Sous chef jobs in Long Branch, NJ - 681 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

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 Position Overview: Ocean Place Resort & Spa is seeking an experienced and dynamic Chef de Cuisine to oversee and elevate the service standards and customer satisfaction across our seven diverse outlets. The successful candidate will be responsible for ensuring exceptional guest experiences, managing large party reservations, and driving the overall success of our food and beverage operations. This position follows a cyclical work schedule, consisting of 10 months of active employment followed by 2 months off each year. The 2 months will be determined once the busy season (May through September) is over. Key Responsibilities: Service Standards and Customer Satisfaction: Ensure the highest standards of service are consistently delivered across all food and beverage outlets. Monitor and respond to guest feedback to continually improve service quality. Develop and implement strategies to enhance customer satisfaction and loyalty. Outlet Management: Chef De Cuisine will Oversee operations at Seaview Restaurant, TIL'S Oceanside Restaurant, The Lobby Bar, Tiki Bar, The Pool Bar, The Ice Tiki Hut, Spa Dining and In Room Dining. Ensure all outlets are adequately staffed and that team members are trained to provide excellent service. Conduct regular inspections to ensure compliance with health, safety, and cleanliness standards. Standard Operating Procedures (SOPs): Create, implement, and maintain SOPs for each position within the food and beverage department MOP's with pictures of plates for each outlet. Ensure all team members are trained and adhere to SOPs to guarantee consistency and quality across all outlets. Regularly review and update SOPs/ MOP's to reflect current best practices and operational needs. Staff Leadership and Development: Recruit, train, and mentor a high-performing team of food and beverage professionals. Conduct regular performance reviews and provide ongoing feedback and coaching. Foster a positive work environment that encourages teamwork, communication, and professional growth. Financial Management: Monitor and control costs, including C.O.P mastery, Restaurants cook and steward labor Costs labor, inventory, and waste. Analyze sales and revenue reports to identify areas for improvement and growth. Menu Development and Quality Control: Collaborate with the culinary team to design and update menus that reflect current trends and guest preferences. Ensure consistency and quality of food and beverage offerings across all outlets. Implement and maintain effective quality control measures. Event and Large Party Reservations: Handle all large party reservations, ensuring seamless coordination and exceptional service. Work closely with the events team to plan and execute special events and functions. Ensure all event setups and breakdowns are executed efficiently and professionally. Vendor Relations and Inventory Management: Maintain strong relationships with vendors and suppliers to ensure the best quality products and services. Oversee inventory management, including ordering, receiving, and stock control. Implement cost-effective purchasing strategies. Marketing and Promotion: Develop and implement marketing strategies to promote food and beverage offerings. Collaborate with the marketing team to create promotional materials and campaigns. Analyze market trends and competitor offerings to stay competitive. Qualifications: Bachelor's degree in Hospitality Management, Business Administration, or a related field. Minimum of 5 years of experience in food and beverage management, preferably in a resort or high-end hotel setting. Proven track record of managing multiple outlets and achieving high levels of customer satisfaction. Strong leadership, communication, and interpersonal skills. Excellent organizational and problem-solving abilities. Proficiency in financial management and budgeting. Knowledge of current food and beverage trends and best practices. Ability to work flexible hours, including nights, weekends, and holidays. Physical Requirements: Ability to stand and walk for extended periods. Capability to lift and carry items up to 25 pounds. Why Join Ocean Place Resort & Spa: Ocean Place Resort & Spa offers a vibrant and supportive work environment where you can grow your career and make a significant impact. We provide competitive compensation, benefits, and opportunities for professional development. Join our team and be part of creating unforgettable experiences for our guests. In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays between $65,00 and $80,000.00/ year dependent on experience. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.

