Sous chef jobs in East Orange, NJ

Fairmount Country Club (FCC) was established in 1958 and is a well-regarded, family-oriented Country Club located in Northern New Jersey. The Club has over 300 full memberships, maintains a robust waiting list, and is exceptionally well positioned within the market. Club amenities include an 18-hole championship caliber golf course, a state-of-the-art pool and paddle complex with a secondary dining facility. In addition, a fully renovated Main Clubhouse complimented by a state of art kitchen is slated to open in April of 2026. Annual F&B revenue grosses 2.3 million dollars, with expectations of vertical growth in the following years. About the Role The Executive Sous Chef is a key partner in Fairmount's evolving culinary program kitchen and plays an essential role in shaping a modern, collaborative kitchen culture. Reporting directly to the Executive Chef, this position helps plan, execute and oversee all food production. The ideal candidate is a hands-on leader with strong technical skills, impeccable organization and the ability to inspire, train and develop a cohesive team and culture across multiple shifts. Key responsibilities include, but are not limited to: Culinary Operations Partner closely with the Executive Chef in overseeing all kitchen operations, ensuring seamless delivery of food preparation, production and service for both à la carte and banquet operations Maintain a visible, supportive, hands-on approach in the kitchen Collaborate on menu development, seasonal offerings and culinary events Ensure stations are properly set, stocked, and ready for service. Maintain high standards of food quality, taste, presentation, and consistency. Support menu development by contributing creative ideas and seasonal inspiration Leadership & Team Development Help cultivate a positive, inclusive and professional culture across multiple kitchens Coach and mentor cooks with patience, clarity and constructive feedback to ensure consistency, technical skill sets, and adherence to culinary standards Participate in hiring, onboarding, scheduling and guiding culinary staff Communicate clearly and pro-actively between AM/PM teams to ensure smooth shift handoffs Assist with scheduling, staffing and onboarding new team members Ensure all stations are properly set, stocked, and ready for service. Maintain high standards of food quality, taste, presentation, and consistency Possesses the ability to lead, motivate and maintain high standards during fast-paced operations Administrative & Organizational Assist with ordering, inventory management and vendor communication Maintain accurate prep lists, production sheets and culinary systems Monitor and record daily logs, waste tracking and quality control Uphold all sanitation, safety and health code procedures at the highest standard Support the rollout of new systems, equipment and workflows tied to the Main Clubhouse opening in April 2026 Skills & Desired Qualifications Minimum of 5+ years off progressive culinary experience preferably in private clubs, hotels or upscale dining Leadership experience as Sous Chef or higher with a collaborative, people first approach Strong knowledge of modern and classic cooking techniques, with culinary curiosity to learn and innovate Compensation & Benefits The Club offers an attractive and competitive compensation/benefits package including: Base Salary Commensurate with Experience 401(k) with strong Employer Match PTO Health, Dental, Vision & Life Insurance Professional Development Opportunities Application Instructions Please apply via this hiring platform OR submit your cover letter and resume with the subject line: Executive Sous Chef Application to Executive Chef Joe Biskie at *********************** All applications will be held to strictest of confidence

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

Job Details Major Food Group is hiring an experienced Executive Chef to join our culinary team at ZZ's Club! The Executive Chef is responsible for overseeing the culinary operations, leading the kitchen team and ensuring the delivery of exceptional food quality and presentation. The Executive Chef will work closely with General Manager to ensure efficient operation and the satisfaction of guests. A private membership club by Major Food Group that originated in Miami, ZZ's Club is an exclusive, modern social space designed for those individuals who appreciate the highest caliber of culinary, hospitality and entertainment. We are a home away from home for our members, a distinguished clientele that expects precise execution and exquisite attention to detail. RESPONSIBILITIES * Design creative and seasonal menus that align with restaurant goals and customer preferences. * Ensure all menu items meet the highest culinary standards. * 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 5 years of experience as an Executive Chef or Chef de Cuisine * Minimum 5 years of experience in a quality driven, high volume kitchen * Culinary diploma or equivalent in experience strongly preferred * Team oriented and positive attitude * Ability to sit and stand for prolonged periods of time * Lift and carry up to 50 pounds * Ability to work flexible hours, including evenings, weekends and holidays * Proficiency in Spanish language a plus BENEFITS: * Competitive Salary * Medical/Dental/Vision Insurance with Company subsidy * Growth Opportunities * Progressive Paid Time Off * Parental Leave * Tuition Reimbursement * Generous Dining Allowance * Unlimited Referral Program * TransitChek Discount * 401k Plan with Employer Contribution Compensation: $140,000 - $150,000 annually based on experience 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. Compensation Details Compensation: Salary ($140,000.00 - $150,000.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, Wellness Program Required Skills Leadership Team Management Creativity Attention to Detail Quality Control Recipe Development Training and Mentoring Collaboration Accountability Team Collaboration Problem Solving Time Management Communication Skills Mentoring Training and Development Organizational Skills Adaptability Budgeting Skills Operational Efficiency Culinary Knowledge Customer Service Orientation Stress Management Budget Management Physical Stamina Cultural Awareness Read more

