Chef Jobs in Wayne, 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.

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.

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 Sous Chefs for our fantastic hospitality clients located in New York, NY! What We're Looking For • 3+ years of Sous 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 are seeking a skilled and motivated Temporary PM Sous Chef to assist in managing food and beverage operations within a single outlet or designated kitchen shift. This role includes supervising kitchen and entry-level culinary staff in the preparation, garnishment, and presentation of various food items. The Temporary Sous Chef is also responsible for supporting menu development, cost control, and maintaining high standards of food quality and kitchen hygiene. Pay: $30-35 Responsibilities: Supervise kitchen staff, assign and schedule work, and communicate departmental goals and standards. Enforce company policies and procedures and recommend appropriate disciplinary or staffing actions as needed. Support employee training, performance development, and coaching in coordination with management. Assist with menu development including testing, costing, and documentation of new items. Monitor food preparation techniques, portion sizes, and timing to ensure consistency and minimize waste. Maintain cleanliness of kitchen stations and ensure compliance with health and sanitation regulations. Manage inventory levels, food requisitions, and storage procedures to ensure efficient and cost-effective kitchen operations. Oversee the security and proper storage of kitchen equipment, supplies, and food items. Assist with determining appropriate stock levels and replenishing inventory as necessary. Actively participate in food preparation and cooking as needed. Collaborate with other departments including Sales, Catering, Banquets, Maintenance, and Guest Services to ensure smooth event execution and guest satisfaction. Liaise with guests, vendors, and health officials to uphold safety and quality standards. Serve as Manager on Duty or perform other duties as assigned. Required Qualifications: High school diploma or equivalent required. Minimum of 2 years' experience as a chef or in a culinary leadership role, or equivalent combination of education and experience. Culinary arts degree or certification preferred. Union experience is required. Ability to carry or lift up to 50 pounds, move within the kitchen, and perform physical kitchen duties. Strong communication skills with a focus on team collaboration and guest satisfaction. Proficient in basic math and budgeting concepts. Ability to read, write, and follow recipes and instructions. Demonstrated problem-solving and organizational skills. Valid food handler certification and/or alcohol awareness certification as required by local/state authorities. Flexibility to work nights, weekends, and holidays as needed. If you meet the required qualifications and are interested in this role, please apply today. The Solomon Page Distinction Solomon Page offers a comprehensive benefit program for hourly employees. We pride ourselves on offering medical, dental, 401(k), direct deposit and commuter benefits to our employees, including freelancers - which sets us apart in the industries we serve. About Solomon Page Founded in 1990, Solomon Page is a specialty niche provider of staffing and executive search solutions across a wide array of functions and industries. The success of Solomon Page reflects an organic growth strategy supported by a highly entrepreneurial culture. Acting as a strategic partner to our clients and candidates, we focus on providing customized solutions and building long-term relationships based on trust, respect, and the consistent delivery of excellent results. For more information and additional opportunities, visit: solomonpage.com and connect with us on Facebook, and LinkedIn. Opportunity Awaits.

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

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

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!

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!

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.

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

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. Overview 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. 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.

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

This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $22-26 per hour Supplemental pay types: Client referral bonus Chef job referral bonus Paid training Overtime pay Schedule: Day shift Monday to Friday Requirements Culinary Experience: 1 year (Required) Cooking: 4 years (Required) Benefits Retirement Plan (401k) 401k 4% Matching Short & Long Term Disability Heath & Dental Insurance Life Insurance Flexible Schedule Paid Time Off Profit Sharing

Grow with us... Life at SH is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance. Excels at communication, both verbal and written. Creative, driven and passionate, with a positive mindset Is flexible and willing to meet the demands of a 24-hour operation. About us... Our culture is caring and thoughtful, and we deliver good-natured and informed service, perfectly executed to evoke a sense of fulfillment and well-being. As a misson-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, SH Hotels & Resorts is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k SH Hotels and Resorts is an equal opportunity employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations. SH Hotels & Resorts is an Equal Opportunity Employer

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!

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.

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