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

Full-time Description Job Title: Executive Chef Reports to: DOO Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef at Kommissary, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. We are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to our growing organization. As a key member of our operations team, the Executive Chef will report directly to the Director of Operations. Success in this position requires a proven track record in delivering exceptional culinary experiences within a complex operation. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Success in the Role: Onboarding Period: Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers. Review and familiarize yourself with existing operational procedures, policies, and performance metrics. Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction. Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement. Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins. Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals. Establish key performance indicators (KPIs) to track progress and measure success. Oversee Manager-On-Duty scheduling, training, and reporting. Ensure Quality Assurance and Food Safety. 3rd Month Goals: Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments. Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments. Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months. Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction. Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews. Identify potential leadership or talent gaps and develop a plan for addressing them. Manage a dynamic special events department for private gatherings and corporate team-building activities. Lead culinary development and content creation initiatives. 1st Year Goals: Achieve and exceed key performance targets related to productivity, quality, and financial performance. Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction. Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends. Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies. Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements. Ensure high levels of staff engagement and retention by addressing concerns, providing professional development opportunities, and creating a supportive work environment. Future Growth: Looking ahead, your role as the Culinary Director offers ample opportunities for personal and professional growth within our organization. Whether it's spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you'll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you'll play an integral role in shaping the future of our organization and driving sustainable growth for years to come. Must Have: Prior experience as an Executive Chef. Must be able to cook. Ability to work weekends and holiday availability is required. Degree in an applicable discipline or equivalent professional experience. 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment. Strong leadership and team management skills, with the ability to inspire and develop staff. Excellent organizational and problem-solving abilities. In-depth knowledge of food safety regulations and industry best practices. Strong financial acumen with experience in budgeting and cost control. Ability to work collaboratively with other departments and stakeholders. Exceptional communication skills, both written and verbal. Excellent Microsoft Office and Google Suite skills. Understanding of food safety, preparation and handling regulations. Sound knowledge of process optimization. Strong leadership experience in leading, motivating and performance managing teams of 50+. Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc. Able to perform root cause analysis and present logical conclusions. Experience negotiating with vendors on price, quality and payment terms. Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA. Able to perform physical aspects of the role, including but not limited to regularly lifting and/or moving up to 10 pounds and occasionally up to 50 pounds. Nice to Have: Bilingual in Spanish. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee may need to stand and walk for extended or continuous periods of time. They must be able to perform the duties associated with a chef/cook. They must be able to ascend and descend staircases, ladders, and/or step stools and may be required to travel outside between buildings in varying outdoor weather conditions. The employee may also be regularly required to remain in a stationary position (sit or stand) for 85% of the time; regularly operate office and kitchen machinery. The employee must be able to travel up to 50% of the time. Travel may vary in frequency and duration. The employee must demonstrate the ability to exert up to 50 pounds occasionally, and/or up to 50 pounds frequently, and/or up to 50 pounds of force constantly to lift, carry, push, pull, or move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. This is subject to change at any time. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: $100,000.00-$110,000.00/Annual commensurate with experience Health, Dental, Vision, PTO and more! E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at *****************.

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

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

B2 Bistro + Bar in Point Pleasant, NJ is looking for one executive chef to join our team. We are located on 709 Arnold Ave. Our ideal candidate is self-driven, motivated, and engaged. Benefits 401K Medical Insurance Job Description We are seeking an Executive Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment We are looking forward to receiving your application. Thank you.

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.

Department Galley Employment Type Fixed Term Contract Location Global Workplace type Onsite Reporting To Food Beverage Director Key Responsibilities Skills, Knowledge & Expertise Job Benefits About Princess Cruises At Princess Cruises, we believe in creating a welcoming, inclusive, and supportive work environment for our diverse, multicultural teams, both at sea and on shore. We offer unique career opportunities that combine professional growth, adventure, and the chance to make a lasting impact on people's lives through travel. Whether you're looking to advance your hospitality career, explore the world, or work in a dynamic, high-performing environment, Princess Cruises offers: Opportunities to travel and experience new cultures. Comprehensive training and development programs. A strong focus on teamwork and personal growth. Competitive compensation and benefits. A chance to be part of a world-class brand known for excellence. Get to know us by exploring our career site. You'll learn about our history, hear first-hand what our employees love about working for Princess Cruises, and discover the passion we have for giving our guests lifetime memories. Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to the applicant's age, color, race, religion, national origin, sex (including pregnancy and pregnancy related conditions), sexual orientation, gender identity or expression, disability, genetic information, or military or protected veteran status or any other characteristic protected under applicable laws. Scam Alert Protect Yourself from Recruitment Scams. Your safety and trust are important to us. Thank you for helping us maintain a secure and transparent hiring process.

Cedar Crest Village is seeking a passionate, experienced Executive Chef to lead The Overlook Restaurant and The Bistro. This is an exciting opportunity to elevate our Signature Dining Program through creativity, from-scratch cooking, and chef-driven innovation. You will lead menu development, seasonal rotations, and daily specials while ensuring consistency, quality, and resident satisfaction. Working closely with the General Manager and leadership team, you'll deliver excellence and hospitality in every dining experience. What we offer: Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine Generous PTO, plus paid volunteer hours in accordance with applicable state law 401(k) with a 3% company match for team members 18+ Onsite medical centers and health/well-being resources for team members and their families Education assistance, certification reimbursement, and access to 6,000+ online courses Exciting growth opportunities as we expand and open new communities Compensation: Compensation: $75000.00 - $80000.00 per year, plus eligibility for annual bonus How you will make an impact Ensure efficient and high-quality food purchasing, preparation, and presentation within budget Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP) Partner with General Manager to address and resolve food production or presentation issues Maintain high standards for food quality and plate presentation What you will need Minimum of 3 years Executive Chef experience. Fine dining experience a plus. Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point). Please note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description. Cedar Crest is a beautiful 130-acre continuing care retirement community in Pompton Plains, New Jersey. We're part of a growing national network of communities managed by Erickson Senior Living, one of the country's largest and most respected providers of senior living and health care. Cedar Crest helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow. Erickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law.

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

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.

