Executive chef jobs in Clarkstown, NY - 173 jobs

Job Title: Chef de Cuisine Employment Type: Full-Time Reports To: Owner KINDLY DO NOT APPLY FOR THE POSITION, UNLESS YOU FEE YOU MEET THE MINIMUM EXPERIENCE/SKILLS REQUIREMENTS FOR THE POSITION. THANK YOU! About Mercado We are a fast casual new American restaurant redefining dining with chef-driven breakfasts, sandwiches, salads and grain bowls-crafted from fresh, high-quality ingredients and served with refined simplicity. Our next exciting chapter includes the expansion of our Mercado space, featuring a new dining room concept inspired by the vibrant flavors and traditions of Iberian cuisine-drawing from the culinary heritage of Portugal and Spain. We're seeking a Chef de Cuisine who thrives at the intersection of creativity, leadership, and operational excellence-someone ready to shape the future of our growing brand and bring a distinctive Iberian flair to our evolving menu. Position Overview The Chef de Cuisine will lead all culinary operations for the restaurant, with a primary focus on menu development, kitchen leadership, and operational consistency across our current and upcoming extended location. In addition, this role will play a key leadership role in the opening of our new Mercado dining room, overseeing kitchen setup, staff training, menu execution, and the creation of a distinct Iberian-inspired menu celebrating the coastal and rustic flavors of Spain and Portugal. Key Responsibilities: Culinary Leadership & Execution Lead and inspire the culinary team to execute consistent, high-quality dishes across all service periods. Oversee daily prep, line operations, and service flow to ensure efficient and elevated guest experiences. Set and uphold standards for flavor, presentation, and portion control in both the fast casual and Mercado's dining concepts. New Concept Development (Mercado Expansion) Collaborate with ownership and design teams to launch the new Mercado dining room, from kitchen layout and equipment selection to menu rollout. Develop and execute a menu highlighting Iberian influences-with emphasis on Portuguese and Spanish ingredients, techniques, and regional inspiration. Curate seasonal specials and culinary events that reflect the Iberian spirit and align with brand identity. Menu Innovation & Brand Evolution Evolve the core breakfast, sandwich, and grain bowl menus to keep offerings fresh, creative, and brand-consistent. Balance culinary artistry with cost management and operational feasibility. Stay ahead of culinary trends and emerging regional and seasonal products, especially those tied to Mediterranean and Iberian traditions. Operations & Management Oversee kitchen organization, scheduling, inventory, and procurement. Develop and maintain vendor relationships with an eye for premium, authentic ingredients. Ensure compliance with all food safety, health, and sanitation regulations. Mentor and develop a strong kitchen team that reflects professionalism, pride, and a shared culinary vision. Financial Performance Manage food and labor costs in alignment with budget goals. Implement systems for efficiency, waste reduction, and consistent profitability. Contribute to financial planning, forecasting, and P&L management. Qualifications 5+ years of progressive culinary experience, with at least 2 years in a leadership position (Sous Chef, Executive Sous, or Chef de Cuisine). Strong background in breakfast/brunch and fast casual operations; fine dining or Iberian cuisine experience highly preferred. Demonstrated success in restaurant openings or new concept development. Strong leadership, organization, and communication skills. Passion for Iberian flavors, seasonal cooking, and culinary storytelling. ServSafe or equivalent certification required. Compensation & Benefits Competitive salary (commensurate with experience) Performance-based bonus potential Paid time off Health and wellness benefits Opportunities for growth and creative input across new concepts How to Apply Apply online or send your resume, brief cover letter, and sample menu ideas or portfolio (if available) to **************************** Join us as we expand into a bold new chapter at Mercado-where Iberian inspiration meets modern, ingredient-driven cuisine.

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 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

