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Boqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria.". Boqueria® is one of the leading Spanish tapas restaurant groups on the East Coast, with 11 locations in NYC, DC, Chicago, Nashville, Boston & West Hartford, and Atlanta.

Boqueria Restaurant

Chef de Cuisine

Oversees full kitchen team, including, payroll, hiring, training, positive reinforcements, employee evaluations, progressive discipline, and terminations. Expected to modify and create new menus as needed (including seasonal changes) to remain relevant and innovative in the industry.

YEAR

Hyatt Hotels Corp

Property Chef

In this role, you'll own the full spectrum of partnerships for Green Chef: brand collaborations, influencer programs, joint promotional campaigns with like-minded brands, and revenue-generating initiatives ranging from in-box sampling to health & wellness ecosystem partnerships including health companies & professionals who actively recommend premium nutrition solutions to their patients. Own Green Chef's partnerships strategy end-to-end - identifying, pitching, closing, and scaling brand partnerships, influencer programs, joint promotions, and revenue-generating collaborations that accelerate growth.

HelloFresh

Manager, Business Development - Green Chef

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FULL_TIME

We are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual. Because while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again.

Tatte Holdings, LLC

Sous Chef - Tatte Darien, CT

What started in a home kitchen has grown into a collection of bakeries and cafés inspired by Eastern Mediterranean and Levant traditions, where handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces create moments of connection every day. We are looking for leaders who are passionate about scratch-made food, thrive in dynamic kitchen environments, and have the ability to engage, inspire, and develop strong teams while maintaining operational excellence.

Sous Chef (Savory) - New Opening Team Manhattan

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.

HOUR

Jose Andres Group

Pastry Chef De Partie

Pastry Chef de Partie

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. 2-3+ years professional kitchen experience (upscale casual, casual fine, or fine dining preferred) with strong line proficiency - grill, sauté, fry, garde manger.

Chef De Partie

Tatte Bakery & Cafe

OTHER

Nine years in, we’ve grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens.  . Successfully open and close the restaurant using the checklists and through communication with the previous days leaders to best prepare for a steady shift.  .

DIG INN Restaurant Teams

Sous Chef, NYC

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Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package;  additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal.

Chef de Cuisine, Rye

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued.

Lindblad Expeditions Holdings, Inc

Sous Chef

The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost. Measures of Success: Smart Goals- success will be measured using the Smart Goals, which are established annually, just prior to the new Fiscal Year starting which include: Stellar Customer Service.

<span style="color: rgba(0, 0, 0, 0.7); text-transform: none; text-indent: 0px; letter-spacing: normal; font-family: 'Source Sans Pro', Helvetica, Arial, sans-serif, 'Hiragino Kaku Gothic Pro', Meiryo, 'Hiragino Sans GB W3', 'Noto Naskh Arabic', 'Droid Arabic Naskh', 'Geeza Pro', 'Simplified Arabic', 'Noto Sans Thai', Thonburi, Dokchampa, 'Droid Sans Thai', 'Droid Sans Fallback', -apple-system, '.SFNSDisplay-Regular', 'Heiti SC', 'Microsoft Yahei', 'Segoe UI'; font-size: 15px; font-style: normal; font-weight: normal; word-spacing: 0px; float: none; display: inline !important; white-space: pre-wrap; orphans: 2; widows: 2; background-color: #ffffff; font-variant-ligatures: normal; font-variant-caps: normal; -webkit-text-stroke-width: 0px; text-decoration-style: initial; text-decoration-color: initial;">Moving organizations that move the world. Whether driving worldwide commerce or bringing people together to change and enrich lives, Universal&reg; clients utilize business aircraft in ways that are critical to the global economy, aid in timely disaster relief, and much more. It is our role at Universal Weather and Aviation, Inc. to help these missions succeed. Each Universal employee, supplier, and partner around the globe is fully committed to going above and beyond to help our clients navigate an increasingly complex world, and keep their organizations moving. We do this by working hard every day to drive risk and stress out of our clients' missions. Keep the guarantees you make to your organization by relying on Universal&rsquo;s complete trip management services &ndash; customized trip support, fuel management through UVair&reg;, worldwide ground support from Universal Aviation, online flight planning, ground transportation, much more. Please visit www.universalweather.com for more information.

Universal Weather and Aviation, Inc.

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

The right person will feel comfortable taking ownership of responsibilities while also knowing when to communicate, ask questions, and work alongside family members and other household team members. Strong Communicator and Team Player: You communicate clearly, collaborate well with household staff and vendors, and contribute positively to the overall team dynamic.

Sage Haus

Chef/Family Assistant

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)

As part of a 7–12 person team in Red Rabbit's commissary kitchen, you'll prepare culturally relevant, scratch-made meals in a large, high-volume kitchen, helping bring great food to students across multiple schools each day. 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.

Chef, Commissary Kitchen (No Nights/Weekends), NYC

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).

Chef Jobs in New York, NY

Chef de Cuisine Boqueria Restaurant

Property Chef Hyatt Hotels Corp

Manager, Business Development - Green Chef HelloFresh

Sous Chef - Tatte Darien, CT Tatte Holdings, LLC

Sous Chef (Savory) - New Opening Team Manhattan Tatte Holdings, LLC

Pastry Chef De Partie Jose Andres Group

Pastry Chef de Partie Jose Andres Group

Chef De Partie Jose Andres Group

Sous Chef - Tatte Darien, CT Tatte Bakery & Cafe

Sous Chef, NYC DIG INN Restaurant Teams

Chef de Cuisine, Rye DIG INN Restaurant Teams

Sous Chef Lindblad Expeditions Holdings, Inc

Sous Chef Universal Weather and Aviation, Inc.

Sous Chef La Pecora Bianca

Chef/Family Assistant Sage Haus

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

Chef, Commissary Kitchen (No Nights/Weekends), NYC Red Rabbit

Chef in Training, Garment District DIG INN Chefs-In-Training

Chef In Training, Stamford DIG INN Chefs-In-Training

Chef in Training, Chelsea DIG INN Chefs-In-Training

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