Executive chef jobs in Yonkers, New YorkCreate job alerts

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. COMPENSATION: The hourly rate or salary range for this position is $24.00 to $24.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job Description Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook to join our culinary team. The ideal candidate thrives in a fast-paced, high-standard kitchen environment. You will work closely with our Executive Chef and culinary team to execute thoughtfully crafted Italian dishes with precision and consistency. Responsibilities • Prepare and execute menu items according to Sofia’s recipes and presentation standards, • Maintain high standards of food quality, taste, and plating, • Set up and stock stations with necessary supplies, • Ensure cleanliness and organization of your station at all times, • Follow all food safety and sanitation guidelines, • Assist with prep work, inventory management, and receiving deliveries Qualifications • Minimum 3+ years experience as a line cook, preferably in fine dining or upscale Italian cuisine, • Strong knife skills and a solid grasp of classic sauces and fundamental cooking techniques., • Experience working in a fast-paced kitchen with high-volume service preferred., • Flexible schedule, including evenings, weekends, and holidays If you are passionate about Italian cuisine and committed to culinary excellence, we would love to hear from you. Join us at Sofia and be part of an elevated dining experience in Englewood.

From artisan pizzas and house-made pastas to pristine seafood and hand-selected premium meats, each plate is designed to honor Italy’s culinary legacy while offering a fresh and modern perspective. The Executive Chef will define and execute a world-class dining experience, bringing creativity,

