Chef jobs in Hempstead, NY

Job Details Major Food Group is hiring an experienced Executive Chef to join our culinary team at ZZ's Club! The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. A private membership club by Major Food Group that originated in Miami, ZZ's Club is an exclusive, modern social space designed for those individuals who appreciate the highest caliber of culinary, hospitality and entertainment. We are a home away from home for our members, a distinguished clientele that expects precise execution and exquisite attention to detail. RESPONSIBILITIES * Design creative and seasonal menus that align with restaurant goals and customer preferences. * Ensure all menu items meet the highest culinary standards. * Sourcing ordering and receiving the highest quality ingredients * Developing, teaching, and maintaining all recipes and techniques * Organizing a large team and holding each chef accountable for their responsibilities * Overseeing and maintaining a smooth professional service * Maintaining all kitchen equipment and following up for any repairs needed * Maintaining high standards of cleanliness and organization * Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: * Minimum 5 years of experience as an Executive Chef or Chef de Cuisine * Minimum 5 years of experience in a quality driven, high volume kitchen * Culinary diploma or equivalent in experience strongly preferred * Team oriented and positive attitude * Ability to sit and stand for prolonged periods of time * Lift and carry up to 50 pounds * Ability to work flexible hours, including evenings, weekends and holidays * Proficiency in Spanish language a plus BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program * TransitChek Discount * 401k Plan with Employer Contribution Compensation: $140,000 - $150,000 annually based on experience Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer. Compensation Details Compensation: Salary ($140,000.00 - $150,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program Required Skills Leadership Team Management Creativity Attention to Detail Quality Control Recipe Development Training and Mentoring Collaboration Accountability Team Collaboration Problem Solving Time Management Communication Skills Mentoring Training and Development Organizational Skills Adaptability Budgeting Skills Operational Efficiency Culinary Knowledge Customer Service Orientation Stress Management Budget Management Physical Stamina Cultural Awareness Read more

Job Description Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine - New York, NY Essential Duties and Responsibilities: Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: 5+ years of Culinary Management experience in high volume, fine dining restaurants Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Able to work holidays, late nights and weekends Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Salary: $90,000 - $110,000 Learn more by visiting our website at ************************ EOE

We are seeking a hospitality focused and organized individual to join our team as An Executive Chef. The Executive Chef is responsible for the overall culinary operations of the restaurant, ensuring the highest quality of food, exceptional presentation, and efficient kitchen operation. This role requires creativity, leadership, and extensive knowledge of culinary techniques. The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. ESSENTIAL FUNCTIONS AND DUTIES: Oversee daily kitchen operations, ensuring smooth and efficient workflow. Lead and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Conduct regular staff meetings and training sessions to ensure continuous improvement and adherence to standards. Ensure all dishes are prepared and presented according to established recipes and standards. Monitor portion sizes, ingredient quality, and food presentation to maintain consistency. Conduct regular taste tests and quality checks. Manage inventory levels and order supplies to ensure the kitchen is adequately stocked. Monitor food costs and work to minimize waste. Negotiate with suppliers to obtain the best prices for ingredients and equipment. Ensure the kitchen complies with all health and safety regulations. Maintain cleanliness and organization in all kitchen areas. Implement and enforce food safety and sanitation standards. Prepare and manage the kitchen's budget. Track financial performance and work with the management team to meet revenue and profit targets. Analyze food cost reports and adjust menu pricing and portions as needed. Occasionally interact with customers to gather feedback and address any concerns. Work closely with the front-of-house team to ensure seamless service and guest satisfaction. KNOWLEDGE, EXPIERENCE AND SKILLS Culinary degree or equivalent training from a recognized culinary institute is preferred. Minimum of 5 years of experience in a high-volume restaurant, with at least 2 years in an executive or head chef role. Extensive knowledge of culinary techniques, food safety standards, and kitchen equipment. Strong leadership and team management skills. Excellent organizational and time-management abilities. Creativity and a passion for culinary arts. Ability to work under pressure and handle multiple tasks simultaneously. Good communication skills and the ability to work effectively with a diverse team. Experience in menu engineering and food costing. Familiarity with various cuisines and cooking styles. Proficiency in using kitchen management software. Basic understanding of nutrition and dietary restrictions. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand and walk for extended periods during shifts, often for 8-12 hours. Frequent movement between different areas of the kitchen and dining room. Proficient use of hands and fingers to handle, cut, chop, and prepare food items. Ability to operate kitchen equipment and tools such as knives, slicers, and mixers. Ability to lift and carry heavy items, including pots, pans, food supplies, and equipment, up to 50 pounds. Frequent lifting, bending, and reaching to store and retrieve ingredients and supplies. Ability to work in a hot and humid environment for extended periods. Tolerance to temperature fluctuations in the kitchen. Ability to work long hours, including evenings, weekends, and holidays, as required. INTENT AND FUNCTION OF S All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR Cy9Y8tXxd0

