Top 108 Kitchen expo/ food Jobs in Wayne, Nj

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
Executive Sous Chef
True Food Kitchen —Hackensack, NJ
- $70,000 - $80,000 a year
- Full-time
- Cooking
- Mid-level
- Restaurant
- Health insurance
- Dental insurance
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7d
Restaurant Server Assistant
Sakana AYCE —Wayne, NJ
- $17 - $20 an hour
- Part-time
- Spanish
- Ability to walk for extended periods
- English
- Paid training
- Paid time off
Quick Apply
13d
Food Expeditor
Applebee's —Totowa, NJ
- $15.92 - $20.00 an hour
- Part-time
- Organizational skills
- Ability to stand for extended periods
- Communication skills
- Health insurance
- On-the-job training
Fry Cook
Sakana AYCE —Wayne, NJ
- $19 - $24 an hour
- Part-time
- Spanish
- English
- Ability to lift 50 pounds
- Paid training
- Paid time off
Quick Apply
13d
Line Cook
Sakana AYCE —Wayne, NJ
- $19 - $24 an hour
- Part-time
- Spanish
- English
- Ability to lift 50 pounds
- Paid training
- Paid time off
Quick Apply
13d
Sushi Chef / Sushi Assistant
Sakana AYCE —Wayne, NJ
- $19 - $32 an hour
- Part-time
- Spanish
- English
- Ability to lift 50 pounds
- Paid training
- Paid time off
Quick Apply
13d
Prep/Line Cook- MrBeast Burger
Mr Beast Burger —East Rutherford, NJ
- Full-time
- Restaurant
- Entry level
- Kitchen
Prep Cook
J. Alexander’s Restaurants —Clifton, NJ
- Part-time
- 18 years or older
- Restaurant
- Communication skills
- Disability insurance
- Health insurance
Quick Apply
Line Cook
J. Alexander’s Restaurants —Clifton, NJ
- Part-time
- 18 years or older
- Restaurant
- Communication skills
- Disability insurance
- Health insurance
Quick Apply
Cook
TGI Fridays - 64212 —West Orange, NJ
- $17 - $20 an hour
- Part-time
- Ability to walk for extended periods
- Conflict management
- Ability to stand for extended periods
Quick Apply
The Shannon Rose Food Expeditor
The Shannon Rose —Ramsey, NJ
- $15.92 - $19.00 an hour
- Part-time
- Bar
- Organizational skills
- Ability to stand for extended periods
- Health insurance
- On-the-job training
Spuntino Food Expeditor
Spuntino —Clifton, NJ
- $15.92 - $19.00 an hour
- Part-time
- Organizational skills
- Ability to stand for extended periods
- Restaurant
- Health insurance
- On-the-job training
General Manager
Canton Rodeo —Paramus, NJ
- $82,000 - $85,000 a year
- Weekends as needed
- Spanish
- Sales
- Fast casual restaurant
Quick Apply
Runner
Nami Nori Montclair —Montclair, NJ
- Part-time
- Ability to stand for extended periods
- Restaurant
- Entry level
Quick Apply
Expo
Tommy's Tavern+ Tap Morris Plains —Morris Plains, NJ
- $18 - $19 an hour
- Weekends as needed
- Ability to stand for extended periods
- Restaurant
- Communication skills
Quick Apply
Expo/Line Cook
Restaurant - Edgewater —Edgewater, NJ
- $22 - $27 an hour
- Weekends as needed
- Hospitality
- Mid-level
- Cleaning
- Employee discount
- Opportunities for advancement
Quick Apply
13d
Line Cook
O'Bagel - Parsippany —Parsippany-Troy Hills, NJ
- $16 - $20 an hour
- Part-time
- Ability to lift 50 pounds
- Ability to stand for extended periods
- Communication skills
- Employee discount
Quick Apply
Cook
TGI Fridays - 64213 —Linden, NJ
- $17 - $20 an hour
- Part-time
- Ability to walk for extended periods
- Conflict management
- Ability to stand for extended periods
Quick Apply
Front of House Team Member
O'Bagel - Parsippany —Parsippany-Troy Hills, NJ
- $16 - $18 an hour
- Part-time
- ServSafe
- Ability to lift 50 pounds
- Quick service & fast food restaurant
- Employee discount
- Opportunities for advancement
Quick Apply

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Head Chef

Oyamel NYC
New York, NY

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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

kitchen expo/ food jobs in wayne, nj

Head Chef

Executive Sous Chef

Restaurant Server Assistant

Food Expeditor

Fry Cook

Line Cook

Sushi Chef / Sushi Assistant

Prep/Line Cook- MrBeast Burger

Prep Cook

Line Cook

Cook

The Shannon Rose Food Expeditor

Spuntino Food Expeditor

General Manager

Runner

Expo

Expo/Line Cook

Line Cook

Cook

Front of House Team Member

I want to receive the latest job alert for kitchen expo/ food in wayne, nj

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