Job DescriptionCompany Description Monarch/Brandywine Senior Living: Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description Reports To The Utility worker will report to the Executive Chef. The position of Utility is a non-exempt, hourly position. Job Overview Perform general cleaning duties in the kitchen. Wash equipment for meals and cooking activities. Delivers excellent customer service to staff and residents. Part Time: Sundays and Mondays 12pm - 8pm Salary Range: $18.00 Hourly Responsibilities and Duties • Maintain a safe, clean work environment at all times in accordance with sanitation standard operating procedures, • Operate dishwashing machinery properly, and in a safe manner, • Clean, prep and wash pots, pans, cooking utensils, plates, glasses, cups and silverware are properly store, • Ensure all chemical dispensers are working and cleaning supplies are adequate., • Use all safety equipment to meet OSHA standards, • Empty and clean garbage from kitchen to dumpster, • Assist in dining room removing soiled dishes during meal service and returning them to the dishwashing stationQualifications Qualifications • High school diploma or GED preferred, • Prior service and/or kitchen experience preferred, • Ability to follow written and verbal instructions, • Must be able to operate in a fast paced environment Physical Abilities • While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell., • An individual in this position will be required to lift or carry weight in up to 50 lbs. Intermittent physical activity includes lifting and supporting residents. The associate must use proper body mechanics. Additional Information Benefits Offered (for Part-Time Employees): • Paid Time Off (PTO), • Flexible Schedule, • On the job training, • Employee Assistance Program (EAP), • Free Parking Other Compensation Programs: • Employee Referral Bonus, • Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Bergen Community College is accepting applications for adjunct positions in the division of Business, Arts and Social Sciences for Fall and Winter 2026. Below are the disciplines we are currently hiring for and the requirements for each. Hotel Restaurant Management Department: The mission of the hotel and restaurant management program at Bergen Community College is to provide the knowledge and skills needed in the rapidly expanding hotel and restaurant industry. The goal of the hotel restaurant management program is to develop 21st century culinary and hospitality professionals through high quality practical, theoretical, and analytical course work. The program emphasizes culinary arts, catering, and hospitality and lodging. Students pursue their studies through active learning and mentoring opportunities with a focus on leadership, critical thinking, personal growth as well as interaction with industry professionals both in class and in their chosen field. Through the externships, the program prepares students to become leaders with the ability to shape the future of the hospitality and culinary industry. The program offers concentrations in the following areas including culinary arts, baking and pastry arts, catering and event planning, and hospitality/lodging. Courses and Requirements: Hotel Restaurant Management (Culinary Arts) Seeking a passionate and experienced culinary professional to join our faculty as an Adjunct Instructor in Culinary Arts. This position is perfect for an industry expert eager to share their knowledge and skills with aspiring chefs. Candidates must be capable of teaching both hands-on and theoretical courses in culinary arts, including food preparation, presentation, and kitchen management. The selected candidate will guide students in fundamental and advanced cooking techniques, sanitation, and industry best practices. Seeking an experienced culinary professional to teach charcuterie, butchering, and garde manger techniques as an adjunct instructor. This role is ideal for a skilled artisan passionate about traditional and modern methods of meat curing, fabrication, and cold kitchen preparation. Minimum Requirements: Associate degree in Culinary Arts, Culinary Management, Hospitality, or a closely related field. At least 5 years of recent, full-time professional experience in the culinary industry, with demonstrated expertise in charcuterie, butchering, and garde manger. Strong knowledge of food safety and sanitation standards (ServSafe or equivalent certification required). Ability to teach both practical, hands-on techniques and theoretical aspects of culinary arts. Effective communication skills and a demonstrated ability to work with a diverse student population. Preferred Qualifications: Bachelor’s degree or higher in Culinary Arts, Hospitality Management, or a related field. Teaching experience at the college or professional training level. Recognized certifications from industry organizations (e.g., American Culinary Federation certifications). Experience in kitchen management, menu development, or food entrepreneurship. Passion for mentoring and training aspiring culinary professionals. Hotel Restaurant Management (Pastry Arts) Seeking a talented and experienced pastry artist specializing in hyper-realistic cake decorating and food design to join our adjunct faculty. This position is ideal for a skilled professional passionate about teaching innovative cake sculpting, advanced sugar artistry, and food aesthetics. Required: Five (5) years experience in a high volume, recognized NYC food establishment or other as an executive pastry chef, pastry chef, Sous pastry chef, bakery production manager or other related position. Experienced in cake decorating and tempering chocolate is a must. Preferred: Bachelor’s Degree in Hospitality Management, Hotel-Restaurant Management, Culinary/Pastry Arts or equivalent. Rates and Benefits: • Adjunct rates range from $922 to $960. The pay rates are $938 a credit for adjuncts who have obtained an Associates, $950 for a Bachelor's and $960 for a Master's., • Tuition Waiver for BCC courses for themselves or their dependents, • ABP and 403b Bergen Community College provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off Benefits/Perks • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job DescriptionSous Chef The Sous Chef plays a critical leadership role in supporting the Executive Chef in all aspects of kitchen operations. This position is responsible for ensuring consistent food quality, maintaining operational efficiency, and leading kitchen staff in a fast-paced, high-volume environment. The Sous Chef helps drive culinary excellence while upholding standards for food safety, cleanliness, and team development. Key Responsibilities: • Assist the Executive Chef in overseeing daily kitchen operations, including prep, service, and closing procedures, • Lead, train, and mentor kitchen staff to ensure consistency, efficiency, and adherence to culinary standards, • Execute and maintain high-quality food preparation and presentation across all menu items, • Manage inventory, ordering, and receiving to control food cost and minimize waste, • Ensure compliance with health, safety, and sanitation regulations at all times, • Step in to lead the kitchen in the absence of the Executive Chef, • Collaborate on menu development, seasonal offerings, and specials, • Monitor ticket times and maintain smooth communication between front and back of house, • Enforce proper portioning, plating, and recipe adherenceQualifications:, • 3+ years of experience in a leadership role within a professional kitchen, • Strong knowledge of culinary techniques, food safety standards, and kitchen operations, • Proven ability to lead and motivate a team in a high-pressure environment, • Experience with inventory management, ordering, and cost control, • Excellent organizational and time management skills, • Flexible schedule, including nights, weekends, and holidaysKey Attributes:, • Hands-on leadership style with strong attention to detail, • Ability to remain calm and decisive under pressure, • Passion for food, hospitality, and team development, • Strong communication and problem-solving skillsThis role is ideal for a driven culinary professional looking to grow within a dynamic kitchen environment while contributing to a high standard of food and service excellence.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Opportunity for advancement, • Paid time off Benefits/Perks • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a talented Sous Chef to join our team. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals. The ideal candidate is experienced, creative, and a strong leader. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Prepare and plate food according to kitchen specifications, • Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications:, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