About Us: At Nutrition Management Services Company, we pride ourselves on delivering exceptional dining experiences and top-notch service at every event and function. As a leader in the hospitality industry, we are committed to innovation and excellence in everything we do. We are currently seeking a dynamic and experienced Per Diem Corporate Chef to join our team and play a key role in elevating our culinary operations. Position Overview: As our Per Diem Corporate Chef, you will be responsible for managing special parties and functions, offering hands-on training and support to new cooks and managers, and mastering our company's production systems and tools. You will collaborate closely with the VP of Operations to ensure seamless coordination for menu planning, event execution, and overall support. Key Responsibilities: Event Management: Oversee and execute high-quality culinary experiences for special parties and functions. Ensure all aspects of food preparation and presentation meet company standards. Training & Support: Provide hands-on training for new cooks and managers, ensuring they are well-versed in company procedures, culinary techniques, and service standards. System Expertise: Become an expert in our production systems and tools. Utilize this expertise to streamline processes, improve efficiency, and maintain high standards. Collaboration: Work closely with the VP of Operations to coordinate menu planning, logistical support, and special event arrangements. Provide input on culinary trends and innovations to enhance our offerings. Quality Assurance: Maintain exceptional food quality and presentation at all times. Conduct regular quality checks and provide feedback for continuous improvement. Menu Development: Assist in the creation and modification of menus to suit various events and client preferences. Ensure all menu items align with company standards and client expectations. Qualifications Qualifications: Proven experience as a Corporate Chef, Executive Chef, or similar role in a high-volume or high-profile setting. Strong expertise in a variety of cuisines and cooking techniques. Experience in training and mentoring kitchen staff and management. Proficiency with production systems and culinary tools. Excellent organizational and communication skills. Ability to thrive in a fast-paced, dynamic environment and adapt to changing needs. A passion for culinary excellence and innovation. What We Offer: Competitive per diem compensation. Opportunities to work on diverse and exciting events. A collaborative and supportive work environment. The chance to make a significant impact on our culinary operations and client satisfaction.

City, State:Saddle Brook, New Jersey Title: Executive Chef FLSA: Exempt Status: Fulltime Reports to: General Manager/ Assistant General Manager Supervises: Culinary Team Members Pay Range: 85-90k Job Summary: The Executive Chef oversees all food purchasing and preparation for the hotel's food service outlets and events. This role ensures that culinary standards are maintained, supervises kitchen staff, and collaborates with other departments to provide high-quality dining experiences while managing food costs and ensuring compliance with health and safety regulations. Essential Functions and Duties: Oversee daily kitchen operations, including food preparation, menu planning, and staff supervision. Ensure food quality meets culinary standards and exceeds guest expectations. Control food costs by managing inventory, purchasing, and minimizing waste. Train, mentor, and provide feedback to kitchen staff to maintain consistent quality. Ensure kitchen compliance with health, safety, and sanitation regulations. Collaborate with departments to plan and execute special events, banquets, and other food service needs. Develop and update menus, incorporating seasonal ingredients and current trends. Conduct regular inspections of kitchen equipment and workstations for cleanliness and efficiency. Maintain relationships with vendors to ensure high-quality ingredient sourcing. Monitor kitchen performance and implement improvements to enhance efficiency. Work closely with the Director of Food & Beverage to meet financial and operational goals. Ensure all kitchen operations align with the hotel's brand standards and guest satisfaction goals. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Required Experience, Education, and Skills: Bachelor's degree in Culinary Arts or a related field; or equivalent experience in culinary management. Minimum of 5 years of experience as an Executive Chef or in a similar leadership role. Expertise in food preparation, presentation, and menu development. Strong knowledge of food safety, sanitation, and health regulations. Proven ability to manage food costs, control budgets, and optimize profitability. Excellent leadership and communication skills to manage kitchen staff effectively. Ability to work in a fast-paced environment, handling multiple tasks and maintaining attention to detail. Work Environment: Primarily an indoor environment, working in a kitchen and office setting. Frequent exposure to kitchen equipment, heat, and cleaning chemicals. Requires standing and walking for extended periods during food preparation and service. Must be able to lift and carry up to 50 lbs. Flexibility to work evenings, weekends, and holidays as needed to meet business demands. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice. Equal Employment Opportunity: Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members. Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements. All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2025-12-22 Stonebridge offers comprehensive benefits including medical, dental, vision, PTO, 401(k) matching, wellness support, life and disability coverage, savings accounts, tuition aid, and travel and lodging perks.

