COMPENSATION: Competitive Pay / Salary DOE
EMPLOYMENT TYPE: Full-Time Lead Roles & Flexible Part-Time/Freelance Shifts
LOCATION: Brooklyn, NY
ABOUT OUR OPERATION
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We run a multi-facility catering and food service operation in Brooklyn, NY. Our output ranges from intimate 5-person VIP executive breakfasts to 1,000-meal daily productions, alongside simultaneous in-house banquets (150 to 250+ guests) and off-premise catered events.
We operate spacious, well-equipped commercial kitchens supported by an established kitchen crew and strong administrative support. We take pride in maintaining a calm, organized, professional, and drama-free workplace.
POSITIONS AVAILABLE
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1. EXECUTIVE CHEF / CULINARY DIRECTOR (Full-Time Lead)
A calm, articulate leader who can step in, guide staff, streamline kitchen systems, and handle multi-location event flow without getting overwhelmed.
- Menu & Client Relations: Ability to design custom menus, handle VIP presentations, and build structured recipe guides for the prep team.
- Cost & Quality Control: Manage yield, minimize waste, enforce strict DOH sanitation, and maintain high-end plating standards.
- Leadership: Mentor and direct our kitchen team with patience and clear structure.
We are also hiring versatile, experienced cooks for daily production, banquet prep, and specialty event runs (grilling/proteins, regional specialties, baking/pastry, wok station, pickling/curing). Tell us your specialty and day rate!
(Note: Kosher catering experience is a plus, but not strictly required as long as you are adaptable and strictly follow kitchen protocols. All positions are on-the-books; legal US work authorization required.)
HOW TO APPLY
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Please send your resume directly to: chefc466@gmail.com
PLEASE USE THIS SUBJECT LINE IN YOUR EMAIL:
[Your Name] - Application for [Executive Chef OR Specialty Cook/Freelance]
(Example: John Doe - Application for Executive Chef)
In your email, please briefly answer these 4 questions:
1. Which role suits you best? (Full-time Executive/Mentor Chef vs. Part-time/Freelance Specialty Shifts)
2. What are your top culinary strengths/specialties? (e.g., high-volume prep, grilling/proteins, baking/pastry, Mediterranean/Bukharian, wok station, VIP plated meals, kosher cooking )
3. What is your general schedule availability & flexibility?
4. What are your compensation expectations? (Hourly rate, daily rate, weekly or annual salary)