Chef jobs in Woodbridge, NJ - 1,154 jobs

Omakase Sous Chef - up to $85,000 - New York, NY Our client is a luxury hotel in New York city who is looking for a Sous Chef for their upscale Japanese restaurant. They will take leadership of the kitchen team while maintaining a positive atmosphere in delivering quality service and product. Requirements: Proven experience in sous chef position or similar within a luxury restaurant setting Lead, mentor and inspire team members and new hires Certified in Food Safety Ability to take lead in a new kitchen environment Omakase style sushi service experience a plus Benefits: Salary: $80K-$85K Benefits: Health, dental, vision, and a 401(k) to plan ahead. Perks: Paid time off, commuter help, and tasty dining discounts. If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com - ************************ Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven't heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out!

NEW OPPORTUNITY - FULL-TIME ROTATIONAL PRIVATE CHEF A private family based in New York City is seeking an experienced Full-Time Rotational (ROTA) Private Chef to join their household team. Compensation: $150,000-$160,000 DOE Benefits: Full medical benefits, matching 401(k), generous PTO Position Overview This is a rotational position shared with another chef who has been with the family for over three years. You will work approximately half the year on a structured rotation. NYC (school year): 5 days on / 5 days off Travel periods & Hamptons: 9 days on / 9 days off Travel: Up to 4 weeks at a time; summers are spent in the Hamptons Responsibilities Prepare lunch and dinner when the family is in NYC Typical diners include two principals, a toddler, a nanny, and occasionally a personal assistant or guests The child and the nanny may eat earlier than the adults When in the Hamptons, prepare three meals per day Support entertaining, with meals for up to 10 guests Collaborate with the second chef for special events and occasions Plan and submit menus for approval several days in advance Maintain a high standard of organization, cleanliness, and professionalism Ideal Candidate Proven experience in both fine dining and private households Comfortable working in a dynamic, high-paced family environment Flexible and adaptable, with the ability to accommodate last-minute guests Strong understanding of household service and family rhythms Recent, long-term references working with UHNW clients in Manhattan Creative, nutrition-minded, and passionate about producing consistently excellent food Culinary Preferences No major dietary restrictions Family enjoys a wide range of cuisines, with a strong preference for Asian-inspired dishes Dumplings are a particular favorite This is a standout opportunity for a chef who enjoys creativity, variety, and working as part of a collaborative household team.

Catering Chef Reports to: Executive Chef Position Managed: Catering Sous Chef, Part-Time Employees, Seasonal Associates Department: Events & Catering Scope: Bronx Zoo Position Type: Full Time This role will be the primary culinary leadership for the events & catering operation. Will oversee production of catering menus, the execution of events, supervision of staff, inventory and cost controls, kitchen cleanliness, equipment maintenance, and the overall service of guests. Major Responsibilities: Responsibilities include but are not limited to: * Responsible for menu planning, food purchasing, and food transportation throughout the Zoo. * Responsible for the development of production documents in accordance with the Executive Chef's policies and procedures on executing catered events. * Assists with managing overall kitchen expenses by managing food and supplies inventory and limiting product waste. * Directly responsible for managing the preparation, production, presentation, and execution of food products for events. As well as assisting daily food service operations in these areas. * Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established standards and norms. * Responsible for updating costs for recipes and maintenance of menu database. * Maintain food safety standards in accordance with the NYC Department of Health's requirements, as well as internal Compliance Manager's standards and requirements. * Follow sustainability guidelines and practices set by WCS's Business Operations leadership. * Communicates with Executive Chef and culinary team, providing feedback on any issues including but not limited to staff, product, and processes to ensure all goals are met. * Perform additional responsibilities as directed by Catering Chef.

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

Ridgeview Health Center is currently hiring for a Full Time Chef De Cuisine. $73-76K Plus a potential 10% annual bonus $3,000.00 Sign on bonus (1500 upon hire, 1500 after 90 days) The Chef de Cuisine is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of Nutrition Services Director, the Chef de Cuisine will assume responsibility for the entire operation. PRINCIPLE DUTIES: Organizes all employee work assignments and schedules. Assists the kitchen staff in all aspects of daily assignments, as required. Informs the Director of all activities and operational problems, making suggestions for improvement and corrections as needed. Interviews and hires kitchen employees. Maintains work schedules for kitchen employees and approves employee time cards. Performs annual performance reviews for all kitchen employees. Assists in ongoing in-service education programs and holds regular meetings with kitchen employees. Plans, costs, and executes all menus, including seasonal cycle menus, special theme day menus and holiday buffets. Tastes prepared foods for accurate recipe representation, oversees meal services, and assures proper presentation. Orders food and beverage supplies based on forecasting and estimation. Maintains a high level of customer satisfaction for our residents and their guests. Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules. Accountable for compliance to Title 22 and CMS regulations. Maintains daily, weekly, and monthly statistical information as required. Assists the Director to maintain survey readiness and compliance with infection control standards. Responsible for implementing and maintaining inventory management system. Responsible for kitchen sanitation program and consistent monitoring. Actively participates in community QI program. Emphasis on educating and developing culinary team members. Coaches, Counsels, and conducts disciplinary action with staff when appropriate. Other duties as assigned by supervisor. QUALIFICATIONS: Minimum of three years experience as an executive chef or chef de cuisine in a healthcare environment or restaurant. Minimum three years supervisory experience Knowledge of Title 22 and CMS regulations Health care food & nutrition experience preferred Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet Culinary education strongly preferred

