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Chef Jobs in Park Ridge, NJ (NOW HIRING)

Chef Daniel Boulud Restaurants

Event Chef

New York, NY

$90K - $100K/yr

This position is ideal for a seasoned chef with extensive experience in fine dining, high-end events, and large-scale banquet operations who thrives in a fast-paced, high-pressure environment. The ...

Chef Daniel Boulud Restaurants

Executive Chef

New York, NY · On-site

$78K - $107K/yr

The Dinex Group, Chef Daniel Boulud's internationally acclaimed restaurant group is seeking an experienced and talented Executive Sous Chef. The Executive Sous Chef is second in command in the ...

The Chef Agency

Chef De Cuisine

New York, NY · On-site

$72K - $99K/yr

Chef De Cuisine Location: NYC Salary: $110k-$120k Benefits: M/V/D + bonus, PTO Popular Restaurant looking to hire a Chef De Cuisine with Pizza and Baking experience. RESPONSIBILITIES * Partner with ...

the Chef Agency

Chef De Cuisine

New York, NY

$120K - $125K/yr

Chef De Cuisine Location: NYC Salary: $110k-$120k Benefits: M/V/D + bonus, PTO Popular Restaurant looking to hire a Chef De Cuisine with Pizza and Baking experience. RESPONSIBILITIES * Partner with ...

The Chef Agency

Sous Chef - Queens

New York, NY · On-site

$55K - $65K/yr

N/A Upscale, high-volume restaurant is seeking a Sous Chef! Qualifications: * 2+ years of Sous Chef or Kitchen Manager experience * Full-service experience * Experience with events 200ppl + ideal ...

the Chef Agency

Sous Chef - NYC

New York, NY · On-site

$85K - $95K/yr

PTO, MDV, 401k Sous Chef needed for an upscale restaurant/nightlife concept in NYC! Requirements: * 2+ years of Sous Chef experience at busy, American restaurants * Experience using locally sourced ...

New

the Chef Agency

Head Chef - Mediterranean

New York, NY

$90 - $120K/hr

PTO Head Chef needed for a Mediterranean Restaurant Opening in Midtown NYC! Requirements: * -4+ years of Exec Chef/CDC experience at Mediterranean restaurants -Previous experience managing 400 ...

The Chef Agency

Sous Chef - NYC

New York, NY · On-site

$85K - $95K/yr

PTO, MDV, 401k Sous Chef needed for an upscale restaurant/nightlife concept in NYC! Requirements: * 2+ years of Sous Chef experience at busy, American restaurants * Experience using locally sourced ...

New

The Chef Agency

Head Chef - Mediterranean

New York, NY · On-site

$90 - $120K/hr

PTO Head Chef needed for a Mediterranean Restaurant Opening in Midtown NYC! Requirements: * -4+ years of Exec Chef/CDC experience at Mediterranean restaurants -Previous experience managing 400 ...

Private Listing

Chef

New York, NY

$70K/yr

We are seeking an exceptional, hands-on Chef with a strong foundation in classical French technique to drive daily kitchen operations, uphold rigorous culinary standards, and support our leadership ...

otg

Chef

Newark, NJ

Chef Location: EWR Airport Compensation: $75,000 - $85,000 + Bonus Reports to: Airport Chef Who We Are On the Go has elevated the dining and retail experience for travelers by bringing together world ...

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How much do chef jobs pay per hour?

As of Sep 2, 2026, the average hourly pay for chef in Park Ridge, NJ is $25.75, according to ZipRecruiter salary data. Most workers in this role earn between $17.60 and $32.40 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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Cities near Park Ridge, NJ with the most Chef job openings:

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Infographic showing various Chef job openings in Park Ridge, NJ as of August 2026, with employment types broken down into 73% Full Time, 24% Part Time, 1% Temporary, 1% Contract, and 1% Nights. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $53,555 per year, or $25.7 per hour.

Event Chef

Chef Daniel Boulud Restaurants

New York, NY

$90K - $100K/yr

Full-time

Posted 21 days ago

Job description

We are seeking an experienced and highly motivated Event Chef to lead culinary operations for a premier fine-dining event venue. This position is ideal for a seasoned chef with extensive experience in fine dining, high-end events, and large-scale banquet operations who thrives in a fast-paced, high-pressure environment.
The ideal candidate will have strong New York City culinary experience, a sophisticated understanding of fine-dining standards, and a proven ability to execute flawless events for large guest counts. They must be an effective leader who can motivate and develop a culinary team while maintaining the highest standards of food quality, presentation, sanitation, and organization.

Key Responsibilities
  • Lead day-to-day culinary operations for a high-end event venue, working closely with the Executive Chef and management team.
  • Execute sophisticated, fine-dining menus while maintaining consistency, quality, and presentation across large-volume events.
  • Manage multiple events and competing priorities while maintaining composure and attention to detail.
  • Lead and supervise large culinary teams, including sous chefs, line cooks, prep cooks, pastry, and stewarding staff.
  • Collaborate with the events and operations teams to ensure menus are executed according to client expectations and event specifications.
  • Review event BEOs, menus, production schedules, staffing requirements, and special dietary requests.
  • Develop detailed production plans and ensure all prep is completed accurately and on schedule.
  • Maintain exceptional standards for food quality, flavor, temperature, consistency, and presentation.
  • Ensure smooth execution during service, including coordinating timing between kitchen stations and front-of-house teams.
  • Anticipate potential challenges during events and proactively develop solutions.
  • Train, mentor, and develop culinary staff while holding the team accountable to established standards.
  • Assist with scheduling, labor management, ordering, inventory, and food-cost control.
  • Maintain strict compliance with food safety, sanitation, and workplace safety standards.
  • Ensure the kitchen is organized, clean, properly stocked, and fully prepared for each event.
  • Monitor food waste and portion control and identify opportunities to improve efficiency and profitability.
  • Lead by example and foster a professional, respectful, and collaborative kitchen culture.
Qualifications
  • 7+ years of professional culinary experience, with significant experience in fine dining, luxury hospitality, banquets, or high-end events.
  • Previous experience as an Executive Sous Chef, Chef de Cuisine, Sous Chef, or similar senior culinary leadership role.
  • New York City culinary experience strongly preferred.
  • Extensive experience executing large-scale events and banquet service is highly preferred.
  • Proven experience managing high-volume culinary operations while maintaining fine-dining standards.
  • Strong knowledge of classical and contemporary culinary techniques.
  • Demonstrated ability to manage and lead a large, diverse culinary team.
  • Experience working with detailed event timelines, BEOs, production sheets, and banquet menus.
  • Strong understanding of food cost, labor cost, ordering, inventory, and waste management.
  • Excellent organizational and communication skills.
  • Ability to make sound decisions quickly and remain calm under pressure.
  • Ability to work long hours, weekends, evenings, holidays, and extended event schedules as required.
  • Culinary degree or formal culinary training preferred.


The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. 

 
More detail about Chef Daniel Boulud Restaurants part of The Dinex Group, the Restaurant Group of Chef Daniel Boulud, please visit https://culinaryagents.com/entities/237-Chef-Daniel-Boulud-Restaurants