Chef AURA BALLROOM INCChefPlainview, NYPart timeIn this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff.
Pastry Chef A-StaffingPastry ChefNew York, New YorkYou will translate our client's brand identity into signature pastries, cakes, and seasonal creations that bring together classic French technique, modern aesthetics, and subtle fermentation-inspired elements. On behalf of our client, a new craft café and bakery built around the traditions of fermentation in food and beverage, we are seeking a dedicated culinary professional for their flagship opening in Williamsburg, Brooklyn.
Pastry Chef - Uchi Salt Lake City (Come train with us!) Hai HospitalityPastry Chef - Uchi Salt Lake City (Come train with us!)New York, NY$75,000–$80,000 / yearJob Description: Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Pastry Sous Chef to join the opening team at Uchi Salt Lake City! We are currently accepting applications from candidates who are able to temporarily relocate to one of our existing Uchi markets for paid training with travel and lodging provided.
Chef, Lead Cold Spring Harbor LaboratoryChef, LeadNY$27.34–$32.72 / hourMaintain a clean, organized, and sanitary kitchen environment, including completing thorough closing procedures after each shift Interact in a courteous manner with clientele, fellow employees and other supervisors. Cold Spring Harbor Laboratory is a world-renowned research and educational institution with programs in cancer, neuroscience, plant biology, genomics and bioinformatics.
Sous Chef Avolta AGSous ChefJamaica, NY$68,354–$92,479 / yearMaintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager. Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.
Chef - Bar Verde - NYC Flagship Nordstrom IncChef - Bar Verde - NYC FlagshipNew York, NY$66,300–$96,500 / yearFor Los Angeles or San Francisco applicants: Nordstrom is required to inform you that we conduct background checks after conditional offer and consider qualified applicants with criminal histories in a manner consistent with legal requirements per Los Angeles, Cal. Learn more in the Nordstrom Benefits Overview by copying and pasting the following URL into your browser: https://careers.nordstrom.com/pdfs/Ben_Overview_07-14_Full_Time_ES-US.pdf .
Pizza Chef Troon Golf LLCPizza ChefWhite Plains, NY$25–$35 / hourQualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. Minimum Qualifications for the Cook: Associates Culinary Degree and 2 years of Culinary Experience and/or training; or equivalent combination of education and experience.
Sous Chef B Hospitality CorpSous ChefFlushing, NYButler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.
Sous Chef-Long Island City B Hospitality CorpSous Chef-Long Island CityLong Island City, NYButler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.
Sous Chef Accor SASous ChefNew York, NY$85,000–$90,000 / yearSummary of Responsibilities: Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues. As a Sous Chef with The Plaza, A Fairmont Managed Hotel, you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests.
Pastry Sous Chef Rosewood Hotels and Resorts LLCPastry Sous ChefNY$75,000–$87,500 / 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 30 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.
Sous Chef SAGE Dining Services IncSous ChefNJIdeal candidates will have a valid driver's license, as this role includes driving client vehicles for catering and events. Additional hours may be available for events with advance notice.
Sous Chef, Garment District DIG Chefs-In-TrainingSous Chef, Garment DistrictNew York, NY$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, Rye Brook DIG Chefs-In-TrainingSous Chef, Rye BrookRye Brook, NY$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.
Chef de Cuisine BoqueriaChef de CuisineNew York, NY$90,000–$110,000 / yearFull timeBoqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria.". Boqueria® is one of the leading Spanish tapas restaurant groups on the East Coast, with 11 locations in NYC, DC, Chicago, Nashville, Boston & West Hartford, and Atlanta.
Sous Chef, NYC Dig InnSous 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.
FOH / Host & Chef Couple Kendrick RecruitmentFOH / Host & Chef CoupleUpper East Side, Upper East SideKendrick Recruitment is proud to be partnering with a distinguished private members' club, discreetly located within a beautiful five-storey townhouse on Manhattan's prestigious Upper East Side, in the search for an exceptional Chef & Front of House Couple to take joint responsibility for the day-to-day running of the Club. The Club's intimate dining room accommodates a maximum of approximately 25 guests and hosts official Club dinners two to three times per month, along with occasional private member dinners and cocktail parties.
Chef OTGChefNewark, NJ$75,000–$85,000 / yearCultivate and foster effective partnerships with leadership to execute strategic culinary plansLiaise with supply chain management to identify key potential supplier relationshipsUphold and promote the OTG core values and code of conduct. With more than 300 unique dining and retail locations across North America's busiest airports, we're fueled by a passion for creating exceptional guest experiences-made possible every day by our incredible Crewmembers.
Lead CookSous Chef In School No NightsWeekends - NewarkNJ Red Rabbit LLCLead CookSous Chef In School No NightsWeekends - NewarkNJNewark, NJ$19–$22 / hourOur 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. 3+ years professional culinary experience in a fast paced role in the service industry (i.e. restaurants), high volume kitchen production (i.e. commissary kitchen), or in a similar cafeteria role (i.e. schools/hospitals).
Lead CookSous Chef - In School No NightsWeekends - Bronx NY Red Rabbit LLCLead CookSous Chef - In School No NightsWeekends - Bronx NYBronx, NY$19–$22 / hourOur 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. 3+ years professional culinary experience in a fast paced role in the service industry (i.e. restaurants), high volume kitchen production (i.e. commissary kitchen), or in a similar cafeteria role (i.e. schools/hospitals).