Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the E..Share
We are currently looking for an experienced Sous Chef to join our opening culinary team. As a critical member of the culinary team, a successful Sous ..Share
The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group is seeking an experienced and talented. Executive Chef in all a..Share
The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef wi..Share
Responsible for kitchen logistics when chef is absent or assisting chef when he is present (specific examples: scheduling, payroll, menu descriptions)..Share
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At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaning..Share
Flik Hospitality GroupSalary: $65000 - $75000 / yearWhat makes FLIK clickWhat makes FLIK click? Our people. The decisions, actions and attitudes of ou..Share
As Executive Sous Chef, you’ll learn from Chef Jonathan Waxman and our CDC and Exuctive chef while mentoring line cooks. Barbuto, the West Villa..Share
We're looking for motivated, engaged people to help make everyone's journeys better. • Reporting to the Executive Sous Chef or the Executive Chef for ..Share
It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive cult..Share
Sous Chef, New York City As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kit..Share
Someone who will continue to grow, train a high-performance team, and who will sustainably manage the BOH day to day operations as our Sous Chef. Share
The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive p..Share
Sous Chefs manage and organize the activities of the back-of-house department to maintain the highest standards of food quality, cost control and cons..Share