Top 53 Chef Jobs in Patchogue, Ny

Culinary Leadership Development Program
Lessing's Hospitality Group —Suffolk County, NY
- From $30 an hour
- Weekends as needed
- Hospitality
- Microsoft Excel
- Bachelor's degree
Quick Apply
Chef Manager
Confidential —Deer Park, NY
- $60,000 - $65,000 a year
- Full-time
- Culinary experience
- Restaurant management
- Cooking
- Paid time off
Quick Apply
Executive Chef
Confidential —Long Island, NY
- $65,000 - $70,000 a year
- Full-time
- Nursing home
- Mid-level
- 3 years
- Health insurance
- Dental insurance
Quick Apply
7d
Chef
Ramen Ramen —Sayville, NY
- $20 - $24 an hour
- Part-time
- In-person
- Restaurant
- Entry level
Quick Apply
3d
CHEF MANAGER
CulinArt Sector —Stony Brook, NY
- $85,000 - $86,400 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
3d
SYSTEM EXECUTIVE CHEF - Catholic Health System - NY
Morrison Healthcare —Smithtown, NY
- $120,000 - $130,000 a year
- Full-time
- Acute care
- Background check
- Hospital
- Paid training
- Commuter assistance
Quick Apply
12d
EXECUTIVE CHEF
Morrison Living —West Islip, NY
- $110,000 - $115,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
13d
Executive Chef
Willow Creek Golf & Country Club —Mount Sinai, NY
- $90,000 - $98,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Chef-PD
Catholic Health —Sayville, NY
- $25.56 an hour
- ServSafe
- Computer literacy
- Mid-level
- Tuition reimbursement
Cook/Chef
Hilton Garden Inn Hotel —Ronkonkoma, NY
- $20 - $24 an hour
- Weekends as needed
- Casual dining restaurant
- Culinary experience
- Cooking
- Health insurance
- Dental insurance
Quick Apply
chef
Villa Lombardi's —Holbrook, NY
- $75,000 - $90,000 a year
- Full-time
- Mid-level
- 3 years
- In-person
- Health insurance
- Dental insurance
Executive Chef
Manor Eleven Hospitality LLC. —Eastport, NY
- From $110,000 a year
- Urgently hiring
- Background check
- Mentoring
- Organizational skills
- Paid time off
Quick Apply
Kitchen Manager
Rooted Hospitality Group —Patchogue, NY
- $85,000 - $110,000 a year
- Mid-level
- Restaurant
- Ability to lift 25 pounds
- Health insurance
- Dental insurance
Quick Apply
EXECUTIVE CHEF-
Morrison Living —Smithtown, NY
- $80,000 - $100,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
10h
Chef Manager -Remsenburg
Whitsons Culinary Group —Remsenburg, NY
- $29 an hour
- No weekends
- School experience
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Chef
Lucharitos Melville —Melville, NY
- $70,000 - $80,000 a year
- Full-time
- Mid-level
- In-person
- Leadership
- Paid time off
- Flexible schedule
Quick Apply
9d
Executive Sous Chef
Hamlet Golf & Country Club —Commack, NY
- $75,000 - $80,000 a year
- Full-time
- ServSafe
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Culinary Supervisor
Topgolf —Holtsville, NY
- $24 - $29 an hour
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Sous Chef
Q C G INC —Holbrook, NY
- $25 - $30 an hour
- ServSafe
- 5 years
- Cooking
Sous Chef
Villa Lombardis —Holbrook, NY
- $25 - $30 an hour
- ServSafe
- 5 years
- Cooking

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Culinary Leadership Development Program

Lessing's Hospitality Group -
Suffolk County, NY

Quick Apply

Job Details

Full-time
From $30 an hour

Qualifications

Microsoft Excel
Bachelor's degree
Organizational skills
Payroll
Business operations

Full Job Description

Culinary Leadership Development Program, Restaurant Division
Lessing's Hospitality Group

If you are passionate about the culinary arts and eager to grow into a leadership role,

Lessing's invites you to apply for our Culinary Leadership Development Program!

Join our team and embark on an exciting journey toward a rewarding career in culinary

management and hospitality excellence.

Program Summary:

The Culinary Leadership Development Program (Culinary LDP) is an intensive, 3-month

development program designed to sharpen your culinary expertise and cultivate your

leadership potential. Through a dynamic, fast-paced, rotational experience, you will

receive hands-on training across kitchen operations, menu development, and team

leadership — gaining a deep understanding of what it takes to run a world-class culinary

program. Participation in development opportunities, learning seminars, skill-building

sessions, and mentoring with seasoned culinary professionals will prepare you for a

leadership role at an accelerated rate.

This is a development program first. You will be trained, coached, and supported through each area below before moving into a leadership role.

The CLDP will provide hands-on training in the following areas:

Culinary Operations & Production:

Train across all stations within the kitchen to build a complete understanding of production
Learn how to maintain consistency and quality standards across every service
Develop your skills in prep, mise en place, and station readiness
Master food safety, sanitation, quality control and earn your ServSafe Manager Certification
Learn how the kitchen communicates with FOH to ensure smooth, seamless service

Operations & Financials:

Learn to read and understand financial reports as they relate to the kitchen
Gain an understanding of food cost, labor, and waste, and how daily decisions affect the P&L
Learn how to monitor inventory levels and place orders
Get hands-on exposure to forecasting, ordering, and invoicing
Build your knowledge of emerging culinary and operational trends

Team Leadership & Development:

Learn how to supervise, direct, and support a kitchen team
Develop the skills to coach, communicate, and lead a crew during a busy service
Learn the fundamentals of scheduling and labor management
Gain exposure to recruiting, interviewing, and onboarding kitchen team members
Understand Company policies, HR best practices and compliance requirements

Guest Experience:

Learn how the kitchen drives the dining room and the Lessing's standard of hospitality
Understand how to maintain guest satisfaction through quality and service standards
See how BOH and FOH coordinate to support the full guest experience

Project Management:

Learn to identify a kitchen or operational opportunity and develop a solution
Gain experience measuring and reporting on outcomes
Complete a CLDP project via a “Menu Tasting”, including a development plan for program completion

Qualifications:

Passionate about food and the culinary profession
Eager to learn with a growth mindset
Positive attitude and strong work ethic with a drive to succeed
Solid fundamentals in technique and food safety
Reliability, ownership, and the ability to stay steady under pressure
Effective listening and communication skills
Strong organizational skills
Dedication to delivering remarkable guest experiences
Full-time, flexible availability including nights, weekends, and holidays

The Company: Lessing’s Hospitality Group is comprised of over 100 locations throughout the Northeast and Florida. Lessing’s operates 23 wedding and catering venues, 16 full-service restaurants, over 75 corporate and academic dining centers, a historic inn, and a presidential yacht. Steeped in 135 years of tradition, Lessing’s Hospitality Group’s focus is on providing each guest and client with unique, personalized experiences and remarkable hospitality.

Job Type: Full-time

Pay: From $30.00 per hour

Ability to Commute:

Suffolk County, NY (Required)

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in patchogue, ny

Culinary Leadership Development Program

Chef Manager

Executive Chef

Chef

CHEF MANAGER

SYSTEM EXECUTIVE CHEF - Catholic Health System - NY

EXECUTIVE CHEF

Executive Chef

Chef-PD

Cook/Chef

chef

Executive Chef

Kitchen Manager

EXECUTIVE CHEF-

Chef Manager -Remsenburg

Chef

Executive Sous Chef

Culinary Supervisor

Sous Chef

Sous Chef

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