Chef jobs in Middletown, NJ - 1,106 jobs

Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Park Lane New York, situated on Billionaires' Row - home to the world's most coveted addresses on Central Park South - has been completely reimagined as a departure from its neighbors and serves as a unique and inclusive retreat within walking distance of the city's cultural hubs including Lincoln Center, Carnegie Hall, 5th Avenue shopping, and the Museum of Modern Art. The 47-story property features 610 rooms - nearly half of which provide sweeping park-facing views - and 11,000 square feet of reimagined indoor and outdoor event space. A fitness center perched on the fifth floor offers state-of-the-art equipment and its own separate outdoor terrace. The reimagined hotel features three new food & beverage venues throughout the hotel including an 80-seat lobby bar with an outdoor promenade, an intimate restaurant on the hotel's second floor, and CentralPark South's only rooftop lounge atop the hotel. Perched on the 47th floor, the cocktail bar will treat guests to a one-of-a-kind experience against the backdrop of Manhattan's sprawling skyline and park. Overview: The Executive Sous Chef is responsible for assisting in coordinating, supervising and directing all aspects of the hotel's food production, while maintaining profitable F&B operations and high quality products and service levels. He/she is expected to provide training for all staff, meet corporate quality standards, establish and enforce food specifications, portion control, recipes and sanitation. The Executive Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction. **Must have experience with in high volume luxury hotels** **Must have experience working in Union environment** Responsibilities: Work with other F&B managers and keep them informed of F&B issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Prepare and submit required reports in a timely manner. Monitor quality of all food product and presentation. Assist in preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans. Oversee all aspects of the daily operation of the kitchen and food production areas. Respond to guest complaints in a timely manner. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Conduct staff performance reviews in accordance with Highgate Hotel standards. Understand, implement and monitor corporate promotions in outlets, including buffet and three-meal concept standards. Know and enforce all local health department sanitation laws. Work with the Executive Chef and the Director of F&B to create and implement menus. Design and implement employee cafeteria rotating menu and oversee cafeteria operations. Assist in coordinating, supervising and directing the Stewarding Department. Assist in computing daily food cost. Assist in proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc. Understand daily forecasts and customer counts. Coordinate all par stock levels. Assess food portion size, visual appeal, taste and temperature of items served. Assist in the direction and training of all chefs to ensure adequate operation in all outlets. Assist in creating menus for prospective clients. Review and approve weekly payroll. Check food purchases for proper ordering, quality and price structure. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report and food cost report. Communicate to Engineering any physical maintenance problems. Assist catering sales on all special menus and price structures. Qualifications: A 2-year, 3-year or 4-year culinary degree and at least 4 years of progressive experience in a hotel or a related field. Previous supervisor responsibility is required. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Maintain a warm and friendly demeanor at all times. Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner. Attend all hotel required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management.

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 passionate and driven Executive Chefs to join our growing team! La Pecora Bianca is one of the fastest growing restaurant groups in NYC, with 7 restaurants currently under operation in Manhattan, and three exciting new projects to open in 2026! We are seeking enthusiastic and skilled Hospitality Leaders to join our dynamic restaurant group, with endless opportunities for advancement. UNPARALLELED COMPENSATION & BENEFITS: * Quality of life: Consistent schedules with consecutive days off * $110-130k base salary * Bonuses paid every quarter * Gold insurance plan with 75% company contribution for all tier plans, including family plans * Paid time off - 15 days * Paid parental leave * 401k with company match up to 6% * Discounted gym membership * Quarterly dining stipends * Commuter benefits, flexible spending and dependent care accounts FAST PROMOTION TRACK: * La Pecora Bianca is the fastest growing Italian restaurant group in NYC, with multiple locations opening in the next 12 months. We support long-term tenure through consistent feedback and mentoring, and unlimited opportunities for growth and advancement. High performing Executive Chefs will have fast track promotion opportunities. HIGH LEVEL OF RESPONSIBILITY: * We seek leaders that want the responsibility of driving our businesses forward while taking ownership of their work. This position will be responsible for all aspects of managing and leading all kitchen personnel, ordering, food and labor cost management, creating relationships with vendors and local farmers, collaborating on menu creation and daily specials, and expediting. REQUIREMENTS: * Availability to work nights, weekends and holidays * Ability to lift 30+ pounds * Certification in NYC Food Protection License required HAVE YOUR VOICE HEARD: * We believe the best ideas can come from within and empower our entire team to shape our company's direction. La Pecora Bianca is a proud Equal Opportunity Employer.

