Top 117 Head chef Jobs in Hoboken Nj

Executive Chef
Cucina Alba - NYC —New York, NY
- $160,000 a year
- Full-time
- Hospitality
- 8 years
- Recruiting
Quick Apply
CHEF COORDINATOR FIFA 2026
Premier Staff —New York, NY
- $30 - $35 an hour
- Part-time
- Hospitality
- Customer service
- 5 years
- Flexible schedule
Quick Apply
Sushi Chef
Wagyu Master Shabu —New York, NY
- $35 - $45 an hour
- 12 hour shift
- Bar
- 7 years
- 6 years
- Paid training
- Employee discount
Quick Apply
Quick Service Kitchen Manager
Mercado Little Spain —New York, NY
- $75,000 - $80,000 a year
- Full-time
- Writing skills
- 3 years
- Ability to lift 50 pounds
- Health insurance
- Opportunities for advancement
Sous Chef - Tatte Paramus
Tatte Bakery & Café —Maywood, NJ
- $67,000 - $81,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Head of Culinary Operations - New York
Soho House & Co. —New York, NY
- $175,000 - $200,000 a year
- Weekends as needed
- Microsoft Outlook
- Word processing
- Travel
- Health insurance
- Dental insurance
Quick Apply
Executive Chef
Cipriani —New York, NY
- $150,000 - $250,000 a year
- 8 hour shift
- Ability to walk for extended periods
- 5 years
- Continuous improvement
Quick Apply
Corporate Chef
Roland Foods, LLC —New York, NY
- $95,000 - $105,000 a year
- Mid-level
- 3 years
- Travel
Quick Apply
Executive Chef
Saks Fifth Avenue —New York, NY
- $78,007 - $97,509 a year
- Weekends as needed
- Google Workspace
- Customer service
- Bachelor's degree
- Disability insurance
- Health insurance
Sous Chef
Gate Group —Newark, NJ
- $70,000 a year
- Full-time
- Spanish
- ServSafe
- Computer literacy
- Disability insurance
- Health insurance
7d
Head Chef/Manager
Breaker billiards —Clifton, NJ
- $57,709.88 - $80,500.06 a year
- Full-time
- Bar
- Management
- In-person
Quick Apply
6d
Cafe Head Chef - Tatte Gramercy
Tatte Bakery & Café —New York, NY
- $82,000 - $108,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Free parking
- Commuter assistance
Quick Apply
Maple & Ash NY - Executive Chef
MAPLE & ASH NY LLC —New York, NY
- $110,000 - $130,000 a year
- Full-time
- Ability to walk for extended periods
- Mid-level
- 3 years
Quick Apply
Head Chef
Midtown West —New York, NY
- $75,000 - $85,000 a year
- Full-time
- In-person
- Senior level
- Kitchen
Quick Apply
Executive Chef
The Brooklyn Brewery Corp —Brooklyn, NY
- $100,000 - $120,000 a year
- Full-time
- 5 years
- Cooking
- Mentoring
- Commuter assistance
- Health insurance
Quick Apply
Community Kitchen Chef
Community Help in Park Slope, Inc., AKA CHiPS —Brooklyn, NY
- $35 - $40 an hour
- Full-time
- Bilingual
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
Quick Apply
Chef de Cuisine
Union Square Events —New York, NY
- $100,000 - $110,000 a year
- Full-time
- Background check
- ServSafe
- 3 years
- Commuter assistance
- Paid parental leave
Quick Apply
12d
Prep Cook
Levy Sector —Harrison, NJ
- $20 - $21 an hour
- Part-time
- Background check
- Restaurant
- Entry level
- Wellness program
- Paid time off
Quick Apply
$120K/year - Head Sushi Chef
LITTLE MONSTER INC —New York, NY
- From $120,000 a year
- Full-time
- Inventory management
- English
- US work authorization
Quick Apply
Head Chef
Oak and Vine —Glen Cove, NY
- $85,000 - $110,000 a year
- Full-time
- Hospitality
- ServSafe
- Mentoring
Quick Apply
12d

I want to receive the latest job alert for head chef in hoboken nj

By signing in to your account, you agree to SimplyHired's Terms of Service and consent to our Cookie and Privacy Policy.

Executive Chef

Cucina Alba - NYC
New York, NY

Quick Apply

Job Details

Full-time
$160,000 a year

Qualifications

Hospitality
Coaching
Italian cuisine
Managing kitchen staff

Full Job Description

The role

This is the most senior culinary role at Alba working hand in hand with ownership. You will own the food, the kitchens, and the culinary standard across the entire Alba family — beginning with Cucina Alba (New York) Spiaggia (Montauk) and Alba Los Angeles with Las Vegas opening 2028, and extending to every Alba concept we open from here. You are the architect, the auditor, and the leader in the room. When a plate leaves any pass that carries the Alba name, it carries your name.

This is not a role for a chef who wants to live behind a single line. We have excellent chefs de cuisine running our kitchens day-to-day, and we will hire excellent ones for every new Alba we open. Your job is to make them great — and to keep the Alba menu, technique, and standard recognizably the same across markets, even when no two are in the same city.