Job Description Position Overview: Ocean Place Resort & Spa is seeking an experienced and dynamic Chef de Cuisine to oversee and elevate the service standards and customer satisfaction across our seven diverse outlets. The successful candidate will be responsible for ensuring exceptional guest experiences, managing large party reservations, and driving the overall success of our food and beverage operations. This position follows a cyclical work schedule, consisting of 10 months of active employment followed by 2 months off each year. The 2 months will be determined once the busy season (May through September) is over. Key Responsibilities: Service Standards and Customer Satisfaction: Ensure the highest standards of service are consistently delivered across all food and beverage outlets. Monitor and respond to guest feedback to continually improve service quality. Develop and implement strategies to enhance customer satisfaction and loyalty. Outlet Management: Chef De Cuisine will Oversee operations at Seaview Restaurant, TIL'S Oceanside Restaurant, The Lobby Bar, Tiki Bar, The Pool Bar, The Ice Tiki Hut, Spa Dining and In Room Dining. Ensure all outlets are adequately staffed and that team members are trained to provide excellent service. Conduct regular inspections to ensure compliance with health, safety, and cleanliness standards. Standard Operating Procedures (SOPs): Create, implement, and maintain SOPs for each position within the food and beverage department MOP's with pictures of plates for each outlet. Ensure all team members are trained and adhere to SOPs to guarantee consistency and quality across all outlets. Regularly review and update SOPs/ MOP's to reflect current best practices and operational needs. Staff Leadership and Development: Recruit, train, and mentor a high-performing team of food and beverage professionals. Conduct regular performance reviews and provide ongoing feedback and coaching. Foster a positive work environment that encourages teamwork, communication, and professional growth. Financial Management: Monitor and control costs, including C.O.P mastery, Restaurants cook and steward labor Costs labor, inventory, and waste. Analyze sales and revenue reports to identify areas for improvement and growth. Menu Development and Quality Control: Collaborate with the culinary team to design and update menus that reflect current trends and guest preferences. Ensure consistency and quality of food and beverage offerings across all outlets. Implement and maintain effective quality control measures. Event and Large Party Reservations: Handle all large party reservations, ensuring seamless coordination and exceptional service. Work closely with the events team to plan and execute special events and functions. Ensure all event setups and breakdowns are executed efficiently and professionally. Vendor Relations and Inventory Management: Maintain strong relationships with vendors and suppliers to ensure the best quality products and services. Oversee inventory management, including ordering, receiving, and stock control. Implement cost-effective purchasing strategies. Marketing and Promotion: Develop and implement marketing strategies to promote food and beverage offerings. Collaborate with the marketing team to create promotional materials and campaigns. Analyze market trends and competitor offerings to stay competitive. Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Minimum of 5 years of experience in food and beverage management, preferably in a resort or high-end hotel setting. Proven track record of managing multiple outlets and achieving high levels of customer satisfaction. Strong leadership, communication, and interpersonal skills. Excellent organizational and problem-solving abilities. Proficiency in financial management and budgeting. Knowledge of current food and beverage trends and best practices. Ability to work flexible hours, including nights, weekends, and holidays. Physical Requirements: Ability to stand and walk for extended periods. Capability to lift and carry items up to 25 pounds. Why Join Ocean Place Resort & Spa: Ocean Place Resort & Spa offers a vibrant and supportive work environment where you can grow your career and make a significant impact. We provide competitive compensation, benefits, and opportunities for professional development. Join our team and be part of creating unforgettable experiences for our guests. In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,00 and $80,000.00/ year dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

