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Chef Jobs in Rye, NY (NOW HIRING)

The Chef Agency

Banquet Chef

New York, NY · On-site

$65/day

Tenure: Consistent tenure averaging 1.5 years or longer; prior experience as a banquet chef required. Requirements: * Proven ability to manage high-volume events exceeding $5M in annual revenue ...

the Chef Agency

Banquet Chef

New York, NY · On-site

$65K - $75K/yr

Tenure: Consistent tenure averaging 1.5 years or longer; prior experience as a banquet chef required. Requirements: * Proven ability to manage high-volume events exceeding $5M in annual revenue ...

The Chef Agency

Banquet Chef

Manhattan, NY · On-site

$65/day

Tenure: Consistent tenure averaging 1.5 years or longer; prior experience as a banquet chef required. Requirements: * Proven ability to manage high-volume events exceeding $5M in annual revenue ...

The Chef Agency

Sous Chef, Luxury Hotel

New York, NY · On-site

$54K - $73K/yr

Minimum 2 years experience as a sous chef in a luxury / fine dining setting * Strong knowledge of culinary operations, including food preparation, inventory management, cost control, and kitchen ...

the Chef Agency

Sous Chef, Luxury Hotel

New York, NY · On-site

$75K - $80K/yr

Minimum 2 years experience as a sous chef in a luxury / fine dining setting * Strong knowledge of culinary operations, including food preparation, inventory management, cost control, and kitchen ...

the Chef Agency

Executive Chef - New York

New York, NY · On-site

$150K - $200K/yr

M/D/V, PTO A high-profile luxury hospitality group is seeking an Executive Chef to lead the opening of a new flagship restaurant in New York City. This concept blends elevated dining with high-energy ...

The Chef Agency

Banquet Chef

Manhattan, NY

$65/day

Tenure: Consistent tenure averaging 1.5 years or longer; prior experience as a banquet chef required. Requirements: * Proven ability to manage high-volume events exceeding $5M in annual revenue ...

The Chef Agency

Head Chef- Wall Street

New York, NY · On-site

$85K - $95K/yr

Qualifications: * 3-4 years of similar Kitchen Manager of Head Chef experience. * Needs to have great experience with ordering, inventory, managing kitchen spaces. * Strong communication ...

The Chef Agency

Executive Chef - New York

New York, NY · On-site

$78K - $107K/yr

M/D/V, PTO A high-profile luxury hospitality group is seeking an Executive Chef to lead the opening of a new flagship restaurant in New York City. This concept blends elevated dining with high-energy ...

the Chef Agency

Head Chef- Wall Street

New York, NY · On-site

$90K - $95K/yr

Qualifications: * 3-4 years of similar Kitchen Manager of Head Chef experience. * Needs to have great experience with ordering, inventory, managing kitchen spaces. * Strong communication ...

Dagon

Sous Chef

New York, NY · On-site

$67K - $75K/yr

As a Sous Chef, you will play a crucial role in supporting the Head Chef and ensuring the smooth operation of our kitchen. Key Responsibilities: - Assist the Head Chef and Executive Chef in planning ...

RHS WINE LLC

Sous Chef

Manhattan, NY · On-site

$54K - $74K/yr

The Sous Chef is responsible for working with the other Sous Chefs and Chef de Cuisine to manage daily kitchen operations including production, staffing, inventory, admin duties, sanitation and ...

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Chef information

See Rye, NY salary details

$10

$26

$47

How much do chef jobs pay per hour?

As of Aug 22, 2026, the average hourly pay for chef in Rye, NY is $26.10, according to ZipRecruiter salary data. Most workers in this role earn between $17.84 and $32.84 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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Infographic showing various Chef job openings in Rye, NY as of August 2026, with employment types broken down into 76% Full Time, 22% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $54,280 per year, or $26.1 per hour.

Full-time Personal Chef - Westport, CT

Tiny Spoon Chef, Inc

Westport, CT • On-site

$27 - $30/hr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 9 days ago

Job description

Description

***Currently offering a sign-on bonus of $1,000 after 90 days

Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am-6pm, giving you evenings and weekends FREE.

In this role, you'll work as a personal chef for 8-9 clients per week-handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You'll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise.


Beyond weekly meal prep, our chefs also:

  1. Host intimate private dining events and dinner parties
  2. Teach cooking classes as a culinary instructor
  3. Lead corporate team-building cooking workshops
  4. Support special projects such as menu design and event catering

What Makes This Role Different from Restaurant Kitchen Jobs?

Unlike traditional restaurant sous chef or line cook jobs, this position offers:

  1. Consistent, predictable Monday-Friday hours (no REGULAR late nights or weekends)
  2. Direct client interaction and creative menu freedom
  3. Opportunities to grow beyond the kitchen into events, education, and leadership

Why Work With Us?

We invest in our chefs through hands-on training, mentorship, and career development programs. If you're someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential.

At our company, we reward hard work, creativity, and dedication. You'll be more than just a line cook or sous chef-you'll have the opportunity to grow into a private chef, event chef, or culinary leader.


Pay: $27-30 per hour


Benefits:

  • Retirement Plan, 401k and 401k Matching
  • Health, Dental and Vision Insurance (After 90 days of employment)
  • Short & Long Term Disability
  • Life Insurance
  • Accident & Critical Illness Insurance
  • Flexible Spending Account (FSA)
  • Dependent Care Account (DCA)
  • Paid Time Off
  • Profit Sharing

At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations.


Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle.

Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check.


Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility.


Travel may be required during training. (TSC compensates for travel.)

A cover letter is highly encouraged.


Interview Process

15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid)


Supplemental pay types:

  • Bonus pay
  • Unlimited referral bonuses
  • Paid training

Schedule:

  • 8-hour shift
  • 10-hour shift
  • Day shift
  • Monday to Friday

Requirements

  • Culinary Experience: 1 year (Required)
  • Cooking: 4 years (Required)

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