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Collaboration: Work closely with the Pastry Sous Chef to fulfill requests and maintain the seamless operation of the pastry department. Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Chef de Partie.
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Backal Hospitality Group is growing its culinary leadership team and VERSA an upscale casual dining venue located in the heart of the Garment District is seeking an Executive Sous Chef to join our team of dedicated culinary professionals.
$100,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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In conjunction with the Executive Chef and Executive Sous Chef, the Sous Chef is a key position for the profitable and effective operation of the culinary department. The job of the Sous Chef requires open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.
$80,000 a yearFull-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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The Junior Sous Chef is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost. The Sous Chef is also responsible for controlling food and labor costs while maximizing guest satisfaction.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 11 days ago - UpvoteDownvoteShare Job
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The Pastry Sous Chef is responsible for supporting the Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department.
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3 - 5 years of experience as an Executive Chef or Chef de Cuisine in a culinary-driven restaurants. La Mercerie has an exciting opportunity for an Executive Chef who has a passion for using avant-garde practices to create exceptionally reimagined French cuisine executed and served with care and consistency.
$140,000 a yearFull-timeExpandApply NowActive JobUpdated 7 days ago - UpvoteDownvoteShare Job
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The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
Part-timeExpandApply NowActive JobUpdated 17 days ago - UpvoteDownvoteShare Job
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions, and following allergy procedure.
$75,000 a yearFull-timeExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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A new One Michelin- starred Contemporary Korean restaurant in Flatiron, Oiji Hospitality is seeking a passionate and dedicated Executive Pastry Chef to join our team. The Executive Pastry Chef is responsible for all aspects of managing and leading the pastry kitchen team, ensuring the quality preparation of all plated desserts, cakes, petit fours, and chocolates.
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Reports appliance/equipment failure to the Head Chef promptly and in absence of the Head Chef and Food Service Manager, can schedule repairs. In the absence of the Head Chef, assumes full responsibility for cooking, serving pre-planned meals, record keeping, and the task supervision of kitchen staff, interns, and volunteers.
$22 an hourExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Minimum of 2 years of previous experience as an Executive Sous Chef or Chef de Cuisine in a full-service establishment. Our client is seeking a highly motivated and experienced Executive Sous Chef to join their team.
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The Head Chef directs the day-to-day operations of a 3 - 7 person school cafeteria kitchen preparing meals for hundreds of kids. The Head Chef position is an exciting opportunity for a talented and seasoned chef looking to transition to meaningful, impactful work.
$65,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment.
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The Junior Sous Chef holds responsible in working alongside sous chefs to manage and lead the junior team in daily kitchen activities as well as daily administrative tasks. A Junior Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.
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This is a demanding role that is the perfect fit for someone with the ambition to grow into an Catering Executive Sous Chef or Catering Executive Chef at Methodology over time. We're looking for an experienced Catering Sous Chef with high attention to detail for menu/product design and kitchen execution who will take us into our next chapter.
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Title: sushi chef Company: Flagship Restaurant Group in New York, NY
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