Top 547 Culinary lead Jobs in Bronx Ny

Executive Sous Chef
LP Hospitality Group —New York, NY
- $85,000 - $90,000 a year
- Weekends as needed
- 5 years
- Computer literacy
- Mentoring
- Commuter assistance
- Health insurance
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7d
Chef de Cuisine
Little Ruby's Cafe (SoHo) —Brooklyn, NY
- $90,000 - $100,000 a year
- Full-time
- Sanitation
- Mid-level
- 3 years
- Health insurance
- Dental insurance
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Executive Chef
Naxos Brooklyn —Brooklyn, NY
- $80,000 - $110,000 a year
- Full-time
- Background check
- 5 years
- Continuous improvement
- Profit sharing
- Paid time off
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10d
Sous Chef
Leonard's Palazzo —Great Neck, NY
- $75,000 - $90,000 a year
- Weekends as needed
- Cooking
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
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Sous Chef - Ventanas Restaurant
Ventanas Restaurant —Fort Lee, NJ
- $59,876.65 - $80,700.91 a year
- Overnight shift
- Mid-level
- 3 years
- High school diploma or GED
- Health insurance
- 401(k)
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Director, Culinary Development - Lifestyle
Hyatt Lifestyle Group New York Hub —New York, NY
- $180,500 - $199,500 a year
- Full-time
- ServSafe
- Hotel
- Presentation skills
- Health insurance
- Dental insurance
DREAM Program Chef
Brigaid —Bronx, NY
- $110,000 a year
- 8 hour shift
- ServSafe
- Ability to walk for extended periods
- 5 years
- Travel reimbursement
- Paid holidays
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Prep Cook
Virgin Hotels New York City —New York, NY
- $24.34 an hour
- Part-time
- Customer service
- Hotel
- Ability to lift 50 pounds
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1d
Director Of Culinary Services
Consilium Partners360, LLC —White Plains, NY
- $120,000 - $130,000 a year
- Full-time
- Bachelor of Science
- Bachelor's degree
- Team management
- Paid time off
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MOTEK NEW YORK – Now Hiring Culinary Management
Motek New York —New York, NY
- $70,000 - $140,000 a year
- Weekends as needed
- Mid-level
- Leadership
- Restaurant
- Commuter assistance
- Health insurance
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Kitchen Manager
Tony's Tacos —Garden City, NY
- $68,000 - $80,000 a year
- Weekends as needed
- Background check
- Spanish
- ServSafe
- Paid training
- Health insurance
Quick Apply
18h
Executive Sous Chef - Soho House New York
Soho House & Co. —New York, NY
- $90,000 - $110,000 a year
- Full-time
- ServSafe
- Ability to walk for extended periods
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
6d
Chef de Cuisine
Boqueria —New York, NY
- $90,000 - $110,000 a year
- Full-time
- Hospitality
- English
- Mid-level
- Disability insurance
- Health insurance
Quick Apply
Head of Bars - New York
Soho House & Co. —New York, NY
- $100,000 - $110,000 a year
- Weekends as needed
- Bar
- ServSafe
- 3 years
- Health insurance
- Dental insurance
Quick Apply
Senior Sous Chef - NEW OPENING - Japanese Fine Dining
One Bryant Park NYC —New York, NY
- $70,000 - $90,000 a year
- Weekends as needed
- Cooking
- English
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
Supervisor
The French Workshop —Bayside, NY
- $20 - $22 an hour
- 8 hour shift
- Hospitality
- Casual dining restaurant
- Customer service
- Health insurance
- Dental insurance
Quick Apply
General Manager - AperiBar
Charlie Palmer Collective —New York, NY
- $85,000 - $95,000 a year
- Full-time
- Bar
- Inventory management
- Microsoft Office
- Health insurance
- Dental insurance
Quick Apply
Cook
The Veranda Assisted Living —Staten Island, NY
- From $17 an hour
- Overtime
- 3 years
- 21 years or older
- In-person
- Paid time off
Quick Apply
20h
Head Chef
Oak and Vine —Glen Cove, NY
- $85,000 - $110,000 a year
- Full-time
- Hospitality
- ServSafe
- Mentoring
Quick Apply
Restaurant Manager - NEW OPENING - Japanese Fine Dining
One Bryant Park NYC —New York, NY
- $70,000 - $90,000 a year
- Full-time
- Bar
- Mid-level
- 3 years
- Health insurance
- 401(k)
Quick Apply