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.

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'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.

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.

Job Description We are seeking a skilled and dedicated Personal Chef to join our family's household and provide exceptional culinary services. As a Personal Chef, you will be responsible for creating delicious and healthy meals tailored to our family's preferences and dietary needs. This is a part-time position, depending on the family's requirements, and the successful candidate will have a passion for cooking, creativity, and the ability to deliver high quality meals. Responsibilities Menu Planning Collaborate with the family members to create customized menus based on their preferences, dietary restrictions, and health goals. Source fresh, seasonal, and high-quality ingredients and adapt menus. Maintain an updated inventory of food supplies and ingredients, ensuring their freshness and availability. Meal Preparation Prepare and cook meals according to the agreed-upon menus, ensuring exceptional taste, presentation, and nutritional balance. Utilize culinary techniques, creativity, and expertise to deliver a variety of dishes that cater to different tastes. Accommodate dietary restrictions and preferences. Kitchen Management Maintain cleanliness, organization, and sanitation standards in the kitchen area. Keep an inventory of food supplies and ingredients, ensuring their freshness and availability. Manage grocery shopping, selecting the best ingredients and ensuring they are well-stocked. Special Dietary Considerations Develop an understanding of individual family members' dietary preferences, allergies, and restrictions. Create alternative meal options to accommodate specific dietary needs. Provide recommendations for healthy and balanced meal choices. Culinary Expertise Stay updated on culinary trends, techniques, and nutrition to enhance the quality of meals. Continuously explore new recipes and ingredients to introduce variety and creativity to the menu. Events & Special Occasions Plan and execute menus for special family events, celebrations, or dinner parties. Coordinate with family members or event planners to ensure seamless execution. Provide exceptional service during events, including meal preparation, plating, and serving. Requirements Proven experience as a Personal Chef, private cook, or similar, preferably in a household setting. Strong culinary skills with knowledge of various cuisines, cooking techniques, and dietary requirements. Ability to create diverse and appealing menus that cater to different tastes and preferences. Attention to detail and commitment to delivering high-quality meals. Excellent communication and interpersonal skills, with the ability to understand and accommodate individual preferences and dietary restrictions. Flexibility to adapt to changing schedules and occasional special events. Discretion and respect for privacy, maintaining the confidentiality of family-related matters. Food safety and sanitation certification is desirable. A valid driver's license is required for grocery shopping. Benefits We offer a competitive compensation package based on experience and the agreed-upon work schedule. If you are a talented and passionate chef who enjoys creating personalized culinary experiences, we would love to hear from you. Please submit your resume, along with a cover letter detailing your relevant experience and why you believe you would be an excellent fit for our family. Salary Range: $20/hr - $30/hr USD + Bonus Type of Employment: Part-Time Shift: Flexible work hours 10-15 hours per week, 2-3 days per week (schedule to be determined)

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.

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.