Description: We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. The Paris Cafe requires a person who will represent our brand and inspire our staff. As we are located at the TWA Hotel connected to the JFK Airport, you must be able to keep your composure & never compromise standards. Job Overview We are seeking an experienced Executive Chef to join our team. The Executive Chef will be responsible for overseeing all culinary operations, menu planning, and food preparation in our establishment. This role requires a creative and innovative individual with a passion for delivering exceptional dining experiences. Job Description Duties - Develop and create new menu items in line with current food trends and customer preferences - Manage kitchen staff, including recruitment, training, and performance evaluations - Ensure compliance with health and safety regulations in the kitchen - Oversee food purchasing and storage to maintain quality and reduce costs - Collaborate with management to plan and execute special events and banquets - Monitor inventory levels and control food costs effectively Skills - Strong background in hospitality, restaurant, and culinary arts - Proficiency in kitchen management, food production, and inventory control - Experience in shift management and banquet operations - Knowledge of dietary department operations is a plus - Excellent bartending skills are advantageous Qualifications Experience: Culinary experience: 3 years (Required) Cooking: 5 years (Required) PHYSICAL REQUIREMENTS: Standing - Regularly Walking - Frequently Lift/Carry up to 15 lbs. - Frequently Lift/Carry up to 30 lbs. - Frequently Lift/Carry up to 50 lbs. - Occasionally Push/Pull up to 25 lbs. of exertion - Occasionally Push/Pull up to 50 lbs. of exertion - Occasionally Work at waist to shoulder level - Regularly Speaking (in English) - Regularly Hearing (understanding English) - Regularly Seeing - Regularly Operate office equipment - Occasionally Use/exposure to hazardous substances - Occasionally Work with knives and/or sharp objects - Regularly Job Type: Full-time Benefits: 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: 10-hour shift Supplemental Pay: Bonus opportunities Language: English (Required) Additional Information All your information will be kept confidential according to EEO guidelines. This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.

Job Description1. Creates/plans menus for cafeteria, patient services and Dr. Lounge. Ensures that all meals meet the needs of our organization. 2. Develops and maintains an up to date trainibng guide for all kitchen staff. 3. Maintain, creates and ensures adequate inventory for service line and creates menus with administrative staff for special events. 4. Oversees food production for cafeteria, patients and executive administrative staff. Supervises cooks and co-production staff. 5. Rotates stock/inventory according to FIFO, and discards appropriately. Correctly and consistently logs temperatures of food and refrigeration units as per department policy. Assigns and maintains the cleaniless/safety of Walk-in refrigerators/storage rooms . Ensures compliance with hospital regulatory agencies. 6. Follows universal precautions. Observes employees to ensure compliance with departmental safety and sanitation standards. Visits patients regularly to ascertain meal tolerance and satisfaction.7. Reports unsafe conditions such as damaged equipment, unsafe and unsanitary conditions to management. Complies with all regulations.8. Continually evaluates processes and systems for relevance and effectiveness. makes recommendations for improvements as needed. Develop collaborative relationships within department and with external customers. Motivates and develops employees to manage them up. Encourages mutual expressions of ideas and deliberates with sound problem resolution skills.9. Must complete and adhere to all other tasks as assigned. EDUCATION + EXPERIENCE REQUIREMENTS: High School diploma or GED Serve Safe certified Minimum of 3-5 years as cook in medical facility

