Executive chef jobs in Franklin, NJ

A private family of six in Mendham, NJ is seeking an experienced Weekend Private Chef to prepare elevated, healthy meals in a private home setting. Schedule: Friday evening through Sunday dinner (flexible) Responsibilities: Menu planning, grocery shopping, meal preparation and occasional entertaining support Requirements: Private or high-end restaurant experience, attention to detail, discretion, and excellent references Compensation: Highly competitive, based on experience Accommodations: Sleeping accommodations provided Send resume, references, and portfolio (if available).

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job DescriptionExecutive Chef A busy full-service restaurant in Parsippany, NJ is seeking a talented and experienced Executive Chef to lead our kitchen team. The ideal candidate is a hands-on culinary professional with strong leadership skills, a passion for creating exceptional dishes, and the ability to maintain high standards of quality, consistency, and presentation. Responsibilities: Oversee all kitchen operations, ensuring high-quality food preparation and presentation. Lead, train, and mentor kitchen staff to maintain a skilled, motivated, and efficient team. Develop and update menus, incorporating seasonal ingredients and creative culinary concepts. Ensure consistency in taste, portioning, and plating across all menu items. Manage inventory, ordering, and cost control to optimize profitability and reduce waste. Maintain compliance with health, safety, and sanitation standards. Collaborate with front-of-house management to ensure smooth service and guest satisfaction. Monitor kitchen performance, address operational challenges, and implement improvements. Support special events, catering, and private dining as needed. Qualifications: Minimum 5 years of experience as an Executive Chef or Senior Chef in a high-volume, full-service restaurant. Strong leadership, organizational, and team management skills. Expertise in menu development, food costing, and kitchen operations. Knowledge of health and safety regulations and best practices. Ability to work flexible hours, including nights, weekends, and holidays. We Offer: Competitive salary and performance-based incentives. Opportunities for career growth and creative culinary development. A collaborative and dynamic work environment focused on culinary excellence.

Job Title: Chef de Cuisine Employment Type: Full-Time Reports To: Owner / Executive Chef 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.

Executive Sous Chef - Immediate Hiring Are you a highly skilled and dynamic chef looking for a fast-paced kitchen environment to showcase your culinary talents? This is a fantastic opportunity for a talented Executive Sous Chef to join our team in the Food & Beverage industry. As an integral part of our kitchen, you will have the chance to work alongside a team of passionate individuals and enhance your culinary skills. We offer an array of benefits including paid time off and health insurance, ensuring your well-being while with our company. Key Responsibilities: Assist the Head Chef in menu planning, food prep, management, and execution of service Supervise kitchen staff and ensure high-quality dishes are served Maintain a clean and organized kitchen environment Location: Newtown, PA Work schedule 10 hour shift 12 hour shift Weekend availability Holidays Benefits Paid time off Health insurance

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at The College of New Jersey in Ewing, NJ. The Executive Chef will be responsible for all Food and Beverage in all Retail and Catering locations, must be creative, innovative, and have a strong understanding of operational finances. The employee base is unionized, there is a lot of client/student interaction, and the candidate must be visible during meal periods and work closely with all culinary and management staff. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality, are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

