Restaurant Executive Sous Chef - Elegant Concept - High Volume at Gecko Hospitality

Work Life Balance

Farm-to Institution Chef Educator

LENOX HILL NEIGHBORHOOD HOUSE New York, NY

Lenox Hill Neighborhood House, widely recognized as one of New York's premier human services providers, is a settlement house founded in 1894 that provides an extensive array of effective and integrated services—social, educational, legal,...

Posted 9 hours ago

Dynamic Environment

Sous Chef

Loews Hotels, LLC New York, NY

Sous Chef Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure. Job Specific Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties Administers and ensures adherence to departmental guidelines, policies and procedures Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements Supervises/performs kitchen opening and closing operations Supervises/assists food handlers in the preparation and production of all hot and cold food items Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility Ensures that all raw food ingredients are received and stored in the proper manner Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order Reports all equipment maintenance needs to Engineering Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards Follows New Hire Training and onboarding program in accordance with hotel policy Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications ACF certification as "Sous Chef" or culinary degree from recognized culinary institute and equivalent experience Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant Excellent culinary skills and knowledge of food productions techniques Thorough knowledge and understanding of kitchen equipment use and operation Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds Outstanding leadership, management, organizational, and communication skills Ability to speak, read and write English Ability to work flexible schedule to include weekends and holidays Salary range for this position, based on experience, is $68,000.00 to $85,000.00.

Posted 9 hours ago

Dynamic Environment

Chef Tournant (Substitute)-1

Loews Hotels, LLC New York, NY

Chef Tournant (Substitute)-1 Loews Regency New York Hotel has a legacy of luxury - expertly orchestrated and masterfully performed. Located in midtown Manhattan, the property seamlessly blends its iconic Art Deco design with modern sensibilities, craftily merging form and function to compliment 50 years of service expertise. Welcome to our Park Avenue Allure. Job Specific Sets up and organizes work area with all necessary supplies and equipment Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used Prepares and stores raw food products properly Follows standardized recipes in the preparation and cooking of menu items Adheres to established portion control guidelines, minimizes waste Plates cold foods according to established plating/presentation guidelines Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service Ensures that a quality product is prepared and served in a timely manner Follows all Governmental Food Sanitation Standards at all times Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations Notifies Supervisor of and equipment malfunction or safety hazard immediately Provides Steward with timely notification of need for clean dishes, pots, pans etc. Returns cooking utensils to pot wash area, informs Steward of any HOT items Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift Other duties as assigned General Promotes and applies teamwork skills at all times Notifies appropriate individual promptly and fully of problems and/or areas of concern Is polite, friendly, and helpful to guests, management and fellow employees Executes emergency procedures in accordance with hotel standards Complies with required safety regulations and procedures Attends appropriate hotel meetings and training sessions Maintains cleanliness and excellent condition of equipment and work area Complies with hotel standards, policies and rules Recycles whenever possible Remains current with hotel information and changes Complies with hotel uniform and grooming standards Qualifications High School Diploma, or its equivalent Post Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent Thorough knowledge and understanding of Food Service Sanitation Standards Thorough knowledge and understanding of standard kitchen equipment and its use Ability to stand, stoop, bend; lift and carry up to 50 pounds Ability to read, write and speak English Ability to work flexible schedule to include weekends and holidays The wage for this position is $32.03 to $32.03.

Sous Chef

Maison Premiere Brooklyn, New York

Maison Premiere is proud to announce the appointment of our new Executive Chef, . The ability to support the Executive Chef in managing kitchen operations efficiently and professionally. Strong leadership skills to maintain standards and expectations in the absence of the Chef.

🚀 New York's Top Sous Chef Needed!

New York

Discover top opportunities in Sous Chef near New York. Apply now and take the next step in your career. Start today and find the perfect match for your skills.

Sous Chef

Sodexo New York, NY

Sodexo is seeking a Sous Chef for Iroquois Skilled Nursing Community in Jamesville, NY. Iroquois Nursing is a state-of-the-art community that offers residents the very best in rehabilitative services in a comfortable, homelike setting. This Sous Chef will cook daily, shift may vary with every other weekend coverage. Our Sodexo seniors segment designs elevated experiences to help our seniors thrive. Working at a senior living community for Sodexo is an opportunity to change the world one resident at a time! What You'll Do Have oversight of food production and deliver high quality food service; Train and mentor cooks in a hands-on manner; Develop and maintain client and customer relationships; and Ensure Sodexo Standards are met. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Previous supervisory experience and the ability to work collaboratively; Food production experience with a strong background in safety and sanitation compliance; Ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and Proficiency in computer skills. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. Qualifications & Requirements Minimum Education Requirement - High School Diploma, GED or equivalent #J-18808-Ljbffr

