Executive chef jobs in Ramapo, NY

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

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

Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Pennsylvania, Las Vegas and Maryland, seeks an Executive Chef for our Riverside Square location. As an Executive Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for, inventory, purchasing, food cost controls and staff management and development. Provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards. Key Responsibilities: Evaluates food products to ensure that quality standards are consistently attained. Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer's expectations. Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems. Analyzes ongoing performance and trends in the local operation and devises and leads improvements Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: Culinary degree preferred Bachelor's Degree in Food Services Technology/Management/or related field preferred Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training Experience with planning and managing catering events from a culinary perspective Strong leadership skills and desire to work with an industry leader Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Proficient computer skills (Microsoft Office, Email and the Internet) Ability to communicate on various levels including management, departmental, customer and associate Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation ServSafe Certification Rosa Mexicano provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws.

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

About Us: Dartcor is a premier luxury boutique hospitality group, redefining corporate dining through the art of exceptional cuisine, impeccable service, and uncompromising quality. With a reputation built on innovation, craftsmanship, and genuine care, Dartcor creates memorable culinary experiences for a distinguished clientele, including Fortune 100 companies. We are seeking an Executive Chef who embodies the spirit of excellence, creativity, and leadership - someone who understands that every plate tells a story and every moment is an opportunity to inspire. Position Overview: The Executive Chef will be the culinary visionary behind one of Dartcor's flagship operations, bringing both artistry and precision to the kitchen. Reporting to the General Manager, this leader will steward a passionate culinary team, curate seasonal and locally inspired menus, and deliver service and execution at a standard worthy of world-class hospitality. This is a unique opportunity for a chef with fine dining or ultra-luxury hotel experience to shape a program that surprises, delights, and exceeds expectations at every turn. Key Responsibilities: Lead and oversee all kitchen operations with a focus on excellence, precision, and hospitality-driven service. Curate and execute innovative, ingredient-driven menus that celebrate seasonality, sustainability, and craftsmanship. Set the tone for culinary artistry through flawless execution, creativity, and an obsession with detail. Mentor and inspire the culinary team, cultivating a culture of growth, professionalism, and heartfelt service. Maintain the highest standards of food safety, sanitation, and workplace organization. Manage food purchasing, inventory, and cost controls with a strategic and mindful approach. Collaborate closely with leadership on menu development, event programming, and guest experience initiatives. Engage personally with guests and clients when needed, anticipating needs and delivering bespoke culinary moments. Continually seek opportunities for refinement and innovation, staying ahead of culinary trends while honoring classic techniques. Requirements Qualifications: Minimum 5-7 years of progressive culinary leadership experience in luxury hospitality (e.g., Forbes Five-Star hotels, Relais & Châteaux, Michelin-starred restaurants, or similar). Fine dining or high end NYC Restaurant experience is a plus Exceptional leadership skills with a proven ability to develop and retain high-performing teams. Mastery of both classical and modern cooking techniques. Strong business acumen related to food costing, purchasing, and labor management. Excellent communication skills with the ability to collaborate effectively across departments. A genuine passion for hospitality, craftsmanship, and inspiring both team and guest experiences. Culinary degree preferred; equivalent experience considered. Desired Attributes: Uncompromising attention to detail and commitment to excellence. Creative spirit with an appreciation for global flavors, artisanal products, and local sourcing. Calm, poised leadership style even under pressure. A polished, guest-centric demeanor with the ability to personalize experiences at a high level. A hands-on, engaged leadership approach - leading by example in every sense. Benefits Why Dartcor? At Dartcor, we believe hospitality is an art form and leadership is a calling. We offer an environment where your creativity, skill, and passion will be celebrated and your impact will be deeply felt. Join a team committed to innovation, continuous growth, and delivering extraordinary experiences every single day. Elevate your career. Inspire excellence. Apply today.

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

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.