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 Private family seeks an accomplished Private Chef to lead all culinary operations within their primary residence in Manhattan, with seasonal relocation to Massachusetts and occasional travel to Florida. This role requires a chef with exceptional fine-dining training and a proven ability to execute both refined daily family meals and high-level entertaining with confidence, precision, and consistency in a private household setting. This is a full-time position that generally follows a Monday through Friday schedule, including occasional weekends and most holidays. Dinner is typically served between 7pm and 7:30pm, with frequent events requiring advanced planning, strong pacing, and flawless execution. Responsibilities include daily lunch and dinner service, menu development, sourcing, provisioning, and comprehensive kitchen management. Must be able to independently manage complex dinner parties, intimate gatherings, and larger-scale events, including formal and informal entertaining, without disruption to the household. The ideal candidate will be highly organized, creative, and service-oriented, with the ability to manage guest-forward events while maintaining discretion, polish, and calm under pressure. This position is well suited for a chef who thrives in an open-kitchen environment and understands the pace, flexibility, and professionalism required in a private residence. Responsibilities include, but are not limited to: Execute daily lunch, dinner, snacks and staff meals with consistency and refinement Plan and deliver high-level entertaining, including formal dinners, casual gatherings and special occasions Develop sophisticated, seasonally driven menus for approval, specializing in clean, healthy Mediterranean and Asian cuisine while maintaining a broad, global repertoire Manage all aspects of kitchen operations including inventory, ordering, stocking, and organization Maintain fully stocked refrigerators and pantries based on family preferences and travel schedules Prepare and pack travel-friendly meals as requested Menu planning to accommodate entertaining needs, teen and guest preferences and dietary requirements Maintain a clean-as-you-go approach, ensuring the kitchen and dining areas are returned to pristine condition immediately after every service Establish and maintain a chef archive of recipes and a household inventory list of frequently used products Collaborate seamlessly with the family's assistant, house manager, and household staff Identify and report any damages, maintenance issues, or equipment needs; source, maintain, or replace kitchen tools and service items as needed Uphold the highest standards of food safety, sanitation, storage, and leftover management Set the tone for a calm, creative, professional, and inspired kitchen environment Requirements: Strong command of English language; superior communication skills, both written and verbal Excellent references required from both current and previous employers Minimum 5 years of Michelin-level or equivalent fine-dining experience Demonstrated success executing high-level entertaining in a private or high-touch environment Polished, poised, and professional demeanor with the utmost discretion at all times Exceptional organization, kitchen management, pacing, and leadership skills Proficient with menu planning and inventory management systems Calm, confident presence with the ability to lead service under pressure Service-oriented, team player, highly attuned to household dynamics Comfortable working flexible schedules, including weekends, holidays, and extended hours Ability to lift up to 50 lbs and stand for extended periods (up to 12 hours) Valid Driver's License required Legally authorized to work in the United States for any employer Compensation: $150K-$200K annually + Benefits Benefits: Health insurance + Bonus

We are seeking a skilled and dedicated Personal Chef to join our family's household and provide exceptional culinary services. As a Personal Chef, you will be responsible for creating delicious and healthy meals tailored to our family's preferences and dietary needs. This is a part-time position, depending on the family's requirements, and the successful candidate will have a passion for cooking, creativity, and the ability to deliver high quality meals. Responsibilities Menu Planning Collaborate with the family members to create customized menus based on their preferences, dietary restrictions, and health goals. Source fresh, seasonal, and high-quality ingredients and adapt menus. Maintain an updated inventory of food supplies and ingredients, ensuring their freshness and availability. Meal Preparation Prepare and cook meals according to the agreed-upon menus, ensuring exceptional taste, presentation, and nutritional balance. Utilize culinary techniques, creativity, and expertise to deliver a variety of dishes that cater to different tastes. Accommodate dietary restrictions and preferences. Kitchen Management Maintain cleanliness, organization, and sanitation standards in the kitchen area. Keep an inventory of food supplies and ingredients, ensuring their freshness and availability. Manage grocery shopping, selecting the best ingredients and ensuring they are well-stocked. Special Dietary Considerations Develop an understanding of individual family members' dietary preferences, allergies, and restrictions. Create alternative meal options to accommodate specific dietary needs. Provide recommendations for healthy and balanced meal choices. Culinary Expertise Stay updated on culinary trends, techniques, and nutrition to enhance the quality of meals. Continuously explore new recipes and ingredients to introduce variety and creativity to the menu. Events & Special Occasions Plan and execute menus for special family events, celebrations, or dinner parties. Coordinate with family members or event planners to ensure seamless execution. Provide exceptional service during events, including meal preparation, plating, and serving. Requirements Proven experience as a Personal Chef, private cook, or similar, preferably in a household setting. Strong culinary skills with knowledge of various cuisines, cooking techniques, and dietary requirements. Ability to create diverse and appealing menus that cater to different tastes and preferences. Attention to detail and commitment to delivering high-quality meals. Excellent communication and interpersonal skills, with the ability to understand and accommodate individual preferences and dietary restrictions. Flexibility to adapt to changing schedules and occasional special events. Discretion and respect for privacy, maintaining the confidentiality of family-related matters. Food safety and sanitation certification is desirable. A valid driver's license is required for grocery shopping. Benefits We offer a competitive compensation package based on experience and the agreed-upon work schedule. If you are a talented and passionate chef who enjoys creating personalized culinary experiences, we would love to hear from you. Please submit your resume, along with a cover letter detailing your relevant experience and why you believe you would be an excellent fit for our family. Salary Range: $20/hr - $30/hr USD + Bonus Type of Employment: Part-Time Shift: Flexible work hours 10-15 hours per week, 2-3 days per week (schedule to be determined)