Sous chef jobs in East Orange, NJ - 675 jobs

LifeWorks is seeking an Executive Chef to lead the culinary operations of a premier corporate dining account serving an exclusive, high-profile clientele. This is an exciting opportunity for a passionate chef who thrives in a fast-paced environment and loves creating exceptional, from-scratch meals. As Executive Chef, you'll oversee all kitchen operations, ensuring consistency and quality in every dish. You'll design and prepare menus that delight our guests, while mentoring and inspiring a talented team of culinary professionals. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement-and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting life WorksRestaurantGroup.com COMPENSATION: The hourly rate or salary range for this position is $115,000.00 to $120,000.00. 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. 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. 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 Education 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 York City

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!

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 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

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.

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 Catch has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitality Chef De Cuisine - New York, NY Essential Duties and Responsibilities: Develop and maintain recipes, portion specifications, and standard preparation procedures for all dishes and ensure that all cooks follow the standards Management of all back of house staff in a high volume kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: 5+ years of Culinary Management experience in high volume, fine dining restaurants Strong knowledge and attention to detail on back of the house operations, including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Able to work holidays, late nights and weekends Graduate of an accredited culinary program is a plus Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Salary: $90,000 - $110,000 Learn more by visiting our website at ************************ EOE

Ridgeview Health Center is currently hiring for a Full Time Chef De Cuisine. $73-76K Plus a potential 10% annual bonus $3,000.00 Sign on bonus (1500 upon hire, 1500 after 90 days) The Chef de Cuisine is responsible for the proper preparation of the planned menu and the overall supervision of the kitchen employees. In the absence of Nutrition Services Director, the Chef de Cuisine will assume responsibility for the entire operation. PRINCIPLE DUTIES: Organizes all employee work assignments and schedules. Assists the kitchen staff in all aspects of daily assignments, as required. Informs the Director of all activities and operational problems, making suggestions for improvement and corrections as needed. Interviews and hires kitchen employees. Maintains work schedules for kitchen employees and approves employee time cards. Performs annual performance reviews for all kitchen employees. Assists in ongoing in-service education programs and holds regular meetings with kitchen employees. Plans, costs, and executes all menus, including seasonal cycle menus, special theme day menus and holiday buffets. Tastes prepared foods for accurate recipe representation, oversees meal services, and assures proper presentation. Orders food and beverage supplies based on forecasting and estimation. Maintains a high level of customer satisfaction for our residents and their guests. Maintains the appearance, cleanliness and services of facility at or above Health Department standards through routine cleaning schedules. Accountable for compliance to Title 22 and CMS regulations. Maintains daily, weekly, and monthly statistical information as required. Assists the Director to maintain survey readiness and compliance with infection control standards. Responsible for implementing and maintaining inventory management system. Responsible for kitchen sanitation program and consistent monitoring. Actively participates in community QI program. Emphasis on educating and developing culinary team members. Coaches, Counsels, and conducts disciplinary action with staff when appropriate. Other duties as assigned by supervisor. QUALIFICATIONS: Minimum of three years experience as an executive chef or chef de cuisine in a healthcare environment or restaurant. Minimum three years supervisory experience Knowledge of Title 22 and CMS regulations Health care food & nutrition experience preferred Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet Culinary education strongly preferred

We are seeking passionate and driven Executive Chefs to join our growing team! La Pecora Bianca is one of the fastest growing restaurant groups in NYC, with 7 restaurants currently under operation in Manhattan, and three exciting new projects to open in 2026! We are seeking enthusiastic and skilled Hospitality Leaders to join our dynamic restaurant group, with endless opportunities for advancement. UNPARALLELED COMPENSATION & BENEFITS: * Quality of life: Consistent schedules with consecutive days off * $110-130k base salary * Bonuses paid every quarter * Gold insurance plan with 75% company contribution for all tier plans, including family plans * Paid time off - 15 days * Paid parental leave * 401k with company match up to 6% * Discounted gym membership * Quarterly dining stipends * Commuter benefits, flexible spending and dependent care accounts FAST PROMOTION TRACK: * La Pecora Bianca is the fastest growing Italian restaurant group in NYC, with multiple locations opening in the next 12 months. We support long-term tenure through consistent feedback and mentoring, and unlimited opportunities for growth and advancement. High performing Executive Chefs will have fast track promotion opportunities. HIGH LEVEL OF RESPONSIBILITY: * We seek leaders that want the responsibility of driving our businesses forward while taking ownership of their work. This position will be responsible for all aspects of managing and leading all kitchen personnel, ordering, food and labor cost management, creating relationships with vendors and local farmers, collaborating on menu creation and daily specials, and expediting. REQUIREMENTS: * Availability to work nights, weekends and holidays * Ability to lift 30+ pounds * Certification in NYC Food Protection License required HAVE YOUR VOICE HEARD: * We believe the best ideas can come from within and empower our entire team to shape our company's direction. La Pecora Bianca is a proud Equal Opportunity Employer.