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

Freelance Private Chef Contract: Part-time, freelance (3 to 5 days per week) Salary: $600 to $700 per day (for full day) Accommodation: Not provided (live-out) Transport Requirement: Driving licence preferred Language Requirement: English Job description: We are seeking a highly skilled and health-focused Private Chef for a private family based in Pelham, just north of New York City. The family's primary goal is to follow a cholesterol reducing diet, so the chef must be experienced in creating delicious, balanced meals that are low in fat, sodium, and sugar. Knowledge of plant-based cuisine, low-carb approaches, and the use of sugar replacements is essential. The chef will prepare mostly lunches and dinners for two guests, working a few days each week. The family prefers international cuisines such as Indian, Korean, Chinese, and broader Asian influences, with less focus on traditional American cuisine. Presentation is very important, and the chef should have the ability to make healthy food visually appealing as well as flavorful. The ideal candidate will be passionate about nutrition and wellness, and skilled in making healthy food taste exciting and satisfying. Strong organizational skills, a creative approach to menu planning, and a warm, professional personality are all important for this role. To apply for this job, please complete the form below and attach your documents. Disclaimer: Montclair Chef is an introduction service only and does not employ staff. All hiring decisions, employment terms, and remuneration are the client's sole responsibility. We are not liable for any agreements, actions, or behaviours of clients or candidates. Job postings are for informational purposes only and do not guarantee employment. While we strive for accuracy, we are not responsible for errors in job listings or the validity of shared information. All legal employment terms must be discussed directly between the client and selected candidates, with no guarantees from Montclair Chef.

Job Details 4081 | The Office | OB&G - Ridgewood, NJDescription 40NORTH Restaurants is the full service division of Villa Restaurant Group, a family owned, multi brand global Quick Service and Full Service restaurant company. The philosophy behind our kitchens and tables is really quite simple It is the commitment of our Culinary and Hospitality Team, whose goal is to deliver you an exceptional experience every time. 40North full service restaurants include Piattino, Office Tavern Grill, NOM Mexican Table + Tequila Bar, Steelworks Wind Creek Casino, Blackhorse Tavern & Pub and Town Bar & Kitchen) and Villa Restaurant Group - Quick service restaurants include Villa Italian Kitchen, South Philly Cheesesteaks and Fries, Green Leaf's and Bananas, Mo' Burger, Far East, Asian Chao, Tony + Benny's etc. As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards. Your passion for cooking and leadership skills will contribute to the creation of memorable dining experiences for our Guests. What You'll Do: Assist Executive Chef: Collaborate closely with the Executive Chef to plan and execute menu items, ensuring consistency in flavor, presentation, and quality. Food Preparation: Participate in food preparation, cooking, and plating, ensuring all dishes meet Villa Restaurant Group's standards and specifications. Supervision: Supervise and coordinate the work of kitchen staff, including line cooks, prep cooks, and kitchen assistants. Provide guidance, training, and support to maintain a productive and motivated team. Menu Development: Contribute to menu development by suggesting new dishes, specials, and seasonal offerings that align with customer preferences and trends. Quality Control: Ensure all food products meet our high-quality standards through regular inspections, taste tests, and adherence to recipes and portion sizes. Inventory Management: Assist in managing inventory levels, ordering supplies, and minimizing waste while adhering to budgetary guidelines. Safety and Sanitation: Enforce strict adherence to food safety and sanitation standards in the kitchen, including proper handling, storage, and disposal of food items. Compliance: Ensure compliance with all relevant health and safety regulations, as well as company policies and procedures. Customer Satisfaction: Play an active role in achieving high levels of customer satisfaction by consistently delivering delicious, visually appealing, and well-cooked dishes. Team Collaboration: Foster a positive working environment by promoting teamwork, communication, and a commitment to excellence among kitchen staff. What You'll Need: Proven experience as a Sous Chef or in a similar leadership role within a full-service restaurant. Culinary degree or equivalent culinary training is preferred. Strong knowledge of culinary techniques, kitchen equipment, and food safety protocols. Exceptional leadership and communication skills. Creativity and innovation in menu development. Ability to work under pressure and adapt to changing priorities. Strong organizational and time management skills. Availability to work evenings, weekends, and holidays as required. Food Handler's Certificate or equivalent certification. Why You Should Apply: Competitive salary Medical benefits Meal discounts Excellent training Career growth Fantastic culture and work environment! Flexible schedules If you are a passionate and talented culinary professional with a desire to contribute to the success of Villa Restaurant Group, we invite you to apply for the Sous Chef position. Join our team and be part of an exciting culinary journey dedicated to delivering exceptional dining experiences to our valued Guests. 40North Restaurants / Villa Restaurant Group is an Equal Employment Opportunity Employer. #LoveWhereYouWork #HeadNorth

