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The Sous Chef is responsible to help the Food and Beverage Director/Kitchen Manager lead a team to prepare, season, and cook menu and non-menu orders according to LodgeWorks/Brand specifications.
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We are seeking an exceptional Chef de Cuisine with elevated, high-volume restaurant experience to lead the award-winning Crew. Working closely with nationally-acclaimed culinary director, Kerry Heffernan, the Chef de Cuisine participates in all aspects of kitchen oversight and management.
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We have an incredible mission, as a marketing team, to not simply shake up the known Weekly Meal Plans and On-Demand Food Delivery categories, but usher in a new era of the chef-centric marketplace.
$200,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Familiarity of all BOH positions with extensive experience as an executive or corporate chef. The Culinary Director will oversee total kitchen operations for Bloomingdale's national portfolio of owned restaurants.
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The Assistant Director (Sous Chef) will join our Promise Academy Kitchen team that works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Job SummaryReporting to the Culinary Director, the Executive Sous Chef is responsible for daily production and the execution of events and culinary operations. The Executive Sous Chef manages and supervises the team of cooks ensuring that company standards are met.
$123,000Full-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Is seeking a Hotel Manager to unveil a new era of luxury which embodies the spirit of New York City. With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria New York provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms, 40,000 square feet of event space, holistic spa and wellness programming, and a celebrity chef partnership.
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While performing the duties of this job, the Culinary Director is regularly required to stand, walk, sit, talk or hear. The Sous Chef is responsible for providing culinary direction and leadership for the restaurant.
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Job Title: Sous Chef Reports To: Director of Operations Direct Reports: BOH team members as assigned Roberta’s is hiring chefs who are looking to work with a small, dynamic, dedicated team.
$66,000 - $70,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Executive Chef partners with the General Manager and Director of Food and Beverage to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of the business and the vision and core values of Union Square Hospitality Group.
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The Regional HR Director provides expert recommendations, counsel, and coaching to senior leaders, managers, and employees (union and non-union) on all employee related issues such as, but not limited to: performance management, documentation, progressive discipline measures, career development, employee relations, policies and procedures, and all employment/labor laws.
$160,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Meaningful opportunity for community building through our 7 Employee Resource GroupsEmpowerment to own and lead change and affect the businessDedicated professional development opportunitiesLunch from our in-house chef three days a week at our NYC headquarters.
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The AGM will work closely with the Chef De Cuisine to maintain alignment on FOH/BOH standards and with the Beverage Director to ensure beverage guidelines are met. Work collaboratively with the General Manager, Chef de Cuisine, and Beverage Director to lead and develop an exceptional team.
$90,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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THE ROLE Under the direction of the Executive Chef, and the Director of Concessions, this individual will be responsible for effectively supporting all culinary operations with an emphasis on the Concessions Program which will include the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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With a fresh, modern expression of its rich, authentic legacy, Waldorf Astoria provides guests the exceptional environment and the personalized attention of True Waldorf Service that creates unforgettable experiences for discerning travelers with 375 rooms (plus 375 residences), 40,000 square feet of event space, holistic spa and wellness programming, and celebrity chef partnership.
$70,000 a yearFull-timeExpandApply NowActive JobUpdated Today
chef director jobs in Bronx, NY
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