The Executive Sous Chef at Restaurant Associates is responsible for the daily production and execution of events and culinary operations, managing and supervising the team of cooks to ensure company standards are met. This role supports the Executive Chef in maintaining excellence while seeking efficiencies to stay within budgeted food and labor costs, and assists in menu development. The position reports to the Executive Chef and offers a salary range of $90,000 to $110,000.

Executive Sous Chef

As Chef de Cuisine at DIG Restaurant Teams, you will be responsible for all culinary oversight in a scratch-based kitchen operation. This role involves managing and staying accountable for your team of culinarians, ensuring excellence in food quality, hospitality, and operational efficiency. You will oversee order/inventory management, prep management, health and safety standards, and be a subject matter expert in kitchen operations. The role requires a blend of business and culinary acumen, with a focus on innovation, team development, and maintaining high standards in a fast-paced environment.

Chef de Cuisine

The Chef de Cuisine at Restaurant Associates will focus on culinary excellence and the cafe experience for the Google Food program, supporting operational excellence. This role involves extensive experience with Latin, South, Central American, and Caribbean cuisines, hospitality standards, and operational proficiency. Responsibilities include supervising administrative and operational duties, financial management and analysis, sanitation, and safety protocols. The position is based in New York, NY, and offers unlimited growth, work/life balance, excellent benefits, and a supportive team environment.

CHEF DE CUISINE

The Sous Chef at Boqueria plays a crucial role in maintaining the highest standards of food quality and guest satisfaction, ensuring brand and product quality standards are upheld. This position involves training and developing the kitchen team, maintaining inventory levels, and supporting compliance with health regulations. The role requires a minimum of 1-3 years of relevant experience, advanced knowledge of culinary techniques, and state-required food safety certifications.

Restaurant Sous Chef

Sous Chef

Fresco da Franco is seeking an accomplished and visionary Executive Chef with a passion for Italian cuisine to lead the kitchen team at a prestigious fine Italian dining establishment. The role involves developing and executing innovative menus, overseeing food preparation, leading the kitchen team, and managing inventory and costs. The ideal candidate will have extensive knowledge of Italian culinary traditions, strong leadership skills, and a commitment to maintaining high standards of food quality and presentation.

Experienced Italian Fine Dining Executive Chef

Executive Chef

Cipriani is seeking an Executive Chef to oversee the culinary operations of the restaurant, ensuring the highest quality of food, exceptional presentation, and efficient kitchen operation. This role involves creativity, leadership, and extensive knowledge of culinary techniques, overseeing menu development, managing kitchen staff, maintaining inventory, and ensuring compliance with health and safety regulations.

As an Executive Chef at DIG Restaurant Teams, you will lead a team driven by culinary excellence, training and mentoring them in a scratch-based kitchen. This role involves managing the entire restaurant operation, including food cost management, labor efficiency, guest experience, and building top-line sales. You will collaborate with the Chef de Cuisine and the Field Leadership Team to drive success, ensuring the restaurant team is well-trained and organized to provide an exceptional guest experience.

Discovery Senior Living is seeking an Executive Chef to oversee the culinary strategies, initiatives, and daily activities at our community. This role involves meal preparation, managing food consumption and purchases, developing recipes, ensuring food safety and sanitation, and overseeing special catering events. The Executive Chef will also provide culinary instruction and demonstrate techniques, while maintaining strong relationships with vendors and ensuring high-quality service and satisfaction for residents.

The Sous Chef at Scarpetta NoMad is responsible for assisting in the preparation and design of all food and drink menus, producing high-quality plates in both design and taste, and ensuring the kitchen operates in a timely manner that meets LDV Hospitality's quality standards. This role involves maintaining and developing recipes, managing food and labor costs, liaising with clients and guests, and ensuring consistency in recipe execution and cleanliness standards.

The Chef In Training role at DIG Chefs-In-Training offers an opportunity to evolve as a chef within a scratch-based kitchen environment. This position is designed for individuals passionate about real, good food, with a focus on learning culinary practices and skills. The role includes prep, cooking, and exposure to different kitchen stations, as well as engaging with guests to provide a delicious, scratch-made meal. The optional 4-day workweek schedule offers full-time hours with fewer days, providing a unique work-life balance.

Chef In Training, Upper West Side

Chef In Training

Nami Nori is seeking a driven and detail-oriented Executive Sous Chef to lead the kitchen team at our Montclair location. The ideal candidate will have a strong focus on quality, empathy, and the ability to lead and nurture a team. Experience in Japanese cuisine is a plus, as the company specializes in open-style sushi hand rolls and aims to provide a world-class dining experience through the Japanese art of gracious hospitality.

As a Sous Chef I at Prudential Center, you will assist with the overall success of the food program and oversee culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation, adhering to client's culture and guidelines, Health Department's regulations, and company's standards and expectations of food quality, freshness, and presentation. You will also motivate, train, develop, and direct back of house associates to accomplish the objectives of the operation to the satisfaction of customers, clients, and management.

Sous Chef - Prudential Center

Sous Chef I

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

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.

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.

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Sous Chef Jobs in Bayonne, NJ Hiring Now

Executive Sous Chef

Chef de Cuisine

CHEF DE CUISINE

Restaurant Sous Chef

Experienced Italian Fine Dining Executive Chef

Executive Chef

Executive Chef

Executive Chef

Sous Chef

Chef In Training, Upper West Side

Executive Sous Chef

Sous Chef - Prudential Center

Chef Operator

Executive Chef

Executive Chef