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

Job Details New York, NY Full Time $110000.00 - $130000.00 SalaryDescription Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education. Our culture is built on four core principles: Generosity: Always give more, exceed expectations. Excellence: Deliver exceptional work with unmatched expertise. Fun: Love what you do, laugh often, and enjoy the journey. Fail Fast: Learn from mistakes, adapt, and keep improving. What You Will Do: Manage all sous chefs Maintain food and labor costs Maintains a friendly, caring and professional demeanor at all times in a fast paced environment Run the line and ensure quality service Daily food purchasing, inventory and prep production Communicates regularly with the Director of Operations and Ownership to influence the strategy for the F&B operation in the short and long term Prepare financial reports from annual budgets for monthly forecasting, meeting all goals and objectives set annually Collaborate with the Director of Food and Beverage on all Food and Beverage Division purchases, to ensure operational costs are kept within the forecasted budget Achieves budgeted revenues, controls costs (which includes labor, food, maintenance, etc.) and maximizes profitability related to the operations Participates and advises with recruiting, hiring and training, and provides career development for all staff members Provides leadership and feedback to CDC and Sous Chefs and conducts performance reviews to direct reports Prep work and maintenance of quality standards Communicate clearly with managers, kitchen and front of house staff Schedule, mentor and manage line cooks, prep cooks and dish staff Menu development and creation of daily specials Maintain and stay up to date on procedures and regulations Other special projects or tasks as assigned Qualifications What We're Looking For 3+ years of Management experience High end level restaurant experience is a must Strong written and verbal communication skills, Must be able to effectively communicate and relay information to staff Strong passion and dedication to food, beverage, and hospitality Polished, professional and energetic approach management Ability to work well in a systems-driven environment Must be able to support, lead, and motivate staff. Ensure kitchen hygiene and food safety standards are met Ability to be adaptable and abide by the policies and values of the company Attention to detail and commitment to quality This role requires Ability to stoop, reach, bend, climb, walk. Forward bend of head/neck for countertop activities. Repetitive upper extremity movements Grasp bilaterally Fine motor coordination Repetitive lifting Ability to move equipment and/or product up to 25 lbs. Complete position requirements in a hot, noisy, fast-paced environment Ability to handle a variety of equipment safely. Must be able to be stationary for extended periods of time

Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/year+ Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt's values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: Minimum of 5 years working in a fast-paced, full-service restaurant. 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant's financial health. Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. Communicate professionally and confidently with guests, employees, vendors, and leadership. Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt's Purchasing team of any and all vendor issues. Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. Coordinate all training for back of house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people - our guests and ourselves - happy. Ready to join our team? Apply directly to this ad.