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 are seeking a hospitality focused and organized individual to join our team as An Executive Chef. The Executive Chef is responsible for the overall culinary operations of the restaurant, ensuring the highest quality of food, exceptional presentation, and efficient kitchen operation. This role requires creativity, leadership, and extensive knowledge of culinary techniques. The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. ESSENTIAL FUNCTIONS AND DUTIES: Oversee daily kitchen operations, ensuring smooth and efficient workflow. Lead and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants. Conduct regular staff meetings and training sessions to ensure continuous improvement and adherence to standards. Ensure all dishes are prepared and presented according to established recipes and standards. Monitor portion sizes, ingredient quality, and food presentation to maintain consistency. Conduct regular taste tests and quality checks. Manage inventory levels and order supplies to ensure the kitchen is adequately stocked. Monitor food costs and work to minimize waste. Negotiate with suppliers to obtain the best prices for ingredients and equipment. Ensure the kitchen complies with all health and safety regulations. Maintain cleanliness and organization in all kitchen areas. Implement and enforce food safety and sanitation standards. Prepare and manage the kitchen's budget. Track financial performance and work with the management team to meet revenue and profit targets. Analyze food cost reports and adjust menu pricing and portions as needed. Occasionally interact with customers to gather feedback and address any concerns. Work closely with the front-of-house team to ensure seamless service and guest satisfaction. KNOWLEDGE, EXPIERENCE AND SKILLS Culinary degree or equivalent training from a recognized culinary institute is preferred. Minimum of 5 years of experience in a high-volume restaurant, with at least 2 years in an executive or head chef role. Extensive knowledge of culinary techniques, food safety standards, and kitchen equipment. Strong leadership and team management skills. Excellent organizational and time-management abilities. Creativity and a passion for culinary arts. Ability to work under pressure and handle multiple tasks simultaneously. Good communication skills and the ability to work effectively with a diverse team. Experience in menu engineering and food costing. Familiarity with various cuisines and cooking styles. Proficiency in using kitchen management software. Basic understanding of nutrition and dietary restrictions. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand and walk for extended periods during shifts, often for 8-12 hours. Frequent movement between different areas of the kitchen and dining room. Proficient use of hands and fingers to handle, cut, chop, and prepare food items. Ability to operate kitchen equipment and tools such as knives, slicers, and mixers. Ability to lift and carry heavy items, including pots, pans, food supplies, and equipment, up to 50 pounds. Frequent lifting, bending, and reaching to store and retrieve ingredients and supplies. Ability to work in a hot and humid environment for extended periods. Tolerance to temperature fluctuations in the kitchen. Ability to work long hours, including evenings, weekends, and holidays, as required. INTENT AND FUNCTION OF S All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer. Powered by JazzHR Cy9Y8tXxd0

Upper Montclair Country Club Established 1901 | A Distinguished Club of the World February 2026 Position Type: Full-Time Compensation: $85,000 annually Benefits: Health, Dental and Vision Insurance, 401K, Flexible Spending Account, Aflac Reports to: Executive Chef Position Summary: The Chef de Cuisine is responsible for overseeing all culinary operations within the club's restaurants and events, ensuring a consistently high standard of food quality, presentation, and service. This role involves leading the culinary team, managing kitchen operations, developing menus and recipes, and maintaining compliance with health and safety regulations. Essential Duties and Responsibilities: Lead and supervise kitchen staff in food preparation, plating, and portioning, ensuring consistency and adherence to club standards. Design and implement menus and recipes in collaboration with the Executive Chef, incorporating seasonal and member-focused offerings. Train and mentor kitchen staff in culinary techniques, presentation standards, and efficient workflows. Monitor kitchen line operations during service to ensure proper execution and quality control. Maintain kitchen cleanliness, organization, and compliance with federal, state, and local health and safety standards. Oversee inventory, storage, and rotation of food products; assist with monthly physical inventory counts. Manage daily kitchen staffing and scheduling to ensure appropriate coverage. Assist in budget preparation and enforce budgetary controls and cost efficiency measures. Evaluate and improve food quality, preparation techniques, and kitchen operations. Support the planning and execution of club events, special functions, and banquets. Collaborate with the Executive Chef to review member satisfaction, resolve issues, and plan culinary enhancements. Communicate professionally with members, team members, vendors, and management. Uphold and model professional behavior that reflects the values and image of Upper Montclair Country Club. Perform additional duties as assigned by the Executive Chef. Knowledge, Skills, and Abilities: Strong culinary expertise across all kitchen disciplines, with some knowledge of baking and pastry. Creative menu and recipe development abilities. Exceptional leadership and team-building skills. Strong organizational and time-management skills in a high-pressure, fast-paced environment. Knowledge of proper food handling, storage, sanitation, and safety practices. Proficiency in kitchen equipment use and maintenance. Excellent written and verbal communication skills in English; multilingual abilities are a plus. Ability to analyze data, prepare reports, and manage kitchen costs effectively. Proficiency with Microsoft Office Suite, inventory systems, and POS/order processing software. Supervisory Responsibilities: Directly supervises culinary team members. Responsible for interviewing, training, scheduling, evaluating performance, and recommending hiring or termination decisions in coordination with the Executive Chef. Qualifications: Education & Experience: Culinary degree or diploma from an accredited institution (AOS or equivalent), or completion of a recognized apprenticeship program. 3-5 years of progressive culinary experience in a fine dining, private club, or high-end hospitality setting. Equivalent combination of education and experience will be considered. Certifications: ServSafe Food Protection Manager Certification required. CPR and AED certifications preferred. Physical Requirements: Must be able to stand and walk for extended periods. Frequently required to use hands and arms, talk, hear, taste, and smell. Must be able to lift/move up to 30 pounds regularly.

