The Executive Chef at The Luxury Collection Hotel Manhattan is responsible for overseeing the daily culinary operations, leading the culinary team, and ensuring high-quality food products and services. This role involves managing all food-related functions to improve guest and team member satisfaction while maximizing financial performance. Responsibilities include supervising kitchen areas, developing staff, ensuring safety and sanitation standards, and managing department expenses.

Executive Chef

SodexoMAGIC is seeking an Executive Sous Chef for the American Airlines/British Airways lounges at JFK Airport. This role involves culinary supervisory/management skills, hands-on food production, and ensuring Sodexo Culinary standards. The successful candidate will be responsible for purchasing, menu/recipe compliance, inventory, food production forecasting, and supervision of large-scale batch cooking. This position offers a unique opportunity to grow your culinary career in a premium airport lounge setting.

Airport Lounge Executive Sous Chef

Executive Sous Chef

The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

Sodexo is seeking an Executive Chef 2 for Hackensack Meridian Mountainside Medical Center, a 365-bed community hospital in Montclair, NJ. The role involves overseeing a team of approximately 5 cooks to serve patient meals and cafeteria retail, and being part of the Sodexo management team. The position offers a daytime schedule with occasional evening and weekend shifts, and includes responsibilities such as implementing culinary systems, maintaining food and health & safety logs, mentoring the culinary team, and cultivating relationships with patients, customers, and clients.

Executive Chef 2

The Sous Chef at The Luxury Collection Manhattan Midtown assists in the overall success of the daily culinary operations, leading the culinary team, and ensuring guest and team member satisfaction while maximizing financial performance. This role involves assisting the Executive Chef in all kitchen operations, providing guidance to team members, and ensuring compliance with food handling and sanitation standards.

Sous Chef

Our client is seeking an Executive Chef to join their team, focusing on culinary operations and quality management. The role involves planning and implementing innovative food concepts, optimizing menus, ensuring high-quality food standards, managing food costs, and leading the kitchen team. The ideal candidate will have proven experience in a similar role, strong leadership skills, and a deep understanding of food trends, hygiene, and safety regulations.

The Executive Chef at EJ’s Luncheonette is responsible for creating innovative comfort food, implementing current trends, and managing a high-volume kitchen. This role involves overseeing all back of house employees, hands-on training and supervision, food purchasing, maintaining and improving menu item quality, overseeing a growing catering business, and creating a culture focused on guest satisfaction. The position requires strong organizational skills, high energy, and the ability to work collaboratively.

La Mercerie is seeking an Executive Chef with a passion for avant-garde French cuisine to work alongside Chef Marie-Aude Rose on menu development, team mentoring, and upholding a culture of teamwork and respect. This role offers a comprehensive package including a base salary, bonus program, paid time off, and benefits.

Sodexo is seeking an Executive Chef 3 for Bergen New Bridge Medical Center in Paramus, NJ. This role involves managing all aspects of back of the house operations in both patient services and retail, including ordering, inventory, staff training and development. The Executive Chef will also be responsible for ensuring Sodexo Culinary standards are implemented, food safety and sanitation compliance, and developing and motivating team members. The position offers a strong culinary background, leadership, and communication skills, and a passion for food and innovation.

Senior Executive Chef

Executive Chef 3

As an Executive Sous Chef at Guckenheimer, you will be the brand representative, leading a team to efficiently oversee culinary and operation functions within the guidelines established by the client organization, health department, state regulations, and Guckenheimer's standards and expectations. This role involves effective team building, solving customer complaints, following food safety regulations, staff scheduling, hiring and training new employees, and overseeing the purchasing, preparation, and execution of high-quality, cost-effective food service.

As an Executive Chef at Restaurant Associates, you will oversee all culinary functions for a dining account, managing and leading a team of associates and ensuring safety and sanitation standards are met. You will also be responsible for cost controls, menu planning, inventory management, and rolling out new culinary programs in conjunction with the marketing and culinary team.

EXECUTIVE CHEF

The Sous Chef at Park Lane New York is responsible for ensuring the quality, consistency, and presentation of all meals coming from the kitchen. This role involves training staff, maintaining food quality standards, controlling food and labor costs, and maximizing guest satisfaction. The Sous Chef works closely with other F&B managers, coordinates loss prevention in kitchen areas, and ensures compliance with health department sanitation laws.

The Senior Area Executive Chef at SodexoMAGIC is responsible for overseeing and supporting the culinary operations of AA/BA and American Airlines Lounges in NYC and other east coast locations. This role involves 70% time based in NY lounges and 30% travel to support culinary operations across multiple locations in the Northeast. The position focuses on culinary training, menu development, adherence to culinary standards, and HACCP compliance, aiming to create a fine-dining experience within an airport travel oasis.

Senior Area Executive Chef - Airport  Lounges

Senior Area Executive Chef

The Corporate Sous Chef at Solomon Page, located in Midtown, NYC, will assist the Executive Chef in planning and creating menus, executing high-quality meals, managing daily operations, and ensuring food safety standards are met. This role requires a strong culinary background, excellent management skills, and the ability to work in a high-volume environment. The ideal candidate will be proactive, detail-oriented, and capable of overseeing inventory, training staff, and maintaining the highest standards of food quality and safety.

Corporate Sous Chef

Acacia Network is seeking an Assistant Cook to support kitchen operations, including food preparation, cooking, and kitchen cleanliness. The role involves maintaining compliance with food service guidelines, developing menus, and working closely with the Center Director and Director of Nutrition Services. The ideal candidate will have experience in senior services, nursing homes, or adult-based programming, and possess strong leadership and communication skills.

Assistant Cook

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Assistant Executive Chef Jobs in New York, NY Hiring Now

Executive Chef

Airport Lounge Executive Sous Chef

System Corporate Chef

Executive Chef 2

Sous Chef

Executive Chef

Executive Chef

Executive Chef

Senior Executive Chef

Executive Sous Chef

EXECUTIVE CHEF

Sous Chef

Senior Area Executive Chef - Airport Lounges

Corporate Sous Chef

Assistant Cook