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 Sous Chef at CulinArt assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility for the kitchen and food-service associates in the absence of the Executive Chef. This role involves supervising hourly food service associates, ensuring food safety and sanitation, maintaining kitchen equipment, and interacting with customers to resolve complaints.

SOUS CHEF (FULL TIME)

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 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.

Executive Chef

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

As a Sous Chef I at Adelphi University, 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 the client's culture and guidelines, the Health Department's regulations, and the company's standards and expectations of food quality, freshness, and presentation. You will also motivate, train, develop, and direct the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.

SOUS CHEF

Sous Chef I

The Executive Sous Chef at Northwell Health supervises the culinary team in meal preparation, ensuring high-quality food production and adherence to safety and sanitation standards. This role involves menu planning, food production, training of staff, and maintaining kitchen operations to meet department objectives. The Executive Sous Chef also collaborates with dietary professionals to plan menus, develop recipes, and ensure patient, cafeteria, and catering functions are well-served.

Executive Sous Chef

The Commis Chef at Aramark Student Nutrition is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role may involve overseeing or delegating responsibilities within the culinary operation and requires handling knives and equipment such as grills, fryers, ovens, broilers, etc. Essential functions and responsibilities may vary by Aramark location based on client requirements and business needs.

Chef- Aramark Student Nutrition

Chef

As the Sous Chef at FISD in the Bronx, NY, you will be responsible for the successful operation of the Culinary Department, assisting in supervision, preparation, and cooking of various food items. You will develop daily menu items, their preparation and garnishment, and may supervise hourly associates. This role offers an exciting opportunity for an energetic, entrepreneurial Culinary professional to work with the Executive Chef to develop new menus and assist with ordering.

SOUS CHEF - FISD - BRONX, NY

Unidine is hiring a full-time Chef position at Silver Hill Hospital in New Canaan, CT. The role involves directing, coordinating, and evaluating kitchen, food production, and food-service associates. Responsibilities include supervising kitchen staff, preparing high-quality food items according to standardized recipes, ensuring food safety and sanitation standards, and maintaining kitchen cleanliness. The position offers a fun work environment, robust benefits, and the opportunity to make a significant impact in the lives of those served.

CHEF (FULL TIME)

The Cook Supervisor at Purchase C Resident is responsible for directly supervising food-service associates in accordance with policies, procedures, and applicable laws. This role involves training employees, managing purchasing requirements to minimize waste, ensuring proper food quality and safety standards, operating and cleaning equipment, and engaging with customers to receive feedback. The position offers competitive wages, benefits, and opportunities for training and development.

COOK SUPERVISOR (FULL TIME)

Cook Supervisor

The Prepared Foods Cook at Whole Foods Market is responsible for the proper food preparation, maintenance of the cold case, fresh pack, salad, and hot bars, ensuring food quality and presentation. This role involves stocking, sanitation, and providing excellent customer service. The position requires adherence to health and safety regulations, including Food Safety, and supports the company's core values and goals.

Prepared Foods Cook / Food Production - Full Time

Prepared Foods Cook

Acacia Network is seeking an Assistant Cook to support kitchen operations, including food preparation, cooking, and kitchen cleanliness. The role involves maintaining compliance with food service guidelines, developing menus, and working closely with the Center Director and Director of Nutrition Services. The ideal candidate will have experience in senior services, nursing homes, or adult-based programming, and possess strong leadership and communication skills.

Assistant Cook

The Executive Sous Chef at NYRA, Levy Restaurants, is responsible for supporting culinary operations at horse racing facilities in New York, including Saratoga Race Track, Aqueduct Race Track, and Belmont Park. This role involves executing menus to meet brand standards, ensuring safety and sanitation standards, and providing leadership to the culinary team to deliver cost goals and guest satisfaction. The ideal candidate will be a creative problem-solver with a passion for culinary excellence and guest hospitality.

Executive Sous Chef - NYRA

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Sous Chef Jobs in Purchase, NY Hiring Now