It is also a role for a builder. As we open new restaurants, you are the culinary lead from the first concept conversation through the first 90 days of service. You will hire your CDCs, build the prep systems, train the line, and walk the new room until it can run without you in it.

Who you are

A complete chef. You can run a Saturday meltdown on a hot line. You can also write a 14-page opening menu document. You can do both because you have done both.
A standards keeper. Your bar is high in a way that does not require you to raise your voice. You see the over-sauced plate, the under-rested protein, the herb that went in two minutes too early — and you correct it without theater.
A teacher. You take more pride in a sous chef you developed than in a dish you wrote. You leave kitchens better than you found them. You are more interested in the bench than the spotlight.
A builder. You have opened restaurants. You know what week six feels like. You know how to write a menu for a market you don’t live in. You have an opinion on station design and a point of view on prep architecture.
A traveler. You are not happiest at the same stove every night. You have an itinerant temperament. You like landing in a new kitchen, reading the room, and getting to work.
Italian-fluent. Not necessarily by birth, but by hand. You know the regions, the canon, the techniques. You can defend why you would never put cream in carbonara — and you can explain why we make our cacio e pepe the way we do.
Direct, warm, and unsentimental. Same standard as every PSH leader: radical candor, forget blame, no gossip, real ownership.

What you’ll own

Culinary standards across every Alba kitchen. Plate-by-plate, station-by-station. The Alba bowl of pasta should taste the same in NY and LA. That is your job.
Menu architecture. The core Alba menu, seasonal changes, regional adaptation, and the discipline of saying no to dishes that don’t belong. M.A.Y.A. is your compass.
The chefs de cuisine — hiring, developing, holding accountable. You will recruit, evaluate, and grow the head chefs at each Alba. Their performance is your performance.
Kitchen systems and operational rigor. Prep sheets, station designs, mise frameworks, training programs. You are the source of truth for how an Alba kitchen runs.
Food cost and waste discipline. Across all Alba kitchens. You will diagnose overages systematically (portion, trim, mix, yield, theft) and tell the operators what to do, not just what is wrong.
New restaurant openings. When we open the next Alba, you are the culinary lead from concept to month three. Menu, hires, systems, training, and the on-the-ground presence to make it land.
R&D. You will run a quarterly R&D cadence — what is new on the menu, what is being retired, what is being tested. You will defend every change to the founder before it goes to a guest.
The Alba culinary voice. Press, partnerships, collaborations, demos. When a chef speaks for Alba, that chef is you.

The travel reality

Be honest with yourself before you apply: this is a traveling role. Expect to be on the road roughly 30–50% of the time, depending on what is opening, what is breaking, and what is being launched.

Steady state. Anchored in New York. Roughly two weeks per month in LA when LA is in the building cycle, dropping back to one week per month once it is steady.
Opening cycles. When we open a new Alba, you live in that market for the four to six weeks around opening. That is the deal.
R&D and audit weeks. Plan on a quarterly “every kitchen” swing — a week of standards audits, line tastings, and one-on-ones with each CDC.

If you have a life that does not bend toward this — small kids who need you home every night, a partner who needs predictability we cannot offer, a body that does not recover well from time zones — be honest with yourself before applying. We will be honest in return.

First 90 days

Days 1–30 — Taste everything. Eat at every Alba. Cook every line. Read every prep list. By the end of the month, bring me a written assessment of where the food is strong, where it is drifting, and what you would change.
Days 31–60 — Set the standard. Publish the Alba culinary playbook v1: the dish-by-dish standard, the prep architecture, and the training plan. Every CDC operates from your document.
Days 61–90 — Lead the audit cycle. Run a full standards audit at each Alba. Identify the top three culinary issues at each venue. Drive them to resolution and tell me what is left.

Hard requirements

8+ years in senior kitchen leadership at high-standard, high-volume restaurants. Multi-unit or single-unit; what matters is the depth and the standard.
At least one multi-venue, group, or corporate-chef role — OR — a track record of opening multiple restaurants where you owned the culinary build.
Demonstrable Italian fluency — pasta room, sauce work, dry-aging, salumi, regional canon. We will taste your food, not just read your résumé.
A track record of developing chefs who went on to run their own kitchens.
Comfort with the pace and the travel. References will be asked specifically about how you handle distance from a kitchen and how the line runs when you are not in it.
Comfort being coached. The Alba way is not your way on day one — and that is the point.
A desire to never look for a job again because you want to be a partner here.

More detail about Cucina Alba - NYC part of Prince Street Hospitality

Quick Apply

Refine Your Search

head chef jobs in hoboken nj

Executive Chef

CHEF COORDINATOR FIFA 2026

Sushi Chef

Quick Service Kitchen Manager

Sous Chef - Tatte Paramus

Head of Culinary Operations - New York

Executive Chef

Corporate Chef

Executive Chef

Sous Chef

Head Chef/Manager

Cafe Head Chef - Tatte Gramercy

Maple & Ash NY - Executive Chef

Head Chef

Executive Chef

Community Kitchen Chef

Chef de Cuisine

Prep Cook

$120K/year - Head Sushi Chef

Head Chef

I want to receive the latest job alert for head chef in hoboken nj

Related Searches

Explore jobs in more locations

Job Seeker Tools

Employer Tools

Browse

Stay Connected