Job Category - Food & Beverage Schedule Full-Time Type Management Additional Information: This hotel is owned and operated by MJ Hotels; Danbury CT. The franchisee is a separate company and a separate employer from Marriott International, Inc JOB SUMMARY The Chef De Cuisine is responsible for Plan, preps, set up and provides quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by the Chef for service. To ensure all mise-en- place is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided, to exact specification. Maintain and contribute to a positive work environment CORE WORK ACTIVITIES Ability to work all stations on line Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks Ability to be a clear thinker, remain calm and resolve problems using good judgement. Ability to handle multiple tasks at one time while maintaining a high level of professionalism. Ability to work well with others in a team environment. Contribute to the growth and success of the team. Ability to direct performance of kitchen staff and follow up with corrections where needed Ability to motivate kitchen staff and maintain a cohesive team Ability to use all senses to ensure quality standards are met Ability to maintain a clean, neat and organized work environment Ability to follow recipes, to increase or decrease recipe as needed. Good knife skills Can season food properly Can properly follow all processes that are in place Can communicate with all internal customers efficiently. {stewarding, service staff} Maintain and strictly abide by state sanitation/health regulations Can organize and set up workstation fast and efficiently. Rotate, label and date all food on station and in walk in cooler Ability to work in a fast paced, intense work environment. Coordinates scheduling if necessary Ensure all guest special requests are met Ensure to give clear instructions and directives to colleagues to maximize production and work flow Any other duties as may reasonably be requested by the management team including assistance for large events or hotel functions To assist the Executive Chef with his daily tasks Monitor work hours and overtime to ensure proper cost control Discipline employee as well improve morale when required Maintain 2-way communication with superiors and associates. Establishes and enforces nutrition and sanitation standards for Kitchen Keep cooks line well stocked with food, plates and utensils. Insure proper food portions are being used as per standards. Neatly arrange all food on plates according to the menu standards. Keep the kitchen as clean as possible at all times. Area should be completely cleaned at the end of each shift. Insure proper sanitation procedures are being observed at all times. Ability to lift 50lbs. Managing Financial Goals Food cost of the outlets & Budget of the Main Kitchen outlet Managing the Guest Experience • Responds to and handles guest problems and complaints. • Stays visible in the culinary operation and interfaces with customers on a regular basis to obtain feedback on quality of product, service levels and overall satisfaction. Direct Reports: All Cooks / Dishwashers As Chef De Cuisine, you will: Deliver the People Connection - You have a record of accomplishment for being organized and have the ability to deliver clean & well-maintained rooms for our guests to sleep in. You have a great eye for detail and know what it takes to deliver the perfect room that fits within company and hotel brand standards. Deliver the Promise - You are empowered to aid guests if they need assistance and work with the hotel team to deliver memorable stays. You are part of a Team - At Meyer Jabara you are part of an amazing flock! You will form part of our Housekeeping department and work with your peers to create connections, handle all functions that will be required in your role CANDIDATE PROFILE Education and Experience • High School Diploma in Catering Operation. Requirements: In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Experience with training, basic financial management and customer service Proficient in general computer knowledge A true desire to exceed guest expectations in a fast paced customer service environment Capable of producing a consistent product in a timely manner Strong training and communication skills Culinary education and/or on the job training, independent restaurant experience is preferred The salary range for this position is $75.000- $80,000 annually.

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]]

Job DescriptionExecutive Chef The Executive Chef is responsible for leading all culinary operations, setting the vision for the kitchen, and delivering consistently high-quality food that reflects a modern tavern-style menu. This role oversees menu development, kitchen management, food cost control, and team leadership while maintaining the highest standards of food quality, safety, and hospitality. Key Responsibilities Lead and manage all back-of-house culinary operations, including daily service, prep, and special events Develop, execute, and evolve seasonal menus that align with the restaurant's concept and guest expectations Ensure consistent food quality, presentation, taste, and portion control across all offerings Recruit, hire, train, mentor, and retain a skilled culinary team Oversee kitchen scheduling, labor management, and staff development Manage food and labor costs, inventory, purchasing, and vendor relationships to meet budget goals Maintain strict adherence to health, safety, and sanitation standards Collaborate with ownership and management on concept development, pricing, and operational strategy Monitor kitchen performance metrics and implement improvements as needed Foster a positive, professional, and accountable kitchen culture Qualifications 5+ years of progressive culinary leadership experience, including Executive Chef or Senior Sous Chef roles Strong background in scratch cooking and high-volume restaurant operations Proven experience with menu development, cost control, and kitchen financials Ability to lead, train, and inspire diverse teams in a fast-paced environment Excellent organizational, communication, and time-management skills Passion for quality ingredients, consistency, and guest satisfaction Flexible schedule, including nights, weekends, and holidays Preferred Skills Experience in upscale casual or tavern-style dining concepts Knowledge of seasonal, locally sourced ingredients Strong leadership presence with a hands-on management style Ability to balance creativity with operational discipline How to Apply Qualified candidates who are passionate about culinary excellence and team leadership are encouraged to apply. This is an opportunity to lead a dynamic kitchen, influence menu direction, and make a lasting impact on the guest experience. Apply today to be considered.

