Chef Manager - NYU - New York, NY Compass Group USA IncChef Manager - NYU - New York, NYNew York, NY$70,000–$75,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf .
Sous Chef Davidson Hospitality GroupSous ChefBerkeley Heights, New Jersey$80,000–$89,000A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.
Executive Sous Chef True Food KitchenExecutive Sous ChefHackensack, NJPerforms with BOH and FOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. We're a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch.
EXECUTIVE SUSHI CHEF Compass Group North AmericaEXECUTIVE SUSHI CHEFNew York, NY$75,000–$85,000 / yearThe ideal candidate will balance creativity and precision with a solid understanding of food cost management, purchasing, and labor efficiency in a high-volume, professional environment. This role requires a culinary expert with strong sushi experience who can also contribute to the operational and financial success of the kitchen.
Senior Chef Culinary Innovation (on-site) Nestle SASenior Chef Culinary Innovation (on-site)Bridgewater, NJ$110,000–$140,000 / yearLead culinary mastership within front-end innovation, transforming emerging ideas into new prototypes based on consumer needs and business opportunities Apply culinary, food & confectionary science to develop prototypes that deliver functionality, nutrition and great taste in diverse formats (drinks, shakes, purees, gummies, puddings, tablets) to inspire R&D and brand teams Partner closely with Sensory & Product Experience teams to ensure product superiority and drive best in class experiences during the pre-development phase Track consumer trends in functional ingredients, flavors, flavor technologies, and food supplements and present insights to senior leaders, brand teams and employees during food inspiration showcases Facilitate cross-functional ideation and prototyping workshops to develop new concepts for Innovation & Renovation pipelines and lead rapid prototyping to support stakeholder decisions Work closely with cross-functional (PD, S&T) and external (flavor houses, ingredient suppliers) networks to enable effective prototype development Inspire and support opportunities with the Nestlé Chef Network in creativity, problem-solving, and information sharing Support Science & Technology and R&D Leads to prototype with early ingredients and ideas, including guidance on processing nutritional bio actives (plant extracts, vitamins, peptides) across formats Support Nestlé Quality Management System initiatives and administrative budgeting (OPEX, CAPEX) related to the Creative Kitchen Support executive events and strategic visits through prototyping and innovation showcase. Excellent communication skills with ability to clearly explain product culinary characteristics and marketplace trends to varied audiences Strong organizational and planning skills with the ability to manage multiple projects independently Strong passion for applying culinary knowledge to product development that drives business results Curiosity, creativity, prototyping, and idea pitch skills Strong collaboration, networking, and information gathering skills with ability to drive cross-functional relationships Ability to coach, train, and mentor product developers and scientists in the culinary area.
Executive Sushi Chef Compass Group USA IncExecutive Sushi ChefNew York, NY$75,000–$85,000 / yearThe ideal candidate will balance creativity and precision with a solid understanding of food cost management, purchasing, and labor efficiency in a high-volume, professional environment. This role requires a culinary expert with strong sushi experience who can also contribute to the operational and financial success of the kitchen.
NewSous Chef Rosewood Hotels and Resorts LLCSous ChefNY$70,000–$78,748 / yearGeneral Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Physical Requirements Must be able to exert physical effort in transporting 65 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.
Senior Research Chef & Food Scientist International Flavors & FragrancesSenior Research Chef & Food ScientistSouth Brunswick, NJHowever, we are equally interested in executive/head chefs with strong culinary expertise who have gained food science, product development, or R&D experience in Food Consumer Packaged Goods manufacturing. Taste: Crafting unique, technology-enabled flavor designs that define the identity of food and beverage brands, shape trends in flavor building, and fuel market success.
Research Chef International Flavors & Fragrances IncResearch ChefSouth Brunswick, NJHowever, we are equally interested in executive/head chefs with strong culinary expertise who have gained food science, product development, or R&D experience in Food Consumer Packaged Goods manufacturing. Taste: Crafting unique, technology-enabled flavor designs that define the identity of food and beverage brands, shape trends in flavor building, and fuel market success.
Chef de Cuisine | Spanish, Mediterranean Cuisine | NYC One HausChef de Cuisine | Spanish, Mediterranean Cuisine | NYCNew York City, New YorkWe are seeking a Chef de Cuisine to lead the kitchen of a high-end concept within a well-established multi-unit, multi-concept restaurant group in New York City. Lead all kitchen operations, including daily service, production, and station management.
Sous Chef FTK Hospitality New YorkSous ChefNew York, NY$75,000–$85,000 / yearFull timeOur chef-driven, European-inspired concept focuses on locally caught seafood and an elevated all-day menu, alongside a craft cocktail program. Enjoy the vibrant atmosphere of indoor-outdoor dining, private events, and a lively beach bar, making this a dynamic and rewarding kitchen environment.
Executive Pastry Chef Sodexo SAExecutive Pastry ChefNEW YORK, NY$67,405–$87,230 / yearCrafts premium gelato, pastries, desserts, and baked goods for the Gelatoria, ensuring high quality, creative presentation, food safety compliance, inventory management, and exceptional customer satisfaction in a fast-paced culinary environment. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities.
Senior Associate, CRM - Green Chef HelloFreshSenior Associate, CRM - Green ChefNew York, NY$79,538–$88,375 / yearYou will be primarily focused on building, QA-ing, deploying, and optimizing flows across Activation and Reactivation customer segments, with future growth potential across other segments. Collaborate with Green Chef Growth Managers for Activation & Reactivation, global CRM team and other cross-functional leads to ideate, test, and execute brand-specific growth levers.
Sous Chef, NYC DIG Restaurant TeamsSous Chef, NYCNew York, NY$19–$22 / hourNine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift.
Assistant Head Chef, In School (No Nights/Weekends/Holidays) - Bronx, NY Red RabbitAssistant Head Chef, In School (No Nights/Weekends/Holidays) - Bronx, NYBronx, NY$22.50–$27.50 / hourPreparing meals for hundreds of kids, providing support to the kitchen team, and stepping in to lead aspects of daily production, this role serves as a great training ground for candidates interested in leading a kitchen. Our professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve.
Chef Part-time Elysium Healthcare LtdChef Part-timeNewark, NJOur combination of low secure wards and a rehabilitation ward area (also within the low secure perimeter) provide a seamless internal care pathway supporting and empowering patients in their recovery and rehabilitation prior to discharge. The Farndon Unit is a purpose-built hospital which provides services across low secure, rehabilitation and acute inpatient settings for women with Mental Health and Personality Disorder diagnoses.
Sous Chef Lucky StrikeSous ChefWallington, New Jersey$26–$28.60 / hourWork with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary.
Sous Chef BowleroSous ChefBelleville, New Jersey$23–$25 / hourWork with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary.
Sous Chef, Lenox Hill DIG INN Chefs-In-TrainingSous Chef, Lenox HillNew York City, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.
Sous Chef, 40th & Madison DIG INN Chefs-In-TrainingSous Chef, 40th & MadisonNew York, New York$18–$21 / hourSuccessfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices.