Chef in Training, 40th & Madison DIG INN Chefs-In-TrainingChef in Training, 40th & MadisonNew York, New York$17–$18 / hourGain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).
Chef in Training, Chelsea DIG INN Chefs-In-TrainingChef in Training, ChelseaNew York, New York$17–$18 / hourGain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).
Chef in Training, SoHo DIG INN Chefs-In-TrainingChef in Training, SoHoNew York, New York$17–$18 / hourGain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).
Chef in Training, City Point DIG INN Chefs-In-TrainingChef in Training, City PointBrooklyn, New York$17–$18 / hourGain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).
NYC | Sous Chef | High Volume Gastropub Madison CollectiveNYC | Sous Chef | High Volume GastropubNew York City, New YorkA notable, high volume restaurant bar seeks an experienced Sous Chef to help run day to day operations in this very busy, full service restaurant. Requirements : - 2 years of experience in Supervisory or Sous Chef Position in a high volume full service restaurant ($8-15M).
Sous Chef Brooklyn HeightsSous ChefBrooklyn Heights, NY$2,022–$2,026Manages people effectively by taking responsibility for subordinates' activities; makes self-available to staff; provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services. Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States.
NewFood Service Coordinator/ Cafe Chef, In School (No Nights/Weekends/Holidays) - Bronx, NY Red RabbitFood Service Coordinator/ Cafe Chef, In School (No Nights/Weekends/Holidays) - Bronx, NYBronx, NY$19–$22The ideal candidate has a background in data management and operations, is highly organized, enjoys building relationships, communicates effectively with diverse stakeholders, and is passionate about improving access to nutritious meals for students of color. Reporting to the Head Chef, the In-School Food Service Coordinator serves as the operational link between the kitchen team and our school partners, helping ensure meals are served accurately, safely, and on time.
Demi Chef Beyond GradDemi ChefWashington, New YorkDepartment: Culinary Position: Advanced Contemporary Italian Kitchen Operations Duration: 4 months Job Description: [FIRST NAME] will complete advanced instruction through demonstrations, collaborative training, supervised practical application, and chef-led discussions involving production planning, advanced station management, fresh pasta production, specialty Italian cooking techniques, refined sauce preparation, advanced finishing methods, quality evaluations, inventory management, production forecasting, cross-training across specialized kitchen stations, seasonal menu implementation, and continuous improvement initiatives. Department: Culinary Position: Intermediate Fresh Pasta & Italian Entrée Production Duration: 4 months Job Description: [FIRST NAME] will participate in structured instruction consisting of demonstrations, guided practice, and supervised production involving handmade pasta production, filled pasta techniques, risotto preparation, seafood and protein cookery, vegetable preparation, specialty sauces, emulsions, reductions, advanced cooking methods, quality assurance procedures, coordinated ticket management, production scheduling, seasonal menu implementation, advanced plating techniques, and collaborative service execution.
Food Service Coordinator / Cafe Chef, In School (No Nights/Weekends/Holidays) - Brooklyn, NY Red RabbitFood Service Coordinator / Cafe Chef, In School (No Nights/Weekends/Holidays) - Brooklyn, NYBrooklyn, NY$19–$22 / hourThe ideal candidate has a background in data management and operations, is highly organized, enjoys building relationships, communicates effectively with diverse stakeholders, and is passionate about improving access to nutritious meals for students of color. Reporting to the Head Chef, the In-School Food Service Coordinator serves as the operational link between the kitchen team and our school partners, helping ensure meals are served accurately, safely, and on time.
Head Chef MCBB RESTAURANT GROUP CORPHead ChefWantagh, NYFull timeYou will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Previous experience in culinary arts, cooking, or other related fields.
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.
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.
Food Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Queens NY Red Rabbit LLCFood Service Coordinator Cafe Chef In School No NightsWeekendsHolidays - Queens NYQueens, NY$19–$22 / hourThe ideal candidate has a background in data management and operations, is highly organized, enjoys building relationships, communicates effectively with diverse stakeholders, and is passionate about improving access to nutritious meals for students of color. Reporting to the Head Chef, the In-School Food Service Coordinator serves as the operational link between the kitchen team and our school partners, helping ensure meals are served accurately, safely, and on time.
Head Chef Commissary Kitchen No NightsWeekends NYC Red Rabbit LLCHead Chef Commissary Kitchen No NightsWeekends NYCQueens, NY$55,000–$60,000 / yearOur 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. The Head Chef leads the day to day operations of a 7-12 person commissary kitchen team, overseeing the preparation and production of high quality meals for hundreds of children each day.
Chef De Cuisine, Rye Dig InnChef De Cuisine, RyeRye Brook, NYOur salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal.
Nurse Case Manager, RN (Case Management) HealthCare Partners, MSONurse Case Manager, RN (Case Management)Garden City, NY$90,000–$105,000 / yearEssential Position Functions/Responsibilities: Responsible for telephonic case management, planning, implementing and coordinating all case management activities with members to evaluate the medical needs of the member to facilitate the member’s overall wellness. Develop and implement case management plans in collaboration with member, caregiver, physician and/or other appropriate healthcare professionals and member’s support network to address the member needs and goals.
Bilingual Case Manager CommonpointBilingual Case ManagerFlushing, New York$60,000–$62,500STATEMENT OF THE AGENCY: Commonpoint is a non-profit, multi service agency with flagship sites in Little Neck, Bayside, Forest Hills, East Elmhurst, Jamaica and over 70 additional sites throughout the community that provides a diverse array of programs and services to over 70,000 mission is to sustain and enhance the quality of family and individual life for all members of our community, regardless of religion, ethnic or cultural background, national origin, gender identity or expression, sexual preference, age, or disability, within a pervasive and inclusive environment that facilitates individual growth, meets individual needs and builds community. The HS&CS department provides access to work readiness training, social-emotional learning, individual/group counseling, college access and academic support, connections to internships for individuals who are motivated to enter the workforce.