Sous chef jobs in Islip, NY - 710 jobs

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

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.

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

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.

Company Background The Standard is one of the most culturally engaged hotels in the world. Hotels with real cultural life, an inclusive spirit, and a true creative attitude. It is a destination layered with events and amusements that leave you with an uplifted feeling. The Standard's irreverent and playful sensibility, combined with a careful consideration of design, detail and service, have established its reputation as a pioneer of hospitality, travel, dining, nightlife, and beyond. The Standard hotels are known for their taste-making clientele, their pioneering design, and their unrelenting un-Standard-ness. Mission Statement To create experience by embracing and empowering a diverse collective of team members, collaborators, and guests, who choose to call The Standard home. Our Purpose The Standard's commitment is to being an anchor for each neighbourhood in which we reside as well as a platform for culture and creativity. Bringing people together in its spaces to interact with each other in genuine ways. Our promise is to ensure that a stay is an experience and that a memory means making friends and having stories to tell. To understand why it exists, is to understand that The Standard, is a platform for people to meet, to engage, to learn, to dine, to sleep, to dance, to hideaway, to make believe and to do so whilst being yourself and having fun doing it. We think of ourselves as a stage, not just a hotel. Here, you can become whomever you like, even if for just a night. Here, you will meet new friends, find new challenges, eat new food, stay up late, sleep in later, and at times, never even leave the property. We are unapologetically comfortable with disrupting expectations. It's WHO WE ARE! #StandardFamily Job Title: Executive Sous Chef Department: Food and Beverage Location: The Standard, High Line Reporting to: Executive Chef/FB Director Responsible for: Kitchen Line staff, Sous Chefs Main Duties & Responsibilities Events: * Establish the day's priorities and assign production and prep task to staff to execute. * Review banquet function sheets and make note of any changes; post function sheets for the next 7 days * Meet with the Executive Steward to review equipment needs, banquet plate up assistance needs, cleaning schedule/project status, health/safety and sanitation follow up. * Ensure that staff reports to work as scheduled; document any late or absent employees * Coordinate breaks for staff * Assist Catering department with developing special menus for functions; meet with clients as requested. * Attend weekly staff meetings, F&B meetings, pre-convention meetings, B.E.O. review meetings * Tests cooked foods by tasting and smelling them Menu Development: * Assist Exec. Chef, SHL in sourcing, pricing and creating relationships for all culinary products. * Recipe & costing documentation * Competitive Analysis Food Cost & Budgeting: * Drive strategic sourcing initiatives to increase food quality and consistency and decrease cost. * Tightly manage recipes, ingredients, and processes to control for allergies. * Invoice organization & "life cycle" * Provide costing information * Managing vendor relationships * Sales analysis & Avero usage * Waste awareness & utilization * Maintain inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed * Spending within budget constraints * Product cross utilization Team: * Train kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on company and Board of Health standards Hiring * Team with Director of Culinary, Executive Chef, & HR for all salaried kitchen employee hires Supervision * Team with Director of F&B and HR for any/all discipline, training and "coach counsel" opportunities * Monitoring efficiency, productivity and work flow Scheduling * Flexing staffing to seasonal trends and scaling labor to revenue Education * Provides oversight to the development of training tools for program implementation. Should include key materials to include manuals, planning diagrams, plating specifications and associated flow diagrams. Also responsible for creating culinary workshops and presentations. * Menu descriptions, allergy charts * Staff tastings Labor * Maintaining pars * Budgeting labor expenditures * Managing OT Health & Safety * Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department * Establishes and maintains cleaning and maintenance schedules for equipment, storage, and work areas. Ensures that kitchen staff follows and completes schedules as assigned * Inspection preparedness * Following proper food safety practices in all of BOH as well as assist FOH * HACCP Plan & implementation: logs, rigor, etc. * Follows facility, department, and Company safety policies and procedures Repair & Maintenance * Keeping the kitchen and applicable equipment in working order * Placing service calls with Engineering * Educating staff of the proper use & care of equipment * Following up with Engineering Dept. & vendors about repair status Desirable: * Multi-lingual * Prior work experience in a related area * College degree or certificate in Culianry Arts * Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory * Physical Requirements * Frequently standing up behind the desk and front office areas * Carrying or lifting items weighing up to 50 pounds * Handling various objects * Frequent changes in temperature in environment, hot, cold, freezers Essential: * Understanding: Ability to read, comprehend and carry out instructions according to established procedures * Comprehension: Fluent in the English language * Organizational Skills: Work efficiently, utilize multi-tasking, and prioritize tasks * Hygiene and Sanitation: Adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards * Punctuality: Adherence to posted schedule and arrival time and attendance at mandatory meetings * Responsibility: Personal comportment in line with Standard, High Line policies, standards, and expectations * Strong communication, organization, and management skills * Ability to be initiative and work independently * Ability to adhere to high levels of confidentiality * Have an outgoing, upbeat personality and positive attitude * Handle working in a high-energy and fast-paced environment * Guest-service oriented * Have the sincere desire to serve guest Compensation and Benefits * $105k annual salary * Excellent and Affordable Health care coverage * Life Insurance, Disability Insurance, Pet Insurance * 401k with Company to match after 1 year * Up to 160 hours of PTO/ year and company recognized holidays * Employee Discounts on Rooms, F&B, Retail, and The Standard Marketplace * Employee Meals, Employee Referral Program, Commuter Discounts * Regular fun staff events and celebrations!

