NewExecutive Chef Sunset Ridge Golf ClubExecutive ChefMarcellus, NY$30,000–$42,000 / yearKless Myers Golf Management is seeking an Executive Chef for our Sunset Ridge location. 40-45 hour work week shifts typically between 12 pm and 9 pm M-F, weekends/Holidays are rare.
Executive Chef Gracious Hospitality ManagementExecutive ChefNew YorkIdentifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget.
Executive Chef - Ondîne JF RestaurantsExecutive Chef - OndîneNew YorkReturning to the same West Village dining room years after an earlier chapter, Chef Fraser reimagines the space as an intimate 35-seat French-inspired bistro rooted in immediacy, thoughtful sourcing, and nostalgia. You'll collaborate with leadership on menu development, seasonal offerings, and operational strategy while ensuring every dish reflects the precision, simplicity, and craftsmanship that define Ondîne.
Sous Chef At The Oncenter LegendsSous Chef At The OncenterSyracuse, NY$50,000–$62,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
Sous Chef at The Oncenter Legends Hospitality, LLCSous Chef at The OncenterSyracuse, NY$50,000–$62,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
Executive Sous Chef 2 Parkhurst DiningExecutive Sous Chef 2Annandale-On-Hudson, NY$68,200–$85,300 / yearFull timeAs a part of the management team, the Executive Sous Chef works under the direction of the Executive Chef as the second culinarian in a department where the managed volume is between $3.5-10+M annually. Eat'n Park Hospitality Group represents a diverse family of brands that span 14 states across more than 150 locations and with nearly 10,000 team members.
Executive Chef At The Oncenter LegendsExecutive Chef At The OncenterSyracuse, NY$80,000–$95,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Responsibilities include, but are not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Executive Chef at The Oncenter Legends Hospitality, LLCExecutive Chef at The OncenterSyracuse, NY$80,000–$95,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Responsibilities include, but are not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Sous Chef Weitsman RecyclingSous ChefSkaneateles, New YorkWe are looking for an excellent Sous Chef to support and assist the Executive Chef in leading our kitchen team and delivering outstanding dining experiences. This position requires strong culinary skills, leadership abilities, and a passion for creating delicious, high-quality dishes in a fast-paced environment.
Chef De Cuisine Gracious Hospitality ManagementChef De CuisineNew YorkIdentifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary. Maximize profitability of the culinary department by implementing effective food and labor cost controls, consistently monitoring budget and overtime to ensure efficient operations, reporting any discrepancies from budget to the Executive Chef.
Senior Sous Chef Sonesta International Hotels CorporationSenior Sous ChefThe Benjamin Royal Sonesta New York, New York$85,000–$90,000 / yearThis role requires advanced culinary expertise, independent decision-making, and strategic oversight of daily and long-term kitchen functions in support of the Executive Chef and overall business objectives. With a dynamic mix of full-service and focused hotels across major cities, our diverse portfolio of owned, managed, and franchised properties means we’re everywhere our guests need us to be.
Division Executive Chef (Education) AVI FoodsystemsDivision Executive Chef (Education)Syracuse, NYProviding comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Division Executive Chef, Full-Time, supporting our Education Division.
Sous Chef at The Oncenter Legends GlobalSous Chef at The OncenterSyracuse, New York$50,000–$62,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Under the direction of the Executive Chef and Executive Sous Chef, the Sous Chef is responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
Sous Chef - Ondîne JF RestaurantsSous Chef - OndîneNew YorkIdeal candidates are disciplined, hands-on leaders who thrive in refined dining environments, value mentorship and collaboration, and are passionate about ingredient-driven cooking, precision, and the pursuit of culinary excellence. Years after an earlier chapter in this same West Village dining room, he returns with an intimate 35-seat French-inspired bistro guided by an ethos rooted in immediacy, thoughtful sourcing, and nostalgia.
Executive Chef DeVita & Hancock HospitalityExecutive ChefNew YorkWorking knowledge of various computer software programs (MS Office, restaurant management software, POS). We are looking for a creative and proficient in all aspects of food preparation, Executive chef.
Executive Chef at The Oncenter Legends GlobalExecutive Chef at The OncenterSyracuse, New York$80,000–$95,000 / yearOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Responsibilities include, but are not limited to, interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
NewExecutive Sous Chef Starwood HotelsExecutive Sous ChefNew YorkThe purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group.
Experienced Banquet Chefs At The Oncenter LegendsExperienced Banquet Chefs At The OncenterSyracuse, NYOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting.
Experienced Banquet Chefs at The Oncenter Legends Hospitality, LLCExperienced Banquet Chefs at The OncenterSyracuse, NYOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. Must have the physical ability to maneuver around the venue, at times walking and/or standing for 8-10 hours or greater, climbing stairs, lifting and carrying 50 lbs+, and frequent bending, reaching, kneeling, squatting.
Chef de Cuisine - North Fork Table & Inn JF RestaurantsChef de Cuisine - North Fork Table & InnNew YorkThe Chef de Cuisine serves as the senior culinary leader for North Fork Table & Inn, overseeing all day-to-day kitchen operations while partnering closely with the Executive Chef to deliver exceptional dining experiences. Nestled in the heart of Long Island Wine Country, North Fork Table & Inn is an East End institution celebrated for showcasing the extraordinary bounty of Long Island's farms, vineyards, and waterways.