Job Openings (10)
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General Manager - San Francisco, CA
Fine Dining and Artistic Venue
Amazing opportunity to join a dynamic fine-dining and art destination that explores the relationship between food, art and community. The General Manager will coordinate/manage and oversee the entire operations of the restaurant and café spaces with a clear understanding of the owner’s vision.
Executive Chef de Cuisine - NYC, NY
Rustic and sophisticated French fare
Manhattan restaurant soon to celebrate its fifth anniversary is looking for an Executive Chef to manage the team! As part of its responsibilities, the candidate will manage this dynamic department with flair, engaging his/her brigade and inspiring a complement of truly spectacular menu offering. The candidate will join a culture that thrives in operating culinary operations with professionalism, teamwork, initiative and passion.
Pastry Chef - San Francisco, CA
Three Star Michelin restaurant
You will get to work with a dedicated, talented and experienced brigade. We are looking for a dedicated and skilled Pastry Chef to join our team of like-minded culinary hospitality professionals. The Pastry Chef will be responsible for spearheading and developing the entire pastry program for our flagship restaurant. S/he will oversee quality, technique, presentation, menu costing, menu innovation, inventory and manage hourly personnel (team of 4).
Executive Chef - Toronto, Canada
Upscale French Brasserie in Luxury Hotel
Deeply rooted in French tradition, our Executive Chef will use his/her experience in recipe development to elevate the menus while inspiring and fostering the culinary team through his/her leadership. Reporting to the Director of Food and Beverage, the candidate will assume responsibilities such as consistently offer professional, friendly and proactive guest service while leading the two iconic Culinary units.
Director of Operations - San Francisco, CA
Three Star Michelin group
Outstanding opportunity for the candidate to join one of the best Culinary Group in the country and implement a world class operating culture across the restaurants, including oversight of recruiting and training programs, service standards and operating procedures, systems and business processes across the restaurants, oversee restaurant maintenance and catering operations, and management of all equipment and FF&E.
Private Events Chef - Upstate New York, NY
World leading Culinary group
As part of the leadership team, the Private Events Chef will oversee all aspects of the on-site and off-site catering and events department functions. Collaborating directly with the owner and Executive Chef of the group, the candidate will design menus and promote high level performance in a dedicated kitchen and be the face of this renowned establishment while professionally handling open lines of contact towards guest feedback.
Sous Chef - San Francisco
Three Star Michelin Restaurant
Amazing opportunity to join James Beard Winner and recipient of three Michelin Stars, our partner is looking for a Sous Chef to be part of his passionate brigade! The Sous Chef position reports directly to the Executive Chef/Owner and Chef de Cuisine and assists to oversee all aspects of the kitchen and back of the house operations including the development and execution of daily changing tasting menus, kitchen/staff management, operational and financial effectiveness.
Pastry Chef - Dining Room Manager - South of Boston, MA
This Boulangerie & Bistro is the main destination in Cape Cod as the artisanal French Bakery and Restaurant founded by a renowned Michelin Star Chef. We are proud to present our customers with a variety of authentic French patisserie, viennoiserie, sandwiches and breads as well as dinner menus that highlight fresh, local ingredients displaying a traditional French savoir-faire.
Click to apply (Dining Room Manager)
Click to apply (Pastry Chef)
Executive Chef - San Francisco
Italian Upscale Dining Restaurant
Amazing opportunity to join a top restaurant destination in the city and oversee all operations aspects including seasonal menu development, food purchasing, food preparation and production, culinary team management, recruitment and training, as well as external events, including marketing/media events.
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