Chef jobs in Bridgeport, CT

A family of 5 is seeking a part-time chef. They would like someone to come cook dinners for them, Monday through Friday. They prefer Indian, Thai, Italian, Chinese, Japanese, American, Southern, BBQ, and Moroccan cuisines. The family has in-laws at their home all the time, so this person should be able to cook for more than 5 people. Responsibilities Source and purchase local, fresh produce Ensure that the fridge and cupboard are stocked with staples Prepare and store meals for days when not scheduled with the family Able to serve Requirements Create meal plans for the whole family Should be respectful of boundaries Able to work around children A team-player A driver with their own car is required Salary and Benefits $DOE Paid time off and vacation days

A family of 5 is seeking a part-time chef. They would like someone to come cook dinners for them, Monday through Friday. They prefer Indian, Thai, Italian, Chinese, Japanese, American, Southern, BBQ, and Moroccan cuisines. The family has in-laws at their home all the time, so this person should be able to cook for more than 5 people. Responsibilities Source and purchase local, fresh produce Ensure that the fridge and cupboard are stocked with staples Prepare and store meals for days when not scheduled with the family Able to serve Requirements Create meal plans for the whole family Should be respectful of boundaries Able to work around children A team-player A driver with their own car is required Salary and Benefits $DOE Paid time off and vacation days

Job DescriptionBenefits: Bonus based on performance Competitive salary Employee discounts Flexible schedule Hudson Table is a recreational culinary studio and event space looking for talented and passionate Chefs to join our team to compete in our viral chef competitions. We specialize in providing unique culinary experiences to our guests and offer highly competitive pay plus tips and $100 bonus for a win! Our competitions are held on Wednesday, Thursday, Friday and Saturday evenings and Saturday or Sunday brunch. Availability to work a competition between 1-6 times per month is required. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead your sous chef through the execution of your dishes in a fun way so that the guests (and your judges) sitting around our counter and at second row seating have an interactive experience and leave having had an excellent meal! COMPENSATION: ~5 hour Shift Compensation starting at $175 + $100 Bonus for a Win and Tips QUALIFICATIONS: - Culinary degree from an accredited program - Minimum 5 years of experience in the food industry - Must have a strong understanding of food and kitchen safety - Demonstrate ability to multi-task - Must understand FOH operations and be able to deliver high-quality customer experience - Must possess a strong sense of urgency and attention to detail