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 Banquet and Catering Chef Salary, $90,000 to $100,000 Other Forms of Compensation: Bonus Eligible Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Job Summary Role Overview The Banquet & Private Events Chef is a senior culinary leadership role responsible for the conceptualization, execution, and operational management of all private events and off-site catering for a high-end private members club. This chef will oversee bespoke member events, corporate office catering, private residence dining, and curated pantry/restock programs, delivering a seamless, elevated culinary experience aligned with the club's values and brand. This role requires a chef who excels in luxury hospitality, customization, and precision, and who understands that private members service is fundamentally different from traditional restaurant or hotel banquet operations. Key Responsibilities Private Events & Catering Leadership Own and lead all culinary aspects of private events, banquets, off-site catering, and bespoke dining experiences for members and their guests. Execute high-touch, customized menus for corporate offices, private residences, and member-hosted events, ensuring discretion, consistency, and excellence. Oversee pantry and refrigerator restock programs, including menu curation, sourcing, production, packaging standards, and delivery execution. Ensure flawless execution for events ranging from intimate dinners to large-scale, high-profile functions. Menu Development & Culinary Innovation Develop and implement event-specific, seasonal, and member-driven menus in collaboration with the Culinary Director, Executive Chef, and Chef de Cuisine. Create refined, transport-friendly menus that maintain integrity, presentation, and quality across off-site environments. Lead culinary R&D for special requests, alternative dietary needs, and unique member activations. Maintain a strong understanding of luxury catering trends, global influences, and modern service styles. Cross-Department Collaboration Serve as a culinary liaison to Events, Membership, Sales, and Creative teams, supporting proposal development, tastings, and custom menu presentations. Collaborate with sales and events leadership to align culinary offerings with member expectations, budgets, and brand positioning. Support tastings, high-level presentations, media requests, promotions, and photo shoots as needed. Additional Responsibilites Operational Excellence Direct all banquet and catering production under the guidance of the Executive Chef and Culinary Director. Maintain rigorous quality control, consistency, and presentation standards across all event formats. Oversee inventory, purchasing, vendor relationships, and cost controls for events and catering operations. Identify and onboard new specialty vendors and purveyors as needed to support premium offerings. Develop systems and SOPs for off-site execution, packing, transportation, and service standards. Leadership & Team Development Lead, train, and mentor banquet and catering culinary staff, fostering a culture of professionalism, accountability, and hospitality. Partner with CDC and Sous Chefs on staffing, scheduling, and execution. Participate in hiring, coaching, performance management, and disciplinary actions as needed. Compliance & Safety Ensure full compliance with HACCP, ServSafe, and local health regulations across all on-site and off-site operations. Maintain the highest standards of food safety, sanitation, and emergency preparedness. Preferred Qualifications A.O.S. Degree in Culinary Arts or equivalent professional culinary training. 5+ years of progressive culinary experience, with a minimum of 3 years in senior banquet, catering, or private dining leadership. Demonstrated experience in luxury hospitality environments (private clubs, fine dining catering, high-end hotels, estates, or bespoke catering companies). Strong background in high-volume and batch production without compromising quality or presentation. Proven ability to execute custom, client-driven menus with discretion and attention to detail. Deep knowledge of food cost controls, production planning, and operational efficiency. ServSafe Certified (or ability to obtain promptly). Exceptional organizational, communication, and leadership skills Apply to Union Square Events today! Union Square Events is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Union Square Events are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *********************************************************************************** Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1487920 Union Square Events Gina Barbish [[req_classification]]

We are seeking a Oceanfront Hotel Executive Chef with a proven history of kitchen leadership. The ideal candidates will have a strong background in classic and progressive cooking, menu refreshing including banquet programs, multiple F&B outlets and working in concert with the Executive team on operations, and juggling the competing demands of stakeholders with professional savvy.. Only applicants that have 5 years of prior experience in Resort F&B Executive Chef experience will be considered. Salary is based on experience. This position is for a Oceanfront Resort located on the Atlantic Ocean in Long Branch, NJ and will require someone working and living around the Long Branch, New Jersey area. Oceanfront Hotel Executive Chef Qualifications: * 5 years of experience in Resort Executive Chef resort level Hotel operating 3-5 outlets plus banquet food events is required. * At least 5 years of kitchen leadership (CDC, Sous, Lead, tournet) in a fine dining restaurant. * Experience with Hotel banquets and working with sales and operations to execute high-end functions. * Strong financial acumen and ability to work within food cost and labor cost guidelines. * Successful track record of a leading teams through delivering a consistent product and exceeding guest expectations. Oceanfront Hotel Executive Chef Responsibilities: * Run an efficient culinary program meeting all balanced F&B Scorecards. * Create and update menus, recipes, and SOPs in concert with leadership * Manage banquet program to modern standards * Teach and manage Sous Chefs and Culinary team on all recipes and expectations. * Be a presentable and marketable figure in the hotel. Oceanfront Hotel Executive Chef Benefits: * Excellent compensation package based on experience. * Health plans * Vision * Dental * Hotel Discount Programs * 401K * Additional perks Ocean Place Resort & Spa exudes a unique and relaxed atmosphere with a touch of modern luxe sophistication. Overlooking a magnificent stretch of beach in Long Branch, we are truly a gem among NJ beachfront hotels. Indulge in our full service spa, voted the "Best in NJ.". Come discover and be a part of the team that delivers the approachable luxury of New Jersey's only full-service resort positioned directly on the beach. Located 50 miles south of New York City and 70 miles east of Philadelphia our location makes getting to a beach front resort with anyone's reach. We're an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

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

We 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