We are seeking a Oceanfront Hotel Executive Chef with a proven history of kitchen leadership. The ideal candidates will have a strong background in classic and progressive cooking, menu refreshing including banquet programs, multiple F&B outlets and working in concert with the Executive team on operations, and juggling the competing demands of stakeholders with professional savvy.. Only applicants that have 5 years of prior experience in Resort F&B Executive Chef experience will be considered. Salary is based on experience. This position is for a Oceanfront Resort located on the Atlantic Ocean in Long Branch, NJ and will require someone working and living around the Long Branch, New Jersey area. Oceanfront Hotel Executive Chef Qualifications: * 5 years of experience in Resort Executive Chef resort level Hotel operating 3-5 outlets plus banquet food events is required. * At least 5 years of kitchen leadership (CDC, Sous, Lead, tournet) in a fine dining restaurant. * Experience with Hotel banquets and working with sales and operations to execute high-end functions. * Strong financial acumen and ability to work within food cost and labor cost guidelines. * Successful track record of a leading teams through delivering a consistent product and exceeding guest expectations. Oceanfront Hotel Executive Chef Responsibilities: * Run an efficient culinary program meeting all balanced F&B Scorecards. * Create and update menus, recipes, and SOPs in concert with leadership * Manage banquet program to modern standards * Teach and manage Sous Chefs and Culinary team on all recipes and expectations. * Be a presentable and marketable figure in the hotel. Oceanfront Hotel Executive Chef Benefits: * Excellent compensation package based on experience. * Health plans * Vision * Dental * Hotel Discount Programs * 401K * Additional perks Ocean Place Resort & Spa exudes a unique and relaxed atmosphere with a touch of modern luxe sophistication. Overlooking a magnificent stretch of beach in Long Branch, we are truly a gem among NJ beachfront hotels. Indulge in our full service spa, voted the "Best in NJ.". Come discover and be a part of the team that delivers the approachable luxury of New Jersey's only full-service resort positioned directly on the beach. Located 50 miles south of New York City and 70 miles east of Philadelphia our location makes getting to a beach front resort with anyone's reach. 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.

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

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... * Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef * Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance * Excels at communication, both verbal and written * Creative, driven and passionate, with a positive mindset * Is flexible and willing to meet the demands of a 24-hour operation Pay range = $140,000 to $150,000 About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

Our client, based in Manhattan is seeking an experienced, nutrition-focused Chef to prepare healthy daily meals, manage kitchen operations, and support occasional events. The role requires professionalism, flexibility, and the ability to maintain a high standard of service in an informal yet fast-paced household. Responsibilities Plan and prepare clean, healthy lunches and dinners for 1-2 principals. Deliver and serve lunch at the client's nearby office. Purchase fresh, high-quality ingredients and manage all kitchen inventory. Maintain budgets, track expenses, and submit financial reporting. Keep the kitchen spotless, safe, and fully stocked. Provide casual and formal dining service, including small gatherings and occasional events. Set, serve, and clean up all meals. Maintain strong vendor relationships and source specialty items as needed. Implement organizational systems (inventory, labeling, tracking tools). Collaborate with household staff while working independently. Qualifications Minimum 5 years of professional culinary experience; private UHNW household experience preferred. Expertise in nutritious, clean cuisine and specialty diets. Excellent attention to detail, organization, and time management. Skilled in creating flavorful dishes without relying on heavy fats, dairy, or salt. Strong communication and service skills; professional and discreet demeanor. Able to adapt to changing preferences and household needs. Flexible to work occasional long hours, weekends, holidays, and travel as needed. Valid Passport Schedule: Monday - Friday, Flexibility for occasional weekends, evenings, holidays, and travel Salary: Competitive salary plus Health Insurance (Medical and Dental)

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.

