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 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.

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 Region Director CHEF'STORE at US Foods, Inc. is a remote role based in the West Region, including states such as California, Washington, Oregon, Idaho, Nevada, Montana, and Utah, and must be on a Pacific time zone. This position involves partnering with the Cash and Carry leadership team on growth strategies and operational efficiencies, coaching and correcting management personnel, evaluating, hiring, and training management personnel, and ensuring operational excellence within budget. The role requires regular overnight travel and interaction with employees at all levels and external stakeholders.

Region Director - CHEF'STORE (West Region)

Region Director - CHEF'STORE

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.

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.

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

Le Coucou, a collaboration between internationally acclaimed chef Daniel Rose and restaurateur Stephen Starr, is seeking a Sous Chef to join their team. The role involves leading by example to create exceptionally delicious food executed and served with care and consistency. The position offers a comprehensive package including a competitive salary, bonus program, paid time off, and benefits, among other perks.

The Sous Chef at City Winery is responsible for supporting the overall management and oversight of culinary daily operations to ensure the highest standards are met for all food prepared and served. This role involves adhering to City Winery’s food culture and style, maintaining compliance with regulatory guidelines, and leading the kitchen in various areas including kitchen coordination, culinary creation, budgeting, and staff management. The Sous Chef will also partner with internal divisions to achieve company goals and participate in specialty events.

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 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

Chef

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Head Chef de Cuisine Jobs in New York, NY Hiring Now

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EXECUTIVE CHEF

CHEF PT