The Suite Restaurant in Brooklyn, NY is seeking a sous chef to join their team of 20. The ideal candidate is self-driven, ambitious, and engaged, with a strong background in kitchen operations. Responsibilities include training and developing chefs, creating new dishes and menus, anticipating ingredient needs, and ensuring a productive kitchen flow.

Sous Chef

Parklife is seeking an experienced sous chef or current chef de cuisine to join as our chef de cuisine, focusing on modern taqueria cuisine with a blend of Persian, Texan, and Mexican flavors. The role involves high volume kitchen management, incorporating modern techniques to present visually appealing and flavorful food. The position offers an annual salary range of $65K to $75K, based on experience, and requires a minimum of 50 hours per week, including 2 years of management experience in a kitchen.

Chef De Cuisine/ Sous Chef at Parklife

Chef de Cuisine

The Executive Sous Chef at Corner Table Restaurants, specifically for The Smith, is responsible for a hands-on approach to developing and promoting learning for all back-of-house employees, upholding food safety and sanitation standards, assisting with weekly specials, managing labor and kitchen waste, and ensuring the execution of company policies. This role is crucial in maintaining the high standards of food quality and safety, as well as contributing to the lively and versatile atmosphere of The Smith.

Executive Sous Chef

The Sous Chef Baker at Birley Bakery will oversee all bread and lamination production, managing the bread team to ensure both quantity and quality are met. This role involves collaborating with the Executive Pastry Chef and Head Baker to develop a range of breads and Viennoiserie, participating in daily production, and maintaining operational, cleanliness, and safety protocols. The ideal candidate will be an excellent manager and coach with strong organizational and administrative skills, responsible for supporting, managing, and developing team members to exceed business goals.

Sous Chef Baker

Join the culinary leadership team at the Delta One Lounge at JFK, where you'll play a key role in crafting elevated dishes that reflect the sophistication of our lounge. This position involves assisting the Executive Chef in managing cost controls, maintaining budget oversight, supporting menu planning, leading catering events, and supervising kitchen staff. The role is part of Restaurant Associates, an industry leader in dining and event catering for prestigious museums, performing arts centers, and corporations.

Great Performances is seeking a highly motivated and talented Chef de Cuisine for Trinity Cafe, a woman-owned business known for innovative menus, striking design, and impeccable service. The ideal candidate will be a seasoned chef with a focus on high-quality cooking, efficiency in kitchen operations, and an interest in culinary cultures. Responsibilities include ensuring dish quality, maintaining food safety, coordinating kitchen tasks, and supporting visiting guest chefs. This role offers a base salary of $90,000/year, based on experience, along with a comprehensive benefits package.

Chef de Cuisine - Trinity Cafe

MOGO Korean Fusion Tacos at Cookman is seeking hard-working, passionate, and culinary-focused individuals to join their team. The role involves preparing guest orders, maintaining clean kitchen stations, replenishing supplies, and engaging with guests to ensure an excellent experience. Team members are expected to adhere to company policies, maintain a neat appearance, and contribute to a positive work environment.

Culinary Team Member at Cookman

Culinary Team Member

The Sous Chef Chocolatier at Birley Bakery will oversee all chocolate production for the shop and the restaurants, managing the chocolate team to ensure both quantity and quality. This role involves collaborating with the culinary leadership team to develop a range of chocolates, maintaining operational and safety protocols, and promoting a positive team spirit. The ideal candidate will have a strong focus on quality standards, team management, and professional development.

Sous Chef Chocolatier

The Chef de Cuisine at Corner Table Restaurants is responsible for directing and maintaining the culinary vision of the company, overseeing all kitchen teams, upholding food safety and sanitation standards, making hiring decisions, and ensuring consistent execution of company policies. This role is based in New York, NY, and requires a passion for the hospitality industry and a minimum of 5 years of experience as an Executive Sous Chef in high-volume restaurants.

Tiny Spoon Chef is seeking a dynamic and creative Personal Chef to join their team in the Jersey City area. This full-time position involves visiting 8-10 clients per week for weekly shopping and meal preparation, as well as participating in events, cooking classes, and corporate workshops. The role offers a competitive compensation package with bonuses, referral incentives, and comprehensive benefits including medical and dental insurance, 401k with matching, and life and disability insurance. The company values initiative, growth, and offers a clear pathway for financial advancement.

Personal Chef

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and applicable standards, guidelines, and regulations. 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.

Cook

The Chef de Cuisine at Malibu Farm is responsible for the daily operations of the kitchen, providing professional leadership and training to all kitchen staff members. This role involves managing product quality, standards, purchasing, and fiscal performance, as well as being highly organized and detail-oriented to manage multiple production areas. The Chef de Cuisine will also lead product development and ensure strong accounting practices related to kitchen operations.

The Head Chef role at Medix involves supervising and managing all food preparation and kitchen operations, preparing approximately 1,000 meals daily, and ensuring compliance with nutrition and sanitation standards. This position requires a hands-on approach to maintaining kitchen cleanliness, supporting dishwashing and equipment cleaning, adhering to cooking guidelines, and ordering necessary equipment and ingredients. The role also includes providing guidance and coaching to kitchen staff.

Head Chef

The Cook position at Gourmet Dining & Chartwells Higher Education involves preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness and food safety, and operating kitchen equipment as instructed. No previous experience is required as training is provided.

PIZZA COOK (FULL TIME AND PART TIME)

A critically acclaimed and James Beard Award Winning Oyster Bar/Seafood Restaurant is seeking an Executive Chef to join their team. The role involves serving and selecting fresh oysters, adhering to the fast pace of the workplace, and maintaining the restaurant's needs and cleanliness. The position offers a great opportunity to expand knowledge of seafood, with a focus on fine dining and French technique.

New York City | Executive Chef | Seafood Driven French

Executive Chef

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Sous Chef Jobs in Rumson, NJ Hiring Now

Sous Chef

Chef De Cuisine/ Sous Chef at Parklife

Executive Sous Chef

Sous Chef Baker

Sous Chef

Chef de Cuisine - Trinity Cafe

Culinary Team Member at Cookman

Sous Chef Chocolatier

Chef de Cuisine

Personal Chef

Cook

Chef de Cuisine

Head Chef

PIZZA COOK (FULL TIME AND PART TIME)

New York City | Executive Chef | Seafood Driven French