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Executive Sous Chef

LP Hospitality Group -
New York, NY

Quick Apply

Job Details

Full-time
$85,000 - $90,000 a year
7 days ago

Benefits

Commuter assistance
Health insurance
Dental insurance
Meals & incidentals stipend
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Life insurance

Qualifications

Computer operation
Staff supervision
Food service health code compliance
Computer literacy
Kitchen cost control
Inventory tracking for food cost management
Task prioritization
Vendor negotiation
Computer skills
Managing kitchen staff
Business operations
Restaurant cost management

Full Job Description

About the Company

Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily.

Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive.

Description and Position Summary

The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution.

With support from the EC, the ESC oversees three (3) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations.

In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems.

This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs.

Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture.

Key Responsibilities

Leadership & Team Development

Lead daily kitchen operations, ensuring quality, consistency, and efficiency.

Mentor and coach BOH hourly and management staff, fostering professional growth and accountability.

Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery.

Staff Management & Training

Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding.

Execute training for all new line-level BOH hires using standardized training processes.

Ensure staff proficiency in core skills and consistency in executing standardized recipes.

Lead efforts to cross-train and develop individual staff members.

Participates in the training of all BOH managers, ensuring leadership readiness.

Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions.

Culinary Operations & Execution

Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team.

Expedite service as needed to maintain efficiency during peak business hours.

Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation.

Collaborate with the FOH team to ensure seamless communication between departments.

Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings.

Foster a high-performance culture through effective task management.

Oversee equipment maintenance and repairs to ensure operational efficiency.

Inventory & Cost Management

Oversee inventory management, ordering, and vendor relationships.

Manage daily inventory processes, setting and maintaining pars.

Collaborate with the VP, Culinary Director to optimize food costs and purchasing.

Identify areas for cost savings while maintaining food quality and consistency.

Qualifications

5+ years of BOH leadership experience in a fast-paced, high-volume environment.

Strong leadership and coaching skills with the ability to develop talent.

Proficient in inventory management, cost control, and vendor negotiations.

Deep understanding of food safety and sanitation standards.

Excellent multitasking, prioritization, and operational management skills.

Strong communication and problem-solving abilities.

Pay & Benefits

$85,000 - $90,000 annual salary

Generous Paid Time Off

Paid Safe & Sick Time

Comprehensive Medical, Dental, and Vision Insurance

401k Plan with Company Match

Company Sponsored 10k Life Insurance Policy

Commuter Benefits Program

Employee Assistance Program with access to free counseling/ coaching

Work-life balance with consecutive days off

Internal meal allowance and designated meal breaks

Annual performance and compensation review

Working Conditions

This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and fast-paced, and temperatures may be high. The workspace spans two levels, and the ability to navigate stairs is required.

Essential Functions of the Job

While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit. The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds. Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week. Evening and weekend availability are required. This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 11001.

Equal Opportunity Employer

LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.

INDBOH

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Refine Your Search

culinary lead jobs in bronx ny

Executive Sous Chef

Chef de Cuisine

Executive Chef

Sous Chef

Sous Chef - Ventanas Restaurant

Director, Culinary Development - Lifestyle

DREAM Program Chef

Prep Cook

Director Of Culinary Services

MOTEK NEW YORK – Now Hiring Culinary Management

Kitchen Manager

Executive Sous Chef - Soho House New York

Chef de Cuisine

Head of Bars - New York

Senior Sous Chef - NEW OPENING - Japanese Fine Dining

Supervisor

General Manager - AperiBar

Cook

Head Chef

Restaurant Manager - NEW OPENING - Japanese Fine Dining

I want to receive the latest job alert for culinary lead in bronx ny

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