Executive chef jobs in Howell, NJ - 632 jobs

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

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as a Chef Manager and see where your career will take you!!! Key Purpose The Chef Manager is responsible for leading a team and efficiently overseeing culinary, and operational functions, within the guidelines established by the client organization, health department, state regulations, as well as Guckenheimer's standards and expectations. He/She/They is the brand representative of Guckenheimer/ISS for the team and for the client. Success Criteria Effective Team building Solve any customer complaints or issues Follow all food safety regulations Staff scheduling Hire and training new employees Ideal Candidate Experience Culinary Arts degree preferred Culinary experience in a similar volume food service establishment Food service training with experience in food preparation techniques according to HACCP processes and recommendations Understands restaurant merchandising and marketing for service preparation and presentation Effectively communicate and present information to customers, clients, and employees Key Accountabilities Oversee the purchasing, preparation, and execution of high-quality, cost-effective food service Hire, train, and schedule staff. Participate in corporate training and be involved in staff development programs Prepare and maintain accurate and timely accounting and financial records within your operating budget Maintain sanitary and safe operation in accordance with Federal, State, and local health regulations. This includes following HACCP guidelines to prevent food-borne illnesses Represent the company in a courteous, friendly manner. Engage with your customers, listen to feedback, and make changes to better meet the needs of both clients and customers Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25lbs Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.

Private Chef - Part-Time or Full-Time (Live-Out) Compensation: $80,000+ DOE , potential benefits A down-to-earth family of five is seeking a healthy, family-style private chef for a live-out role. Schedule may be part-time or full-time depending on candidate availability and fit. Key Responsibilities: Prepare daily healthy meals (breakfast, snacks, and dinner) Morning service beginning around 6:00 AM (breakfast, fruit, packed lunch for parent) Return for afternoon snack and family-style dinner Weekly menu planning and farmers market shopping Light kitchen cleanup and tidying after meals Ideal Profile: Experienced with clean, nutritious cooking Organized, proactive, and comfortable planning ahead Professional & calm Comfortable in a relaxed, informal household No travel required; family travels 4-5 weeks during summer No food allergies; minimal entertaining; no holiday requirements Send resume, references, and portfolio (if available).

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

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

Join the Global Leader in Vibe Dining! Why Join Our Team? Comprehensive Benefits Package Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. Voluntary Short Term Disability Insurance - Employee Paid. Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As a Sushi Chef at Benihana, you will be responsible for crafting high-quality sushi and sashimi with precision, creativity, and consistency. Your mission is to deliver exceptional sushi dishes while ensuring top-tier presentation, taste, and guest satisfaction. Key Responsibilities Prepare and execute all sushi, sashimi, and maki rolls according to Benihana's high standards Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation Ensure consistency in knife cuts, portioning, and plating for all sushi dishes Follow strict food safety, sanitation, and HACCP guidelines for handling raw fish and seafood Manage daily mise en place, including ingredient preparation, rice cooking, and sauce production Maintain a clean, organized sushi station, ensuring efficiency during high-volume service Monitor inventory levels of seafood, produce, and other sushi-related items to ensure freshness Work collaboratively with the BOH and FOH teams to ensure a seamless dining experience Engage with guests when appropriate, providing sushi recommendations and an interactive experience Execute tasks assigned by Chefs and Kitchen Leadership with professionalism and enthusiasm What We're Looking For Previous experience as a Sushi Chef or Sushi Cook in a high-volume restaurant Expertise in sushi preparation, knife skills, and traditional Japanese techniques Ability to multi-task and work efficiently in a fast-paced environment Strong attention to detail and commitment to presentation, freshness, and quality Understanding of sushi-grade fish handling, food safety, and storage practices Willingness to learn new techniques and contribute to menu innovation Must be able to stand for extended periods and lift to 50 lbs. Availability to work nights, weekends, and holidays Positive attitude, strong work ethic, and a team-first mentality Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Are you a talented Kitchen Supervisor looking for a new opportunity with a great company culture? Are you an enthusiastic team player and eager to learn new things? Do you always sweat the details and strive for excellence? Are you a natural-born leader who loves teaching and coaching members of their team? Castell Rooftop Lounge260 West 40th Street inside of the Marriott AC Hotel on the 21st floor. Everyone in the industry knows that a restaurant is only as strong as its kitchen team. And at Castell Rooftop Lounge, we know that having a driven, passionate, and consistent Kitchen Supervisor is integral to the success of our kitchens. What we're looking for: Excited to lead a high-functioning BOH team Ability to manage food and labor costs to maximize profitability Can ensure DOH standards are always followed Culinary skills and knowledge necessary to execute to the highest standards Thorough knowledge of food handling practices. Understanding of financial implications of operational decisions Ability to order products and schedule labor within budget Ability to form and lead a strong BOH team Basic computer and written communication skills Ability to organize, prioritize and anticipate Effective communication skills A good sense of humor Must be at least 18 years old What we offer our team: Work with great people who love hospitality Competitive salary based on experience paid weekly Flexible scheduling Full- and part-time availability Benefits include medical, dental, vision, disability, life, and supplemental options Paid time off and Discounted Meals A strong company culture with high standards Be part of growing an upscale restaurant group Who is Castell Rooftop Lounge? Evocative of the 1960s, with a bit of a Mad Men vibe, Castell's beverage menu celebrates the iconic Martini and its various incarnations. Creative cocktails are based on the classic drinks of yore, served up with a twist of trend. A selection of reimagined tapas complements the dynamic list of mixed drinks, beer, wine and non-alcoholic spirits. We are an Equal Opportunity Employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law. Skills & Requirements Qualifications