Executive Chef Upscale Modern Italian Steakhouse Fort Lee, NJ Salary: $125,000 per year Contact: Jennifer Cardona ********************************* About The Company Concept: Features an open kitchen and combines Southern Italy-inspired interior design with the charm of the Hudson River Valley. Cuisine: Specialized in authentic Italian flavors with recipes passed down through generations, many ingredients are imported directly from Italy. Atmosphere: Known for its warm, inviting ambiance, the restaurant has received excellent reviews for its food. Overview Seeking a creative and passionate Executive Chef to lead their culinary team. This position offers a unique opportunity to spearhead the growth of a burgeoning, upscale dining destination dedicated to a modern approach to authentic Italian cuisine. What You Will Do Culinary Leadership: Oversee all kitchen operations, maintaining high standards in food preparation, presentation, and menu development. Innovation: Develop creative, modern Italian menus, breaking away from traditional "old school" approaches. Team Management: Recruit, train, and manage a team of kitchen staff, including sous chefs. Operational Excellence: Ensure smooth and efficient kitchen processes. What You Need Experience: Proven experience in culinary roles, with the ability to lead and manage a kitchen team; upscale dining experience is an asset. Culinary Excellence: A passion for crafting authentic and innovative Italian cuisine. Leadership: Strong leadership abilities with expertise in team training and management. Management Skills: Ability to effectively organize kitchen operations. Communication: Exceptional interpersonal and communication skills. Creativity: A flair for modern Italian cooking. What You Get Competitive Compensation: $125,000 annually. Growth Opportunity: An opportunity to lead a team in a growing, upscale restaurant. High-End Environment: Work in a beautifully designed restaurant with a talented team. Creative Freedom: Showcase your culinary creativity with a focus on authentic Italian cuisine. Additional Information Benefits: Negotiable

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

Description: We are looking for a creative and proficient in all aspects of food preparation, Executive Chef. The Paris Cafe requires a person who will represent our brand and inspire our staff. As we are located at the TWA Hotel connected to the JFK Airport, you must be able to keep your composure & never compromise standards. Job Overview We are seeking an experienced Executive Chef to join our team. The Executive Chef will be responsible for overseeing all culinary operations, menu planning, and food preparation in our establishment. This role requires a creative and innovative individual with a passion for delivering exceptional dining experiences. Job Description Duties - Develop and create new menu items in line with current food trends and customer preferences - Manage kitchen staff, including recruitment, training, and performance evaluations - Ensure compliance with health and safety regulations in the kitchen - Oversee food purchasing and storage to maintain quality and reduce costs - Collaborate with management to plan and execute special events and banquets - Monitor inventory levels and control food costs effectively Skills - Strong background in hospitality, restaurant, and culinary arts - Proficiency in kitchen management, food production, and inventory control - Experience in shift management and banquet operations - Knowledge of dietary department operations is a plus - Excellent bartending skills are advantageous Qualifications Experience: Culinary experience: 3 years (Required) Cooking: 5 years (Required) PHYSICAL REQUIREMENTS: Standing - Regularly Walking - Frequently Lift/Carry up to 15 lbs. - Frequently Lift/Carry up to 30 lbs. - Frequently Lift/Carry up to 50 lbs. - Occasionally Push/Pull up to 25 lbs. of exertion - Occasionally Push/Pull up to 50 lbs. of exertion - Occasionally Work at waist to shoulder level - Regularly Speaking (in English) - Regularly Hearing (understanding English) - Regularly Seeing - Regularly Operate office equipment - Occasionally Use/exposure to hazardous substances - Occasionally Work with knives and/or sharp objects - Regularly Job Type: Full-time Benefits: 401(k) matching Dental insurance Health insurance Paid time off Vision insurance Shift: 10-hour shift Supplemental Pay: Bonus opportunities Language: English (Required) Additional Information All your information will be kept confidential according to EEO guidelines. This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.

