About Crown Shy Crown Shy is the first solo project of Chef James Kent. Inspired by James’s upbringing in downtown New York and his experience leading the city’s most celebrated kitchens, Crown Shy is a neighborhood seas…
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.
4,115
Open roles today
$24–$70/hr
Typical pay range
$79k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 4,115 · sorted by freshness
experience Tuesday through Saturday, with measured expansion to seven-day service and brunch over time. We are seeking an Executive Sous Chef to join the opening leadership team and help lead the kitchen alongside the Ch…
former Westbury Hotel on Madison Avenue, Maxime’s is the home to four distinct kitchens, each offering a unique culinary experience. Chefs here have the opportunity to work at the highest level across a range of cuisines…
$18 - $20 per hour
JOB DETAILS JoJo Restaurant is eeeking experienced Commis Chefs! THE BRAND Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From ince…
$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…
L'Artusi is hiring a Junior Pastry Sous Chef to work with our Exec Pastry Chef and Pastry Sous Chef. The pastry team at L'Artusi oversees the dessert programs at L'Artusi and at our sister locations b'artusi, Via Porta a…
We are seeking a talented Pastry Chef de Partie to join our world-class culinary brigade at our Bronx Production Facility . In this role, you will support the Pastry Head Chef and Pastry Sous Chefs in producing specialty…
We make 300 French Dips a day. Can you cook Prime Rib, Au Jus, Caramelized Onions, Fries? Mix Aioli, Compound Butter? Build sandwiches? Must keep a clean workstation & follow health code. NYC Food Handler's Certificate a…
$95k - $115k
COTE Korean Steakhouse, an all-day multi-bar and dining concept- Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake- Sushi Yoshitake . Designed by Rockwell Group, with Yoshio Itai c…
Quality Branded's Mexican Restaurant - LIMUSINA is hiring a JR. SOUS CHEF! The Jr. Sous Chef is a supervisory position. This person has mastered the position of chef de partie/line cook and is able to step into a supervi…
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…
Pastry Chef de Partie is needed at Tribeca's highly regarded fine dining Korean restaurant. We are one of Tribeca's exciting new destination for haute cuisine, slowly building our reputation for quality food and service.…
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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.
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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.
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Quantify volume, such as covers per night or catering headcounts you executed.
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Include menu development wins, like a dish or menu that lifted sales measurably.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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