipes, plan menus, and execute presentations. Review staffing levels to meet service, operational, and financial objectives. Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. Setting and monitoring standards for staff. Obtain feedback on food and service quality, and handle customer/client problems and complaints. Purchase food and supplies from vendors approved by the company and monitor inventory. Qualifications Minimum 2 years of culinary managerial restaurant experience. References of culinary background required. Computer knowledge including Excel. Maintains a positive attitude and keeps a clean and polished appearance. New York City Food Handler's Certificate is a plus. Location: Upper West Side, NYC Salary: $100,000 - 115,000/yearly Benefits: PTO, Medical, Dental, and Vision insurance, Transit, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Sous Chef, in conjunction with the Executive Chef is responsible for the overall quality and profitability of the restaurant. they ensure that all personnel and systems function efficiently so that guests are satisfied, the business achieves budgeted profit levels, and employee morale is maintained. The Executive Sous Chef must work in partnership with the Executive Chef and General Manager and communicate fully with all the back-of-the house staff. This position is full-time and salary-based This role will pay an annual salary of $105,000 to $125,000. For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays) This position will remain open until April 18, 2025. About the Venue Whether in New York, London or Berlin, you can expect unique surrounds, a vibrant atmosphere and exceptional dining at any of RHC's restaurants. From Sky Garden's breathtaking rooftop restaurants and bars, to the bustling dining scene at the Royal Albert Hall, RHC offers a little something for everyone. We continuously strive towards excellence and rely on the support of our culinary and hospitality team members to contribute to our worldwide operations Responsibilities Three+ years of experience in high volume or fine dining environment, preferably in a supervisory role Ability to interact positively with supervisor, management, co-workers to promote a team effort and maintain a positive and professional approach. Act as a coach and mentor by managing performance and setting objectives while monitoring and training all staff in proper kitchen operations and in areas relevant to their positions. Lead with a professional and polished approach in a busy atmosphere Strong financial acumen with the proven ability to oversee cost control, labor management and bottom-line profitability. Maximize sales and optimize profits through the management of food and labor costs. Continuously work with staff to find ways to reduce costs in all areas of the restaurants by conducting weekly assessments of food cost based on purchasing practices and monitoring daily labor reports and minimizing overtime. Ensure that the restaurants are operating at or above standards and competitive service. Attention to detail in all areas of the kitchen by maintaining high standards in all areas of security, safety, cleanliness and sanitation. Conduct regular department walkthroughs and random food tastings to ensure quality and consistency. Monitor cleaning and maintenance of all kitchen equipment according to sanitation guidelines. Monitor and train all staff in proper sanitation procedures and ensure that all employees are assigned uniforms and serve safe food. Responsible for assisting with setting appropriate prep levels to ensure fresh product and effective use of man-hours. Establish proper portion sizes and controls for all serving periods. Develop a hands-on approach and be directly involved in daily production. Ensure proper presentation and preparation from each kitchen department. Assist with the monitoring of quality and with managing prime and local vendors accordingly. Assist with the effective ordering based on sales Responsible for sourcing good, organic, seasonal products Place cleaning supplies with vendors as needed, using order guides and purchase orders when required to organize all orders. Assist with rotation, storage and handling of all products Oversee and make recommendations for equipment purchases, monitor equipment repairs and ensure equipment is fixed in a safe and timely manner. Ensure the strict adherence to quality standards for food served to include, freshness, proper handling and storing, proper use of techniques and cooking procedures, taste, portion size and preparation. Promote high standards in all areas of safety, security and sanitation by ensuring that all preventive maintenance, cleaning and repairs are scheduled in a timely manner. Enforce all Health Department rules and regulations on a daily basis. Assist with establishing, recruiting and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Work with the General Manager to assist with provide on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis Oversee the standard operating photos, recipes and descriptions for all cooks. Present new menu items and relevant culinary information to the culinary and front-of-house staff on an on-going basis. Assist with maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents/injuries with regards to workman's compensation, termination reports and change of status forms. Performs other duties and responsibilities as required or requested. Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality Actively practices food safety procedures Able to train and motivate team Organizational skills Effective time management Availability must include days, nights, weekends and holidays. Qualifications About you: • Prefer a minimum of 3-5 years as a Sous Chef • High school diploma or equivalent required. College degree preferred. Culinary School graduate preferred. • Health & Sanitation Card pear state requirements Foodservice management certification as per state requirements Physical Requirements: Standing, walking, exposure to temperature changes, dust, fumes, or gases, climbing/ladders, squatting/kneeling, reaching, grasping, pushing/pulling, twisting/bending, lifting/carrying/pushing/pulling up to 100 lbs on occasion, folding/unfolding, talking, hearing, and seeing. Primary tools/equipment used in this position and approximate weight: Equipment (30 - 50 lbs.), chaffers (30 - 50 lbs.), boxes (30 - 50 lbs.), Carts (10 - 50 lbs.) Attendance Requirements for this position: Attendance Requirements for this position as outlined on the weekly schedule. Additional hours are required to meet deadlines of the position, including weekends and/or holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Details Major Food Group seeks experienced and qualified Executive Sous Chef to join our team at Carbone! Carbone is an Italian-American restaurant created by Mario Carbone, Rich Torrisi and Jeff Zalaznick. The restaurant pays homage to the essence of the great Italian-American restaurants of mid-20th century New York. The food nods to that history, but takes its culinary cues from the great talents and techniques of the present and future. Familiar dishes like Seafood Salad, Linguini Vongole, Lobster Fra Diavolo, Chicken Scarpariello and Veal Parmesan elevated to a new level. RESPONSIBILITIES: * Display a mastery and working knowledge of all menu items * Take ownership of costing and food management from receiving to dining room * Manage and mentor all kitchen employees, including oversight of training, coaching and our Culinary Training Program * Create and manage schedules and labor controls. * Oversee a team of over 20 chefs and cooks * Ensure that all health, safety, and sanitation standards are met, including proper food handling and cleanliness in the kitchen * Oversee training and development of staff to ensure proper techniques and standard * Manage at a high level while maintaining adaptability and flexibility * Perform other duties as assigned by the Chef de Cuisine REQUIREMENTS: * 5 years of progressive experience in the back of the house. * 3 Years Fine dining restaurant experience. * Superior knowledge of back of house administrative duties * Proven ability in teaching and mentoring kitchen employees * Outstanding communication and supervisory skills * Self motivation * Willingness to learn and grow BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program * TransitChek Discount * 401k Plan with Employer Contribution Compensation: $85,000 - $95,000 annually based on experience Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer. Compensation Details Compensation: Salary ($85,000.00 - $95,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts Required Skills Menu Knowledge Leadership Costing and Food Management Team Management Kitchen Management Culinary Expertise Training and Coaching Cost Control Scheduling and Labor Controls Training Development Communication Skills Problem Solving Supervisory Skills Time Management self motivation Adaptability Learning agility Interpersonal Skills Back of House Administrative Duties Attention to Detail Fine Dining Experience Organizational Skills Creativity in Menu Development Conflict Resolution Customer Service Orientation Strategic Planning Read more