Job Description Salary: 75,000.00 - 85,000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities., • ServSafe certified - highly desirable.Job Summary Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyMorrisonLiving.pdf 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. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Morrison Living maintains a drug-free workplace. Req ID: 1548661 Morrison Living LYN PELLEGRINI [[req_classification]]

Job DescriptionExecutive Chef – Upscale Restaurant Edgewater, NJ A high-volume, upscale dining restaurant in Edgewater is seeking an experienced Executive Chef to lead all culinary operations, drive kitchen excellence, and elevate the guest dining experience in a fast-paced, high-energy environment.This leadership role is responsible for overseeing all back-of-house operations, including menu development, food execution, kitchen management, cost control, and team leadership. The ideal candidate is a hands-on culinary professional with strong organizational skills, a passion for bold, culturally inspired cuisine, and the ability to lead a large, diverse kitchen team in a high-volume setting. Key Responsibilities: • Oversee all kitchen operations including prep, line, expo, and production, • Develop and maintain menus, recipes, and plating standards aligned with brand identity, • Lead, train, and mentor culinary staff to ensure consistency and excellence, • Manage food cost, inventory, purchasing, and vendor relationships, • Ensure consistent quality, presentation, and timing of all menu items, • Maintain compliance with all health, safety, and sanitation standards, • Collaborate with FOH leadership to ensure seamless guest experience, • Oversee scheduling, labor management, and staffing of BOH team, • Implement systems to improve efficiency, consistency, and profitability, • Drive innovation while maintaining authenticity and operational standardsQualifications:, • 5+ years of executive chef or senior culinary leadership experience in high-volume restaurants, • Strong background in Caribbean, Latin, or scratch kitchen cuisine preferred, • Proven ability to lead and develop large kitchen teams in fast-paced environments, • Strong financial acumen including food cost, inventory, and labor control, • Excellent leadership, communication, and organizational skills, • Ability to work nights, weekends, and high-volume service periods, • ServSafe certification preferredThis is an excellent opportunity for a passionate culinary leader who thrives in a high-energy environment, takes pride in bold flavor profiles, and excels at delivering consistent, high-quality execution while building strong kitchen teams.