Job Description Banquet and Catering Chef Salary, $90,000 to $100,000 Other Forms of Compensation: Bonus Eligible Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary Role Overview The Banquet & Private Events Chef is a senior culinary leadership role responsible for the conceptualization, execution, and operational management of all private events and off-site catering for a high-end private members club. This chef will oversee bespoke member events, corporate office catering, private residence dining, and curated pantry/restock programs, delivering a seamless, elevated culinary experience aligned with the club's values and brand. This role requires a chef who excels in luxury hospitality, customization, and precision, and who understands that private members service is fundamentally different from traditional restaurant or hotel banquet operations. Key Responsibilities Private Events & Catering Leadership Own and lead all culinary aspects of private events, banquets, off-site catering, and bespoke dining experiences for members and their guests. Execute high-touch, customized menus for corporate offices, private residences, and member-hosted events, ensuring discretion, consistency, and excellence. Oversee pantry and refrigerator restock programs, including menu curation, sourcing, production, packaging standards, and delivery execution. Ensure flawless execution for events ranging from intimate dinners to large-scale, high-profile functions. Menu Development & Culinary Innovation Develop and implement event-specific, seasonal, and member-driven menus in collaboration with the Culinary Director, Executive Chef, and Chef de Cuisine. Create refined, transport-friendly menus that maintain integrity, presentation, and quality across off-site environments. Lead culinary R&D for special requests, alternative dietary needs, and unique member activations. Maintain a strong understanding of luxury catering trends, global influences, and modern service styles. Cross-Department Collaboration Serve as a culinary liaison to Events, Membership, Sales, and Creative teams, supporting proposal development, tastings, and custom menu presentations. Collaborate with sales and events leadership to align culinary offerings with member expectations, budgets, and brand positioning. Support tastings, high-level presentations, media requests, promotions, and photo shoots as needed. Additional Responsibilites Operational Excellence Direct all banquet and catering production under the guidance of the Executive Chef and Culinary Director. Maintain rigorous quality control, consistency, and presentation standards across all event formats. Oversee inventory, purchasing, vendor relationships, and cost controls for events and catering operations. Identify and onboard new specialty vendors and purveyors as needed to support premium offerings. Develop systems and SOPs for off-site execution, packing, transportation, and service standards. Leadership & Team Development Lead, train, and mentor banquet and catering culinary staff, fostering a culture of professionalism, accountability, and hospitality. Partner with CDC and Sous Chefs on staffing, scheduling, and execution. Participate in hiring, coaching, performance management, and disciplinary actions as needed. Compliance & Safety Ensure full compliance with HACCP, ServSafe, and local health regulations across all on-site and off-site operations. Maintain the highest standards of food safety, sanitation, and emergency preparedness. Preferred Qualifications A.O.S. Degree in Culinary Arts or equivalent professional culinary training. 5+ years of progressive culinary experience, with a minimum of 3 years in senior banquet, catering, or private dining leadership. Demonstrated experience in luxury hospitality environments (private clubs, fine dining catering, high-end hotels, estates, or bespoke catering companies). Strong background in high-volume and batch production without compromising quality or presentation. Proven ability to execute custom, client-driven menus with discretion and attention to detail. Deep knowledge of food cost controls, production planning, and operational efficiency. ServSafe Certified (or ability to obtain promptly). Exceptional organizational, communication, and leadership skills Apply to Union Square Events today! Union Square Events 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. Associates at Union Square Events are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) 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. *********************************************************************************** Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1487920 Union Square Events Gina Barbish [[req_classification]]

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)

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

LifeWorks is seeking an Executive Chef to helm the kitchen of our bustling dining operation! We are a high-energy, high-volume cafe that serves up delicious, from-scratch meals. In this role, you'll oversee the daily operations of our high-volume cafe, create and prepare delicious, from-scratch meals in large batches, ensuring every dish meets our high standards, in addition to supervising and coaching a dedicated team of hourly employees, helping them grow their skills and passion for cooking. The ideal candidate will have proven experience in high-volume culinary environments, a passion for creating innovative dishes and menus, excellent organizational and time-management skills to keep up with our fast-paced environment, and strong leadership skills with the ability to manage and inspire a team with varying skill levels. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience-not a requirement-and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com. The salary range for this position is $95,000.00 to $105,000.00. 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. 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. 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. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. 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. 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 Education 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: Manhattan Nearest Secondary Market: New York City

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

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)