Sous Chef Jobs in New York

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

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.

Chef de Cuisine, Omakase - Waldorf Astoria New York (Job Number: HOT0BCMT) Work Locations: The Waldorf Astoria - New York 301 Park Avenue New York 10022 After undergoing a transformative restoration, The Waldorf Astoria New York is set to reignite its magnetic allure. The Waldorf Astoria New York is seeking team members to unveil a new era of luxury which embodies the spirit of New York City. With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria provides guests an exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and celebrity chef partnership. In landmark destinations around the world, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations. At Waldorf Astoria, we create unforgettable experiences for our guests, meaningful opportunities for our Team Members, and a positive impact in our community. Want to learn more? Hotel Website, Instagram, Facebook, YouTube The Waldorf Astoria New York Classification: Full-Time Shift: Various - must be available weekdays, weekends, and holidays. Pay Rate: The annual salary range for this role is $140,000 - $150,000 and is based on applicable and specialized experience and location. A Chef de Cuisine at our Japanese Omakase Outlet is responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Chef de Cuisine, you would be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices Create and implement new menus and individual food items Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward Recruit, interview and train team members What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: Hospitality - We're passionate about delivering exceptional guest experiences. Integrity - We do the right thing, all the time. Leadership - We're leaders in our industry and in our communities. Teamwork - We're team players in everything we do. Ownership - We're the owners of our actions and decisions. Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: Quality Productivity Dependability Customer Focus Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision “to fill the earth with the light and warmth of hospitality” unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! The Benefits - Hilton is proud to have an award-winning workplace culture ranking #1 World's Best Workplace by Great Place To Work & Fortune We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: Access to your pay when you need it through DailyPay Medical Insurance Coverage - for you and your family Mental Health Resources Best-in-Class Paid Time Off (PTO) Go Hilton travel discount program Supportive parental leave Matching 401(k) Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) Career growth and development Team Member Resource Groups Recognition and rewards programs *Available benefits may vary depending upon property-specific terms and conditions of employment. #LI-JS3Job: CulinarySchedule: Full-time

MFG is hiring an experienced Chef De Cuisine with strong work ethic to help set and maintain the highest standards of cuisine and professionalism. 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 2 years of experience in a managing capacity Minimum 4 years of experience in a quality-driven, high volume kitchen Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must Proficiency in verbal Spanish language a plus 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.

SOUS CHEF SALARY RANGE: $90,000 $100,000 per year The Sous Chef works in coordination with the Executive Chef, and other line chefs to produce quality food in restaurant by following the standards and procedures established by the company. ESSENTIAL FUNCTIONS AND BASIC DUTIES: In charge of the restaurant kitchen; elaborates and chooses all dishes for the menus as well as line up the menu prices in coordination with the floor management. Responsible for managing in full the kitchen staff, as well as, the hot kitchen. Implements high standards by consistently updating the recipes and food manuals. Responsible for the supervision and coordination of activities of cooks and workers engaged in food preparation. Responsible for training and supervising all fish and meat butchering operations. Evaluates and solves procedural issues to ensure safe and efficient operations. Hire, terminate and interview candidates for kitchen positions. Prepares the weekly schedules, decides off days, etc. for the staff. Inspects supplies, equipment, and work areas to ensure conformance to established standards of HACCAP and Safety. Provides training to all kitchen staff to consistently upgrade the cooking skills Provides consistent training of the menu to all wait staff including management, especially regarding new dishes. Records production and operational data on specified forms according to local regulations. Oversees and ensures that all food to be served is up to the standards and quality required from the property and your superiors. Checks, inspects and ensures the quality level of all daily food products delivered by the suppliers. Responsible for daily prepped and non-prepped food inventory, including frozen, imperishable and fresh; and place food orders in cooperation with purchasing department as required. Monitors sanitation practices to ensure that employees follow standards and regulations. Teaches and instructs all staff in preparation, cooking, garnishing, and presentation of food. Ensures all menus are constantly updated, paying special attention to seasonal availability. Ability to be flexible and to jump in for aid, in any of the kitchen section according to the demands of the operation. Food cost control: To be consistently kept under control based on the house requirements; and to be implemented as a system/training throughout all the staff and management. OTHER: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with company rules and regulations for the safe and effective operation of the facilities. Employees who violate rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods. To consistently update your knowledge and skills for the benefit of the establishment and profession. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to read and write to facilitate the communication process. Requires good communication skills in English, both verbal and written. Ability to learn and perform all essential job functions accurately and safely. Ability to walk, stand and continuously perform essential functions for an extended period of time. The ability to perform tasks requiring bending, stooping, kneeling, and walking. Auditory and visual abilities to observe and detect signs of emergency situations. Must be able to speak, read, write and understand the primary language(s) used in the work place. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems. Must be able to exert well-paced ability to reach other departments of the restaurant on a timely basis. Must be able to lift trays weighing up to 50 lbs. on a regular and continuing basis. Must be able to bend, stoop, squat and stretch to fulfill tasks. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Requires manual dexterity to use and operate all necessary equipment. QUALIFICATION STANDARDS: Education: Bachelor's degree in Culinary Arts preferred. Experience Required: Minimum of three years of relevant experience. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. 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.