Job Description About Us: Dartcor Food Services is a regional luxury hospitality company renowned for delivering exceptional culinary experiences with an emphasis on fresh, local ingredients and innovative dining concepts. As part of our expansion, we are seeking a skilled and dedicated Chef Manager to lead our kitchen operations. If you're passionate about culinary excellence and creating memorable dining experiences, this role is perfect for you! What We Need From You: Culinary Leadership: Lead the kitchen team in preparing and serving high-quality dishes, ensuring consistency and creativity in every plate. Menu Creation: Develop seasonal menus based on fresh, local ingredients, and cater to client dietary preferences and restrictions. Team Development: Train, mentor, and supervise kitchen staff, ensuring adherence to food safety, quality standards, and operational excellence. Inventory Management: Manage inventory, track supplies, and place orders as necessary to maintain smooth operations. Guest Relations: Interact with guests, accommodating special requests and ensuring a superior dining experience. Operational Excellence: Ensure all kitchen operations comply with safety, sanitation, and health regulations. Requirements Skills & Qualifications: 5+ years of experience in fine-dining restaurants, boutique hotels, or upscale catering (with at least 2 years in a leadership role). Minimum 5 years catering experience Expertise in menu planning, cost control, and food production Strong leadership skills, with the ability to train and guide kitchen staff Knowledge of food safety standards and sanitation protocols Ability to work efficiently in a high-pressure environment Excellent communication and organizational skills Bi-lingual a plus! Benefits What You'll Get From Us? Competitive salary, 401K and performance-based incentives Comprehensive benefits package, including health, dental, and vision insurance Paid time off and holiday pay Opportunity to work in a dynamic and luxurious hospitality environment Work-life balance with weekday hours If you're a motivated culinary professional with leadership experience, we want to hear from you. Join our team as a Chef Manager and take the next step in your culinary career!

Become a full-time Executive Chef with Old Town Pub to utilize your culinary expertise! What do we offer our Executive Chef? We're glad you asked! Our restaurant offers this cooking position with a competitive hourly pay range of $24-$28, with overtime (1.5x) available. This culinary role is also expected to work a minimum of 50 hours per week, with varied shifts during evenings, nights, and weekends. In addition to great pay and a flexible schedule, you also receive the following benefits: PTO Bonus Structure Uniforms Join our team in Bordentown, NJ by applying today! YOUR DAY-TO-DAY AS OUR EXECUTIVE CHEF As you step into the bustling kitchen as our Executive Chef, the aromas of fresh ingredients greet you. You immediately take charge of overseeing the food preparation, ensuring that each dish reflects your culinary vision. Throughout the day, you check the inventory and place orders for essential supplies to keep the kitchen running smoothly. As a manager, you guide your cooking staff through their tasks while maintaining a positive and energetic atmosphere. You ensure that sanitation and safety protocols are strictly followed, prioritizing the well-being of both your team and your patrons. Finally, you conduct quality control, tasting dishes before they leave the kitchen, striving for perfection in every bite. Here's what we need from you: 5+ years of experience as a Sous Chef or Executive Chef Food safety certified Culinary School Graduate (preferred) OLD TOWN PUB: WHY CHOOSE US? Located on historic Farnsworth Avenue in the heart of Bordentown City, Old Town Pub blends local history with modern flair. Once known as The Farnsworth House, the restaurant underwent a major renovation in 2017 under the leadership of local legends Michael Scharibone and Scott O'Brien. Today, Old Town Pub is a go-to spot for both fine and casual dining, featuring an impressive 50-tap draft system with rotating craft beers, a creative cocktail menu, and deliciously crafted dishes. With multiple bars, a vibrant dining scene, and private event spaces, we've built a reputation as one of Bordentown's favorite destinations. Working at Old Town Pub means being part of a team that thrives on energy, hospitality, and growth. We're proud to offer fantastic pay, great benefits, and a fun, supportive culture where your hard work is valued and your career can flourish. Whether you're behind the bar, in the kitchen, or serving guests, you'll find a welcoming environment where teamwork and good vibes fuel everything we do. We value your time and culinary expertise, and we're excited to review your application. Don't miss out on this opportunity to showcase your passion for cooking, attention to detail, and commitment to excellence. Apply today using our 3-minute initial application and become our restaurant's Executive Chef today!

