Top 113 Head chef Jobs in Saint Albans, Ny

Head Chef
Oyamel NYC —New York, NY
- $95,000 - $105,000 a year
- Weekends as needed
- Hospitality
- Google Workspace
- ServSafe
- Health insurance
- Retirement plan
Quick Apply
Head Chef
Oak and Vine —Glen Cove, NY
- $85,000 - $110,000 a year
- Full-time
- Hospitality
- ServSafe
- Mentoring
Quick Apply
Head Chef_Kings Point NY
Blackstone Consulting Inc. —Kings Point, NY
- $70,000 - $82,000 a year
- ServSafe
- Customer service
- Office
Quick Apply
7d
Manager, Chef de Cuisine - Culinary Team
KIPP NYC Public Schools —New York, NY
- $80,340 - $100,940 a year
- Full-time
- High school
- 3 years
- Travel
- Disability insurance
- Health insurance
Quick Apply
Sous Chef - Corporate Dining
Kiss Products —Port Washington, NY
- $70,000 - $130,000 a year
- Full-time
- English
- 8 years
- Senior level
Corporate Chef
Roland Foods, LLC —New York, NY
- $95,000 - $105,000 a year
- Mid-level
- 3 years
- Travel
Quick Apply
Executive Chef
City Vineyard at Pier 26 —New York, NY
- $95,000 - $115,000 a year
- Weekends as needed
- ServSafe
- 5 years
- Computer literacy
- AD&D insurance
- Health insurance
Quick Apply
Head Chef- Mediterranean
AJo LLC —New York, NY
- $90,000 - $120,000 a year
- Full-time
- Management
- 5 years
- In-person
- Paid time off
Quick Apply
Sous Chef - Tatte Garden City
Tatte Bakery & Café —Garden City, NY
- $67,000 - $81,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Dental insurance
- Employee assistance program
Quick Apply
Sous Chef
Nubeluz NYC —New York, NY
- $70,000 - $75,000 a year
- Full-time
- Hospitality
- Writing skills
- 3 years
- Health insurance
- Opportunities for advancement
Quick Apply
Head Sushi Chef
Sushi by Bou Global LLC —Hoboken, NJ
- $1,731 - $1,924 a week
- Full-time
- Mid-level
- Communication skills
Quick Apply
8d
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
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
Restaurant Shift Leader
Terra Eat Better Food —New York, NY
- $24 an hour
- Full-time
- Mid-level
- Continuous improvement
- In-person
- Paid time off
- Opportunities for advancement
Quick Apply
Executive Chef – Pan Asian & Sushi Concept
Dhall Hospitality Group —Hicksville, NY
- $155,000 - $160,000 a year
- Full-time
- ServSafe
- Office
- Team management
- Relocation assistance
- Health insurance
Quick Apply
Sous Chef (New Opening Team) - Manhattan
Tatte Bakery & Café —New York, NY
- $74,000 - $92,000 a year
- Weekends as needed
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Dental insurance
Quick Apply
14h
DIRECTOR OF DINING SERVICES
CulinArt Sector —Flushing, NY
- $85,000 - $95,000 a year
- Full-time
- Background check
- 5 years
- Research
- Commuter assistance
- Paid parental leave
Quick Apply
Cafe Head Chef - Manhattan
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
7d
Head Chef and Kitchen Manager
Dram Central —New York, NY
- From $78,000 a year
- Full-time
- Cooking
- Senior level
- Leadership
Quick Apply
Sous Chef
Brooklyn Heights —Brooklyn Heights, NY
- $90,000 - $92,000 a year
- Full-time
- Microsoft Word
- Background check
- Microsoft Excel
- Paid training
- Paid holidays
Quick Apply
16h

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Head Chef

Oyamel NYC
New York, NY

Quick Apply

Job Details

$95,000 - $105,000 a year

Benefits

Health insurance
Retirement plan

Qualifications

Vendor relationship building
Kitchen health and safety standards
Grilling
Google Workspace
Industrial fryers
Sautéing
Food service health code compliance
Fine dining experience
Team leadership
Coaching
Staff scheduling
Team scheduling
Cost control
Profit & loss
Kitchen cost control
HACCP
Inventory tracking for food cost management
Schedule creation
Managing kitchen staff
Productivity software
Kitchen staff scheduling
Restaurant cost management
POS systems
Kitchen stations
Communication with kitchen staff

Full Job Description

Description:

Job Title: Head Chef
Reports To: Director of Operations
Department: Back of House – Culinary
Employment Type: Salaried, Exempt

Salary: $95-105k Plus bonus and benefits

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service.

Key Responsibilities

Culinary Leadership & Standards

Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating.
Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing.
Uphold and improve recipes/SOPs; document changes and ensure version control.

Menu Management & Innovation

Maintain core menus and seasonal features aligned with concept, sourcing, and brand story.
Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data.
Execute tastings, rollouts, and training materials for any menu change.

Service Execution & Expo

Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks.
Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes.
Analyze service issues post-shift; capture learnings in manager logs and action plans.

People Leadership & Culture

Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding in partnership).
Deliver ongoing coaching, documented feedback, and fair performance management.
Foster an inclusive, respectful, and learning-focused kitchen; recognize great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene.
Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use.
Prepare for inspections; correct violations immediately and train to prevent recurrences.

Inventory, COGS & Procurement

Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets.
Build pars and order to forecast; verify receiving quality/temperatures and storage by zone.
Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

Labor & Scheduling

Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan.
Cross-train team to maintain coverage and growth opportunities.

Facilities, Equipment & R&M

Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule.
Submit and track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.
Support new openings and seasonal transitions: hiring, training, tastings, and stabilization.

Requirements:

Required Qualifications

5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining.
Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership.
Proven success managing inventory, yields, and COGS; literacy with basic P&L levers.
Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
Clear communicator and coach; calm, organized decision-maker under pressure.
Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
Lift/carry/push/pull up to 35–50 lbs.
Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
Slip-resistant footwear required.

In Return, We Offer You

Competitive compensation and performance-based bonus opportunities
Comprehensive health & wellness benefits
Retirement savings plans
Employee dining and partner discounts
Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Quick Apply

Refine Your Search

head chef jobs in saint albans, ny

Head Chef

Head Chef

Head Chef_Kings Point NY

Manager, Chef de Cuisine - Culinary Team

Sous Chef - Corporate Dining

Corporate Chef

Executive Chef

Head Chef- Mediterranean

Sous Chef - Tatte Garden City

Sous Chef

Head Sushi Chef

Senior Sous Chef - NEW OPENING - Japanese Fine Dining

Sous Chef - Tatte Paramus

Restaurant Shift Leader

Executive Chef – Pan Asian & Sushi Concept

Sous Chef (New Opening Team) - Manhattan

DIRECTOR OF DINING SERVICES

Cafe Head Chef - Manhattan

Head Chef and Kitchen Manager

Sous Chef

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