Job Title: Sous Chef - Fine Dining Salary Range: $83,400 - $102,750 annually Are you a culinary maestro with a passion for creating exquisite dishes in a fine dining setting? Our client is seeking a talented Sous Chef to join their culinary team in the heart of New York City. As a Sous Chef, you will play a pivotal role in their upscale establishment, contributing your skills to elevate the dining experience to new heights. Responsibilities: Culinary Expertise: Bring your exceptional culinary skills to the table, ensuring the delivery of high-quality, innovative, and visually stunning dishes. Leadership: Collaborate closely with the Head Chef to lead and inspire the kitchen team, fostering a positive and efficient working environment. Menu Development: Contribute to the creation and execution of seasonal menus, keeping abreast of culinary trends and incorporating unique elements to delight our discerning guests. Quality Control: Maintain rigorous standards for food preparation, presentation, and taste, ensuring consistency across all dishes. Team Development: Mentor and train kitchen staff, promoting a culture of continuous learning and development. Kitchen Operations: Oversee day-to-day kitchen operations, including inventory management, ordering supplies, and maintaining a clean and organized workspace. Requirements: Proven experience as a Sous Chef in a high-end, fine dining restaurant. Culinary degree or relevant certification. Strong leadership and communication skills. Creativity and passion for culinary arts. Ability to thrive in a fast-paced, high-pressure environment. Benefits: Competitive salary within the range of $83,400 - $102,750. Health, dental, and vision insurance coverage. Professional development opportunities. Employee discounts and perks. To Apply: Please submit your resume and cover letter to ******************** or apply directly here. Disclaimer: RecruitKick is an equal opportunity employer and does not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. During our recruiting process, we may contact you about positions we feel are a good fit for you or contact you via SMS text message. By clicking to submit your application, RecruitKick has your consent to communicate via SMS text message moving forward.

As the Head Chef, you will manage all aspects of our food and beverage preparation operations, menu development, inventory control, and food delivery to our various bus and boat tours. The position will report to the Sr. Director, Food Services. You will collaborate closely with cross-functional teams to deliver outstanding guest experiences in terms of food quality and timeliness of delivery. Our company culture thrives on fast pace, innovation, and productivity, catering to more than one million guests annually. As we experience this exceptional growth, we are seeking a dynamic and skilled professional to join our team as the Executive Chef. We are searching for an individual who brings to the table a start-up mentality since our company is rapidly scaling and focused on being competitive and innovative while challenging ourselves at every opportunity. If you are ready to build something big then you are the perfect fit! We believe that in person collaboration is critical for TopView Group's continued success, therefore this role will be a full time, on site position at our kitchen facility located in Midtown Manhattan. Ability to work weekends and occasional holiday availability is required. Responsibilities: Oversee all aspects of the kitchen(s) including ordering and controlling inventory, food & beverage preparation, delivery of food to asset locations, etc. Create and develop new innovative menus and recipes as well as refine existing menus Ensure food preparation and presentation remains at the highest level of quality Manage inventory and control food costs Recruit, train and manage kitchen staff including line staff and other chefs Coach and mentor other Chefs, both in-house and vendors, to maintain the requisite quality and preparation standards Maintain a clean, organized and professional kitchen environment, in compliance with all DOHMH requirements Create, implement and audit processes to ensure proper compliance with local city and state requirements Arrange for equipment purchases and repairs Be proactive in addressing any customer or internal complaints Perform various management tasks such as ordering, reconciling invoices, staffing and scheduling, payroll, performance management, etc. Help design of new kitchen facilities and procure right equipment for various preparations Manage payroll appropriately based on demand fluctuations Collaborate with other departments to ensure smooth operations Qualifications: Degree in Culinary Science or equivalent Proven experience as a Head Chef or similar role 10+ years of Culinary experience preferred 5+ years of Kitchen management experience Understanding of food safety, preparation and handling regulations Strong leadership and management skills Excellent communication and interpersonal skills Ability to work in a fast-paced environment Ability to resolve problems swiftly Knowledge of best practices for cooking trends Attention to detail and creativity in menu planning FPC Certification Join our dynamic and dedicated team at TopView World and contribute to our continued success in delivering exceptional sightseeing experiences to guests worldwide. Please submit your resume and a cover letter outlining your relevant experience and how you would contribute to our vision. We look forward to welcoming an exceptional leader to our team! TopView Offers and Benefits: Highly competitive salaries Performance bonuses Health, dental, vision insurance 401(k) plan Paid time off Tour and entertainment discounts Salary Range: $85,000 - $95,000 plus performance metrics based bonus Job Type: Full-time Salary: $85,000.00 - $95,000.00 per year Benefits: Dental insurance Health insurance Paid time off Vision insurance

Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Free food & snacks Free uniforms Health insurance Opportunity for advancement Paid time off Parental leave Training & development Vision insurance Wellness resources Who We Are… The Ned NoMad is a members' club and hotel that will open in the heart of New York in summer 2022. It will be the first international ‘Ned' site to open following the launch of The Ned London in 2017. The Property… Located in The Johnston Building and formerly the NoMad Hotel in Manhattan, the property was built in 1903 as a store and office building. The original architectural features will be honored, with interiors designed by the Soho House Design team. The Ned NoMad will offer a mix of members-only and public spaces, including 167 bedrooms and suites. Ned's Club will give members access to a rooftop bar and terrace restaurant as well as a first-floor bar, grill and lounge with live entertainment from The Atrium Stage, seven nights a week. New to the property will be Cecconi's, a modern day classic Italian restaurant. The Role… We are looking for a Sous Chef to support and report directly to the Executive Chef. This is a fast-moving business, so we are looking for the right individual to be autonomous and be able to pick up multiple tasks and projects at once. Our culture is pacey but supportive, so you must be able to work in synergy with your peers and the different departments around you. Being an active communicator who showcases in-depth knowledge of various cuisines, stations online, cooking styles, ingredients, equipment, and processes is a must to ensure the experience we provide is unique, memorable and tasty. Main Duties… Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure. Maintain Health and Safety standards set by local and regional government. Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business. Mentor and support staff by running or managing training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation. Promote consistent process through kitchen operations to ensure the highest quality of food is served. Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed, and staff wear proper uniform as well as disciplinary procedures are followed when applicable. Champion of teamwork and synergy between the front and back of house staff. Requirements A minimum of 3+ years of experience in a fast paced and professional environment Previous experience working as a Sous, Lead Line Cook or Executive Sous with a food forward and high-volume restaurant Proven success of “champion of the culture,” facilitating excellent communication and engagement Team focused with an understanding of the bigger picture and how you can contribute Able to effectively manage different stakeholders and be persuasive Our Doors Are Yours to Open… The Ned is proud to be an equal opportunity workplace that seeks to recruit, develop, and retain the most talented people from a variety of backgrounds, perspectives, and skills. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business. Apply today and join us as a Sous Chef! #YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO Work Perks… Medical, Dental, Vision, Company Paid Life, STD, LTD Insurance $250 referral bonus + competitive compensation Career development, career training Flexible work schedules Discounted family rates Family meals, complementary Night Stay (every 6 months of service Two weeks' vacation, 9 days PTO, 10 Holidays and much more Compensation: $75,000.00 - $80,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic 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

