Chef de cuisine jobs in New Jersey

Job Description Job Summary: A Line Cook is responsible for preparing and cooking menu items in a fast-paced, full-service restaurant environment while maintaining high standards of food quality, safety, and presentation. This role works as part of a team to ensure timely and efficient service to guests. This role will report to the Executive Chef and Chef de Cuisine. Key Responsibilities: • Prepare and cook menu items according to recipes, portion controls, and presentation standards while minimizing waste, • Ensure that food and ingredients are top quality, consistent, and fresh, • Set up and stock stations with all necessary supplies before service, • Ensure food is prepared in a timely manner to meet service demands, • Maintain cleanliness and organization of the kitchen, including workstations and equipment, • Follow all food safety, sanitation, and health regulations, • Assist with inventory management, including stocking and rotating ingredients, • Communicate effectively with kitchen staff and front-of-house team, • Monitor food quality and report any issues to kitchen leadership, • Assist with opening and closing duties as assigned Qualifications: • Previous experience in a restaurant kitchen, • Basic knowledge of cooking techniques and food safety practices, • Ability to work in a fast-paced, high-pressure environment, • Strong attention to detail and organizational skills, • Ability to follow instructions and work as part of a team, • Flexibility to work evenings, weekends, and holidays Physical Requirements: • Ability to stand for extended periods, • Ability to lift and carry up to 50 pounds, • Comfortable working in a hot, busy kitchen environment, • Regularly required to reach with hands and arms, and use hands to finger, handle, or feel, • Ability to verbally communicate and hear, • Occasionally required to stoop, kneel, crouch, crawl, climb or balance, • Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus Work Environment: • Fast-paced, team-oriented kitchen setting, • Exposure to cold. heat, sharp equipment, and loud noise levels, • While performing the duties of this job, the employee is regularly exposed to moving mechanical parts The statements in this job description are intended to describe the essential job functions being performed. They are not intended to be ALL responsibilities or qualifications. Company DescriptionLittle Gem Bistro & Market is a refined yet approachable breakfast and lunch destination in Avon-by-the-Sea—a heartfelt homecoming for brothers Justin and Stephen Skribner to Avon, the gem-of-a-town that shaped them. Blending chef-driven cuisine with warm neighborhood hospitality, Little Gem offers a bright café atmosphere alongside a curated market with house-made foods, baked goods, specialty coffee, and local products. Rooted in quality, simplicity, and connection, the menu features seasonal ingredients and elevated takes on classic dishes, delivering an experience that feels both elevated and familiar. The Bistro is now open for breakfast and lunch, with the market opening this spring and dinner service soon to follow.Little Gem Bistro & Market is a refined yet approachable breakfast and lunch destination in Avon-by-the-Sea—a heartfelt homecoming for brothers Justin and Stephen Skribner to Avon, the gem-of-a-town that shaped them. Blending chef-driven cuisine with warm neighborhood hospitality, Little Gem offers a bright café atmosphere alongside a curated market with house-made foods, baked goods, specialty coffee, and local products. Rooted in quality, simplicity, and connection, the menu features seasonal ingredients and elevated takes on classic dishes, delivering an experience that feels both elevated and familiar. The Bistro is now open for breakfast and lunch, with the market opening this spring and dinner service soon to follow.