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.

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!

Sous Chef - Italian Fine Dining Salary: $90,000 We're looking for a talented and passionate Sous Chef to join a high-end Italian restaurant known for blending authentic tradition with modern innovation. This is a fantastic opportunity for a skilled chef to work alongside a top-tier culinary team, bringing creativity and expertise to a refined dining experience. What You'll Do: Assist in overseeing daily kitchen operations, ensuring quality, consistency, and efficiency. Supervise, train, and inspire kitchen staff, fostering a culture of teamwork and excellence. Maintain the highest standards of food safety, sanitation, and cleanliness. Manage inventory, ordering, and food costs to ensure efficiency without compromising quality. Execute and refine both classic and contemporary Italian dishes with precision. Stay ahead of culinary trends and seasonal ingredients to develop innovative menu items. What You Bring: Minimum 3 years of experience in a professional kitchen, with a strong background in Italian cuisine. Deep knowledge of Italian ingredients, techniques, and regional specialties. Proven leadership experience with the ability to mentor and guide a kitchen team. Excellent organizational skills and the ability to thrive in a fast-paced, high-pressure environment. Passion for food, creativity, and an unwavering commitment to excellence. Food safety certification is a plus. What's in It for You? Competitive salary with performance-based incentives. Opportunity to be part of a prestigious, high-end culinary environment. Growth potential within a dynamic and expanding restaurant group. A collaborative, passionate team that values culinary innovation. If you're a dedicated chef with a love for Italian cuisine and a drive for excellence, we'd love to hear from you! Apply now to take the next step in your culinary career.

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

Major Food Group has is looking for an experienced individual to join our team! 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 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.

Junior Sous Chef - Up to $65k - New York City, NY We are partnering with a prestigious new private members' club to find a talented Junior Sous Chef to join their culinary team. This role offers the opportunity to work closely with the Executive Chef and Head Chef, contributing to their Mediterranean-focused offerings while helping to manage kitchen staff and deliver the highest quality food. It's an excellent opportunity for a passionate chef looking to learn, grow, and refine their skills in a high-caliber environment. Requirements: Proven background in fine dining, or have Michelin training Exhibits strong, polished leadership in a fast-paced environment Culinary-trained professional with a passion for growth and development Benefits: Benefits plan - medical, dental, vision Consistent schedule Discount program and staff meals 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!