Job DescriptionCompany Description Monarch/Brandywine Senior Living Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description Reports To: The Executive Chef will report to the Executive Director. This position is an exempt, salaried position. Salary Range: $82,000 - $85,000 Yearly Job Overview: The Executive Chef is responsible for the day-to-day operations of the dining department. This includes staffing, planning, organizing, and providing the residents with the highest quality program while serving nutritious and well plated meals. Additionally, the Executive Chef develops, maintains, and implements policies and procedures in line with local, State and Federal guidelines. Responsible for the preparation and serving of meals, sanitation of food service areas, accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Responsibilities and Duties: • Promote our mission and core values of Senior Living to residents, visitors, co- workers, and the surrounding community. Actively contributes to growing community occupancy by representing and interacting positively with potential residents, family members, and professionals. Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services. Interview, hire, orient, train, supervise and evaluate subordinate staff. Consistently evaluate residents’ needs in relation to staff needs as a basis for determining priorities in designing an ongoing dining program. Comply with all aspects of operation, including personnel practices, in accordance with our policies and federal, state, and local regulations. Assist in the development of operational budgets and capital requirements, including forecasting and approving all expenses. Prepare and participate in local community events sponsored by your site. Build a high performing team and keep morale high. Maintain a safe working and living environment. Ensure all staff use and maintain equipment properly to avoid damage, injury, and costly repairs. Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times. Provide occasional weekend coverage as Manager on Duty. Prepare and serve quality meals. Ensure special dietary needs are met and prepare texture modified food, as directed. Ensure compliance with all record keeping, food safety, and risk management requirements. Monitor food preparation, storage, and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies. Maintain accurate hot and cold food, refrigerator, and freezer temperature logs. Participate in and attend all in-service training as scheduled. Ensure compliance with all Federal, State, and local regulations, as well as community policies and procedures. Other duties as assigned. Qualifications College degree or Certification preferably in culinary arts, hospitality, nutrition, or business Minimum of two (2) years of culinary services administration experience, preferably in Senior Living ServSafe certification required Must have training and experience in cost control, food management, and diet therapy. Proficiency in computer skills, Microsoft Office (Windows, Outlook, Excel) with the ability to learn new applications. • Competence in organizational and time management skills and demonstrate good judgment, problem solving, and decision-making skills. Physical Abilities While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. An individual in this position will be required to lift or carry weight up to 50 lbs. The associate must use proper body mechanics. While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell. Additional Information Benefits Offered (Full Time): · Health Insurance: Medical/Rx, Dental, and Vision · Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability · Basic Life & Accidental Death & Dismemberment (AD&D) Insurance · FSA (Commuter/Parking) · Employee Assistance Program (EAP) · 401(k) Retirement with Company Match · Paid Time Off (PTO) and Holidays · Tuition Reimbursement Other Compensation Programs: · Employee Referral Bonus · Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Monarch Senior Living - 11 Mill Road - Responsibilities: Assist Executive Chef with meal preparation; Prepare salad bar offerings, desserts, and bakery items; Maintain sanitation and safety standards in kitchen operations; Label and store food items in accordance with safe storage standards; Assist

True Food Kitchen - - Responsibilities: Open and close the line; ensure food quality and presentation; Hire and develop back-of-house staff; manage schedules/payroll; Assist in food cost, labor, inventory control; manage P&L with EC; Order products and invoices; coordinate with FOH; Maintain commun

Monarch Senior Living - 567 Paramus Road - Responsibilities: Promote our mission and core values of Senior Living to residents, visitors, coworkers, and the surrounding community; Develop and implement successful strategies regarding labor, occupancy, expenses, and quality of services; Interview, hi

Gecko Hospitality - - Responsibilities: Oversee all kitchen operations including prep, line, expo, and production; Develop and maintain menus, recipes, and plating standards aligned with brand identity; Lead, train, and mentor culinary staff to ensure consistency and excellence; Manage food cost, i

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

Job Summary** As a Sous Chef, you will play a key leadership role in supporting the culinary operations of a dynamic K-12 school dining program. Reporting to the Executive Chef, you will assist with daily food production, menu development, catering execution, inventory management, and the supervisi

Morrison Healthcare Salary: 120,000 - 130,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: [[payGrade_obj]] Morrison Healthcare , a Compass Healthcare company, is a leader in healthcare food and nutriti

Reporting to the Executive Chef, you will assist with daily food production, menu development, catering execution, inventory management, and the supervision of hourly kitchen associates. Key Responsibilities: + Assist the Executive Chef in daily kitchen operations, including food preparation, pro

Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. CulinArt Sector + We are hiring immediately for a full time SOUS CHEF position. Requirement** : Previous sous chef experience required.

The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Extensive catering experience a plus + High volume, complex foodservice operations experience - highly desir

The Chef Supervisor, Retail Offsite locations works in conjunction with the Executive Sous Chef assuming supervisory responsibilities of the daily production and sanitation of the Ridgewood, Kraft, and Luckow kitchens. Assists the Executive Sous Chef in the training and development of staff. Assumes

The Sous Chef will work closely with the Executive Chef to create innovative menus and prepare delicious meals. Norwood Restaurant LLC is seeking a talented Sous Chef to join our team.