Job Description Osteria Morini and Nicoletta brings the soulful cuisine and convivial spirit of Emilia-Romagna in northern Italy to Bernardsville, New Jersey. This open kitchen restaurant features the cuisine of acclaimed chef, Michael White, and selectively looks for individuals who have an entrepreneurial spirit and who thrive in an environment that demands excellence in every dimension. Under the leadership of Chef de Cuisine, Christopher Digiandomenico, and General Manager, Joseph Donlan, Osteria Morini and Nicoletta strives to provide superb cuisine and seamless service through teamwork and execution. We seek Delivery/counter staff who are interested in working in a high quality and high volume environment. We are looking for staff who have a passion for food, beverage and hospitality paired with a strong work ethic and desire to be part of a team. Responsibilities include: Greeting guests Take phone orders at busy counter for take-out and delivery Cash handling Work as a team player to meet the demands of the restaurant Interact with guests and provide excellent service Demonstrate cleanliness, proper table service, and an overall grasp of the menu Manage prompt food delivery to all guests dining in the restaurant We offer medical, dental, and vision benefits after 90 days of employment for full time employees. If you are interested in joining the Nicoletta/Osteria Morini team, please submit your resume. Attachments that cannot be opened will not be considered. Altamarea Group is an Equal Opportunity Employer.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description Saddlehill Cellars is seeking an experienced, administrative, and operations-focused Kitchen Manager. The Kitchen Manager is the logistical and financial backbone of the operation, ensuring the entire Back-of-House (BOH) runs smoothly, safely, and within budget. Taking ownership of administrative, inventory, and facility management to free the culinary team to focus on quality and execution. Experience with Toast POS and XtraChef is strongly preferred. Responsibilities1. Financial & Inventory Management Cost Control & Budgeting: Monitor and manage all BOH expenses (food, supplies, and labor) to meet profitability targets. Assist the Chef de Cuisine with budget management and reporting. • Purchasing & Receiving: Oversee all ordering of ingredients, operating supplies, and equipment. Negotiate and maintain relationships with vendors, conduct quality checks upon delivery, and reconcile all BOH invoices., • Inventory Control: Implement and manage strict inventory control systems (including FIFO). Conduct regular, accurate physical inventories and manage par levels to minimize waste, prevent theft, and ensure accurate costing through XtraChef.2. Operational Efficiency & Facilities ️Health and Safety Compliance: Maintain and enforce the highest standards of food safety and sanitation (HACCP). Act as the primary point of contact for health inspectors and manage all required documentation., • Equipment Maintenance: Oversee the preventative maintenance and repair of all kitchen equipment. Manage service contracts and schedule emergency repairs to minimize disruption to service., • Workflow & Cleanliness: Collaborate with the Chefs to optimize BOH flow and storage. Develop, implement, and supervise deep cleaning schedules and standards for all cooking lines, storage rooms, and dish stations.3. Human Resources & Staff Administration ️‍Staff Scheduling: Create and manage weekly schedules for all kitchen staff (Line Cooks, Prep Cooks, Dishwashers) to ensure adequate coverage for the high-volume operation while maintaining strict labor cost control., • Hiring & Onboarding: Partner with the Chef to recruit, interview, and hire new BOH team members. Handle all administrative onboarding and paperwork., • Operational Training: Train staff specifically on kitchen operations, safety procedures, sanitation protocols, and proper equipment use., • Performance & Discipline: Handle administrative disciplinary issues, attendance tracking, and performance documentation, escalating complex personnel issues to mgt..QualificationsProven experience as a Kitchen Manager or Operational Manager in a high-volume restaurant environment (350+ seats preferred)., • Exceptional organizational, delegation, and time management abilities., • Demonstrated proficiency in inventory management, purchasing, and cost control procedures., • In-depth, certified knowledge of food safety and hygiene regulations (HACCP certification required)., • Strong administrative and communication skills, with a focus on data integrity and documentation., • Proficiency with Toast POS and XtraChef strongly preferred.BenefitsCompetitive salary and comprehensive benefits package., • The opportunity to lead the operational backbone of a high-profile, farm-to-table bistro., • A key executive leadership role, working directly with the Chef

This is an outstanding opportunity to lead a talented kitchen team while working closely with acclaimed chef. Work alongside Chef Cliff Crooks on menu development and culinary innovation.

Job DescriptionBenefits: • Dynamic, Respectful, and Sociable Working Environment, • Competitive Compensation, • Competitive salary, • Employee discounts, • Flexible schedule, • Training & development, • Opportunity for advancement We are seeking an experienced chef and kitchen operator to lead a high-volume upscale casual restaurant. This is a hands-on leadership position for a working chef who leads from the line, running expo, maintains standards during service, develops kitchen staff, and drives operational excellence. The successful candidate will be responsible for improving kitchen performance through strong leadership, communication, organization, and accountability. This is not a desk job. We are looking for someone who is comfortable running expo, working stations when needed, coaching cooks, and leading by example during busy services. Responsibilities: • Lead daily kitchen operations and service execution, • Manage and improve ticket times, food quality, and consistency, • Oversee expo during service and maintain communication between FOH and BOH, • Train, develop, and hold kitchen staff accountable, • Manage food ordering, inventory, and product organization, • Monitor food cost, waste, and kitchen efficiency, • Ensure compliance with all food safety and sanitation standards, • Assist with menu development, specials, and recipe consistency, • Build systems that support long-term operational success Qualifications: • Proven experience leading a high-volume restaurant kitchen, • Strong cooking and expo experience required, • Experience with ordering, inventory management, and food cost controls, • Ability to coach and develop kitchen staff, • Strong organizational and communication skills, • Professional, dependable, and accountable leadership style, • Ability to remain calm and effective during busy service periods Compensation: • Competitive salary based on experience, • Performance and growth opportunities availablePlease submit resume and availability for consideration.