Sous Chef

Aramark Corporation New York, NY

Job Description LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting lifeworksrestaurantgroup.com. Ignite your passion and master your craft! Our Sous Chefs play important roles on our teams, surrounded by passionate teammates and leaders who want to see all succeed. You’ll oversee the innovation and execution of solutions to keep our customers happy (and full). From start to finish, you’ll manage culinary preparation of food and will lead the final presentation on the meals that we’re proud to serve. Get ready to gather all the necessary ingredients to make this role a recipe for success for you and your growth. See what we’ve got cooking and join our team today! COMPENSATION: The salary rate for this position ranges from $67,000 - $70,000, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. If hired, employee will be in an “at-will position” and Aramark reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time AND FOR ANY REASON, including, BUT NOT LIMITED TO for reasons related to individual performance, Aramark or individual department/team performance, and market factors. Job Responsibilities Ensure food offerings connect to the Executional Framework. Ensure consistent standards and techniques are applied to the preparation and presentation of food items. Manage and train kitchen employees. Mentor employees by crafting shared understanding about what needs to be achieved and how it is to be achieved. Plan and implement daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists, and performance data. Develop and maintain effective client and customer rapport for mutually advantageous business relationships. Communicate on-site consumer and local competitor insights. Responsible for delivering food and labor targets. Full compliance with Operational Excellence fundamentals: handling waste, standard menus, recipes, and ingredients through leading customer-driven menus and labor standards. Understand end-to-end supply chain and procurement process and systems, ensuring only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Estimate accurate food consumption for appropriate requisitions and/or food purchase. Ensure correct equipment operation and maintenance. Ensure compliance with Aramark SAFE food, occupational, and environmental safety policies in all culinary and kitchen operations. Follow all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wages, and hours. At Aramark, developing new skills and doing what it takes to get the job done makes 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. Qualifications Requires at least 2 years' experience in a related field. Requires 0-2 years' experience in a management role. Requires a bachelor's degree or equivalent experience. This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling, and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). About Aramark 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. 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 http://www.aramarkcareers.com or connect with us on Facebook , Instagram , and Twitter . #J-18808-Ljbffr

High salary

Sous Chef

The Capital Grille New York, NY

$68000 per year - $80000 per year The Sous Chef is responsible for supporting the Executive Chef in leading a team of culinary professionals that deliver high-quality, great-tasting food; proper food safety and sanitation procedures, and profitability. The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ensure menu items are executed with excellence in the restaurant. Additionally, the Sous Chef supports managing quality in all aspects of their job. Job Requirements * Proven success as a Sous Chef, Executive Sous Chef, or Kitchen Manager in a high-volume upscale restaurant or high-end resort restaurant * Strong passion for culinary excellence, wine knowledge, and service * Proven ability to develop team * Knowledge of systems, methods, and processes that contribute to great execution * Stable job history which demonstrates upward career progression * Restaurant Managers receive competitive salary & quarterly bonus eligibility * Eligibility for medical, dental, and vision benefits * Company-paid Short-Term Disability and Life Insurance * 2 weeks paid vacations and up to 5 flex days in your first year * Paid Family and Medical Leave (up to 2 weeks after 1 year of service) * After one year of service * Company 401(k) with a match up to 120% on the first 6% of salary * Company paid Retirement Plus Benefits * Darden Employee Stock Purchase program * Discount program for 1,000 of merchants #J-18808-Ljbffr

Sous Chef

Standard International Management, LLC. New York, NY

The Sous Chef is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision. The Sous Chef provides leadership training and hands-on management of the kitchen staff. The Sous Chef is in charge of executing the food in the main kitchen, drives menu design and kitchen creativity and is responsible for growing and developing the product and profitability of the food service program. The Sous Chef provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture. In addition to maintaining our vision by adhering to our values and management principles, this position must provide the highest level of service to our guests. Duties and Responsibilities Menu Development & Brand Maintenance Create special menus, promotions, and seasonal offerings. Manage recipe development, costing, and competitive analysis. Implement sourcing, purchasing, and inventory management strategies. Monitor costs, vendor relationships, and waste reduction efforts. Recruit, train, and supervise back-of-house staff. Schedule, onboard, and manage payroll in alignment with company policies. Ensure compliance with HR procedures and uphold food safety standards. Leadership & Maintenance Maintain kitchen equipment and coordinate repairs. Lead by example, setting standards, goals, and motivating the team. Ensure adherence to schedules, attendance, and safety protocols. Department of Health Food Safety & Sanitation – Maintains adherence to uniform, grooming and personal hygiene standards and expectations per Standard of Operating Procedures and New York City Department of Health Standards for self and team. Staff Training & Education on all food safety items. Follow proper food safety practices in all BOH as well as assist FOH. Qualifications, Knowledge and Skills 3+ years of direct or equivalent experience at a very reputable Company or Fine Dining restaurant. 5+ years work experience in NYC. Fluent in the English language: ability to read, write and comprehend instructions. Bi or Multi-lingual preferred. Knowledge of AVERO, Micros, Birchstreet, Kronos, Costing, Inventory. Work efficiently, utilize multi-tasking, and prioritize tasks. Ability to be initiative and work independently. Ability to adhere to high levels of confidentiality. Have an outgoing, upbeat personality and positive attitude. Handle working in a high energy and fast paced environment. Guest-service oriented. Have the sincere desire to serve guests. Physical Requirements Move, lift, carry, push, pull, and place objects weighing 20 lbs. without assistance. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Remain in stationary position for extended periods of time. Salary and Benefits Salary Range: $68k – 70k / year. Excellent and Affordable Health care coverage. Life Insurance, Disability Insurance, Pet Insurance. 401k with Company match. 160 hours annual PTO and Company recognized holidays. Employee Discounts on Rooms, F&B, Retail, and our discount Marketplace. Employee Referral Program, Commuter Discounts. #J-18808-Ljbffr

