The Executive Chef at Aramark Student Nutrition oversees chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role involves managing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, and ensuring the final presentation and service of food meet quality standards.

Executive Chef - Mount Vernon City School District

Executive Chef

As a Cook at Aramark's Fordham Rose Hill Center, you will be responsible for bringing recipes to life through food preparation, experimenting with different cuisines, flavors, and cooking styles. This role involves cooking and preparing a variety of food according to production guidelines and standardized recipes, setting up workstations, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. The position emphasizes the importance of health and safety, offering an opportunity to develop new skills and make a positive impact.

Cook - Fordham Rose Hill Center

Cook

The Culinary Supervisor at ARAMARK is responsible for coordinating, planning, participating in, and supervising the production, preparation, and presentation of food for a designated unit. This role involves ensuring a consistent quality product, maintaining inventory, adhering to food safety and kitchen standards, and managing staff including training and development.

Culinary Supervisor - Fordham Rose Hill Center

Culinary Supervisor

The Culinary Supervisor at Legends Hospitality oversees club cooks and food prep utilities, ensuring high-quality food and service for club members. Responsibilities include menu planning, food preparation and presentation, staff training, inventory management, event planning, health and safety compliance, and vendor relations. The role requires a strong background in culinary arts, leadership skills, and a commitment to exceptional customer service.

Culinary Supervisor- Clubs ($26-$30)

The Private Chef role involves preparing breakfast, lunch, and dinner for a couple in Greenwich, CT, managing all provisioning, and providing formal service. The chef will also travel to Manhattan and work weekends as needed. This position requires flexibility and the ability to work with a team in a formal household setting.

Private Chef- Greenwich, CT (Travel to NY required)

Private Chef

As a Cook at the Laurel Ridge Center for Health & Rehabilitation, you will be responsible for preparing and serving appetizing meals while ensuring dietary needs and preferences are met. Your culinary skills will contribute to creating a positive dining experience that enhances the quality of life for our residents. This part-time role offers the opportunity to make a meaningful difference in the lives of our aging guests and their families, within an environment that values compassion, care, and culinary expertise.

This position is responsible for making and serving nutritious meals for students in a safe and healthful manner. The cook will coordinate all preparation and serving of food according to menus, delegate and perform cleaning duties, coordinate ordering and receiving of food, and ensure compliance with sanitation requirements. The role requires a high school diploma or equivalent, 1 year of professional culinary experience, and the ability to perform physical tasks such as lifting up to 40 pounds.

Cook- Dobbs Ferry School Nutrition

The Chef/Manager at MercyFirst is responsible for overseeing the kitchen operations, including cost and budget management, food preparation, kitchen safety, and sanitation standards. This role involves managing the kitchen team, ensuring proper food handling and cooking techniques, and maintaining high standards of food quality and presentation.

Chef/Manager MercyFirst

Chef/Manager

The Sous Chef at FISD, a division of Compass Group, North America, 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 cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and maintaining kitchen equipment and cleanliness.

SOUS CHEF (FULL TIME)

Sous Chef

The Executive Chef at Chartwells Higher Education is responsible for overseeing kitchen operations and directing the preparation of meals in accordance with corporate programs and guidelines. This role involves planning menus, training kitchen staff, maintaining inventory, and ensuring compliance with health and sanitation regulations. The position requires a blend of culinary expertise, management skills, and a commitment to food safety and quality.

EXECUTIVE CHEF - LONG ISLAND, NY

As an Executive Chef at Stew Leonard's, you will be responsible for food preparation, ensuring superior quality and consistency, while also planning, controlling, organizing, and directing your team in your department. This role involves inspiring customers, assisting in recipe development, ensuring the salad bar and displays are merchandised, and participating in department inventories and hiring processes. The position requires a high school diploma or equivalent with 3 to 5 years of culinary experience, and offers a pay range of $75,000 to $80,000 depending on qualifications and experience.

EXECUTIVE CHEF

As the Regional Executive Chef for CulinArt Group, you will oversee kitchen operations while maintaining a safe and sanitary work environment. This role supports the Northeast territory, including NY, CT, NJ, NYC, and Long Island, and involves preparing or directing the preparation of meals according to corporate programs and guidelines. You will also train kitchen staff, maintain inventory, and ensure compliance with health and sanitation regulations.

REGIONAL EXECUTIVE CHEF- NORTHEAST

Regional Executive Chef

The Regional Executive Chef for Aramark Sports + Entertainment - West Region 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 involves new product and concept development, overseeing food and beverage initiatives, ensuring workplace and food safety, and supporting the executive chef hiring process. The position is remote and requires the candidate to reside in Phoenix, Northern California, or Denver.

Regional Executive Chef - West Region

The Cook/Dietary Aide at Richmond Community Services is responsible for preparing meals according to therapeutic menus for individuals and staff under the direction of the Food Services Supervisor. This role involves a variety of physical tasks including standing, reaching, stirring, slicing, and lifting up to 30 lbs. The position also includes maintaining proper food handling and storage techniques, cleaning and sanitizing workstations, and performing dietary aide duties such as checking and maintaining refrigerator logs. The cook actively participates in quality improvement projects to ensure the excellence of services, programs, and staff.

As a Cook at Aramark, you will be responsible for bringing recipes to life by preparing a variety of food according to production guidelines and standardized recipes. This role involves setting up workstations, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will have the opportunity to experiment with different cuisines, flavors, and cooking styles in a safe and supportive environment.

Cook -Westchester County D.O.C.

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Sous Chef Jobs in Purchase, NY Hiring Now

Executive Chef - Mount Vernon City School District

Cook - Fordham Rose Hill Center

Culinary Supervisor - Fordham Rose Hill Center

Culinary Supervisor- Clubs ($26-$30)

Private Chef- Greenwich, CT (Travel to NY required)

Cook

Cook- Dobbs Ferry School Nutrition

Chef/Manager MercyFirst

SOUS CHEF (FULL TIME)

EXECUTIVE CHEF - LONG ISLAND, NY

EXECUTIVE CHEF

REGIONAL EXECUTIVE CHEF- NORTHEAST

Regional Executive Chef - West Region

Cook

Cook -Westchester County D.O.C.