Job Title: Executive Sous Chef Location: Little Maven New York City, NY Job Type: Full-Time About Us: At Little Maven we pride ourselves on delivering...
Mazzone We are hiring immediately for full time SOUS CHEF positions.Location: Regeneron - 480 North Greenbush Road, Rensselaer, NY 12144. Note: online applications...
Cookshop, a long-standing neighborhood favorite committed to seasonal and locally produced food, is looking for an ambitious, hard-working, and passionate Executive Sous Chef. Cookshop is an...
Kanopi is a fine dining restaurant & event space atop the The Opus, Westchester Hotel featuring Chef Anthony Goncalves's Portuguese Hudson Valley Cuisine. We are seeking a driven and energetic addition to our culinary team as a sous chef. The...
Sempre Oggi is looking for a Sous Chef; Sempre is an elevated, modern Italian restaurant. We work with the best ingredients to create a menu that changes everyday. This is a great opportuniy for someone who is passionate about ingredient driven...
ABOUT THE RESTAURANT Margot is a restaurant in Fort Greene. We are now hiring for a Sous Chef to join our creative, ambitious and joyful team. The cuisine at Margot is...
Join Our Team as a Sous Chef, Are you a culinary leader with a passion for excellence and teamwork! Trad Room is looking for an experienced Sous Chef to oversee and inspire our kitchen staff, ensuring high-quality, delicious Japanese...
Il Totano is looking for a sous chef to join our culinary team. The ideal candidate would have strong culinary skills, an upbeat personality and is passionate about food and the guest experience. Lots of opportunity to bring...
Are you a culinary professional with a passion for creating extraordinary dining experiences? Do you thrive in high-pressure environments and have a flair for creativity and innovation? If so, Day Line Oyster Bar + Kitchen, powered...
Momofuku Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times...