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently lift and move up to 55 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment #LI-EP1

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Private Chef de Cuisine - Westchester As the Private Chef de Cuisine, you will report to and assist the Executive Chef in managing the daily operations of a private household kitchen. In the Executive Chef's absence, you will assume full responsibility for meal preparation and kitchen operations, ensuring seamless service to the principals. This role involves preparing high-quality meals, managing kitchen staff (Sous Chefs, Cooks, and Kitchen Assistants), and ensuring that food safety and hygiene standards are upheld at all times. You will work closely with the Executive Chef to maintain the highest culinary standards, contributing to menu development and overseeing daily kitchen functions. In the absence of the Executive Chef, you will act as the Chef de Cuisine, leading a high-end private culinary operation with professionalism and excellence.

Job DescriptionHead Chef - Englewood, NJ Department: Operations / Dietary Services Reports to: Facility Director Status: Salary, Full-Time Compensation: Competitive salary, based on experience and certification About Boca Recovery Center Boca Recovery Center is a nationally recognized leader in behavioral health treatment, providing holistic support for individuals on their recovery journey. Our Englewood facility focuses on Substance use disorder services while emphasizing the importance of nutritious and comforting meals that contribute to the healing process. We strive to create a therapeutic environment, ensuring our clients receive high-quality food service that adheres to their individual dietary needs. Position Overview We are looking for an experienced and passionate Head Chef to lead our kitchen team at the Englewood, NJ facility. The Head Chef will be responsible for the overall culinary operations, ensuring the preparation and presentation of balanced meals while fostering a supportive environment for both clients and staff. This role requires strong leadership skills, creativity in menu design, and a commitment to excellence. This is a full-time position with competitive salary and opportunities for professional development. Key Responsibilities Develop and implement seasonal menus that accommodate the dietary requirements of clients while promoting overall wellness Supervise, mentor, and train kitchen staff to uphold food quality and safety standards Ensure efficient kitchen operations, including inventory management, food ordering, and cost control Maintain compliance with health and safety regulations, ensuring a clean and safe working environment Collaborate with clinical and operational teams to cater to special dietary needs and therapeutic meal plans Maintain food temperature logs and ensure quality control measures are consistently followed Foster a positive, team-oriented kitchen environment that values creativity and respect Requirements Required Experience Prior experience in food service within a healthcare setting or large group catering environment is essential. Education & Certification (any one of the following): Graduate of a dietetic technician or assistant program accredited by the Commission on Dietetic Registration (**************** or Completion of a minimum 90-hour food service supervision course approved by the New Jersey Department of Education, plus one year of full-time supervisory experience in a healthcare food service setting in consultation with a dietitian; or Equivalent training and experience in food service supervision and management through military service programs. State of New Jersey Graduates of a dietetic technician or dietetic assistant training facility approved by the American Dietetic Association's Commission on Dietetic Registration, *************** or Graduates of a course providing 90 or more hours of classroom instruction in food service supervision approved by the New Jersey Department of education, and have one year of full-time experience, or the full-time equivalent, as a food service supervisor in a health care facility in consultation with a dietitians; or trained and experienced in food service supervision and management through military service programs equivalent to this subsection. Benefits Boca Recovery Center offers a comprehensive benefits package, including: Health Insurance Retirement Plans Disability Coverage Paid Time Off Continuing Education & Professional Development Opportunities Join Boca Recovery Center and make a meaningful impact through expert, compassionate care in a mission-driven environment focused on recovery and wellness.