Job Description We are looking for Cafe Head Chef to help us open our Paramus cafe! As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): Runs production and service according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed Follows company safety and sanitation policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Implementation of seasonal menu changes Working Conditions / Essential Functions: Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays. Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time. Able to grasp, reach overhead, push, lift and carry up to 50 pounds. Position Requirements: Minimum 3-5 years' experience of progressive culinary/kitchen management experience, depending upon formal degree or training Proven passion for culinary excellence and exceeding guest expectations. Knowledge and proficiency of systems, methods and processes that contribute to great execution. Excellent verbal and written communication skills with the ability to communicate professionally and effectively. Highly organized with strong attention to detail. High School education or equivalent Preferred Skills: Hospitality Education - BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or Proficient in Microsoft Office including Word, Excel, Outlook Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred) ServSafe Certification, Allergens Certification and ChokeSaver Certification Our Benefits and Perks: Competitive pay (typically $72k-$84k, depending on experience) 401(k) (with a vesting match) Parking benefit when in position Free EAP employee assistance programs Flexible schedule with no late nights Health, dental and vision insurance hands on training and classroom training Free meals and drinks Exciting potential for growth Please note that any training that will take place prior to the open day will occur at another one of our New Jersey, Boston or Washington DC, cafes. Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

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

At HC-One, kindness is at the heart of everything we do. We are looking for a dedicated Chef who can bring their skills and passion for food into our care home kitchen. You'll play a vital role in preparing and serving wholesome, homemade meals that not only meet nutritional needs but also bring comfort and enjoyment to our Residents every day. About You You will be an experienced cook with a recognised qualification, holding an S/NVQ2 in Catering & Hospitality or Professional Cookery, along with a Level 2 Food Hygiene Certificate. With a sound understanding of Hazard Analysis Critical Control Points (HACCP), you'll be confident in maintaining the highest standards of food safety and kitchen practice. Beyond your technical skills, you'll bring creativity to menu planning, pride in presenting nutritious and appetising dishes, and a genuine passion for making mealtimes special for our Residents. Above all, you'll be a team player with a positive attitude and a caring approach that reflects the values of HC-One. Safeguarding is everyone's responsibility and therefore it is important that you are able to recognise the signs which may indicate possible abuse, harm or neglect in its different forms and know what to do if there are any concerns. All colleagues are required to attend safeguarding training appropriate to their role and to undertake additional training in associated areas. You also have the ability to seek appropriate advice and report concerns, including escalation if action is not taken. About HC-One At HC-One, kindness is more than a word-it's a way of life. We believe that caring for people means caring about what matters most to them, so we can support them to live their best possible lives. To provide the kindest possible care, everyone at HC-One brings and nurtures five key qualities-what we call Kindness the HC-One Way: * We are curious-asking questions, seeking to understand. * We are compassionate-walking in the shoes of others. * We are creative-finding practical ways to make things happen. * We are courageous-supporting residents to live the life they choose. * And we are dependable-people can always count on us. We champion inclusivity, fostering a workplace where everyone feels valued, respected, and empowered to be themselves. Our diverse workforce helps us learn from one another and better reflect the communities we serve. We welcome applicants from all backgrounds into our HC-One family and prioritise inclusive working practices across everything we do. We are also enhancing the way we support residents through digital care planning. This technology is helping us streamline care, improve outcomes, and make daily tasks more efficient. As we continue to grow our digital capabilities, we're looking for team members who are comfortable with technology-or open to learning. You'll be supported every step of the way. We care about our colleagues and are committed to supporting your personal and professional development. From the moment you receive a job offer, we aim for the quickest possible turnaround to get you started, with full support every step of the way. With clear career pathways, continuous professional development, and postgraduate programmes, HC-One will invest in your growth-opening up opportunities at regional and national levels. Please note: We are only able to consider applications from individuals who already have the full right to work in the UK. Unfortunately, we cannot offer sponsorship or accept applications from those on a time-limited visa. Applications that do not meet this criteria will not be progressed. Rewards & Benefits You will enjoy access to a huge variety of benefits and services to support your physical and psychological well-being and throughout your career as a Chef HC-One will invest in you with great opportunities to progress into regional and national roles: * Great work life balance * An hourly rate is subject to experience and qualifications * Paid Enhanced DBS/PVG * Free uniform * During a shift of eight hours or more a nutritious meal will be available * Company pension scheme * 28 days annual leave inclusive of bank holidays * Group life assurance cover * Wagestream - financial wellbeing and flexible access to pay as you need it * Award-winning learning and development and support to achieve qualifications. * GP online - a service providing around the clock GP consultation via an interactive app - available to you and your children under 16 * An opportunity to learn from experienced colleagues as part of an outstanding and committed team. * Colleague discounts - Access to over 1600 high street discounts including carefully selected discount partners. * Wellbeing - free of charge access to an independent and confidential Employee Assistance Programme. This gives Colleagues and their family access to 24/7 365 support for a whole range of issues including physical, mental and financial issues * Excellent recognition schemes such as 'Kindness in Care' and Long Service Awards * An attractive refer a friend scheme of up to £1000 per referral, depending on the role About You Not Specified About The Company Not Specified