Live-out Private Chef Contract: Full-time, permanent (W2 employment) Salary: $160,000-$175,000/year ) Guests: 2 adults (no children, no allergies) Schedule: Monday to Friday Job description: A professional and health-focused Private Chef is required for a full-time, live-out position in Brooklyn, New York, starting in early January 2026. The role is for a dynamic and health-conscious young couple seeking an experienced chef who can deliver creative, organic, and nutrient-rich cuisine daily. The family follows a Mediterranean-inspired diet with a strong focus on athletic and macrobiotic nutrition. All ingredients must be organic, seasonal, and of high quality. The chef will be responsible for preparing breakfast (sometimes on-the-go), lunch, and dinner each day, with dinners to be served around 5:30-6:00 PM. The couple does not eat dessert but would enjoy healthy snack options during the day. Each meal should consist of 2-3 composed elements, often a vibrant salad and a well-balanced main. Meals should be rich in protein, fresh vegetables, and healthy carbohydrates, while maintaining low sodium levels. The couple is highly active and seeks cuisine that supports energy, vitality, and overall wellness. The ideal candidate will have formal culinary training, be creative with seasonal menus, and demonstrate a deep understanding of microbiotics, sports-focused nutrition, and clean eating. They must be capable of working autonomously, managing menu planning, food prep, grocery sourcing, and kitchen cleanliness. A well-equipped kitchen is available on site. While the role may involve occasional travel upstate in the future, the position is based primarily in Brooklyn with no travel required at this time. The chef will be hired under a W2 contract, and employment is contingent upon passing a criminal background check. A video interview followed by a cooking trial at the client's home will be part of the hiring process. Benefits, insurance, and other employment terms will be discussed directly during the interview process with the client. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered | Join our Private Chef Network 👉 Click Here This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

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.

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

Upper Montclair Country Club Established 1901 | A Distinguished Club of the World February 2026 Position Type: Full-Time Compensation: $85,000 annually Benefits: Health, Dental and Vision Insurance, 401K, Flexible Spending Account, Aflac Reports to: Executive Chef Position Summary: The Chef de Cuisine is responsible for overseeing all culinary operations within the club's restaurants and events, ensuring a consistently high standard of food quality, presentation, and service. This role involves leading the culinary team, managing kitchen operations, developing menus and recipes, and maintaining compliance with health and safety regulations. Essential Duties and Responsibilities: Lead and supervise kitchen staff in food preparation, plating, and portioning, ensuring consistency and adherence to club standards. Design and implement menus and recipes in collaboration with the Executive Chef, incorporating seasonal and member-focused offerings. Train and mentor kitchen staff in culinary techniques, presentation standards, and efficient workflows. Monitor kitchen line operations during service to ensure proper execution and quality control. Maintain kitchen cleanliness, organization, and compliance with federal, state, and local health and safety standards. Oversee inventory, storage, and rotation of food products; assist with monthly physical inventory counts. Manage daily kitchen staffing and scheduling to ensure appropriate coverage. Assist in budget preparation and enforce budgetary controls and cost efficiency measures. Evaluate and improve food quality, preparation techniques, and kitchen operations. Support the planning and execution of club events, special functions, and banquets. Collaborate with the Executive Chef to review member satisfaction, resolve issues, and plan culinary enhancements. Communicate professionally with members, team members, vendors, and management. Uphold and model professional behavior that reflects the values and image of Upper Montclair Country Club. Perform additional duties as assigned by the Executive Chef. Knowledge, Skills, and Abilities: Strong culinary expertise across all kitchen disciplines, with some knowledge of baking and pastry. Creative menu and recipe development abilities. Exceptional leadership and team-building skills. Strong organizational and time-management skills in a high-pressure, fast-paced environment. Knowledge of proper food handling, storage, sanitation, and safety practices. Proficiency in kitchen equipment use and maintenance. Excellent written and verbal communication skills in English; multilingual abilities are a plus. Ability to analyze data, prepare reports, and manage kitchen costs effectively. Proficiency with Microsoft Office Suite, inventory systems, and POS/order processing software. Supervisory Responsibilities: Directly supervises culinary team members. Responsible for interviewing, training, scheduling, evaluating performance, and recommending hiring or termination decisions in coordination with the Executive Chef. Qualifications: Education & Experience: Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program. 3-5 years of progressive culinary experience in a fine dining, private club, or high-end hospitality setting. Equivalent combination of education and experience will be considered. Certifications: ServSafe Food Protection Manager Certification required. CPR and AED certifications preferred. Physical Requirements: Must be able to stand and walk for extended periods. Frequently required to use hands and arms, talk, hear, taste, and smell. Must be able to lift/move up to 30 pounds regularly.

Bella Bianca Italian Deli is looking to hire an experienced chef. Excellent work environment and competitive pay Required qualifications: 21+ years or older Preferred qualifications: Legally authorized to work in the United States Reliable transportation to and from work Food Service license/certification: ServSafe Food Handler Certification Speaks English Reads English

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

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.

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.