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

Executive Chef Reports to: General Manager Catering Chef, Sous Chefs, Union Cook Department: Business Operations Scope: Bronx Zoo Position Type: Full Time Oversees all culinary aspects of the high volume, multi-unit food service operation, ensuring the highest quality of food production, menu creation, staff management, and adherence to safety and sanitation standards. Responsible for leading the culinary team in training, staffing, inventory management, kitchen expense management, and menu development all while maintaining a creative approach to culinary offerings. Major Responsibilities: Responsibilities include but are not limited to: * Design and develop innovative menus aligned with culinary trends, dietary preferences, and the WCS mission. * Responsible for all daily kitchen operations, ensuring the preparation and presentation of all dishes meet high-quality standards. * Responsible for managing and developing systems and procedures to ensure all kitchens operate efficiently. * Manage inventory, control costs, and ensure proper stock levels for efficient kitchen functioning. * Hire, train, and manage kitchen staff, including chefs, cooks, and other kitchen workers. * Mentor staff to enhance management practices, culinary skills, sanitation practices, and safety protocols. * Collaborate with other departments on staffing for catered events and daily kitchen operations. * Ensure compliance with health and safety regulations, including food hygiene standards and cleanliness. * Perform additional responsibilities as directed by Director of Business Operations.

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.

Major Food Group has is looking for an experienced individual to join our team at THE LOBSTER CLUB located in The Seagram Building (formerly The Four Seasons and Brasserie Restaurants). This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Previous experience with Japanese Cuisine Preferred. Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

We're hiring a Full Time private chef. Each day is a Full day. You will work at the clients home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work days per week for roughly. Each day is a Full day. You will work at the clients home. The client's is based in NEW YORK. Pay: USD 189000 per year (depending on experience). You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

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

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

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Compensation & Benefits COMPENSATION: The salary range for this position is $70,000 to $90,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Compensation Data Compensation: The salary range for this position is $70,000 to $80,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. Benefits: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: New Jersey

Prepare and execute all sushi, sashimi, and maki rolls according to Benihanas high standards Maintain a deep understanding of fish quality, proper cutting techniques, and sushi preparation Ensure consistency in knife cuts, portioning, and plating fo Chef, Sushi, Restaurant

