The Sous Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. 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 compliance with COVID-19 vaccination policies and state or county laws.

Sous Chef

The Executive Chef at Six Flags Great Adventure sets the culinary vision of the park, guiding creativity and culinary processes while working in a leadership role. This position involves hands-on work, training kitchen personnel, managing culinary activities, and ensuring quality, performance, and merchandising standards are met. The role also includes overseeing special catering events, offering culinary instruction, and directly supervising kitchen personnel.

Executive Chef

This is a Sous Chef position for Salt Creek Grille, a restaurant known for its high-quality cuisine. The role involves assisting the head chef in various kitchen duties, including preparing and cooking food, ensuring food safety and quality, and maintaining the kitchen's cleanliness and organization.

SOUS CHEF

Gecko New York is seeking a dynamic Sous Chef for a sophisticated bar & tavern in Long Branch, NJ. The role involves overseeing all back of the house and kitchen operations, including recruiting, training, and developing the culinary staff. The Sous Chef will ensure a welcoming and professional atmosphere, maintain an organized and sanitary kitchen, and ensure 100% recipe adherence and food quality. Excellent leadership and communication skills are essential for seamless front and back of the house operations.

Sous Chef | RARE CONCEPT OPPORTUNITY!

The Sous Chef at Little Ruby's Cafe is responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. This role involves maintaining professional appearance standards, ensuring guest needs are accommodated, maintaining cleanliness, participating in hiring and training, scheduling, safety and quality control, managing service and events, and developing and coaching employees.

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

The Sous Chef at The Fulton by Jean-Georges supervises the hourly kitchen team, assumes responsibility for the kitchen in the absence of the Chef, and is responsible for menu planning, menu development, and cost control. They also set and maintain standards for quality and service, focusing on seasonal ingredients, and support hiring, training, development, and performance counseling of staff.

The Executive Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. 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 compliance with COVID-19 vaccination policies and state or county laws.

The Culinary Professional at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and cleanliness. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without supervision.

Culinary Professional

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and quality control. The position requires adherence to federal, state, and local standards, guidelines, and regulations, as well as HCSG's established policies and procedures.

Cook

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 ensuring compliance with health regulations. The ideal candidate will have a strong leadership presence, a passion for culinary excellence, and the ability to work in a fast-paced, dynamic environment.

Restaurant Sous Chef

As a Sous Chef at Union Square Events, you will be responsible for the successful operation of the Culinary Department for a facility. This includes assisting in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus and assist with ordering, ensuring high standards of presentation, portion control, and food safety.

The Sous Chef at City Vineyard at Pier 26 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, leading by example, and fostering a positive work environment.

Kona Grill is seeking a passionate Sous Chef to join their team, offering a career path with limitless growth opportunities. The role involves executing the Executive Chef's orders, overseeing menu item production, ensuring kitchen safety and cleanliness, and assisting in creating daily specials. The position comes with a salary starting at $65k, plus bonus opportunities and comprehensive benefits.

The Sous Chef at EWR Airport is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction. This role supports the management team in areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly kitchen crewmembers. The position offers a unique hospitality environment with competitive compensation and benefits, including PTO, healthcare, and a 401k match.

Assistant Kitchen Manager

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Sous Chef Jobs in Keyport, NJ Hiring Now

Sous Chef

Executive Chef

SOUS CHEF

Sous Chef | RARE CONCEPT OPPORTUNITY!

SOUS CHEF

System Corporate Chef

Sous Chef

Executive Chef

Culinary Professional

Cook

Restaurant Sous Chef

Sous Chef

Sous Chef

Sous Chef

Assistant Kitchen Manager