We are looking for an experienced, creative, and passionate head chef to join our team. As head chef, you will run the back-of-house. You will manage the daily operations of the kitchen, oversee the kitchen staff to ensure that the highest quality of cuisine is served to our guests, and ensure that all food and labor cost goals are met. Head Chef Duties and Responsibilities Direct kitchen operations, including food preparation, cooking, and cleanup Assign tasks; supervise chefs and cooks in the preparation and presentation of food Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Resolve issues as they arise so that customers continue to receive their orders in a timely manner Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen Plan menus and set prices making adjustments as needed based on the availability of ingredients Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment Direct monthly inventory Maintain vendor relationships Recruit, hire, and train chefs, cooks, and kitchen staff Maintain kitchen equipment; schedule repairs and additional maintenance as needed Head Chef Requirements and Qualifications Associate degree in culinary arts preferred 3+ years of experience in a back-of-house management position Significant experience as a chef, in addition to experience as a sous chef or line cook Strong attention to detail Creativity Ability to oversee and manage kitchen operations Ability to remain productive when pulled in many different directions We are looking forward to reading your application.

About Company: A Global IT consulting firm with several large customer engagements across Europe and US. It provides strategic business consulting, technology, engineering and outsourcing services to help clients leverage technology and create impactful and measurable business value for every IT investment. About Us: Avance Consulting Services is a global talent acquisition and executive search company. We work exclusively with some of the most reputed and admired clients across various sectors and geographies. This is a very urgent role. Apply NOW with your updated resume in word format. All selected profiles will be contacted within 1 day of application receipt. call *************** Ext : 430 Job Description Position : DevOps Chef Developer Location : Edison, NJ Duration : Full Time Position / Contract Responsibilities include Deploying applications globally, coordinating in controlled environments using Chef Configuring SVN distributed platform for multiple applications and automating builds using Jenkins or other tools. Define a process for regulated SVN code control and builds. Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Creating branches to support parallel development Responsible for Code control and resolving merge conflicts Develop all necessary Unix/build scripts required for deployment automation etc. Engage and schedule functional resources in support of deployment, implementation and verification. Acquire final approvals from QA and the LOB for application deployments Responsible for SIT, UAT, Prod & COB environments Coordinate overall deployments, create deployment documents, release plans and run books Troubleshooting application/middleware applications Mandatory Qualifications: Requires 7-8 years of related experience in one or more of the following areas - Release engineer role - Test environment support - Knowledge of SVN/sub version or other SCM tools - Unix/shell/Perl/Phython scripting - Middleware support [Web Sphere (preferably), web logic etc]. - Application build tools like ANT/Maven/Jenkins - Relational databases like SQL/Oracle(preferred) - Knowledge of file transfer mechanism (ConnectDirect, SCP, SFTP, etc..) Strong and proven ability to analyze and troubleshoot databases Good knowledge on issue/problem reporting or managing systems like JIRA etc. Advanced troubleshooting and deductive reasoning skills Ability to converse in both technical and non-technical terms Ability to show experience managing multiple tasks simultaneously and successfully Experience working with geographically distributed and culturally diverse work-groups Excellent written and verbal communication skills Ability to develop strong client relationships Additional Qualifications: Financial industry knowledge is plus. Experience with an Enterprise Batch Scheduling tool (Autosys) Good understanding on Site Minder/SSO/BIGIP/DNS/3DNS is plus Knowledge of Actimize applications is a plus Qualifications Bachelors Additional Information All your information will be kept confidential according to EEO guidelines.