Job Description The Sous Chef supports the daily operations of the kitchen, ensuring consistent execution of the brand’s culinary standards and vision under the direction of the Chef de Cuisine and Executive Chef/Owner. This role combines hands-on cooking, team support, and operational oversight. The Sous Chef works closely with the Chef de Cuisine to maintain standards of excellence, provide leadership and mentorship to the team, and ensure smooth service. This is a working chef role where active participation on the line, engagement with staff, and collaboration with leadership are essential. The Sous Chef’s schedule is based on a 50-hour work week or as needed based on business demand. Availability is expected during critical business periods such as holidays, weekends, and other peak times. Key Responsibilities Culinary Leadership ● Fills leadership role of Chef de Cuisine in their absence . ● Assist the Chef de Cuisine in executing and maintaining menu items at the highest standards of flavor, presentation, and consistency. ● Support development and testing of seasonal menus, specials, and promotional dishes. ● Uphold and enforce recipe, plating, and quality standards. ● Lead by example in daily prep and line execution. Team Support & Training ● Support the training and development of BOH team members, ensuring adherence to company standards. ● Conduct pre-shift meetings when delegated, and provide ongoing coaching and mentorship. ● Help oversee kitchen schedules and ensure proper staffing during service. Operational Excellence ● Supervise daily prep, line execution, sanitation, and safety standards. ● Maintain prep charts, par levels, and order guides under the Chef de Cuisine’s direction. ● Ensure compliance with health and safety regulations and maintain a clean, organized kitchen. ● Support FOH leaders in ensuring seamless service. ● Assist with enforcing open/close procedures, cleaning charts, and operational systems. Financial & Inventory Accountability ● Assist in managing food costs, waste control, and inventory systems. ● Support vendor ordering and receiving; ensure invoices are properly handled. ● Track and maintain prep pars to align with labor and food cost goals. ● Help monitor recipe costing and portioning. Culture & Brand Representation ● Support the Chef de Cuisine in promoting the brand’s standards of excellence, hospitality, and innovation. ● Actively participate in leadership meetings when required. ● Lead by example in fostering a respectful, positive, and professional kitchen culture.

Job Description Renault Winery & Resort| A VIVÂMEE Hospitality Signature Collection Renault Winery & Resort is a historic and thriving destination in Egg Harbor City, New Jersey, known for its vineyards, culinary experiences, weddings, and resort offerings. As part of VIVÂMEE Hospitality, Renault blends tradition with modern hospitality to create memorable guest experiences across its expansive grounds. At VIVÂMEE Hospitality, our culture is grounded in our core virtues: • JOY – We genuinely enjoy serving others and winning together as a team, • HUMILITY – We respect and uplift one another, always willing to learn and support, • MINISTRY – We view hospitality as a meaningful act of service, creating transformative guest experiences We hire, develop, and recognize team members based on these values. Candidates who are inspired to grow within these virtues will thrive in our organization. Position Overview The Chef de Cuisine is responsible for leading all kitchen operations, ensuring exceptional food quality, operational excellence, and team performance. This role oversees menu execution, staff development, food safety compliance, inventory management, and guest satisfaction while supporting financial and business objectives. Key Responsibilities • Lead and oversee daily kitchen operations, ensuring adherence to company standards, food safety regulations, and operational procedures., • Develop, execute, and refine seasonal menus, recipes, and culinary offerings in collaboration with culinary leadership., • Ensure consistent quality, presentation, flavor, and portion control for all food products., • Manage food production, inventory levels, ordering, and cost controls to achieve budget goals., • Supervise, train, coach, and develop kitchen team members, fostering a culture of accountability and excellence., • Schedule and coordinate kitchen staff to ensure efficient operations and service execution., • Maintain proper food handling, storage, sanitation, and HACCP standards., • Lead by example during service while actively supporting food preparation and execution., • Monitor guest feedback, resolve service issues, and continuously improve the dining experience., • Support hiring, onboarding, performance management, and employee development initiatives., • Promote a safe work environment by enforcing company safety policies and procedures., • Collaborate with restaurant leadership to achieve operational, financial, and guest satisfaction goals. Qualifications • Minimum 3-5 years of culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar management role., • Strong knowledge of culinary techniques, menu development, food costing, inventory management, and kitchen operations., • Proven leadership, coaching, and team development skills., • Experience managing labor costs, budgets, and operational performance., • Excellent communication, organizational, and problem-solving abilities., • Comprehensive knowledge of HACCP, sanitation, and food safety regulations., • Ability to work effectively in a fast-paced, high-volume environment., • Culinary degree or equivalent professional culinary training preferred., • Flexible schedule, including evenings, weekends, and holidays. Preferred Skills • Menu planning and seasonal recipe development, • Staff training and performance management, • Budgeting and cost control, • Inventory and purchasing management, • Guest service and conflict resolution, • Multi-unit or high-volume restaurant experience preferred What We Offer • Competitive Salary: $85,000-$90,000, • Growth opportunities within VIVÂMEE Hospitality, • Collaborative and values-driven culture, • Opportunity to work in a unique, high-end event environment Apply Today If you are passionate about creating exceptional celebrations and delivering memorable guest experiences, we invite you to apply and become part of the VIVÂMEE Hospitality team at Renault Winery & Resort. Disclaimer "This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments)." Renault Winery Resort is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act (ADA), Renault Winery Resort may provide reasonable accommodations to qualified individuals and encourages both prospective and current employees to discuss potential accommodations with the employer.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Hospitality Professionals, Future Opportunities Location: NYC metropolitan area. Industry: Hospitality (Restaurants, Hotels, Event Venues, Catering, etc) Type: Full-time, Direct Hire About the Opportunities Goodwin Recruiting partners with restaurant groups, hospitality companies, event venues, and catering halls to place experienced hospitality professionals in direct-hire roles. Because client needs vary throughout the year, we maintain a confidential pipeline of candidates who want to be considered for current and future opportunities. If you have hospitality experience and are open to exploring your next move now or in the future, we encourage you to apply. Common Opportunities May Include • Assistant Manager, • General Manager, • Shift Lead / Supervisor, • Executive Chef, • Chef de Cuisine, • Executive Sous Chef, • Sous Chef, • Sommelier, • F+B Director, • Director of Operations Hospitality industry segments may include fast casual, upscale casual (full service), casual dining, fine dining, banquet/events, hotels, and catering venues. Resumes will not be submitted to a client without your approval. What We Look For • Experience in restaurants, hotels, catering venues or food and beverage services., • Strong communication, organization, and professionalism, • Strong attention to detail and sound judgment, • NYC metropolitan market experience preferred If your background aligns with a current or potential future opportunity, a member of the Goodwin Recruiting team will reach out directly.