Freelance Private Chef Contract: Part-time, freelance (3 to 5 days per week) Salary: $600 to $700 per day (for full day) Accommodation: Not provided (live-out) Transport Requirement: Driving licence preferred Language Requirement: English Job description: We are seeking a highly skilled and health-focused Private Chef for a private family based in Pelham, just north of New York City. The family's primary goal is to follow a cholesterol reducing diet, so the chef must be experienced in creating delicious, balanced meals that are low in fat, sodium, and sugar. Knowledge of plant-based cuisine, low-carb approaches, and the use of sugar replacements is essential. The chef will prepare mostly lunches and dinners for two guests, working a few days each week. The family prefers international cuisines such as Indian, Korean, Chinese, and broader Asian influences, with less focus on traditional American cuisine. Presentation is very important, and the chef should have the ability to make healthy food visually appealing as well as flavorful. The ideal candidate will be passionate about nutrition and wellness, and skilled in making healthy food taste exciting and satisfying. Strong organizational skills, a creative approach to menu planning, and a warm, professional personality are all important for this role. To apply for this job, please complete the form below and attach your documents. Disclaimer: Montclair Chef is an introduction service only and does not employ staff. All hiring decisions, employment terms, and remuneration are the client's sole responsibility. We are not liable for any agreements, actions, or behaviours of clients or candidates. Job postings are for informational purposes only and do not guarantee employment. While we strive for accuracy, we are not responsible for errors in job listings or the validity of shared information. All legal employment terms must be discussed directly between the client and selected candidates, with no guarantees from Montclair Chef.

PRIVATE CHEF - NEW YORK CITY BASED with FREQUENT MIAMI TRAVEL APPLiCATIONS ARE BEING CONSIDERED FOR NYC -BASED CHEFS ONLY - THIS IS A BRIGHT LINE REQUIREMENT. THIS ROLE WAS PREVIOUSLY TITLED "MIAMI PRIVATE CHEF" - NO RE -APPLICATIONS, PLEASE. Our client is seeking a highly skilled Private Chef based in New York City to support a vibrant household with frequent travel to Miami. This role requires someone who combines executive -level precision with the ability to bring calm, thoughtful energy into the heart of a busy home. This is not just a cooking job - far from it. It's a vital, trusted role for someone who approaches food, systems, and service with unwavering attention to detail, a warm, can -do attitude, and the kind of administrative rigor more often seen in top -tier professional kitchens; Michelin experience is a plus. Meals are clean, nourishing, and delicious - designed around the family's preferences and a significant list of dietary requirements; with particular care given to strict allergy protocols. While the culinary style is straightforward, the standards are uncompromising. This is not a role for a chef who "can deal with" restrictions - it's a role for someone who savors the opportunity to puzzle together exacting menus using top -notch admin skills and abundant creativity. Consider this before applying. Key Responsibilities ● Prepare daily lunches and dinners for the family using the best available ingredients ● Design meals that are flavorful, seasonal, and aligned with each family member's dietary needs and restrictions ● Treat all allergies and sensitivities as non -negotiable - consistency and safety are paramount ● Maintain a flawlessly organized kitchen and manage grocery shopping, inventory, and ingredient sourcing ● Collaborate with the family to plan weekly menus that reflect preferences, routines, and nutritional goals ● Travel regularly to Miami (and occasionally elsewhere), preparing meals across multiple residences ● Handle occasional guest meals (typically no more than 10 guests) with polish and efficiency ● Provide warm, professional service in an open kitchen environment where daily interaction with family is normal ● Bring a calm presence to a fast -moving household that values excellence, discretion, and trust in all things You're a Strong Fit If You... ● Are a natural systems -thinker - you thrive in an environment where details matter and nothing gets missed ● Bring a chef's eye and a manager's mind - your kitchen runs beautifully, even on the busiest day ● Treat dietary rules and allergies with the seriousness they deserve - this is second nature to you ● Communicate clearly, respectfully, and efficiently with family and staff ● Excel in private settings where standards are high and expectations are unspoken ● Love creating a sense of calm and order - even when you're cooking under time pressure or on the move ● Are energized by thoughtful service and take pride in making daily life smoother for others Qualifications ● At least 4 years of Private Chef experience in a private household ● Formal culinary training preferred (Associate's or Bachelor's degree in Culinary Arts) ● Proven ability to work independently in dynamic, high -service households ● Deep understanding of food safety, allergies, and nutrition ● Physically able to lift up to 50 lbs and stand for long periods ● Comfortable with frequent domestic travel (primarily to Miami) ● Must have verifiable references and be able to pass a background check Position Details ● Location: New York City (live -out) ● Travel: Frequent domestic travel to Miami; aligned with the family calendar ● Schedule: Generally 9:30am - 6:30/7:30pm; flexibility required ● Compensation: $250K+ DOE, with full benefits and annual bonus opportunity ● Environment: Smoke -free, drug -free, discreet household