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.

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

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

About Us: Dartcor is a premier luxury boutique hospitality group, redefining corporate dining through the art of exceptional cuisine, impeccable service, and uncompromising quality. With a reputation built on innovation, craftsmanship, and genuine care, Dartcor creates memorable culinary experiences for a distinguished clientele, including Fortune 100 companies. We are seeking an Executive Chef who embodies the spirit of excellence, creativity, and leadership - someone who understands that every plate tells a story and every moment is an opportunity to inspire. Position Overview: The Executive Chef will be the culinary visionary behind one of Dartcor's flagship operations, bringing both artistry and precision to the kitchen. Reporting to the General Manager, this leader will steward a passionate culinary team, curate seasonal and locally inspired menus, and deliver service and execution at a standard worthy of world-class hospitality. This is a unique opportunity for a chef with fine dining or ultra-luxury hotel experience to shape a program that surprises, delights, and exceeds expectations at every turn. Key Responsibilities: Lead and oversee all kitchen operations with a focus on excellence, precision, and hospitality-driven service. Curate and execute innovative, ingredient-driven menus that celebrate seasonality, sustainability, and craftsmanship. Set the tone for culinary artistry through flawless execution, creativity, and an obsession with detail. Mentor and inspire the culinary team, cultivating a culture of growth, professionalism, and heartfelt service. Maintain the highest standards of food safety, sanitation, and workplace organization. Manage food purchasing, inventory, and cost controls with a strategic and mindful approach. Collaborate closely with leadership on menu development, event programming, and guest experience initiatives. Engage personally with guests and clients when needed, anticipating needs and delivering bespoke culinary moments. Continually seek opportunities for refinement and innovation, staying ahead of culinary trends while honoring classic techniques. Requirements Qualifications: Minimum 5-7 years of progressive culinary leadership experience in luxury hospitality (e.g., Forbes Five-Star hotels, Relais & Châteaux, Michelin-starred restaurants, or similar). Fine dining or high end NYC Restaurant experience is a plus Exceptional leadership skills with a proven ability to develop and retain high-performing teams. Mastery of both classical and modern cooking techniques. Strong business acumen related to food costing, purchasing, and labor management. Excellent communication skills with the ability to collaborate effectively across departments. A genuine passion for hospitality, craftsmanship, and inspiring both team and guest experiences. Culinary degree preferred; equivalent experience considered. Desired Attributes: Uncompromising attention to detail and commitment to excellence. Creative spirit with an appreciation for global flavors, artisanal products, and local sourcing. Calm, poised leadership style even under pressure. A polished, guest-centric demeanor with the ability to personalize experiences at a high level. A hands-on, engaged leadership approach - leading by example in every sense. Benefits Why Dartcor? At Dartcor, we believe hospitality is an art form and leadership is a calling. We offer an environment where your creativity, skill, and passion will be celebrated and your impact will be deeply felt. Join a team committed to innovation, continuous growth, and delivering extraordinary experiences every single day. Elevate your career. Inspire excellence. Apply today.

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