Join the Elicit family! Our Breweries are recognized for great food and service and as great places to work. We hire and care deeply for people with creativity, passion and the drive to be the best. And we reward our teams with top notch benefits, career-long training and development and opportunities for growth in a cool, fast paced, high energy environment. The CHef will be responsible for mentoring all BOH staff. S/he will work alongside and support the line to ensure smooth prep and service. The Chef will work on maintain budget and costs of the BOH as well as creating quarterly and annual budgets. This individual should possess a passion for food, the ability to lead, mentor and train BOH staff and a strong work ethic. Experience in high-volume kitchen required. It is required that the Chef and General Manager will maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. Responsibilities ADMINISTRATIVE Responsible for the execution and development of all company SOP Directly responsible for managing and systemizing all food production for their kitchen; Oversee inventory and purchasing of products Ensure food & labor cost goals for restaurant are met by utilizing company systems and procedures Oversee all ordering duties for food, paper, and cleaning supplies Work to establish appropriate staffing pars; Oversee interviews, selection, hiring of all BOH team members Work to establish a talent pipeline through succession planning Manage daily performance of all BOH management and team members to build and develop a team that exceeds company standards and expectations Work with Human Resources to manage all BOH employees including hiring, firing, training, coaching, scheduling and disciplining Interview, select and train all BOH In partnership with the Chief Operations Officer, establish appropriate labor budgets to drive efficiency while maintaining standards of execution Approve all expenditures for all facility related repairs and maintenance Analyze real time sales data and food cost to make tactical decisions affecting near term profitability KITCHEN Oversee and manage the kitchen during prep and service ensuring that service runs smoothly In agreement with the Manager on duty for the front of house, handle all guest concerns and suggestions pertaining to the kitchen and food Ensure safety and proper sanitation procedures amongst all staff. Ensure all food production standards are met both for the beer hall and private events (large scale) Ensure that all staff and managers are trained and follow department of health protocols. Ensure all managers maintain necessary certifications Oversee kitchen/building facilities to insure safety and functional operations ranging from culinary equipment to building infrastructure Utilize judgment to drive the development of innovative ideas, recipes and menus for the restaurant Responsible for the development of the Sous Chefs in leadership, training, and technical skills Responsible for identifying and developing talent with in BOH staff to promote and develop talent with-in. Requirements 5+ years' managerial experience in a high-volume restaurant required Experience with back of house administrative and managerial duties a must Knowledgeable of techniques, methods, tools, and equipment used in preparing and cooking high quality food on a large scale Proven ability in teaching and mentoring kitchen employees Exceptional communication and supervisory skills Food Handler's Certification required Proficient in Microsoft Word and Excel Ability to demonstrate quick thinking and adaptability in a constantly changing environment Have interpersonal skills to deal effectively with all business contacts Work varied shifts, including weekends and holidays Able to effectively communicate in both written and oral forms Experience with cost and labor management software a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Eli's reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 130+ country clubs, city clubs, and athletic clubs. Our 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. Come be a part of this incredible and inclusive team at Invited! Job Summary: As the Executive Sous Chef, you will be a key leader in the culinary team, working directly under the Executive Chef and assuming full operational responsibility in their absence. This role involves overseeing daily kitchen operations, including meal planning, procurement of food supplies, kitchen equipment, and meal production. You will supervise and coordinate the work of kitchen staff, ensuring that food preparation is executed to Invited's high-quality standards while maintaining cost efficiency. In addition to managing kitchen personnel and production, you will be responsible for implementing cost control measures and adhering to budgetary guidelines to ensure the profitability of the Food Preparation Department. A thorough understanding of health, sanitation, and licensing regulations is essential to maintaining compliance and ensuring the highest standards of food safety. This position is designed as a developmental role, providing the Executive Sous Chef with the knowledge and problem-solving abilities needed for advancement to an Executive Chef position. Day-to-Day: Oversee the development and execution of menus and meal planning/production, adapting to forecasted Member counts to ensure optimal service and product quality. Ensure cleanliness and sanitation of the kitchen including equipment, work areas, counters, tools, and waste management, maintaining high standards of hygiene and safety. Procure food supplies and kitchen equipment, including inventory organization and participation in periodic inventory counts. Determine budgetary requirements for food supplies, kitchen equipment, and materials, ensuring cost-effectiveness and adherence to financial guidelines. Analyze food and labor production reports, utilizing menu engineering and other data to control expenses and optimize operational efficiency. Lead the recruitment, selection, and hiring processes for kitchen staff, incorporating the Executive Chef's insights and recommendations to build a high-performing team. Coordinate scheduling and adjust work hours and responsibilities to meet operational needs, addressing employee concerns and resolving issues promptly. Evaluate and implement policies to uphold safe workplace practices, addressing and resolving any safety issues to ensure a secure environment for all employees. Act as a key representative of the club in member interactions, including conducting daily table visits, gathering feedback, and promoting the club's reputation within the community and industry. Provide professional and responsive service to members and guests, addressing requests and concerns with a focus on exceeding expectations and ensuring satisfaction. Lead by example and participate actively as a team member. Regularly direct and oversee the work of at least two or more full-time employees, ensuring effective teamwork and operational cohesion. About You: Required High school diploma or equivalent. A minimum of 3 years of experience as a Sous Chef. Health and sanitation card. Food service management certification, Serve Safe. Preferred A college degree in Culinary Arts or a related field. Demonstrate proficiency with all kitchen equipment, possess a comprehensive understanding of cost and labor controls, and be well-versed in both traditional and contemporary culinary techniques What We Offer: We believe in taking care of our team, and our Total Rewards package reflects that commitment. Your actual base pay will be determined by your skills, experience, education, location, and-if you're in a non-exempt role-hours worked. While not all roles at Invited are full-time, those full-time team members have access to a comprehensive benefits package that includes: Medical, dental, and vision coverage Life insurance Short-term and long-term disability insurance 401(k) retirement savings plan Generous paid time off and leave programs ( time off as required by applicable law is also provided for part time team members ) Want to learn more? Visit *********************** for full details. Have more questions? Check out our Invited Jobs website for more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club. #LI-JB1

