Executive chef jobs in Berkeley Heights, NJ - 719 jobs

Private family seeks an exceptional Co-Chef to support the Executive Culinary Director in delivering refined, thoughtful, and consistently excellent cuisine at the family's primary Manhattan residence, with seasonal relocation to the Hamptons and occasional travel to additional residences. The Co-Chef will work closely with the Executive Culinary Director to execute daily culinary operations, including lunch and dinner service, menu execution, and kitchen organization, while upholding the highest standards of private service. This is a second-in-command position created to provide balance, coverage, and long-term sustainability for the culinary program, offering meaningful growth for a chef who values collaboration, craftsmanship, and excellence in private service. The role follows a seasonal schedule based between Manhattan and the Hamptons. During the winter months, the position is approximately three days per week (Sunday through Tuesday), covering lunch for family and staff and dinner for the family and occasional guests, with limited on-call coverage and flexibility to rotate Saturdays with the Head Chef. In the summer, the schedule increases to five days per week (Friday through Tuesday), with lunch and dinner service and breakfast prepared upon request, including higher-volume entertaining. Periodic travel to Montana and Costa Rica is required, with private accommodations provided. The ideal candidate is a Michelin-trained professional who has mastered technique and precision in demanding restaurant environments and is now seeking a structured private role without compromising standards. This position is well suited for a chef who is passionate about food and service, works effectively within a team, takes direction well, and brings flexibility and consistency to a long-term household. Responsibilities include, but are not limited to: Execute daily lunch and dinner service in collaboration with the Executive Culinary Director Support menu development using seasonal, high-quality ingredients with a refined but approachable style Maintain exceptional standards of food quality, presentation, and service consistency Operate and care for advanced kitchen equipment, including pizza oven, smoker, and specialty fermentation projects Assist with sourcing, prep, and execution for family meals, staff meals, and entertaining Maintain a clean, organized, and professionally run kitchen environment Coordinate effectively with household staff while independently managing kitchen cleanup duties (dishes, sweeping, daily reset) Step into lead culinary responsibility during the Head Chef's scheduled time off Adapt seamlessly to changing schedules, guest counts, and travel-related needs Uphold the highest levels of discretion, professionalism, and respect for household privacy Adapt to the family's ever-changing schedule, ensuring flexibility with seasonal and travel commitments Additional duties and responsibilities as needed and upon request 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 working in a high-end restaurant environment; Michelin Star restaurant experience strongly preferred Polished, poised and professional in both mindset and manor, use of utmost discretion at all times Ability to work occasional weekends as requested Demonstrated ability to work effectively as part of a culinary leadership team Comfortable taking direction and contributing within an established culinary vision Detail-oriented, reliable, and service-driven Valid Driver's License; confident driver with zero points on license Valid US Passport willing and able to travel domestically and internationally as needed Legally authorized to work in the United States for any employer Salary: $120K per annum + Benefits Benefits: Comprehensive medical, dental, and vision coverage, 401(k) with employer match, discretionary performance-based bonus

We're searching for a Director of Culinary Operations for a high volume producing commissary. In this role, you will plan, direct, and coordinate the work activities and resources necessary for the preparation of raw materials needed to support manufacturing menus. Responsibilities include: Direct and coordinate all kitchen activities in preparation to make 20,000 meals daily. Ensure food safety policies, procedures, and workplace safety policies are up to date and adhered to. Work closely with warehouse and purchasing to requisition supplies, materials, ensuring that materials, labor, or equipment are used efficiently to meet production targets. Review processing schedules or production orders to make decisions concerning inventory requirements, staffing requirements, work procedures, or duty assignments, considering budgetary limitations and time constraints. Control labor expenses, based on the production schedule, utilizing forecasting tools, and comparing to budgeted numbers. Control food expenses through recipe compliance, portion monitoring and production oversite. Motivate, train, and manage hourly supervisors, hourly team members. Responsible for recommending or conducting disciplinary action, including termination of staff as necessary according to company standards. Monitor product standards, examining samples of raw products or directing testing during processing, to ensure finished products are of prescribed quality. Review plans and confer with team to develop new products or processes. Coordinate or recommend procedures for facility or equipment maintenance or modification, including the replacement of machines. Conduct hourly spot checks on production, SOP compliance, and safety. Ability to communicate in English and Spanish is preferred.