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

Role OverviewAs an Executive Chef with Sodexo, you'll bring precision, passion, and leadership to a high-profile Corporate Services account in East Rutherford, NJ. In this role, you'll oversee a skilled team of 4 unionized hourly employees, driving excellence in food service operations. Your culinary expertise, business savvy, and flair for delivering exceptional culinary and catering experiences will be key to our continued success. We're looking for a passionate, hands-on chef with solid financial acumen and a proven track record in large-scale operations. You'll oversee menu innovation, quality control, and client satisfaction-while advancing your career in a dynamic, fast-paced environment that values creativity, operational excellence, and strong team leadership! SodexoMagic SodexoMagic is the joint venture partnership between NBA Hall of Famer, Earvin "Magic" Johnson, and Sodexo. As a certified minority company, we deliver food, facilities management and integrated services to corporations, healthcare facilities, K-12 schools, colleges and universities and aviation lounges. This strategic alliance between Magic Johnson Enterprises and Sodexo, Inc. , enables us to deliver creative solutions to our clients along with our local partners throughout the communities we serve. IncentivesThis position offers free on-site parking!What You'll DoLead a high-level culinary team, providing both direction and hands-on support. Develop and execute scratch-cooked menus that meet contract requirements and food cost targets. Lead and execute conference and catering events with precision and attention to detail Bring artistic culinary flair to impress our clients, while driving innovation and creativity in the kitchen. Create sustainable, health-focused menus that align with current dietary trends and client preferences. Mentor and inspire kitchen staff, elevating their skills and ensuring high standards of quality, presentation, and food safety What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringAn Associate's Degree or equivalent experience. Previous experience managing kitchen operations and high volume catering events. Have a strong culinary background and stay current with new culinary trends. Possess excellent leadership and communication skills, maintaining high culinary standards. Demonstrate strong coaching and employee development skills. Thrive in a dynamic environment, driving creativity and excellence in the kitchen. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job DescriptionExecutive Chef About the RoleWe are seeking a passionate and creative Executive Chef to lead the culinary program at a modern, chef-driven restaurant. The Executive Chef will oversee all aspects of kitchen operations, from menu development and seasonal specials to staff leadership and cost management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and wants to create memorable dining experiences that highlight fresh, high-quality ingredients. Key Responsibilities Lead daily culinary operations, ensuring consistency, quality, and presentation standards. Develop innovative, seasonal menus that reflect current dining trends and guest preferences. Hire, train, and mentor the culinary team, fostering a positive and collaborative kitchen culture. Oversee food purchasing, vendor relationships, and inventory management. Monitor and control food and labor costs to achieve budget goals. Ensure compliance with health, sanitation, and safety regulations. Collaborate with ownership and management on menu strategy, specials, and events. Stay current with culinary trends and introduce new ideas to enhance the guest experience. Qualifications 5+ years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale or chef-driven restaurant. Strong leadership skills with a track record of building and motivating teams. Exceptional culinary skills with a passion for innovation and presentation. Knowledge of cost controls, ordering systems, and vendor management. Excellent organizational and communication skills. ServSafe certification (or ability to obtain). Flexible schedule, including evenings, weekends, and holidays as required. What We Offer Competitive salary and performance-based bonus opportunities Health, dental, and vision insurance Paid time off and holidays Meal discounts Opportunities for career growth in a dynamic and supportive environment