Job DescriptionBenefits: Competitive salary Employee discounts Free food & snacks Executive Chef (Minimum 5 years experience in leadership chef role) Responsibilities: Lead all kitchen operations, including menu development, cost control, and quality standards Train, schedule, and mentor culinary team members Maintain compliance with health, safety, and sanitation regulations Collaborate with ownership/management on seasonal menu planning and specials Oversee inventory management and vendor relations

Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals * Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) * Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance * Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams * Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning * Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries * Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance * Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs * Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade * Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions * Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling * Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. * Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting * Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: * 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred * Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) * Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing * Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations * Must be available on weekends, holidays, nights, and days * Must be able to work independently with minimal supervision * Effective time management skills * Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: * Working environment is fast paced * Must be able to lift and/or move up to 50 pounds infrequently * Limited exposure to physical risk * Limited physical effort required

Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations Must be available on weekends, holidays, nights, and days Must be able to work independently with minimal supervision Effective time management skills Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: Working environment is fast paced Must be able to lift and/or move up to 50 pounds infrequently Limited exposure to physical risk Limited physical effort required

Job DescriptionThe 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. EXPERIENCE WITH LAMINATION IS A MUST What the job entails Prepare and bake a variety of breakfast pastries and bread, including croissants, danishes, and sticky buns. MUST HAVE EXPERIENCE WITH LAMINATION Ensure adherence to established recipes, techniques, and quality standards Maintain cleanliness and organization of the production area Collaborate with the pastry team to innovate and develop new recipes and products Uphold food safety and sanitation practices at all times

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Job Description Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLELEDD COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently lift and move up to 55 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment

Anthony Scotto Restaurants is currently looking for an Executive Chef for one of our Fine Dining restaurants. At Anthony Scotto Restaurants, our culinary teams are constantly evolving to keep our offerings absolutely fresh and exciting. We accomplish this by using the finest, quality ingredients available, regardless of cost, and by updating our menus to reflect the flavors of each season. Our steakhouse cuisine has expanded beyond the classics, to include world renowned sushi and sashimi, exotic cuts of beef, flavorful composed dishes and fresh seafood flown in from around the globe. All of our restaurants feature award winning wine lists with over 450 different vintages of wine by the bottle and 40 wines by the glass, plus creative homemade desserts imagined and prepared by our in-house pastry chefs. ______ The ideal candidates have a minimum of 5 years culinary management experience in a fine dining , high volume restaurant. Our Executive Chefs are responsible for managing all activity in their kitchens, maintaining full DOH compliance, overseeing product purchasing, and maintaining both food quality and the culinary budget. Proven experience successfully performing these tasks, developing internal talent, and a passion for culinary excellence, along with the ability of creating exciting and accessible new dishes appropriate to the venues concept, are a must. UNPARALLED COMPENSATION & BENEFITS Industry-leading salaries Revenue based quarterly bonuses- Our success is your success! United Health Care Oxford - medical Insurance with company contribution Dental and Vision Insurance 401K Paid Time Off HIGH LEVEL OF RESPONSIBILITY: We are looking for individuals who are looking to be leaders and innovators in the culinary world to drive our business forward. This position will be responsible for tasks including scheduling, beverage purchasing & inventory, daily financial reporting & management, hiring and training of all line level positions, managing and driving service standards at high volume and developing exquisite menus with our executive team that keep our customers coming back! HAVE YOUR VOICE HEARD: Anthony Scotto Restaurants has achieved great success and we are just getting started. This is your opportunity to make decisions to help shape a growing company. This position will have regular exposure to ownership and have significant influence on decisions in the company's development, from operational practices to company culture to service standards. We take the opinion of our executive team very seriously. QUALIFICATIONS: Certified Executive Chef (CEC) preferred Bachelor's degree in the culinary arts Food Protection Certificate Ability to manage an entire kitchen. Budgeting skills to control costs Incredible food preparation abilities Ability to handle multiple tasks at once. Deep knowledge of fine dining and industry leading trends Impeccable time management skills Creative menu knowledge and development skills Anthony Scotto is a proud Equal Opportunity Employer. More details about Anthony Scotto Restaurants can be found by visiting *****************************************