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

Job DescriptionSummary We are seeking a highly skilled and experienced Kitchen Manager / Executive Chef to lead our back-of-house team. This role is responsible for overseeing all kitchen operations, ensuring food quality and consistency, managing staff, and maintaining high standards of safety and sanitation. Key Responsibilities Oversee daily kitchen operations, including food preparation, cooking, and plating. Develop and maintain high-quality food standards and presentation. Create and update menus in collaboration with ownership/management. Train, schedule, and supervise kitchen staff to ensure efficiency and productivity. Monitor food costs, portion control, and inventory management to reduce waste and maximize profitability. Ensure compliance with health, safety, and sanitation standards. Maintain equipment and coordinate repairs or replacements as needed. Collaborate with front-of-house management to ensure smooth service and guest satisfaction. Handle ordering and receiving of food and kitchen supplies. Foster a positive and team-oriented work environment. Qualifications Proven experience as an Executive Chef, Kitchen Manager, or in a similar leadership role. Culinary degree or equivalent professional experience preferred. Strong leadership, organizational, and communication skills. In-depth knowledge of food safety regulations, cooking techniques, and industry trends. Ability to manage budgets, inventory, and food/labor costs effectively. Creative and passionate about food with a focus on quality and presentation. Physical Requirements Ability to stand and work for long hours in a fast-paced environment. Ability to lift up to 50 lbs. Comfortable working in hot and high-pressure environments. Benefits Competitive salary and bonus structure Employee meal discounts Paid time off Opportunities for professional growth and development

Job DescriptionExecutive Chef About the RoleWe are seeking a passionate and creative Executive Chef to lead the culinary program at a modern, chef-driven restaurant. The Executive Chef will oversee all aspects of kitchen operations, from menu development and seasonal specials to staff leadership and cost management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and wants to create memorable dining experiences that highlight fresh, high-quality ingredients. Key Responsibilities Lead daily culinary operations, ensuring consistency, quality, and presentation standards. Develop innovative, seasonal menus that reflect current dining trends and guest preferences. Hire, train, and mentor the culinary team, fostering a positive and collaborative kitchen culture. Oversee food purchasing, vendor relationships, and inventory management. Monitor and control food and labor costs to achieve budget goals. Ensure compliance with health, sanitation, and safety regulations. Collaborate with ownership and management on menu strategy, specials, and events. Stay current with culinary trends and introduce new ideas to enhance the guest experience. Qualifications 5+ years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale or chef-driven restaurant. Strong leadership skills with a track record of building and motivating teams. Exceptional culinary skills with a passion for innovation and presentation. Knowledge of cost controls, ordering systems, and vendor management. Excellent organizational and communication skills. ServSafe certification (or ability to obtain). Flexible schedule, including evenings, weekends, and holidays as required. What We Offer Competitive salary and performance-based bonus opportunities Health, dental, and vision insurance Paid time off and holidays Meal discounts Opportunities for career growth in a dynamic and supportive environment

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

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

Major Food Group has is looking for an experienced individual to join our team at THE LOBSTER CLUB located in The Seagram Building (formerly The Four Seasons and Brasserie Restaurants). 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 Previous experience with Japanese Cuisine 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.

Chelsea Hospitality Group is seeking a dedicated Executive Chef. Chelsea Hospitality Group develops and operates restaurants, cafés, and hospitality-driven destinations that serve as anchors for community. Our work spans neighborhood gathering places, integrated dining environments, boutique hospitality concepts, and workplace-centered communities - all rooted in the belief that hospitality is a powerful force for human connection. Across every concept, Chelsea Hospitality Group is guided by a commitment to elevated, human hospitality. Through thoughtful food, intentional design, and genuine care, we create places where people feel welcomed, connected, and part of something larger than themselves. Chelsea Hospitality Group is proud to be part of the Dartcor Enterprises family of brands - a hospitality organization grounded in the belief that the power of hospitality inspires human connection and unleashes the limitless potential of our communities. Requirements What we expect from you: A leader who has thrived in premier restaurant or hotel environments (e.g. Union Square Hospitality, Four Seasons, or NYC fine dining). Minimum two years continuous years in a high volume restaurant as an Executive Chef Passionate about hospitality at its highest level, where food is only part of the experience. Available for a 5-day work week within a 7-day operational environment. A proven mentor who develops strong teams and creates cultures where people grow and stay. Equally comfortable in the kitchen, the boardroom, and guest-facing moments. Skilled in menu development, operational excellence, and financial management. What you'll do: Lead with Hospitality: Inspire, train, and mentor culinary teams to deliver experiences that feel more like a favorite NYC restaurant than a workplace café. Create & Innovate: Design seasonal menus, signature events, and unique culinary concepts highlighting local sourcing, sustainability, and creativity. Elevate Standards: Ensure consistent excellence in food quality, presentation, and service across multiple outlets and channels. Be Present: Connect with teams daily to inspire, support, and uphold standards that exceed expectations. Balance Art & Business: Manage budgets, labor, and purchasing with the same care and attention as the cuisine itself-ensuring financial health alongside culinary excellence. Collaborate & Grow: Partner with senior leadership to strengthen operations and help shape Dartcor's next chapter of growth. Benefits What you will get from us: Be part of a 40-year-old entrepreneurial hospitality company where hospitality is our north star, not just a department. Competitive salary with performance-based incentives. Comprehensive benefits, including health, dental, vision, and 401(k). Paid time off and holidays. A culture that prizes creativity, collaboration, and care-for our clients, our guests, and our team. If you're a culinary leader who believes that exceptional food and genuine hospitality build community, we'd love to meet you.

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

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.

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

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

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

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)

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.

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)