Educated Households is a higher-tier household staff agency, based in London, placing élite educated private staff with VIP & UHNW families in the Middle East and worldwide: ****************************** On behalf of our prestigious Clients based out in Qatar, we are seeking an exceptionally-talented Executive Chef, with a high-end hospitality background, having honed their skills at Michelin-starred establishments & at 5-star or 7-star eateries especially in London, Paris, New York, etc., who will be in charge of all functions for a VVIP Principal in Doha, Qatar. The Executive Chef will be accountable to the Principal(s) and to any relevant official external bodies. The Executive Chef must be endowed with finely-tuned leadership skills to take the helm of the kitchen, ideally coming along with a team of Sous-Chefs to set the standards high and take the lead in curating quintessentially-delectable dishes for the family that will bring credit to European cuisine and gastronomy. The Executive Chef will offer à-la-carte menus yet will not be fazed by impromptu meal requests. The Executive Chef required must have an exceptional eye for detail and must be supremely creative. The individual sought has to be able to create menus that will marry family's favourites whilst crafting child-friendly dishes that will make a long-lasting memorable dining experience to adults, children and to formal & informal guests. Concurrently, the Executive Chef will supervise a Chef involved in creating wonderful Arabic classics and the Executive Chef will possibly manage other specialist Chefs. At times, the whole culinary team will have the ability to get involved in al-fresco dining, depending on the venue, bearing in mind that menus might be served on any of the properties owned by the family. Throughout the tenure of this role, the ultimate Executive Chef that will be the custodian of all the culinary affairs (often in a fast-paced environment) must be able to optimally run all the Principal's kitchens, - in residence & perhaps overseas -, and must adequately be adept at motivating their kitchen team, training the staff under their supervision into abiding by the profession's safety and hygienic standards, as well as mentoring their culinary team when it comes to the art of fine-dining and haute cuisine. Adhering to confidentiality is non-negotiable in this role as the Principals do value their privacy. The role is start ASAP. Requirements Experience with UHNW and / or VVIP Principals. Experience reporting to high-powered Principals & Family Offices. Outstanding culinary expertise in Michelin-starred restaurants. Writing and implementing all SOP Manuals (Standard Operational Procedures). Delivering culinary craftsmanship and ultimate efficiency. Experience in leading teams of Chefs in high-end settings. Seamlessly leading a culturally-diverse kitchen team. Overseeing all food operations. Managing inventories. Promoting an orderly and hygienic kitchen. Procurement. Accountable for expenditure & cost control. Dealing with food suppliers & related vendors. Sourcing quality and in-season produce. Rolling out new culinary experiences for the Principal(s) & the children. Maximising guest experience. Skills Required A minimum of 7 years' experience in this role. Teaching culinary skills and mentorship experience. Culturally aware. An eye for detail, being meticulous and highly organised. Diplomatic skills. Excellent communicator. Approachable & supportive. Not being fazed by last-minute arrangements. Acting graciously under pressure. Experience executing and delivering top-of-the-crust service to VIP & UHNW stakeholders. Benefits Versatility in the role. Interacting with different stakeholders. Salary on par with experience and other perks will be discussed in the second rounds of interviews. Depending on your experience, the salary will be beyond the market rate / most probably around: € 90 K - € 95 K net per year. A modern apartment will be provided to the Executive Chef off site, health card, visas, resident card and an annual ticket to your home country. Annual leave: 30 to 45 days might be granted for your vacation (yet to be discussed). Access to a car will be offered whilst on duty. Please, indicate your location & availability whilst applying. What's next?: if interested, please send your CV, cover letter & Michelin-starred portfolio and any visual(s) to: ****************************** Please, bear in mind that, whenever possible, we aim at giving feedback to relevant Applicants provided that the Clients do so. Only candidates fitting this brief will be contacted. Thank you for your understanding.

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

Job 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)

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

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

We are seeking a hospitality focused and organized individual to join our team as a Executive Banquet Chef. The Executive Banquet Chef is responsible for overseeing all banquet kitchen operations, menu creation, food preparation, and execution of large-scale events. They will work closely with the Banquet Director, catering team, and kitchen staff to ensure seamless operations while maintaining high culinary standards. ESSENTIAL FUNCTIONS AND DUTIES: Execute high-quality banquet menus, incorporating seasonal ingredients and innovative presentation. Ensure consistency, quality, and flavor in all dishes, maintaining a high culinary standard. Collaborate with clients and event planners to customize menus for weddings, corporate functions, and VIP events. Oversee all aspects of banquet food preparation, production, and plating. Ensure timely service and smooth execution of large-scale events and plated dinners. Monitor food costs, portion control, and inventory management to maintain profitability. Lead, train, and mentor banquet kitchen staff, ensuring a high-performance team. Schedule and coordinate kitchen staff for banquet events. Maintain a positive, professional work environment with strong communication and teamwork. Enforce health and safety regulations. Ensure all food is prepared and stored according to proper hygiene and safety protocols. Conduct regular kitchen inspections to uphold cleanliness and compliance. KNOWLEDGE, EXPIERENCE AND SKILLS 5+ years of experience as an Executive Chef, with a focus in fine dining. Advanced knowledge of cost control, inventory management, and food procurement. Excellent facilitation, presentation, and communication skills. Strong understanding of various cooking methods, ingredients, and kitchen equipment. Proficiency in food safety practices and kitchen sanitation standards. Knowledge of Italian cuisine and ability to execute authentic dishes. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: Ability to stand for extended periods and work in a high-temperature environment. Flexibility to work evenings, weekends, and holidays as required. Capability to lift and carry items up to 50 pounds. 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 sc F2XDKuO0

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.