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Executive Chef to join our team. In this role, youll be responsible for creating innovative menus, preparing delicious meals, and overseeing all aspects of the kitchen. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create innovative menus according to the seasonal availability of ingredients and customer expectations Oversee kitchen operations with the goal of increasing revenue and profit Supervise and coordinate all food preparation and presentation Provide training and leadership for kitchen staff Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price Follow all food safety rules and regulations Qualifications High school diploma/GED Extensive previous culinary experience Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent management and leadership skills

COMPANY BIO Our Client is a renowned off-premise caterer headed by an award-winning Chef-owner based in Connecticut. PRIMARY DUTIES & RESPONSIBILITIES Work closely with various clients to prepare a variety of balanced, attractive, and cost-effective menu options Prepare appropriate recipes & ensure that all required supplies, resources, and materials are purchased, ordered, and available when needed Execute client menu tastings and lead the execution for all offsite catering events, ensuring that all required preparation, delivery, set-up, service, and takedown responsibilities are properly and efficiently executed Perform all types of high-volume food production and preparation duties Write production sheets and production lists, perform various inventory, receiving, and quality control tasks, consistently monitor kitchen operations and cleanliness Build and maintain relationships with team members and front of house management alike Ensure fiscal responsibility for food and labor costs for each event As a leader, build a culture that revolves around the experience and enjoyment of food and cooking Conduct recruitment and selection, training, and development initiatives as well as scheduling, performance management, and employee coaching; assist in bi-annual reviews Maintain excellent client and employee communications and relations to continuously improve the quality of provided services, resolve problems, and facilitate the acceptance and implementation of new services. Lead staff briefings and meetings Demonstrates high personal integrity, business ethics and takes every opportunity to promote our client's Catering services Represent our client at special demonstrations, special events, or theme activities to promote the company Other duties as assigned or required EXPERIENCE AND SKILLS: Minimum of five (5) years progressive experience as a Catering Chef or Sous Chef with extensive culinary training and proven depth and breadth of food knowledge and trends Proven effective supervisory skills, knowledge of food preparation, food costing and quality control procedures Prior work experience in a high-volume production setting with experience in off-site catering, and kitchen management Excellent interpersonal and communication skills required to effectively motivate, direct, and lead assigned employees, and work closely with clients. Proficient in performing many tasks simultaneously while at the same time making sure all details are properly addressed in those tasks A dedication to understanding & exceeding customer expectations. A high energy level or sense of urgency in carrying out assigned tasks. Strong business acumen; organized and methodical team-oriented worker Self-starter, flexible, and able to work independently; ability to multi-task and prioritize multiple projects A valid Driver's License Knowledge of Microsoft Office Word and Excel PHYSICAL REQUIREMENTS: Information Not Available. EDUCATION: Information Not Available. devita.hancock.hospitality+candidate+************************* #CB Package Details PTO

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

Job Description EXECUTIVE CHEF - DESTINATION KP Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations Must be available on weekends, holidays, nights, and days Must be able to work independently with minimal supervision Effective time management skills Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: Working environment is fast paced Must be able to lift and/or move up to 50 pounds infrequently Limited exposure to physical risk Limited physical effort required Job Posted by ApplicantPro