Job Details Porta Pizza at Jersey City - Jersey City, NJ Full Time $75000.00 - $80000.00 Salary/year Description Head Chef The Head Chef ensures all the needs of the kitchen are met, the menu is executed consistently and at the highest level, the kitchen is impeccable, and costs are in line for a sustainable operation. As the head of the Back of House team, this position is a leader to the kitchen staff, leading by example and training and developing old and new members of the team alike. The Head Chef is overall accountable for everything happening in the kitchen. The Head Chef is accountable to the Business Director and the Culinary Director, who will support with high level operation and brand input, staff management and troubleshooting, and ensuring all expectations on cleanliness, execution, brand excellence, and impeccability are met. The Head Chef will work with the Culinary Director on menus, tastings, and culinary programming. The Head Chef will partner with the Business Director and Front of House Managers of the restaurant to ensure that all the restaurant's needs are being handled, and that Front and Back of House communication is at the highest level. The roles will work with ownership and HQ to position the restaurant as both a profitable business and a dining destination. In addition to the regular weekly schedule of management shifts, the Chef De Cuisine will be expected to attend weekly manager meetings, and trainings as offered by Smith. Commitment, enthusiasm, integrity, humility, and grace under pressure are required. Accountable to: The Business Director Ideal Skills and Attributes Five years of experience in a culinary leadership role, with a proven track record of success in menu development, kitchen management, and staff supervision. Strong culinary skills with expertise in a variety of cuisines and cooking techniques. Excellent leadership and interpersonal skills, with the ability to inspire and motivate a diverse team. A passion for culinary innovation and creativity, with a keen eye for detail and presentation. Strong organizational and multitasking abilities, with the ability to prioritize tasks and manage time effectively. Excellent communication skills, both verbal and written, with the ability to communicate effectively with team members, management, and guests. Ability to work evenings, weekends, and holidays as required. A collaborative, team-oriented attitude, with a willingness to pitch in and assist wherever needed. Qualifications Accountabilities Include Menu Development Design and create innovative and appealing menus that align with our culinary concept in tandem with Culinary Director. Food Preparation Oversee all aspects of food preparation, ensuring that dishes are prepared to the highest standards of quality, taste, and presentation. Kitchen Operations Manage day-to-day kitchen operations, including inventory management, ordering supplies, and maintaining cleanliness and hygiene standards in accordance with food safety regulations. Staff Management Recruit, train, and supervise kitchen staff, providing guidance, motivation, and feedback to ensure high levels of performance and productivity. Cost Control Monitor food costs, labor costs, and other expenses to ensure that kitchen operations remain within budgetary constraints. Quality Control Conduct regular inspections and tastings to maintain consistency and quality in all dishes served. Collaboration Work closely with other departments, such as Front of House staff and management, to ensure seamless coordination and delivery of exceptional dining experiences. Menu Engineering Analyze sales data and guest feedback to refine menu offerings and optimize profitability. Compliance Ensure compliance with all relevant health, safety, and sanitation regulations, as well as company policies and procedures. Compensation Salary $75,000-$80,000 /DOE PTO that grows with years spent with SMITH Eligible for health benefits on the first of the month following 60 days of service

Bar Cilento is a family owned and run restaurant and bar in northern New Jersey. Cilento is the region in southern Italy where owners, Sam and Gigi, were born in raised. The restaurant specializes in homemade Italian recipes, traditional American bar food, a rotating craft beer list and delicious cocktails. Job Description We are seeking a Head Cook/Chef as well as line cooks and food prep with prior experience. As our Head Cook/Chef, you will be responsible for leading the Kitchen Team and producing consistent high quality foods. While doing so, you must follow all local and state safety sanitation guidelines. Candidates must be hard working, motivated and have a positive attitude all while providing great service in a timely manner. Responsibilities Include: Follow recipes and specifications to provide consistency and accuracy Check in orders properly and organize inventory and place new orders accordinly Educate servers on food menu information Setting up, organizing, cleaning & sanitizing the stations and the kitchen Creating menu specials on a weekly basis Following state laws in regards to food preparation and sanitation Familiarizing self with food costs, portion control and products in inventory to reduce waste Delegate and assist with necessary prep work, ensuring employees follow proper food handling and safety guidelines Work towards continuous improvement and find ways to increase profitability and productivity Coordinate catering reservations Qualifications Applicants must: Have a minimum of 1-2 year restaurant kitchen experience Be able to work in a fast paced professional environment, keeping up with high volume business while providing consistency and accuracy Be able to adapt to multiple and various positions within our kitchen Have a positive attitude and be a team player. Be able to communicate well with coworkers and customers Italian and Gastropub cuisine knowledge is a plus Be detail oriented and able to follow recipes and guidelines Be a team player Additional Information Full-time position - must work weekends (Thursday through Sunday) Please provide resume (if available) and any relevant information