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

Sports Facilities Management, LLC DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Destination KP is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Kings Park, NY. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Destination KP is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC was awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The Executive Chef is the senior culinary leader responsible for all back-of-house food operations across the recreation center's multi-outlet footprint-anchored by a high-end, full-service restaurant-along with quick-service/concessions, grab-and-go, café, catering, and special events. This role sets the culinary vision, builds and develops a high-performance kitchen team, ensures a consistently exceptional guest experience, and delivers business results through menu engineering, cost controls, food safety, and cross-functional partnership with Front-of-House, Events, and Venue Operations. ESSENTIAL DUTIES AND RESPONSIBILITIES: * Lead menu development, tasting and iteration cycles, and seasonal rotations; ensure dishes are costed, scalable, and aligned with guest insights and profitability goals * Uphold best-in-market quality for flavor, presentation, and consistency across all outlets (restaurant, concessions/QSR, café, catering, special events) * Establish and enforce recipe standards, portioning guides, prep lists, and expo protocols; ensure accurate recipe documentation and training compliance * Recruit, train, and mentor Sous Chefs, BOH Supervisors, Cooks, Prep, Pastry (if applicable), and Utility/Dish teams * Own culinary P&L levers: food cost, labor cost, waste, and controllables; meet or exceed targets through disciplined inventory, purchasing, and production planning * Maintain procurement standards: negotiate with purveyors, source high-quality local/seasonal products, and ensure on-time, in-spec deliveries * Oversee inventory controls (par levels, cycle counts), invoice accuracy, transfers, and waste tracking; drive accurate weekly/monthly closes with Finance * Ensure kitchen equipment is maintained, calibrated, and safe; coordinate preventive maintenance and repairs * Ensure compliance with NYC Health Code and New York State requirements; uphold policies to achieve and maintain an "A" grade * Implement and audit HACCP-based procedures, allergen management, labeling, cooling logs, and sanitation checklists; conduct mock inspections and corrective actions * Enforce OSHA-compliant practices, knife/hood/grease management, and safe chemical handling * Provide clear shift briefings, prep priorities, and expo leadership; communicate proactively across departments to ensure a seamless guest experience. * Report weekly on KPIs, wins, risks, and action plans; contribute to annual planning and budgeting * Performs other related duties as assigned by management MINIMUM QUALIFICATIONS: * 7+ years progressive BOH leadership with 3+ years as Executive Chef or Chef de Cuisine in an elevated, chef-driven, scratch kitchen preferred * Demonstrated success overseeing multi-outlet or high-volume operations (restaurant + catering/events; QSR/concessions a plus) * Expert-level culinary fundamentals, menu development, and plating standards for elevated dining; strong knowledge of regional/seasonal sourcing * Proven financial acumen: food/labor cost control, menu engineering, inventory systems, and vendor negotiations * Must be available on weekends, holidays, nights, and days * Must be able to work independently with minimal supervision * Effective time management skills * Prior experience/education in food industry, scratch kitchens (pizza, deli, food hall) WORKING CONDITIONS AND PHYSICAL EFFORT: * Working environment is fast paced * Must be able to lift and/or move up to 50 pounds infrequently * Limited exposure to physical risk * Limited physical effort required

We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: Assist the Executive Chef in planning and directing food preparation and culinary activities Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation. Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations. Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity. Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards. Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal. Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence. Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff. Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings. Working hands-on to ensure seamless operation of different sections of the kitchen. Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. Required Skills & Qualifications: Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment. Culinary degree or equivalent certification from a recognized culinary institute preferred. Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals. Flexibility to work evenings, weekends, and holidays as required to meet operational needs. Extensive knowledge of kitchen operations, food safety standards, and sanitation practices. Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment. Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels. Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills. Able to lift up to 30 pounds regularly and up to 50 pounds occasionally. Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software) Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel. Why Join Us: Be part of The Pierre hotel known for its commitment to excellence. Collaborate with a passionate and dedicated team. Competitive compensation and benefits package. Opportunities for professional growth and development. Experience the vibrant energy of New York City while working in the heart of it all. The Pierre Hotel is an equal opportunity employer and welcomes candidates from all backgrounds to apply. We celebrate diversity and are committed to creating an inclusive workplace for all.

The Executive Chef coordinates, supervises, and directs all aspects of the facility's food production. Required Qualifications: Bachelor's Degree in Culinary Arts or similar field or equivalent combination of education and related experience. Food Manager's Certificate (current or obtained within 6 months of hire) Minimum of 5 years of management experience in a fast-paced food production, cooking, or catering environment. Minimum of 3 high volume, complex food service operations experience Knowledge of federal, state, and local codes and regulations pertaining to long term care food service. Comprehensive knowledge of food and trends focusing on quality, production, sanitation, food cost controls, and presentation. Knowledge of resident nutritional requirements. Knowledge and application of Part 14 NYS Sanitary Code Strong leadership, customer service, and communication skills Proficiency with Windows computers and software, including Microsoft Office Suite Ability to meet travel requirements associated with this position. Ability to meet acceptable background check standards. Ability to work flexible hours, including evenings and weekends, as appropriate. Preferred Qualifications: Master's Degree in Culinary Arts or similar field Prior management experience in a healthcare setting Suffolk County Department of Health (SCDOH) and The Center for Medicaid/Medicare Management (CMS) regulations related to food service. Previous Union experience CBORD software knowledge Benefits: NYSHIP health insurance Dental & Vision Insurance Paid holidays, Sick and Personal days 15 vacation days to start Retirement Plan Tuition reimbursement Employee assistance program Flexible spending account Responsibilities/Essential Functions: The following descriptions of the essential functions and performance expectations for this job are intended to reflect the major responsibilities and duties of the job but are not intended to describe minor duties or other responsibilities as may be assigned from time to time. Requirements represent minimum levels of knowledge, skills, and abilities. Program/Department Responsibilities: Develop, test, revise and implement the resident and retail menus with the Director and Assistant Directors of Food & Services. Provides food consumption estimations and requisitions appropriate amounts for purchasing. Maintain proper cost control in consultation with the Food Services Director. Conducts mealtime visits to resident units to interview residents regarding the quality of food service. Assists in planning and coordination of catering events with the cooks/food service workers and therapeutic recreation department. Evaluate new products and menu items to optimize resident and customer satisfaction in food services, retail, and catering. Monitor services, supplies, labor hours, and equipment weekly to ensure the Production Department's adherence to budget. Ensure all budgets and financial processes align with company goals. Ensure proper food handling procedures are followed as outlined in DOH Part 14 and HAACP. Attend all management/CQI meetings, collect, organize, and present information as needed. Demonstrate effective communication skills with all team members, residents, faculty/staff, and visitors, including electronic communication. Participate in the interview process for production and management employees, as needed. Supervisory Responsibilities: Responsible for work schedules and conducting meetings with employees under their direct supervision to maintain high standards. Evaluate employee performance with proper use of the disciplinary process as needed following the collective bargaining agreement. Conduct meetings and in-service education programs with production employees to maintain and enhance production standards. Works additional shifts as needed to ensure all production staff are adequately trained. Trains and coaches the Production Managers and Production Supervisors to meet operational goals. Supervise and coordinate the activities of the production manager, cooks, and other production employees. Schedule and conduct weekly supervisor and staff meetings and maintain the agenda from these meetings with a sign-in sheet. Conduct performance appraisals and staff disciplinary processes according to established procedures. Familiarize and keep employees current with LISVH rules and regulations concerning health and safety, such as HIPPA. Operate within VA and DOH guidelines. Delegate or perform duties of Production Manager or Supervisor in their absence. Function in any capacity deemed necessary by the Director of Food Services, especially in emergencies, to meet the department's needs. Working Conditions: Essential Physical Requirements*: Typically lifts 20 to 50 lbs. Visual: Close concentration/manual dexterity Hazards: Chemicals/Elements - Safety Precautions

