$80k - $85k
Job Details Cuisine Boulud New York, Chef Daniel Boulud’s internationally acclaimed events business is seeking an experienced and talented Executive Sous Chef. The Executive Sous Chef is leads production for their events…
Hospitality & Food · New York, NY
Chef jobs in New York, NY
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
2,773
Open roles today
$24–$70/hr
Typical pay range
$79k
Median, full-time
3
Fresh in this list
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01
Open chef roles
12 shown of 2,773 · sorted by freshness
$24 - $26 per hour
Chef Andrew Carmellini is seeking Junior Sous Chef to join him at Carne Mare at Pier 17 in the Seaport District of Manhattan. Carne Mare is a new, state of the art Italian chophouse by Chef Andrew Carmellini located at t…
We are seeking a talented Pastry Chef de Partie to join our world-class culinary brigade in our Bronx Production Facility. Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of specialty breads,…
We’re looking for a motivated, hands-on sous chef— or a strong line cook ready to take the next step—to work directly with the owner to reorganize and improve our back-of-house operation. This is an opportunity to bring…
Chef Thomas Keller's New York destination, Per Se, is seeking enthusiastic individuals with a desire for food, beverage, and hospitality to join our culinary brigade as a Commis Chef . In this role, guided by our Sous Ch…
$24 - $26 per hour
Chef ANDREW CARMELLINI and Chef Luciano Duco's team are looking for a passionate and dedicated JUNIOR SOUS CHEF who is eager to learn and join them at BAR PRIMI - PENN DISTRICT , our Italian pasta shop. Bar Primi is a pa…
Join Chef Thomas Keller's renowned New York destination, Per Se, as a Pastry Chef de Partie . In this role, under the guidance of our Pastry Chef and Pastry Sous Chef, you will collaborate in maintaining and elevating ou…
Executive Sous Chef - Filé Gumbo Bar Location: New York City Position Overview Filé Gumbo Bar is seeking a dynamic Executive Sous Chef to join our culinary team in our bustling NYC casual fine dining establishment. Worki…
bar, hums with energy and style Together, they celebrate the art of hospitality in all its forms. We’re seeking an Executive Sous Chef to join our culinary leadership team: someone grounded in discipline and finesse, who…
$80k
Mino Brasserie, a French brasserie in the West Village, is hiring a full time Junior Chef to join our kitchen under Chef Gerald. OPEN CALL: Monday, September 14, from 2:00 PM to 3:30 PM, at Mino Brasserie, 225 West 12th…
$30 - $35 per hour
Job Details Position: Junior Sous Chef Reports to: Chef de Cuisine Compensation: $30-$35 Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Employee Wellness Plan, S…
Position Overview We are seeking a talented, motivated, and hands-on Junior Sous Chef to join our culinary team. The ideal candidate has strong cooking fundamentals, excellent organizational skills, and a passion for del…
02
What chefs earn in New York
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $24–$32 | $50k–$66k |
| Mid level | $32–$44 | $66k–$92k |
| Senior | $43–$70 | $90k–$145k |
Adjusted for the New York market from national ranges.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
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Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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