Rosa Mexicano in Hackensack, NJ is seeking a highly skilled Kitchen Manager / Executive Chef to oversee all back‑of‑house operations.

Auberge Resorts Collection seeks an Executive Chef to lead our kitchen brigade, crafting innovative menus and delivering unforgettable dining experiences across a luxury property.

Qualifications Prior experience as an Executive Chef, or Executive Sous Chef. Job Description Step into the culinary spotlight as our Executive Chef, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences.

Monarch Communities is seeking an Executive Chef to oversee day-to-day dining department operations at our senior living community.

Job Description Schedule: Sunday, Monday 6AM-2:30PM, Tuesday-Thursday 11AM-7:30PM DUTIES AND KEY RESPONSIBILITIES: • Responsible for the overall preparation and presentation of the meals., • Assist the Director of Food Service with the receipt and storage of food and with sanitation and safety practices for the community according to Company policies and procedures and federal, state and local regulations., • In the absence of the DFS, purchase/order food and supplies from established vendors., • Assume responsibility for overall operation of department during absence of Director of Food Service., • Manage the kitchen staff with regard to discipline, evaluation and termination. Participate in the hiring process., • Maintain the highest standard of personal hygiene, dress and appearance according to Company Policies and Procedures., • Prepare food using dry and moist cooking methods, including but not limited to; boiling, steaming, poaching, braising, sautéing, pan frying, griddle, char-grilling, deep and shallow frying, broiling, baking, and cold production., • Plate food using proper portion control utilizing measurement tools ounce scales, scoops, and spoons for resident and employee meals., • Demonstrate and utilize proper food handling practices while prepping, preparing and portioning all food items., • Demonstrate and discuss safe hot and cold holding temperatures, rapid cooling techniques and thermometer use., • Demonstrate and discuss receiving and storage practices., • Utilize the proper methods to use, breakdown, clean, sanitize and reassemble kitchen equipment, in accordance with directions from DFS and/or equipment manufacturer., • Meet all reporting requirements in a concise, accurate and timely fashion, including; temperature logs, in-services, incident/accident reports, Resident complaints and time clock punches., • Participate in resident dining enhancements and special functions, including; Executive Lunches, formal and private parties and chef action stations., • Respond to questions and requests of Residents in a timely, accurate, and courteous manner., • Understand and effectively explain all food service programs to potential Residents and/or family members as part of the community marketing initiative., • Assist in the orientation and training of new employees., • Maintain a positive and cooperative manner toward staff and residents., • Assist other kitchen staff in the performance of their assignments when necessary., • Demonstrate flexibility to perform duties wherever volume deems it necessary within the Community., • Respond to changing situations in a flexible and positive manner in order to meet active needs at the moment, such as reprioritizing work when necessary., • Accomplish training requirements as outlined on individual Orientation Checklist., • Comply with Company safety practices including infection control policies and procedures, and OSHA standards to ensure a safe working environment for self and others., • Follow all workplace injury procedures, including completion of reports for timely reporting and assist with issuing corrective action when necessary., • Wear proper and clean company uniform., • Accomplish all other duties assigned by Director of Food Service, Executive Director or Manager on duty.

The Executive Chef at Monarch Communities oversees the day-to-day dining operations, staffing, menu planning, and delivering nutritious, well plated meals to residents.