Private family seeks an exceptional Co-Chef to support the Executive Culinary Director in delivering refined, thoughtful, and consistently excellent cuisine at the family's primary Manhattan residence, with seasonal relocation to the Hamptons and occasional travel to additional residences. The Co-Chef will work closely with the Executive Culinary Director to execute daily culinary operations, including lunch and dinner service, menu execution, and kitchen organization, while upholding the highest standards of private service. This is a second-in-command position created to provide balance, coverage, and long-term sustainability for the culinary program, offering meaningful growth for a chef who values collaboration, craftsmanship, and excellence in private service. The role follows a seasonal schedule based between Manhattan and the Hamptons. During the winter months, the position is approximately three days per week (Sunday through Tuesday), covering lunch for family and staff and dinner for the family and occasional guests, with limited on-call coverage and flexibility to rotate Saturdays with the Head Chef. In the summer, the schedule increases to five days per week (Friday through Tuesday), with lunch and dinner service and breakfast prepared upon request, including higher-volume entertaining. Periodic travel to Montana and Costa Rica is required, with private accommodations provided. The ideal candidate is a Michelin-trained professional who has mastered technique and precision in demanding restaurant environments and is now seeking a structured private role without compromising standards. This position is well suited for a chef who is passionate about food and service, works effectively within a team, takes direction well, and brings flexibility and consistency to a long-term household. Responsibilities include, but are not limited to: Execute daily lunch and dinner service in collaboration with the Executive Culinary Director Support menu development using seasonal, high-quality ingredients with a refined but approachable style Maintain exceptional standards of food quality, presentation, and service consistency Operate and care for advanced kitchen equipment, including pizza oven, smoker, and specialty fermentation projects Assist with sourcing, prep, and execution for family meals, staff meals, and entertaining Maintain a clean, organized, and professionally run kitchen environment Coordinate effectively with household staff while independently managing kitchen cleanup duties (dishes, sweeping, daily reset) Step into lead culinary responsibility during the Head Chef's scheduled time off Adapt seamlessly to changing schedules, guest counts, and travel-related needs Uphold the highest levels of discretion, professionalism, and respect for household privacy Adapt to the family's ever-changing schedule, ensuring flexibility with seasonal and travel commitments Additional duties and responsibilities as needed and upon request Requirements: Strong command of English language; superior communication skills, both written and verbal Excellent references required from both current and previous employers Minimum 5 years working in a high-end restaurant environment; Michelin Star restaurant experience strongly preferred Polished, poised and professional in both mindset and manor, use of utmost discretion at all times Ability to work occasional weekends as requested Demonstrated ability to work effectively as part of a culinary leadership team Comfortable taking direction and contributing within an established culinary vision Detail-oriented, reliable, and service-driven Valid Driver's License; confident driver with zero points on license Valid US Passport willing and able to travel domestically and internationally as needed Legally authorized to work in the United States for any employer Salary: $120K per annum + Benefits Benefits: Comprehensive medical, dental, and vision coverage, 401(k) with employer match, discretionary performance-based bonus

Major Food Group has is looking for an experienced individual to join our team! This fine-dining concept is hiring an Executive Sous Chef with strong knowledge of food preparation, kitchen safety and sanitation, effective time management and quality control. RESPONSIBILITIES: Sourcing ordering and receiving the highest quality ingredients Developing, teaching, and maintaining all recipes and techniques Organizing a large team and holding each chef accountable for their responsibilities Overseeing and maintaining a smooth professional service Maintaining all kitchen equipment and following up for any repairs needed Maintaining high standards of cleanliness and organization Overseeing scheduling and inventory to work within a set budget REQUIREMENTS: Minimum 3 years of experience in a managing capacity Previous experience in Michelin-starred (1, 2, or 3) and/or NY Times (2 or more stars) is preferred Culinary diploma or equivalent in experience strongly preferred Team-orientated and positive attitude Strong communication skills a must BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Referral Rewards program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

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