Job DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities We are seeking a talented Kitchen Manager/Chef to join our team. In this role, youll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that wow, we want to hear from you. Responsibilities: Create menus according to season and customer research Set up the kitchen with necessary tools and equipment Schedule kitchen team members according to labor budgets Control costs by comparing pricing with multiple vendors Prepare food and present it in an appealing manner Supervise and delegate tasks to other team members Maintain appropriate levels of inventory and restock when necessary Follow all food safety regulations Qualifications: Previous experience as a chef or cook Certification from culinary school preferred ServeSafe or Food Handlers Certification Advanced knowledge of culinary techniques and recipes Ability to remain calm and thrive under pressure Excellent time management skills Strong leadership skills

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed Project Management Communication Uphold Wolfoods Standards of Service & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable Ideal candidates are: Looking for seasonal, summer opportunities. Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay based on skill, experience and position. Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer To Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Fiddler's Elbow is a team-oriented, service-driven, think-outside-the-box kind of place. We are fueled by our family-centered culture, with core values of commitment, loyalty, professionalism, community, friendliness, respect, and integrity. We are revolutionizing the way people think of country clubs. At Fiddler's Elbow, our mission is not only to, "Enhance the lives of our Members & Guests with WOW moments they can't live without," but to also enhance and enrich the lives of our Fiddler's Family members. Benefits include: Competitive pay 2 days off per week Career advancement opportunities within our Club Development and Continuing Education Opportunities CMAA Membership & more! Comprehensive healthcare, dental and vision package Flexible Spending & Dependent Care Accounts Paid Time Off (Vacation, Sick and Holiday) 401(k) Plan, eligibility after 1 year of employment Life insurance PLUM Benefits Holiday bonus Golf, Paddle/Tennis, and Fitness Privileges Annual Summer and Holiday employee events Uniform provided AT FIDDLER'S YOU WON'T JUST BE JOINING A TEAM. YOU WILL BECOME PART OF A FAMILY! Apply today. Position: Sous Chef Department: Culinary Supervisor: Executive Chef/Director of Food and Beverage, Chef de Cuisine Supervises: Cooks, Pantry and Dishwashers Summary of Responsibilities The Sous Chef is responsible for monitoring and ensuring that all systems and standard operating procedures are met for all areas that directly report to them. Kitchen personnel will also be under the Sous Chef's supervision. This role will represent Fiddler's Elbow culture through their leadership skills, demeanor and work ethic. Tasks/Duties/Responsibilities: Supervise and direct staff with the daily preparation of soups, sauces, specials etc. to ensure that standards are being met Utilize a hands-on approach to training and development of kitchen staff Maintain standards of quality, cost, presentation and flavor of foods Work in any station as needed Expedite during peak service hours Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment Liaise daily with the Outlet Manager to keep open lines of communication regarding guest feedback Maintain organization in kitchen and storage areas Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Create weekly specials Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Supervise, train and evaluate kitchen personnel Monitor kitchen employees' time cards to ensure compliance with posted schedules Consult with dining service personnel during daily line-ups Assist in controlling food and payroll costs to achieve maximum profitability Ensure appropriate staffing needs are met for maximum productivity and high standards of quality Follow all safety and sanitation policies when handling food and beverage Reports all member/guest complaints to the Chef and assists in resolving complaints Stay current on regional and national food trends, seasonality, etc. Possess ability to follow and enforce company policies and procedures Perform other duties as assigned by Executive Chef Skills: Coordination Monitoring Active Listening Strong Communication Leadership Time-Management Ability to Multi-Task Work Styles: Attention to Detail Dependability Stress Tolerance Cooperation Persistence Required Education/Experience: Culinary Arts degree preferred At least 3-5 years supervisory experience Previous experience in a Country Club/Resort atmosphere preferred Required Qualifications: Must be a citizen of the USA or possess a valid work permit Working Conditions/Physical Requirements: Conditions in the kitchen are sometimes hot, cold and humid Ability to lift upwards of 50 pounds, frequently lift 20 pounds Utilization of both hands Ability to stoop, bend, lift Ability to be on feet for extended periods of time Must be able to work weekends, holidays, days/nights Safety Hazards: Sharp knives Band Saw Mixing machines and other food preparation equipment Chemicals Benefits: Golf privileges Staff development days 401(k) Health, vision & dental insurance FSA Classification: FLSA - Non-Exempt Full-Time, Non-Seasonal