Additionally, the Executive Chef develops, maintains, and implements policies and procedures in line with local, State and Federal guidelines. Job Description Reports To: The Executive Chef will report to the Executive Director. Salary Range: $82,000 - $85,000 Yearly Job Overview: The Executive Chef

Job Description Reports To: The Executive Chef will report to the Executive Director. Salary Range: $82,000 - $85,000 Yearly Job Overview The Executive Chef is responsible for the day-to-day operations of the dining department. Additionally, the Executive Chef develops, maintains, and implements po

High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands‑on chefs experience a must. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance whi

We believe that a life of purpose has the power to transform the world.This isn't just a job - it's a chance to find your true purpose.We’re a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and

Job Description Bar Mutz | Westwood, NJ Pay: $18–$21 per hour (based on experience) Bar Mutz, led by Chef Robbie Felice and recognized as one of New Jersey’s Top 30 Restaurants, is currently hiring Line Cooks to join our growing culinary team in Westwood, NJ. This is an excellent opportunity for motivated cooks looking to take the next step in their culinary career, gain hands-on experience in a high-level kitchen, and grow within a respected, chef-driven restaurant. Job Summary The Line Cook is responsible for preparing and executing high-quality dishes according to Osteria Crescendo’s recipes and standards. This role requires efficiency, attention to detail, and strong teamwork to ensure smooth, successful service while maintaining exceptional food quality and safety. Key Responsibilities Food Preparation & Execution • Prepare and cook menu items according to recipes, portioning, and presentation standards, • Maintain prep levels to meet service demands while minimizing waste, • Ensure dishes are served hot, fresh, and consistent in quality, • Execute daily service and specials under the direction of the Executive Chef, Sous Chef, or Kitchen Manager Kitchen Operations & Teamwork • Set up and stock stations before service, • Work collaboratively with the culinary team to maintain an efficient service flow, • Keep stations clean, organized, and service-ready throughout the shift, • Assist with receiving, storing, and rotating inventory following FIFO procedures, • Anticipate prep and station needs to maximize productivity and quality Quality & Safety Standards • Uphold all food safety, sanitation, and health department regulations, • Monitor food quality, freshness, and presentation before plates leave the kitchen, • Properly label, store, and rotate all products, • Report equipment issues or safety concerns promptly Growth & Development • Learn and master new techniques, recipes, and stations, • Assist in training new line cooks and prep cooks, • Contribute ideas for specials and menu improvements, • Clear advancement opportunities within the kitchen Qualifications • Previous restaurant cooking experience preferred, • Ability to work in a fast-paced, high-volume environment, • Strong communication skills and team-oriented mindset, • Basic understanding of food safety and sanitation, • Ability to follow recipes, instructions, and plating standards precisely Physical Requirements • Ability to stand, walk, bend, and lift throughout shifts, • Lift up to 50 lbs regularly, • Comfortable working in a hot, fast-paced kitchen environment, • Reasonable accommodations available Why Join Bar Mutz? • Competitive hourly pay ($18–$21/hour), • Work under acclaimed culinary leadership, • Strong training, mentorship, and career growth opportunities, • Professional, respectful, and collaborative kitchen culture

Job Description We are looking for Line Cooks to help us open our Paramus, NJ cafe! Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • (Ideally, team members also have at least 1 year of experience successfully working in a fast-paced kitchen) Our Perks and Benefits: • Competitive Pay (ranging from $18.50-$21.75/hour, depending on experience), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid Sick Time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Exciting potential for growth Summary of Line Cooks’ Primary Responsibilities • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Other related assignments as necessary. Essential Functions/Working Conditions for all Savory Team Positions • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs, • Must be able to work 8+ hours a day on feet Join us on our journey to create something special! Please note that Tatte is an E-Verify employer.

Job DescriptionSummary We are looking for a skilled and efficient Line Cook to join our kitchen team. The Line Cook is responsible for preparing menu items according to recipes, maintaining high food quality, and working in coordination with other kitchen staff to ensure smooth service. Key Responsibilities Prepare and cook menu items according to standardized recipes and portion sizes. Ensure food is prepared quickly, efficiently, and with attention to quality and presentation. Maintain a clean, organized, and sanitized workstation. Follow all food safety, handling, and sanitation standards. Assist with receiving, storing, and rotating food supplies. Work collaboratively with other cooks and kitchen staff to meet service demands. Follow instructions from the Kitchen Manager or Executive Chef. Qualifications Previous cooking experience in a restaurant setting preferred. Knowledge of basic cooking techniques and kitchen equipment. Strong attention to detail and organizational skills. Ability to work in a fast-paced environment under pressure. Food handler certification (as required by law). Physical Requirements Ability to stand for long periods of time. Ability to lift up to 50 lbs. Comfortable working in a hot and fast-paced kitchen environment.