A lovely family of three is seeking a fantastic part-time chef to work two days per week at their home in Tribeca. The desired schedule for this role is Monday and Wednesday or Monday and Thursday. The family requires the chef to shop and prep for three dinners at each visit- one dinner will be left for the family to eat that evening, and two will be prepped in the fridge with instructions for reheating. No service is required as part of this role. The family enjoys Mediterranean-style cooking, mainly dairy free, light and healthy, incorporating a variety of cuisines and flavors. The family travels to the Hamptons from mid-June through August and does not require the chef's services during this time- this is NOT paid time off, and the chef must be comfortable with this arrangement. Responsibilities Prepare six dinners weekly (three per visit) to serve approximately four people. The family generally eats dinner leftovers for lunch Menu plan with input and collaboration from the principals Maintain organization and leave the kitchen clean and tidy Qualifications Creative and innovative Able to incorporate a variety of cuisines and flavors in a healthy way Organized and able to manage time to accomplish necessary tasks Familiar with meal prep and planning meals in a way that allows for quality when reheating several days later Requirements Great longevity with clients and stellar references Familiar with Mediterranean style preparation- light and healthy, with limited red meats Understand and are comfortable with the September-June contract Salary and Benefits $50/hr.+ depending on experience, day rate based on average number of expected hours

A lovely family of three is seeking a fantastic part-time chef to work two days per week at their home in Tribeca. The desired schedule for this role is Monday and Wednesday or Monday and Thursday. The family requires the chef to shop and prep for three dinners at each visit- one dinner will be left for the family to eat that evening, and two will be prepped in the fridge with instructions for reheating. No service is required as part of this role. The family enjoys Mediterranean-style cooking, mainly dairy free, light and healthy, incorporating a variety of cuisines and flavors. The family travels to the Hamptons from mid-June through August and does not require the chef's services during this time- this is NOT paid time off, and the chef must be comfortable with this arrangement. Responsibilities Prepare six dinners weekly (three per visit) to serve approximately four people. The family generally eats dinner leftovers for lunch Menu plan with input and collaboration from the principals Maintain organization and leave the kitchen clean and tidy Qualifications Creative and innovative Able to incorporate a variety of cuisines and flavors in a healthy way Organized and able to manage time to accomplish necessary tasks Familiar with meal prep and planning meals in a way that allows for quality when reheating several days later Requirements Great longevity with clients and stellar references Familiar with Mediterranean style preparation- light and healthy, with limited red meats Understand and are comfortable with the September-June contract Salary and Benefits $50/hr.+ depending on experience, day rate based on average number of expected hours

Full Job Description We are looking for a passionate Chef de Cuisine to lead the kitchen , a wine bar in Clinton Hill. Ideally, the candidate has similar management experience in similar esteemed establishments in New York City, who wants to join a successful and growing restaurant group looking to make a lasting impact on New York City's dining scene. The Chef de Cuisine will be responsible for leading the kitchen in all aspects of operations, including heading the food program, menu development, hiring and training staff, inventory management, financial planning and execution, budgeting, and administrative/hr functions as related to the food program of the restaurant. The responsibilities of the CDC include (but are not limited to): Staff Management Schedule for two weeks updated on the drive and physical copies on the board Weekly manager meetings Daily Meetings on arrival of whole kitchen staff (2:00 pm) 5pm pre-shift with kitchen and dining room teams to go over the day CDC and Sous plan and schedule any menu changes daily and confirm with GM Quarterly meetings with staff to set quarterly goals and to provide feedback Nightly labor checks breaks regarding breaks Menu Development Menu changes for the upcoming month planning, with structured r&d schedule Plan and forecast daytime menu Following through with purveyors about upcoming produce Following up on new dishes to ensure that recipes are added to the drive Operational and Financial Duties Monthly Inventory Regular inventory reporting to accountants including freezer, walk-ins, dry storage, and ferments Developing a plan with Sous Chef and staff to process unused products for future use Fermentation development regarding overflow Purchasing Checking with Sous Chef about nightly ordering (produce, meat, fish) Organizing a system for daily order deadlines (4pm for example) Checking in with CDPs regarding prep lists and orders GM/Entremet have initial veg orders by 4 pm, with any changes to the order added by 10:00pm at the latest Family meal menu organized for the week and ordering as well Checking in with porters regarding sanitation materials and chemicals Maintaining Sales Targets Tracking daily sales to make sure we get close to our weekly and quarterly sales goals Planning and executing monthly and quarterly programing to grow both revenue and profitability Maintaining Costs Weekly tracking of food invoices in spreadsheets (at end of each week) Flagging beverage related produce and supplies for bookkeeper Monthly review to maintain budgeted cost of goods sold (in accordance with inventory) Maintain Restaurant Supplies Budget Oversee Sous Chef responsibilities purchasing restaurant supplies including kitchen specific supplies and cleaning supplies to targets Maintain Labor Budget, including developing targets, adjusting staffing schedules as required

Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams in Flushing, NY! WHY BUTLER! Competitive Salary! Health, Dental benefits, Vision and a 401k plan match Flexible Scheduling Provided breakfast, lunch, and dinner shift meals Culinary uniforms Growth and development opportunities. RUN THE SHOW: Give restaurant daily recap to the corporate chef about operations Ensure that inventory is properly stored, and the product is rotated Cross-train all staff to clean, organized their station, and taste their dishes Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE 2-3 years of Food & Beverage experience preferred A well-groomed appearance. Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Sous Chef. This role is integral to our pastry team, where you will play a critical part in maintaining and elevating our culinary excellence. Per Se, a three-Michelin starred restaurant, is Chef Keller's New York interpretation of The French Laundry, offering a nightly-changing Chef's Tasting menu that showcases American cuisine with French influences. At Per Se, we believe that working in our kitchen is both a challenge and a privilege. The ideal candidate for this role will appreciate the structured framework while embracing the opportunity to contribute creatively. If you are someone who thrives on maintaining high standards and delights in culinary creativity, we invite you to join our team and be part of a truly exceptional dining experience. Responsibilities: Team Management: Oversee both the production and service teams within the pastry department, ensuring seamless operation and coordination. As a leader in Pastry, you will be leading a dynamic team, ensuring the highest standards of performance. Collaboration: Act as a liaison with the General Manager (GM) and Chef de Cuisine (CDC), ensuring that all demands and requests are met with flexibility and precision. Your ability to adapt and respond quickly to various demands will be crucial. Adaptability: Handle a variety of tasks, always adhering to the high standards of Per Se. From crafting last minute delights for large events to preparing intricate desserts and presentations for service, you must be ready to respond to the kitchen's dynamic needs. Leadership and Learning: Lead by example while being open to continuous learning. Foster a structured environment where systems are crucial yet provide the flexibility for creative input and menu changes. Embrace the Per Se way of doing everything, from crafting bonbons to maintaining a spotless station. Quality Assurance: Maintain the highest standards in cleanliness, organization, and technical execution, ensuring every product meets Per Se's exacting standards. Administrative Duties: Complete performance counseling paperwork, manage ordering, and oversee inventory responsibilities. Qualifications: Minimum of 3 years in a high-standards, ideally Michelin culinary environment, preferably within a Michelin-starred restaurant. Strong attention to detail, organizational prowess, and excellent cleanliness standards. Must possess strong interpersonal and communication skills. Proven ability to lead a team and be a player as well, work collaboratively, and adapt to a dynamic, high-demand environment. Your leadership will be key in maintaining the structured yet flexible environment at Per Se. A deep desire for achieving culinary excellence and enthusiasm for food, beverage, and hospitality, with a particular focus on pastry. You should delight in the opportunity to work with top-tier equipment, ingredients and talented and passionate professionals. Ability to adapt to changing demands and priorities, maintaining composure and effectiveness under pressure. From sudden requests to nightly service requirements, the candidate must be prepared for a variety of demands and enjoy the challenge of it. Chef Kellers collection of restaurants are founded on a culture of mentorship and provide a solid foundation of skills to support the culinary profession.We are proud to offer: Opportunities for growth and advancement Peer mentorship Scholarship programs Company sponsored medical and dental plans with a contribution of up to 69% of your individual premium* Voluntary plans such as vision, life insurance, accident, short- and long-term disability insurance, pet insurance and student loan refinancing. 401K with no waiting periods and the opportunity to receive up to 4% of your salary as matching contributions Employee discounts at Chef Thomas Keller's casual properties Family meal Commuter benefits Who we are: Chef Thomas Keller raises the bar for the American culinary scene. His restaurants are legendary The French Laundry, Bouchon, and Per Se among them and he is the only American-born chef to ever hold multiple three-star Michelin rankings. Chef Kellers culinary skills and high standards make him an inspiration to younger chefs and have earned him countless accolades, including The Culinary Institute of Americas Chef of the Year Award and the James Beard Foundations Outstanding Chef and Outstanding Restaurateur Awards. He is also the first male American chef to be designated a Chevalier of the French Legion of Honor. In 2017, Chef Keller led Team USA to its first-ever gold medal in the Bocuse dOr, a prestigious biannual competition that is regarded as the Olympics of the culinary world. Chef Keller is the author of six best-selling cookbooks and holds an honorary Doctorate in Culinary Arts from The Culinary Institute of America. Looking for other opportunities with our group? Check out open positions on:ThomasKeller.com/careers We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics. *Company contribution depends on your plan selection. Benefit offerings are subject to change over time. Required Skills: Laundry Adaptability Bar Religion Attention To Detail HIM Communication Skills French Assurance Award Salary Team Management Quality Assurance Insurance Presentations Pressure Leadership Communication Management

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, andseeing. 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 arerequired 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.