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can't do it alone. That's why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. We fill our kitchen with organic produce, and we run a culinary team that believes in perfection, creativity and simplicity, respects nature and loves good food. We're currently looking for a seasoned Executive Chef who thrives within a mission-driven environment, creates change through culinary innovation, and is a proven and effective leader, with the talent and desire to imagine unique, locally-sourced, unforgettable dishes. If you're already thinking of new menus, we'd love to hear from you. About you... * Passionate about food and a minimum of 8 years of similar work experience. as a Culinary Director or Executive Chef * Advanced knowledgeable of culinary operations, a strong leader and a proven track record in guest and team member engagement and experience alongside excellent knowledge of great financial performance * Excels at communication, both verbal and written * Creative, driven and passionate, with a positive mindset * Is flexible and willing to meet the demands of a 24-hour operation Pay range = $140,000 to $150,000 About us... As a mission-driven company, our purpose is our true north, and our compass guides the way. The purpose we live by impacts the lives of our team members, drives the experiences for our guests, builds community with like-minded travelers and takes care of the planet we live in. Founded in 2006 by Barry Sternlicht, Starwood Hotels is a luxury hotel brand management company and affiliate of global private investment firm Starwood Capital Group. $135k- $145k Starwood Hotels is an Equal Opportunity Employer. We believe in a diverse, sustainable workforce with an empowered, inclusive culture. We are committed to non-discrimination on any protected basis covered under applicable law. If you require any special accommodations, please visit People Operations.

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: info@educated\-households.co.uk 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. 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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

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH's Culinary standards and support their professional growth Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH's vision Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS Frequently lift and move up to 55 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment #LI-EP1

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]]

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

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.

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE. In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: Host intimate private dining events and dinner parties Teach cooking classes as a culinary instructor Lead corporate team-building cooking workshops Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends) Direct client interaction and creative menu freedom Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $24-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: Bonus pay Unlimited referral bonuses Paid training Schedule: 8-hour shift 10-hour shift Day shift Monday to Friday Benefits: Retirement Plan, 401k and 401k Matching Health, Dental and Vision Insurance Short & Long Term Disability Life Insurance Accident & Critical Illness Insurance Flexible Spending Account (FSA) Dependent Care Account (DCA) Paid Time Off Profit Sharing Requirements: Culinary Experience: 1 year (Required) Cooking: 4 years (Required)