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

We are looking for a Full Time private chef to work days per week. Each day is a Full day. You will work at the clients home. The client is based in NEW YORK. About Biospan & BioCheffing Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. Pay: USD 189000 per year (depending on experience). How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Job Description Other Forms of Compensation: Bonus Eligible At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: Develops high culinary standards for our retail, board meals, dining and catering operations Trains, develops and provides inspirational leadership to local culinary team Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus Analyzes ongoing performance and trends in the local operation and devises and leads improvements Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate ServSafe Certification Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1487587 Gourmet KRISTINA MCCARTHY [[req_classification]]

Role OverviewAs an Executive Chef with Sodexo, you'll bring precision, passion, and leadership to a high-profile Corporate Services account in East Rutherford, NJ. In this role, you'll oversee a skilled team of 4 unionized hourly employees, driving excellence in food service operations. Your culinary expertise, business savvy, and flair for delivering exceptional culinary and catering experiences will be key to our continued success. We're looking for a passionate, hands-on chef with solid financial acumen and a proven track record in large-scale operations. You'll oversee menu innovation, quality control, and client satisfaction-while advancing your career in a dynamic, fast-paced environment that values creativity, operational excellence, and strong team leadership! SodexoMagic SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. IncentivesThis position offers free on-site parking!What You'll DoLead a high-level culinary team, providing both direction and hands-on support. Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. Lead and execute conference and catering events with precision and attention to detail Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. Create sustainable, health-focused menus that align with current dietary trends and client preferences. Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringAn Associate's Degree or equivalent experience. Previous experience managing kitchen operations and high volume catering events. Have a strong culinary background and stay current with new culinary trends. Possess excellent leadership and communication skills, maintaining high culinary standards. Demonstrate strong coaching and employee development skills. Thrive in a dynamic environment, driving creativity and excellence in the kitchen. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

About Us: Dartcor is a premier luxury boutique hospitality group, redefining corporate dining through the art of exceptional cuisine, impeccable service, and uncompromising quality. With a reputation built on innovation, craftsmanship, and genuine care, Dartcor creates memorable culinary experiences for a distinguished clientele, including Fortune 100 companies. We are seeking an Executive Chef who embodies the spirit of excellence, creativity, and leadership - someone who understands that every plate tells a story and every moment is an opportunity to inspire. Position Overview: The Executive Chef will be the culinary visionary behind one of Dartcor's flagship operations, bringing both artistry and precision to the kitchen. Reporting to the General Manager, this leader will steward a passionate culinary team, curate seasonal and locally inspired menus, and deliver service and execution at a standard worthy of world-class hospitality. This is a unique opportunity for a chef with fine dining or ultra-luxury hotel experience to shape a program that surprises, delights, and exceeds expectations at every turn. Key Responsibilities: Lead and oversee all kitchen operations with a focus on excellence, precision, and hospitality-driven service. Curate and execute innovative, ingredient-driven menus that celebrate seasonality, sustainability, and craftsmanship. Set the tone for culinary artistry through flawless execution, creativity, and an obsession with detail. Mentor and inspire the culinary team, cultivating a culture of growth, professionalism, and heartfelt service. Maintain the highest standards of food safety, sanitation, and workplace organization. Manage food purchasing, inventory, and cost controls with a strategic and mindful approach. Collaborate closely with leadership on menu development, event programming, and guest experience initiatives. Engage personally with guests and clients when needed, anticipating needs and delivering bespoke culinary moments. Continually seek opportunities for refinement and innovation, staying ahead of culinary trends while honoring classic techniques. Requirements Qualifications: Minimum 5-7 years of progressive culinary leadership experience in luxury hospitality (e.g., Forbes Five-Star hotels, Relais & Châteaux, Michelin-starred restaurants, or similar). Fine dining or high end NYC Restaurant experience is a plus Exceptional leadership skills with a proven ability to develop and retain high-performing teams. Mastery of both classical and modern cooking techniques. Strong business acumen related to food costing, purchasing, and labor management. Excellent communication skills with the ability to collaborate effectively across departments. A genuine passion for hospitality, craftsmanship, and inspiring both team and guest experiences. Culinary degree preferred; equivalent experience considered. Desired Attributes: Uncompromising attention to detail and commitment to excellence. Creative spirit with an appreciation for global flavors, artisanal products, and local sourcing. Calm, poised leadership style even under pressure. A polished, guest-centric demeanor with the ability to personalize experiences at a high level. A hands-on, engaged leadership approach - leading by example in every sense. Benefits Why Dartcor? At Dartcor, we believe hospitality is an art form and leadership is a calling. We offer an environment where your creativity, skill, and passion will be celebrated and your impact will be deeply felt. Join a team committed to innovation, continuous growth, and delivering extraordinary experiences every single day. Elevate your career. Inspire excellence. Apply today.

Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine - New York, NY Essential Duties and Responsibilities: Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: 5+ years of Culinary Management experience in high volume, fine dining restaurants Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Able to work holidays, late nights and weekends Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Salary: $90,000 - $110,000 Learn more by visiting our website at ************************ EOE

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation. Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard. Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events. Oversee all aspects of banquet food preparation, production, and plating. Ensure timely service and smooth execution of large-scale events and plated dinners. Monitor food costs, portion control, and inventory management to maintain profitability. Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team. Schedule and coordinate kitchen staff for banquet events. Maintain a positive, professional work environment with strong communication and teamwork. Enforce health and safety regulations. Ensure all food is prepared and stored according to proper hygiene and safety protocols. Conduct regular kitchen inspections to uphold cleanliness and compliance. KNOWLEDGE, EXPIERENCE AND SKILLS 5+ years of experience as an Executive Chef, with a focus in fine dining. Advanced knowledge of cost control, inventory management, and food procurement. Excellent facilitation, presentation, and communication skills. Strong understanding of various cooking methods, ingredients, and kitchen equipment. Proficiency in food safety practices and kitchen sanitation standards. Knowledge of Italian cuisine and ability to execute authentic dishes. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand for extended periods and work in a high-temperature environment. Flexibility to work evenings, weekends, and holidays as required. Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF S All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR sc F2XDKuO0

We're hiring a Full Time private chef. Each day is a Full day. You will work at the clients home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work days per week for roughly. Each day is a Full day. You will work at the clients home. The client's is based in NEW YORK. Pay: USD 189000 per year (depending on experience). You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Asian Specialized Private Chef Contract: Full-time, permanent Salary: $20,000 to $25,000 per month Accommodation: Not provided (Live-out) Guests: Up to 4 adults Restriction: Only US residents or Green Card holders can apply Please Read: This role is not suitable for chefs who have only taken short courses in asian cuisine or Western-style sushi. We are seeking a highly experienced chef with extensive professional training and proven expertise in authentic Korean and modern Japanese cuisine. Candidates must demonstrate deep practical knowledge, creativity, and confidence in these culinary styles, as well as an understanding of the traditions and techniques that define them. Only chefs with substantial, hands-on experience in this field will be considered. Job description: Incredible opportunity to work for a high-profile family currently based in NYC. The role is full-time, five days per week, and live-out, with a strong focus on refined, health-conscious cuisine. The chef will be also required to prepar daily meals for up to four adults, with expertise in modern Japanese, Korean, some Chinese and Southeast Asian cuisines as well. Flexibility is essential to adapt to strong dietary needs such as keto and low-carb. The ideal candidate will have experience in high-end private households, excellent organizational skills, discretion, and strong knowledge of Asian and healthy cuisine styles. This is a permanent position offering a competitive salary, with no accommodation provided. Disclaimer: Montclair Chef is an introduction service only and does not employ staff. All hiring decisions, employment terms, and remuneration are the client's sole responsibility. We are not liable for any agreements, actions, or behaviours of clients or candidates. Job postings are for informational purposes only and do not guarantee employment. While we strive for accuracy, we are not responsible for errors in job listings or the validity of shared information. All legal employment terms must be discussed directly between the client and selected candidates, with no guarantees from Montclair Chef.