rightjobsnow.com

Food Service & Hospitality

Chef de Cuisine

Explore this opportunity from the hiring employer

Aramark - Executive Dining Room New York
Job typeOther PostedNov 8, 2026 Apply byDec 8, 2026

Applications open

You will first verify your request and provide contact information to RightJobsNow. You will then be redirected to the employer or recruitment partner’s application website. Providing information here does not submit a job application.Contact information is optional; after verification, you may skip directly to the application site.

Verify you are human

Complete this verification to continue to the contact form.

About this position

Executive Dining Room and Client Center at prestigious financial firm seeks to hire a Chef de Cuisine.  This individual must possess significant culinary experience in fine dining and/or luxury hotel operations.  The Chef de Cuisine reports to the Senior Executive Chef, and assists in managing the culinary program through ordering, payroll, compliance and financial tasks and menu design and execution.   

The Executive Dining Room and Client Center is the premier hospitality venue at a global financial firm’s headquarters.  The Client Center provides a wide variety of services with an emphasis the best in class service and food.  We serve an a la carte menu in the Dining Rooms that changes biweekly; an office delivery menu that changes daily; seasonal buffet menus; three-course banquet event menus that change with every event.  Primarily lunch service with breakfast and dinners mixed in as well. The account operates Monday to Friday and is closed for most holidays.

 Additional Requirements:

  • Minimum 15 years’ culinary experience including a minimum of 5 years fine dining restaurant, luxury hotel, high-end catering or club.
  • Minimum 2 years culinary managerial experience
  • Culinary school degree or comparable apprenticeship training
  • NYC DOH certified, ServeSafeFood Handler certified
  • Experience and in-depth understanding of Classic French Cuisine (esp. Saucier) and Fundamental knowledge of Global Techniques and Flavors
  • Skilled with Meat, Fish and Poultry Butchery
  • Skilled with kitchen communication, expediting and plating in a fine dining service as well as banquet and buffet style events for up to 100 guests
  • Able to manage production inventories (sauces, proteins, general mise en place of cooks at all stations) and ordering.
  • Proficient in:
    • online ordering platforms
    • invoicing systems (Birchstreet)
    • inventory systems (Prima or similar)
    • Kronos or similar timekeeping system
    • Microsoft suite, email, etc.
  • Wide ranging culinary interests and a desire to learn
  • Able to solve problems and proactively seek to improve and evolve the operation
  • Willing and able to take feedback and direction
  • Able to manage a variety of corporate compliance tasks such as weekly safety briefings and walk-throughs, internal health inspections, waste and order reporting
  • Neat, professional appearance appropriate for a corporate environment. Client first attitude always.
  • Arrive at work by 7:00 am but as early as 6:00 am when needed, able to manage dinner events until 9:30 PM as needed

 

 

 

Schedule Days: Monday, Tuesday, Wednesday, Thursday, Friday Shifts: Day, Night More detail about Aramark - Executive Dining Room part of Aramark, please visit https://culinaryagents.com/entities/1041858-Aramark---Executive-Dining-Room

Location

New York .

The source lists New York but does not specify a city. Check the original listing for the work location and any remote-work conditions.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3262385289.

Related active jobs