Job DescriptionCompany Description Monarch Communities Senior Living Company Culture and Values: At Monarch Communities, we value compassion, innovation, and community. Our team is committed to making a meaningful impact on the lives of our residents and fostering a collaborative and supportive work environment. Job Description PART TIME COOK Salary: $22.00 - $24.00 Hourly Monarch Communities, a premier provider of quality senior living, is seeking a Chef to join our team! The Chef will assist the Executive Chef in all phases of meal preparation. Prepares salad bar offerings, desserts, and bakery items and is responsible for maintaining the highest standards of sanitation and safety practices in all phases of kitchen operation, food preparation, and storage. • Maintains a working knowledge of culinary methods as related to ingredient preparation and recipe execution. Assists Executive Chef with meal preparation as assigned., • May assist in procurement of food inventory and supplies., • Properly labels and stores food items in accordance with safe storage standards., • Understands the operation and maintenance of kitchen equipment (food processor, dishwasher, convection oven, etc.), • Maintains a clean and sanitary work environment, including floors., • Responsible for creation and preparation of baked food items, breads, desserts, etc., • Performs scheduled cleaning of equipment and work according to schedule as planned by the Executive Chef.Qualifications Required Qualifications: • High school diploma or equivalent, • ServSafe, • Prior customer service or hospitality experience preferred, • Strong communication and interpersonal skills, • Ability to multitask and remain calm under pressure Additional Information Benefits Offered (for Part-Time Employees): • Paid Time Off (PTO), • Flexible Schedule, • On the job training, • Employee Assistance Program (EAP), • Free Parking Other Compensation Programs: · Employee Referral Bonus · Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Summary Senior Executive Chef - Morrison Healthcare Gainesville, FL | $115,000-$125,000 + Relocation Assistance Ready to take your culinary career to the next level? Morrison Healthcare is seeking an experienced Senior Executive Chef** to lead culinary operations at one of our

Director Of Culinary/Executive Chef. Come thrive with us at our exquisite Independent Living Community, Waterstone of Westchester in White Plains! We are NOW HIRING for a Full-time Director of Culinary/Executive Chef at our extraordinary senior living community to lead our culinary and dining team!.

Compass Corporate Position Title: Campus Executive Chef Salary: $100,000 - $120,000 Other Forms of Compensation: Bonus Plan A family of companies and experiences As the leading foodservice and support services company, Compass Group USA is known for our great people, great ser

Benefits Dynamic, Respectful, and Sociable Working Environment Competitive Compensation Paid time off Training & development Competitive salary Employee discounts Flexible schedule Opportunity for advancement We are hiring experienced cooks for a busy, fast-paced restaurant environment.We are lookin

Job Summary** Bring your passion and leadership to Chartwells! As a Senior Executive Chef, you'll have the opportunity to work alongside talented professionals while leading culinary operations across a dynamic campus environment.

Select how often (in days) to receive an alert: SENIOR EXECUTIVE CHEF - Purchase College - Purchase, NY 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. Job Summary Bring

The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff.

The Traveling Executive Chef provides short‑term and long‑term support to multiple hospital locations, including new account openings, interim leadership coverage, performance improvement initiatives, and operational stabilization. Morrison has more than 1,600 registered dietitians and 1,200 exe

Mazzone is seeking a Multi-Unit Executive Chef to oversee kitchen operations across multiple locations in upstate New York.

Mazzone Position Title: Multi-Unit Executive Chef Salary: $70,000 to $75,000 Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Hospitality is not only in our name; it is the foundation upon which our company was bui