The Executive Sous Chef at Soho House & Co. is responsible for assisting the Executive Chef in managing the Kitchen Department according to company policies and standards. This role involves culinary, leadership, and human resource skills, ensuring the Kitchen Department operates at maximum efficiency and meets Soho House standards. The Executive Sous Chef leads by example, oversees back of house operations, staffing, food production, and ensures adherence to health and safety standards.

Executive Sous Chef

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 be a creative thought leader, executing culinary strategies, and fostering a positive work environment.

Sous Chef

The Sous Chef at Corner Table Restaurants, specifically for The Smith, is responsible for driving restaurant operations, maintaining standards, supervising kitchen operations, and ensuring compliance with health and safety regulations. This role is crucial in creating a supportive and inclusive kitchen culture, providing feedback, and managing inventory. The ideal candidate is detail-oriented, has a passion for hospitality, and possesses strong teamwork and communication skills.

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.

Nami Nori is seeking a driven and detail-oriented Executive Sous Chef to lead the kitchen team at our West Village location. The ideal candidate will be confident, empathetic, and have a strong focus on quality in all aspects of the job. Experience in Japanese cuisine is a plus, as the company specializes in open-style sushi hand rolls and aims to create a devoted fan following for temaki through omotenashi, the Japanese art of gracious hospitality. The role involves overall management of kitchen operations, including staffing, training, ensuring top quality in menu offerings, and maintaining compliance with regulations.

The Sous Chef/Manager at Barnard College Hewitt Dining is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This full-time role involves a variety of tasks including cooking, supervising hourly food service associates, maintaining food safety and sanitation standards, and interacting with customers to resolve complaints.

SOUS CHEF/MANAGER (FULL TIME)

Sous Chef/Manager

The Catering Sous Chef at ARAMARK's LifeWorks Restaurant Group is responsible for managing kitchen personnel, coordinating culinary activities, estimating food consumption, developing recipes, and ensuring food quality and safety standards. This role involves team development, budget management, and client relations, with a focus on delivering exceptional food experiences and customer service.

Catering Sous Chef

Shukette, part of the Bowery Group restaurants, is seeking a Sous Chef to join their team. The role involves kitchen management, inventory management, staff scheduling, and maintaining food/labor cost standards. The successful candidate will also be responsible for food quality, presentation, and consistency during service, as well as supervising kitchen staff and ensuring operational efficiency.

The Sous Chef at Eataly Downtown supervises and coordinates the production of high-quality, authentic Italian dishes in one of Eataly’s open kitchen restaurants. This role involves managing kitchen staff, supervising food preparation activities, participating in menu planning, and ensuring quality, safety, and health standards are met. The Sous Chef also assists with scheduling, payroll processing, and resolving employee or guest incidents.

Hourly Sous Chef - Eataly Downtown

As the Cafe Sous Chef at Restaurant Associates, you will be responsible for the successful operation of the Culinary Department for a facility, assisting in the supervision, preparation, and cooking of various food items. This role involves developing daily menu items, their preparation and garnishment, and potentially supervising hourly associates. It's an exciting opportunity to be part of a multi-unit operation within the Metropolitan Museum of Art, delivering exceptional dining experiences in a prestigious setting.

Cafe Sous 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

The Executive Sous Chef at CUT is responsible for overseeing main kitchen line management and technical food production, ensuring the preparation of high-quality meals in accordance with Wolfgang Puck Fine Dining Group standards. This role involves delegation, supervision, and training of kitchen staff, as well as maintaining food and kitchen standards to maximize guest and employee satisfaction while managing costs and operations.

The Executive Sous Chef at Little Ruby's Cafe assists the Executive Chef in overseeing day-to-day kitchen operations, ensuring high standards of food quality and presentation, and managing kitchen staff. This role requires a minimum of 5 years of experience in a senior kitchen manager role, and involves a variety of responsibilities including adhering to appearance standards, managing staff schedules, ensuring kitchen cleanliness, and collaborating on menu design.

EXECUTIVE SOUS CHEF

We are seeking a detail-oriented and financially savvy Sous Chef to join our dynamic team at JFK Airport, New York. This role involves supporting and overseeing all culinary functions for various airport lounge clients, ensuring top-notch service and food quality. The position is full-time within a 24/7 operation, requiring flexibility to work evenings, weekends, and holidays.

The Sous Chef at Morrison Living is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This role involves a variety of tasks including cooking and preparing food, supervising food service associates, maintaining food safety and sanitation standards, and interacting with customers to resolve complaints. The position offers a fun work environment, a robust benefits package, and opportunities for career growth within one of the top hospitality companies in the nation.

SOUS CHEF (FULL TIME)

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Sous Chef Jobs in Bayonne, NJ Hiring Now

Executive Sous Chef

Sous Chef

Sous Chef

Executive Sous Chef

Executive Sous Chef

SOUS CHEF/MANAGER (FULL TIME)

Catering Sous Chef

Sous Chef

Hourly Sous Chef - Eataly Downtown

Cafe Sous Chef

Corporate Sous Chef

Executive Sous Chef

EXECUTIVE SOUS CHEF

Sous Chef

SOUS CHEF (FULL TIME)