SOUS CHEF

Rubyscafe New York, NY

Description SOUS CHEF New York, NY Description Little Ruby’s Café is hiring a talented Sous Chef to join our team in NYC. Offering a competitive salary of $70,000 - $75,000, this role is perfect for a motivated culinary professional eager to lead and thrive in a fast-paced environment. The Sous Chef will oversee back-of-house operations, maintain quality standards, and contribute to the exceptional dining experience that defines Little Ruby’s Café. Responsibilities Lead and manage daily back-of-house operations, ensuring cleanliness and efficiency. Supervise, train, and develop kitchen staff, fostering a supportive team culture. Oversee food preparation, recipe accuracy, and compliance with safety standards. Manage schedules, inventory, and purchasing to meet operational needs. Ensure seamless execution of regular service, catering, and events. Collaborate on menu planning, including developing and testing new recipes. Maintain compliance with health regulations and company policies. Participate in daily pre-shift meetings and ongoing training sessions. Qualifications 2-3 years of supervisory experience in a high-volume kitchen. Culinary Arts degree or equivalent experience preferred. Strong leadership, organizational, and problem-solving skills. Proficiency in technology (Microsoft Office, POS systems). Ability to lift up to 50 lbs. and work in a fast-paced environment. Flexible schedule, including evenings, weekends, and holidays. What We Offer Competitive salary: $70,000 - $75,000. Medical, dental, and vision insurance. Opportunities for growth within a respected and growing brand. A collaborative, inclusive work environment. If you’re ready to bring your expertise and passion to a vibrant culinary team, apply today! #J-18808-Ljbffr

Columbus, OH

Posted 13 days ago

Food

70000USD - 80000USD per year

Job Description

Job Description Job Description Apply Today! Restaurant Executive Sous Chef

Columbus OH Area!

Are you passionate about creating incredible dishes and leading a talented kitchen team? Were on the lookout for an Executive Sous Chef to join our restaurant family!

What You'll Be Doing:

Assist the Executive Chef with culinary operations while maintaining top-notch quality in every dish. Stick to our recipes and ensure consistency in all the flavors were known for. Have an in-depth understanding of all kitchen operations and be ready to train and coach a fantastic culinary crew! Help with hiring and counseling culinary staff as needed. Dedicate yourself to mastering the craft and building the skills needed for the next step in your career, becoming an Executive Chef!

What Were Looking For: 3+ years of management experience in a high-volume, scratch-kitchen concept. A true passion for developing and mentoring othersyour teams success is your joy! Strong skills in achieving financial results. Honesty, integrity, and a commitment to creating amazing dining experiences for guests. Consistent support to ensure the overall success and smooth running of the operation.

Why You'll Love It Here: We pride ourselves on delivering exquisite cuisine paired with a collection of vintage wines that will knock your socks off! Our Executive Chef has designed a stunning menu that highlights local ingredients and brings together a variety of culinary delightsall made from scratch. Our atmosphere? Elegant and sophisticated, yet comfortable and welcoming. Amazing food and a great environment start with remarkable staff, and were committed to creating a professional, rewarding space where our team can shine. Were big believers in growing from within, so if youre ready to level up your career, well be cheering you on every step of the way!

Whats Next? If this sounds like the perfect fit for you, dont waitapply today! Send your resume to [email protected] for consideration and let's schedule an interview at your earliest convenience. Join us and take your culinary career to exciting new heights!

Apply Now - Restaurant Executive Sous Chef located in the Columbus, OH area. If you would like to be considered for this position, email your resume to [email protected]. #ZRTM

As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality has your consent to communicate via SMS text message moving forward. Terms of Service are available at https://www.geckohospitality.com/terms Privacy Policy can be found at https://www.geckohospitality.com/privacy Message and data rates may apply, depending on your mobile phone service plan. For more help reply HELP to your texts or you can opt-out by replying STOP