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Our professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve. Today, Red Rabbit prepares and serves millions of meals each year across the Greater New York region, New Jersey, Philadelphia, and Washington, DC.

Red Rabbit

Chef, In-School (No Weekends/Holidays) - (Multiple Locations)

BreezyHR

Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl).

HOUR

DIG INN Chefs-In-Training

Chef in Training, Upper East Side

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Chef in Training, Rye Brook

Chef In Training, Upper West Side

Chef in Training, Pine Street

Department: Culinary Position: Advanced Contemporary Italian Kitchen Operations Duration: 4 months Job Description: [FIRST NAME] will complete advanced instruction through demonstrations, collaborative training, supervised practical application, and chef-led discussions involving production planning, advanced station management, fresh pasta production, specialty Italian cooking techniques, refined sauce preparation, advanced finishing methods, quality evaluations, inventory management, production forecasting, cross-training across specialized kitchen stations, seasonal menu implementation, and continuous improvement initiatives. Department: Culinary Position: Intermediate Fresh Pasta & Italian Entrée Production Duration: 4 months Job Description: [FIRST NAME] will participate in structured instruction consisting of demonstrations, guided practice, and supervised production involving handmade pasta production, filled pasta techniques, risotto preparation, seafood and protein cookery, vegetable preparation, specialty sauces, emulsions, reductions, advanced cooking methods, quality assurance procedures, coordinated ticket management, production scheduling, seasonal menu implementation, advanced plating techniques, and collaborative service execution.

Beyond Grad

Demi Chef

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Prepare and cook meals according to the agreed-upon menus, ensuring exceptional taste, presentation, and nutritional balance. This is a part-time position, depending on the family’s requirements, and the successful candidate will have a passion for cooking, creativity, and the ability to deliver high quality meals.

Savvy Talent

Personal Chef

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The Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.

CSC Generation

Chef Instructor, Savory (Sur La Table)

The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.

Chef Instructor, Pastry (Sur La Table)

The Seasonal Chef Instructor plays a key role in inspiring a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.

Seasonal Chef Instructor (Sur La Table)

Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews. As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience.

YEAR

Resident Chef (Sur La Table)

The Seasonal Chef Instructor plays a key role in inspiring a love for cooking and baking while driving sales of cookware, cutlery, bakeware, mixers, and kitchen tools through hands-on classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.

CSC Generation Enterprise Inc

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Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Job duties and responsibilities include, but are not limited to the following: Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses.

Gracious Hospitality Management

Sous Chef

Promotes and practices safe work habits through training, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. This role assists in developing and refining recipes, optimizing cooking techniques and fermentation processes, advancing the beef dry-aging program, sourcing and evaluating food vendors (including beef, seafood, poultry, and produce), and conducting daily and weekly product tastings.

Research and Development Sous Chef

Since our first restaurant opened on 19th Street in Manhattan's Flatiron district in 2006, our open kitchens have turned out classic Spanish tapas and seasonal small plates made for sharing. At Boqueria, our open kitchens turn out classic Spanish tapas and seasonal small plates made for sharing, rooted in tradition but never traditional.

Boqueria Restaurant

Chef de Cuisine

Since our first restaurant opened on 19th Street in Manhattan's Flatiron district in 2006, our open kitchens have turned out classic Spanish tapas and seasonal small plates made for sharing. At Boqueria, our open kitchens turn out classic Spanish tapas and seasonal small plates made for sharing, and our Sous Chefs are integral to making it happen every night.

Restaurant Sous Chef

Now at our certified organic roasting plant we source, cup, roast and package select coffees including Direct Trade, Fair Trade, Certified Organic, and Rainforest Alliance Selections, along with our outstanding esteemed blends! Every morning we wake to keep the tradition of craft style roasting alive so that every night as the big city lights go on and excitement begins to stir in the city that never sleeps, we hope to carry that feeling wherever one may be sipping on a delicious cup of Kobrick Coffee Co.

Rehandari

Chefs and Cooks Full and Part time

Located in NoMad, Midtown East, SoHo, Bryant Park, Upper West Side, and Upper East Side, La Pecora Bianca, which means "the white sheep" in Italian, offers a relaxed, all-day dining experience and vibrant Italian fare in a beautiful setting. Newsfeed'' data-bs-html="true" data-bs-placement="top" data-bs-toggle="popover" data-bs-trigger="focus" id="follow_popover" style="display:inline-block;width:12px;height:12px;margin-top:8px;cursor:pointer;" tabindex="0">.

La Pecora Bianca

Established in 1975, the Institute offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training - with more than 14,000 alumni, many of whom are leaders in the industry. Tasks include but are not limited to the following: Assist Chef by delivering ingredients and equipment, setting up and breaking down work spaces, cleaning and resetting workspaces and interacting with guests.

Institute Of Culinary Education Inc

Chef Assistant

At the Ritz-Carlton Nomad, Bazaar Meat by Chef José Andrés is a wild celebration of the carnivorous - where bold flavors, theatrical flair, and inventive techniques redefine the modern steakhouse. The Pastry Chef de Partie is a hands-on leader responsible for overseeing daily pastry operations, ensuring consistent product quality, food safety, and exceptional hospitality.

Chef Jobs in Brooklyn, NY

Chef, In-School (No Weekends/Holidays) - (Multiple Locations) Red Rabbit

Chef in Training, Upper East Side DIG INN Chefs-In-Training

Chef in Training, Rye Brook DIG INN Chefs-In-Training

Chef In Training, Upper West Side DIG INN Chefs-In-Training

Chef in Training, Pine Street DIG INN Chefs-In-Training

Demi Chef Beyond Grad

Personal Chef Savvy Talent

Chef Instructor, Savory (Sur La Table) CSC Generation

Chef Instructor, Pastry (Sur La Table) CSC Generation

Seasonal Chef Instructor (Sur La Table) CSC Generation

Resident Chef (Sur La Table) CSC Generation

Seasonal Chef Instructor (Sur La Table) CSC Generation Enterprise Inc

Sous Chef Gracious Hospitality Management

Research and Development Sous Chef Gracious Hospitality Management

Chef de Cuisine Boqueria Restaurant

Restaurant Sous Chef Boqueria Restaurant

Chefs and Cooks Full and Part time Rehandari

Sous Chef La Pecora Bianca

Chef Assistant Institute Of Culinary Education Inc

Pastry Chef De Partie Jose Andres Group

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