Essential Functions: Works with the Chef to create a cohesive team within the kitchen. Demonstrates a positive presence within the kitchen and the restaurant as a role model and a member of the management team. Supports all decisions made by the management team and presents a united front to the staff. Assists the Chef in setting appropriate prep levels and managing production. Possesses knowledge of and is able to perform in any line position as needed. Oversees production of special items, soups and intensive menu items. Offers guidance and direction to line cooks on a continual basis, in particular in the execution of food for large, private parties. Assists the Chef in all administrative duties including but not limited to scheduling, ordering, new employee orientation & training and documentation (i.e., employee evaluations, write ups, new hire packets and separation notices). Ensures the strict adherence to Company standards of quality for food served to include freshness, proper handling & storage, proper use of techniques and cooking procedures, taste, portion size, and presentation. Assists in maintaining high standards in all areas of safety, security and sanitation. Follows up on all preventive maintenance, cleaning and necessary repairs. Enforces all Health Department regulations on a daily basis. Works with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. Performs other tasks as assigned. Core Competencies: Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company's success Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations Demonstrates the courage and initiative to present new ideas and perspective to create positive results Exhibits respectful consideration of viewpoints, situations and others Puts the guest at the forefront of every decision Essential Requirements: Knowledge of field concepts, principles, practices and procedures Able to train and manage a large staff Strong supervisory and communication skills Must be able to perform duties of all kitchen positions Knowledge/Work Experience: Must be 18 years or older High School diploma or G.E.D preferred Five (5) years relevant experience with three (3) years managing and directing department(s) activity for a high volume, luxury resort/casino environment Must be able to obtain and maintain the appropriate license through the New York State Gaming Commission Must have a NYS Food Handlers Permit

Compensation Amount: 90,000.00 USD Annual The Executive Chef is responsible for managing the daily production, preparation and presentation of all food in the unit. The Executive Chef must help the General Manager supervise and carry out day-to-day operations in all units. The Executive Chef must also provide supervision, direction and training to all employees within the kitchen; achieve operating and financial goals; ensure food quality; and meet client objectives and/or customer needs. The salary for this position is between $90k and $100k, contingent upon the candidate's experience. Job Description: ESSENTIAL FUNCTIONS Plan and develop menus, and forecast portion specifications to all units. Analyze cost of food items. Ensure compliance with established budget. Recruit, supervise, train, schedule, discipline, and direct the culinary and utility staff. Control expenses. Determine food and supply needs for venue. Maintain inventory control of food and supplies while collaborating with the Property Purchasing Manager. Maintain and ensure safe facility environment including standards for food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Plan, schedule, supervise, and participate in the culinary work of the event to ensure proper production, distribution of assignments, and prompt and efficient preparation of foods. Ensure food quality standards are met and amounts are sufficient to meet expected need. Maintain accounting records, daily reporting requirement, temperature logs (food & equipment) and production usage reporting. Operate and maintain all kitchen equipment and facilities to safe operational standards. Making sure all equipment is clean, sanitary and in safe working order. Ensures daily sanitation of the kitchen, culinary areas. Written Communication for all concerns and repairs. Direct the preparation and cooking of food for the unit. Attend meetings that are applicable to the operations and culinary programs. Notify the General Manager of all unusual events, circumstances, or other safety or quality control issues and maintain awareness of safety issues, and report them immediately to the General Manager. Adhere to and execute all company and property policies, as well as the requirements set forth by regulatory monitoring agencies. Maintain a professional and courteous demeanor at all times. Active participation in Corporate Culinary Workshops. Use marketing of routine observances for specials as they apply to each of the food operations. Manage culinary expenditures by proactively identifying cost-saving strategies for food production within the designated division and organization. Contribute to the research, analysis, and development of innovative food concepts, promotional activities, merchandising strategies, and written recipes in alignment with the respective initiatives of the company division and prevailing industry trends to fulfill and surpass customer expectations. Oversee food preparation for the unit as necessary. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary or Associate's degree in food service or related field. Food Protection Manager Certification. Demonstration of food safety knowledge and sanitation. Computer proficiency with the ability to utilize MS Word, Excel, and Outlook required. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Experience in analyzing financial reports. Ability to communicate clearly and concisely, both orally and in writing. Ability to problem solve. Prior experience supporting culinary development, as well as managing multi-units are a plus. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Commercial Kitchen Machinery, Appliances, Tools, and Utensils. Typical office equipment (computers, phone system, fax, copiers, scanners, among others). Founded in 1917, Guest Services has worked tirelessly to earn the reputation as the premier hospitality management company and National Park Service concessionaire in the United States. Guest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Guest Services, Inc. is an Equal Opportunity employer. All qualified applicants will receive consideration for employment and promotion without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected Veteran status. OUR COMMITMENT TO DIVERSITY, EQUITY, & INCLUSION: We embrace Diversity, Equity, and Inclusion (DEI) and the richness it brings to our company. Our commitment is to provide an inclusive workplace where individuals can bring their whole selves to work, enabling them to provide the best level of service to our diverse customer base.

