Head Baker & Lamination Chef Pizza Lyfe LlcHead Baker & Lamination ChefWestport, CTFull timeThe position we are seeking must be a focused Lamination Baker with knowledge of all of our products we produce at our bakery. As the Head Baker you will be responsible for the quality control of all the products coming from our bakery.
Events Chef TopgolfEvents ChefEdison, New JerseyTopgolf will not pay fees for unsolicited agency resumes and will not be responsible for any agency fees associated with unsolicited resumes. Unsolicited resumes received will be considered property of Topgolf Entertainment Group and will be processed accordingly without fee.
Chef Tournant (Substitute) Loews Hotels Holding CorpChef Tournant (Substitute)New York, NYWho We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.
Sous Chef Major Food GroupSous ChefNew York, NY$70,000–$80,000 / yearDishes like Duck à l'Orange with ras el hanout and preserved oranges and Trout Amandine with sesame and apricots remain true to their French roots but are restyled with flavors that explore the breadth and depth of the global French culinary influence. Located in the Ludlow Hotel on Manhattan's storied Lower East Side, Dirty French is an energetic bistro created by the acclaimed hospitality brand Major Food Group and its co-founders Jeff Zalaznick, Mario Carbone, and Rich Torrisi.
Sushi Hand Roll Chef Launchpad HospitalitySushi Hand Roll ChefNew York, New YorkComing from the rarified Japanese restaurants in which they trained, partners Taka Sakaeda, Jihan Lee and Lisa Limb envisioned Nami Nori to be a more inclusive place that balances accessibility with a dedication to quality and creativity with a respect for traditional techniques. "Nami Nori is a casual yet elegant temaki bar offering guests a unique sushi dining experience in New York City.
Patient Services Systems Director Compass Group USA IncPatient Services Systems DirectorBrooklyn, NY$105,000–$120,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. The Director oversees staffing, training, performance management, and continuous improvement initiatives to drive operational excellence, patient satisfaction, and efficient resource utilization.
Director of Food & Beverage Rosewood Hotels and Resorts LLCDirector of Food & BeverageNY$175,000–$185,000 / yearAs a senior member of the Executive Committee, the Director of Food & Beverage plays a central role in shaping the propertys experiential and destination identity, working in close partnership with the Director of Programming, Sales & Marketing, Public Relations, Finance, Culinary leadership, and ownership stakeholders to deliver compelling, revenue-driven experiences that resonate with guests, the local community, and global audiences. While Culinary leadership does not report into the Director of Food & Beverage, this role works in close collaboration with the Executive Chef, Chef Partner and culinary leadership to ensure alignment across service excellence, guest journey, financial performance, and the ongoing stewardship of the restaurants reputation and brand integrity.
PATIENT SERVICES SYSTEMS DIRECTOR Compass Group North AmericaPATIENT SERVICES SYSTEMS DIRECTORBROOKLYN, NY$105,000–$120,000 / yearWith more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. The Director oversees staffing, training, performance management, and continuous improvement initiatives to drive operational excellence, patient satisfaction, and efficient resource utilization.
Cook- Part Time Brandywine Senior Living LLCCook- Part TimeMahwah, NJ$24–$26 / hourPerforms scheduled cleaning of equipment and work according to schedule as planned by the Executive Chef. Brandywine Living, a premier provider of quality senior living, is seeking a Chef to join our team!
Cook- Part Time Monarch Communities Inc.Cook- Part TimeNew Rochelle, NY$22–$24 / hourOur team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Performs scheduled cleaning of equipment and work according to schedule as planned by the Executive Chef.
Line Cook - Gjelina NY Gjelina GroupLine Cook - Gjelina NYNew York, NY$18–$20 / hourFull timeLine Cook - Gjelina Salary Range $18 to $20 (DOE and State) + Tips Department: Kitchen Position Classification : FLSA Non-Exempt, Hourly Reports directly to : Chef de Cuisine / Executive Chef POSITION SUMMARY: This position will be responsible for cooking a wide variety of foods following traditional and modern recipes. Work ...
Head of Culinary Operations - New York Soho House UK LtdHead of Culinary Operations - New YorkBrooklyn, NY$175,000–$200,000 / yearReporting into the Vice President of Culinary, the Head of Culinary Operations serves as the steward of day-to-day culinary execution, upholding quality, technique, taste and presentation at every House while meeting or exceeding budgeted food and labor costs. Job Purpose: The Head of Culinary Operations is a senior, field-based culinary leadership role responsible for maintaining and elevating food and beverage product quality across all Soho House locations in the region.
Cook 1 InvitedCook 1Roslyn Harbor, NYOur Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. As a Cook 1, you are responsible for the set-up, preparation, and organization of your workstation, focusing on basic food preparation tasks under the guidance of more experienced team members.