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

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

The Executive Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

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

The Sous Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

The Culinary Professional at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director as needed. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Culinary Professional

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Cook

OTG is seeking a Chef for EWR Airport (Newark), offering a unique hospitality environment with industry-leading compensation and benefits. The Chef will oversee dining experiences across all dining establishments, leading and training culinary teams, and collaborating with chef partners. This role involves developing culinary plans, enhancing food quality, providing support, ensuring training, addressing quality gaps, developing programs, and maintaining partnerships.

Chef

The Chef at Outreach Development Corporation is responsible for the overall management of the kitchen, including providing nutritional meals, supervising sanitary standards, food preparation, and delivery systems. This part-time role involves ensuring food is ordered, received, cooked, and served, maintaining inventory, and ensuring the kitchen and client population adhere to health code regulations. The Chef also plays a key role in training clients in sanitary procedures and food preparation, preparing menus, maintaining records, and ordering food for special events.

CHEF PT

The Head Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Head Cook

A Chef is needed for a school food service program in the Garfield, NJ area, focusing on K-12 education. The role involves creating and executing menus that adhere to school nutrition guidelines, being creative with menu ideas, and catering special functions. The position requires a culinary background, experience with school nutrition guidelines, and the ability to train staff. Full-time, day shift, with no weekend or holiday work and summers off.

Chef needed for School Food Service

The Chef de Cuisine at Village Den is responsible for overseeing all aspects of the restaurant's day-to-day operations, including production, staff, and brand quality. This role involves facilitating clear communication, managing food inventories and finances, ensuring kitchen cleanliness and safety standards, and executing specials and menu items to the brand's quality standards. The Chef de Cuisine reports to the Operations Manager and Partners and plays a key role in maintaining high standards of quality and guest satisfaction.

MGT - Chef de Cuisine

Chef de Cuisine

The Chef position at Restaurant Associates involves directing, coordinating, and evaluating kitchen, food production, and food-service associates. This role includes supervising cooks, ensuring food handling, sanitation, and customer service standards are met, preparing high-quality food items, and maintaining sanitation of equipment and utensils. The position is full-time, offering a variety of benefits, and is based in New York, NY.

CHEF (FULL TIME)

The Lead Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Lead Cook

As a Chef Operator at DIG Restaurant Teams, you will lead a team driven by culinary excellence, focusing on training, mentoring, and developing your team in a scratch-based kitchen. This role involves managing the entire restaurant operation, including PnL responsibilities, QA processes, new initiatives, and ensuring compliance with culinary and DOH standards. You will also be responsible for employee relations, recruitment, and people development within the restaurant.

Chef Operator

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Chef Jobs in Fort Lee, NJ Hiring Now

Executive Chef

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Executive Chef

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Culinary Professional

Cook

Chef

CHEF PT

Head Cook

Chef needed for School Food Service

MGT - Chef de Cuisine

CHEF (FULL TIME)

Lead Cook

Chef Operator