Montage International - Holland Avenue - Responsibilities: Prepare and order all items for all menus, creates order sheets and inventory systems to always ensure proper stock levels; Managing, in conjunction with the Executive Steward, the inventory, control and breakage/loss reduction of china and

Job DescriptionOrganization:Echo Lake Country Club, located in Westfield, New Jersey, just thirty miles from New York City, is an esteemed 18-hole member-owned club with a rich history dating back to 1899. The Club's golf course was designed by Donald Ross in 1913. Echo Lake Country Club was formed through the merger of the Cranford Golf Club and the Westfield Golf Club, and it boasts a family-oriented atmosphere, championship golf course, pool, and paddle program. A recent $12-million renovation has transformed the 30,000 square-foot Clubhouse into a vibrant hub, offering three bars, banquet facilities, multi-level dining, expansive patios, and breathtaking Manhattan Skyline views. In 2021, Echo Lake's Clubhouse was honored with the "Clubhouse Renovation of the Year" award from Club Inc. Magazine. The Club maintains a substantial waitlist for membership and boasts a long-term employment history. Position:Reporting directly to the Executive Chef, Chef de Cuisine, and Sous Chef, the Line Cook will play a crucial role in delivering top-notch food and service across all food production areas. Responsibilities: • Familiar with all stations on the line to ensure seamless kitchen operations., • Ability to work in a fast paced environment and multi-task., • Willingness to work full-time hours including weekends and holidays., • Uphold all food safety and sanitation standards., • Utilize basic mathematical skills for recipe measurements and adjustments., • Daily production tasks and prep lists., • Effectively communicate with co-workers verbally and in writing in English., • Perform regular equipment maintenance and promptly report any issues. Knowledge, Experience, and Skills: • Previous experience as a line cook in the hospitality industry. Please note, prior experience is mandatory as this position requires standing for long periods of time and may involve lifting 20-50 pounds and performing physical tasks for extended periods., • Exhibit sound judgement and decision-making skills., • Familiarity with various kitchen equipment and machinery., • Knowledge of diverse cooking methods and ingredient identification., • Must possess personal tools necessary to fulfill assigned duties., • Ability to effectively plan, organize, and delegate tasks consistently.

The Sous Chef supports the daily operations of the kitchen, ensuring consistent execution of the brand’s culinary standards and vision under the direction of the Chef de Cuisine and Executive Chef/Owner. The Sous Chef works closely with the Chef de Cuisine to maintain standards of excellence, prov

Ridgemont Hospitality is seeking a Sous Chef to support daily kitchen operations under the direction of the Chef de Cuisine and Executive Chef/Owner.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").