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

Role OverviewWorking together, supporting your team, and reaching high-end for the best in a high-volume, high-paced environment is second nature to you. Sodexo is seeking an Executive Chef at Centenary University in Hackettstown, NJ. The best-qualified Executive Chef will be able to balance a strategic, program-driven approach with strong, hands-on kitchen experience and the ability to achieve results through others. A critical element of the role is accessibility for the staff, which is achieved by being on the floor during service times and showing strong leadership ability. This position manages all aspects of back-of-the-house operations, including ordering, inventory, staff training, and development, and has a significant involvement in sustainability and local purchasing programs. What You'll DoBe responsible for purchasing, menu compliance, inventory, food cost analysis, and food production forecasting;Ensure Sodexo Culinary standards, including recipe compliance and food quality are implemented;Have a working knowledge of automated food inventory, ordering, production, and management systems;Implement those systems and ensure ongoing compliance across campus. Oversee concept development, menu design, and the implementation of new culinary concepts;Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff;Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringHigh-volume, quality-focused culinary management experience, preferably within a campus dining setting;Exemplary communication skills with the ability to lead a large team;Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities Possesses strong leadership skills and hands-on training approach with an ability to effectively communicate with culinary staff, key personnel, Catering Staff, and Management team Experience in successfully managing food and labor costs, strong computer skills, and HACCP training skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

About Us: Dartcor Food Services is a regional luxury hospitality company renowned for delivering exceptional culinary experiences with an emphasis on fresh, local ingredients and innovative dining concepts. As part of our expansion, we are seeking a skilled and dedicated Chef Manager to lead our kitchen operations. If you're passionate about culinary excellence and creating memorable dining experiences, this role is perfect for you! What We Need From You: Culinary Leadership: Lead the kitchen team in preparing and serving high-quality dishes, ensuring consistency and creativity in every plate. Menu Creation: Develop seasonal menus based on fresh, local ingredients, and cater to client dietary preferences and restrictions. Team Development: Train, mentor, and supervise kitchen staff, ensuring adherence to food safety, quality standards, and operational excellence. Inventory Management: Manage inventory, track supplies, and place orders as necessary to maintain smooth operations. Guest Relations: Interact with guests, accommodating special requests and ensuring a superior dining experience. Operational Excellence: Ensure all kitchen operations comply with safety, sanitation, and health regulations. Requirements Skills & Qualifications: 5+ years of experience in fine-dining restaurants, boutique hotels, or upscale catering (with at least 2 years in a leadership role). Minimum 5 years catering experience Expertise in menu planning, cost control, and food production Strong leadership skills, with the ability to train and guide kitchen staff Knowledge of food safety standards and sanitation protocols Ability to work efficiently in a high-pressure environment Excellent communication and organizational skills Bi-lingual a plus! Benefits What You'll Get From Us? Competitive salary, 401K and performance-based incentives Comprehensive benefits package, including health, dental, and vision insurance Paid time off and holiday pay Opportunity to work in a dynamic and luxurious hospitality environment Work-life balance with weekday hours If you're a motivated culinary professional with leadership experience, we want to hear from you. Join our team as a Chef Manager and take the next step in your culinary career!