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

What do we do Red Rabbit is a Black-owned School Food Management Company that works with hundreds of schools, districts, and food banks to uplift communities of color throughout the North East and Mid-Atlantic Regions. Our professionally trained chefs create menus, source farm fresh ingredients, and cook delicious, thoughtful, and familiar food. School food matters not only because it's integral to good health, but because what children eat is an essential part of their cultural identity and sense of self. About the Role The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work. The Head Chef directs the day-to-day operations of a 3 - 7 person school cafeteria kitchen preparing meals for hundreds of kids. The ideal candidate has strong culinary skills, is comfortable with office-work, and enjoys interacting with customers. A strong emphasis will be placed on candidates' ability to train and motivate their team. The position offers most national Holidays as Paid Time Off and No Weekend Work. If you are passionate about Food Justice and changing the lives of children by providing culturally familiar food, made from scratch - then this may be the right role for you! NOTE: This role start date is Mid-August Job Functions Culinary Management: Directly responsible for daily culinary execution and excellence. Maintain a food-safe kitchen at all times. Perform quality control on all menu items and ensure recipe consistency and integrity. Improve food costs through disciplined inventory management and creative menu planning. Leadership: Train, coach, and develop kitchen team members. Create a supportive environment that encourages team cohesion, member retention, and excellent performance. Administration: Adhere to production schedules, track and submit consumption numbers and daily compliance reports. Create menus and support with inventory management. Skills & Requirements 3+ years professional culinary experience in a fast paced, high volume kitchen 1+ years supervisory/management experience Associate/ Bachelor degree in culinary arts a plus Demonstrated knowledge of proper food safety and sanitation practices Must be comfortable using software/apps/spreadsheets to track and report data Must have excellent communication skills and be extremely well organized Familiarity with NSLP compliance requirements a plus Must have NYC food handlers license or certificate (or obtain within 90 days) Must share our passion for improving nutrition and health in schools Bilingual (English and Spanish) a plus Job Type: Full Time Typical Hours: Monday-Friday approx 6:30 am - 2:30 pm Location: Various Kitchens in NYC Reports to: Regional Director Compensation: $55K - $65K (plus benefits) Benefits Generous PTO Most National Holidays Off Health, Dental, Vision Insurance 401k Option Professional Development Education Reimbursement Opportunities Summer Flex Plan About Red Rabbit Founded in 2005, Red Rabbit is a black-owned, MWBE Certified, K-12 school food management company that believes choosing to feed children diverse and nutritious food is an act of social justice. Red Rabbit celebrates all cultures in the urban school cafeteria by preparing meals that reflect the heritage of the kids they serve. The company places professionally trained chefs in the school cafeteria to create culturally relevant meals that become part of the school community. From our kitchens, Red Rabbit prepares and delivers thousands of heritage-based, scratch made meals to the Greater New York, Philadelphia and New Jersey regions. Pro tip: When applying to this job, note we value creativity in thinking and real problem-solving skills. Tell us how you've added value to a team in the past and why you want to join Red Rabbit. Red Rabbit is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to age, race, creed, color, national origin, ancestry, marital status, or sexual orientation.