Job Description The Tuxedo Club is in search of a passionate and creative Sous Chef to join our team! As the Sous Chef, you have a strong passion for cooking food, technique, and an eagerness to learn. The Sous Chef, reports to the Executive Chef and all managers of the culinary team, to drive service each day. The Sous Chef will maintain compliance with DOH standards, cleanliness, efficiency, and overall excellence. The Sous Chef will employ their culinary skills to play a critical role in maintaining and enhancing our members & guests' satisfaction. "Hands on" management is necessary for this role as a high level of expectation for an impactful presence will be required. The Sous Chef, is the acting supervisor on duty and assumes the responsibilities when no other kitchen managers are available. Responsibilities & Essential Functions: Is knowledgeable of, and actively supports the goals for the department as well as the company as a whole to ensure high quality and consistent service Effectively participates in a professionally run service period, ensuring excellence in cooking, timing, plate assembly & communication Ensure that the cook audit sheets, department audit sheets, production charts and all checklists are posted in all areas and referred to daily while supporting cross training between areas and continuing education of trends Ensure staff members comply with the uniform and grooming policies as well as monitoring performance and ensuring that duties are carried out in accordance with safety, SOPs, HACCP & policy guidelines Display a working knowledge of all ingredients & preparation used on the menu to effectively prepare all required dishes in a timely manner for specific service period following recipes Responsible for all aspects of kitchen operations, specifically in relation to prep, cooking, portioning, wrapping and storage Consistently ensure that station mise en place is prepped, seasoned & stocked throughout service & the overall station remains clean & organized as per serve safe standards Assist in putting deliveries away insuring proper rotation and storage practices are in adherence to local state and federal guidelines Works various buffet stations as needed for specials events including: grills, sauté, breakfast & carving stations Lead by example, with a positive work ethic, setting a tone of teamwork, collaboration & mutual respect to maintain efficiency and consistency Participates in a professionally run service period, restocking stations as needed & performing last minute or special-order prep needs with a calm sense of urgency Provides oversight of the pool when in season by assisting the staff in preparation, execution of service and ordering Ensure DOL/Health Department compliance as it pertains to the operation Submit work orders for repairs to outlets and/or equipment & that requests are followed up in a timely manner Actively support the culinary operation by working any station deemed a necessity, provide coverage for staff shortages Support the assigned budgetary guidelines, enforce cost control procedures and monitor waste & breakage Is punctual for shifts & has proper uniform Be presentable, respectable and show proper etiquette regarding member interaction and conversations Qualifications: Basic knowledge of DOH regulations A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality Strong leadership skills with the ability to train and develop kitchen staff effectively Creative problem solver with a passion for cooking and menu development Excellent time-management and organizational skills Supportive and enthusiastic team environment in a well-established country club Must be able to work varied shifts which include weekdays, evenings, weekends & holidays Team player with a positive attitude that is professional and can effectively communicate Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program Equivalent combination of education and experience will be considered Working knowledge of Microsoft Office, restaurant management software, POS ServeSafe Certification Physical Requirements: Regularly required to stand for long periods of time May need to work in humid or non-weather extreme conditions May work near moving parts, machinery and use cleaning agents according to label directions Must be able to lift a minimum of 50 lbs and push a cart weighing up to 100lbs Benefits: Medical/Dental/Vision and supplemental benefits available after successful completion of probation period 401k with match after 6 months Competitive Dining Allowance of up to $3k Employee Meals Equal Employment Opportunity : The Tuxedo Club does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. The Tuxedo Club is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact the Human Resources Manager, Jessica Roman at ************

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY Adhere to the company's mandated F&B menu and purchasing programs Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up. Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment. Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits Proactively ensures that a clean, safe environment is maintained at all times. Report critical issues to General Manager ASAP. WHAT IT TAKES Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required Experience preparing catered events and presenting foods for special events desirable Relevant experience or equivalent combination of education and experience is also acceptable. Current ServSafe certification required. PERKS (MORE REASONS YOU'LL LOVE YOUR JOB) Free Bowling $1 Arcade Play 20% off Events 50% off Food & Beverages Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $25.00 to $27.00 / hour Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

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.

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)

1. 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

Job DescriptionExecutive Chef - Pompton Lakes, NJ Upscale Banquet & Restaurant Venue | Culinary Leadership | Seasonal, Scratch Kitchen A premier upscale dining and events venue in Pompton Lakes, NJ is seeking a talented and experienced Executive Chef to lead its culinary operations. This is a high-profile role ideal for a creative, organized, and hands-on chef with strong leadership skills and a passion for excellence. About the Role:The Executive Chef will oversee all culinary operations for both à la carte dining and large-scale private events, including weddings, banquets, and corporate functions. You'll be responsible for managing a high-volume kitchen, leading a skilled team, and delivering elevated cuisine that blends classic technique with modern flavor profiles.Key Responsibilities: Lead menu planning, recipe development, and execution for both restaurant and event menus. Oversee all kitchen operations, ensuring consistency, efficiency, and excellence in food preparation and presentation. Hire, train, and mentor back-of-house staff, fostering a culture of professionalism, accountability, and growth. Manage food and labor costs, inventory, and vendor relationships to ensure profitability and quality. Collaborate closely with ownership, event coordinators, and front-of-house managers to ensure smooth service for all functions. Maintain strict compliance with health, safety, and sanitation standards. Qualifications: 5+ years of Executive Chef experience in an upscale, high-volume kitchen (banquet experience a strong plus). Expertise in scratch cooking and seasonal menu creation. Strong leadership, communication, and organizational skills. Proven ability to manage costs and drive kitchen efficiency without sacrificing quality. Culinary degree or equivalent hands-on experience preferred. ServSafe certification (or equivalent) required. What We Offer: Competitive salary and performance-based incentives Opportunity to lead a respected, high-volume kitchen with creative input Professional, supportive work environment Potential for growth within a well-established operation If you're a passionate culinary leader with the drive to deliver excellence at scale, we'd love to hear from you.

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)