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Hourly Menu Development Jobs in New York (NOW HIRING)

Clemente Bar

Executive Sous Chef

New York, NY · On-site

$80K - $90K/yr

... Menu Development * Work closely with the Chef De Cuisine and R&D Chefs to develop new dishes ... Responsible for the hourly schedule. This is inclusive of schedule changes and time off requests.

Capon's Chophouse

Executive Sous Chef

Hackensack, NJ

$70K - $90K/yr

This is an incredible opportunity for a seasoned professional to contribute to menu development ... mentoring hourly kitchen staff * Contribute to seasonal menu planning and daily specials in ...

Capon's Chophouse

Executive Sous Chef

Hackensack, NJ

$90K - $100K/yr

This is an incredible opportunity for a seasoned professional to contribute to menu development ... mentoring hourly kitchen staff * Contribute to seasonal menu planning and daily specials in ...

Clemente Bar

Sous Chef

New York, NY · On-site

$72K - $75K/yr

Supervise the hourly line cooks, commis, and externs as they prepare their daily mise en place and ... Menu Development * Support the Chef de Cuisine with the development of new dishes * Assist in ...

Hommali

Sous Chef

New York, NY · On-site

$68K - $75K/yr

... menu development, recipe testing, documentation, and continuous improvement of kitchen systems ... Competitive hourly pay * Paid time off (PTO) * Staff meal * Basic health insurance for full-time ...

Kiko

Sous Chef

New York, NY

$54K - $73K/yr

... hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep ... Collaborative Menu Development: Work with the Chef de Cuisine to contribute ideas and refine our ...

Chez Margaux

Sous Chef

New York, NY · On-site

$75K/yr

... hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost ...

University of Mount Saint Vincent

Pizza Cook

Bronx, NY · On-site

$20 - $22/hr

... with menu development by recommending new recipes and specialty offerings, including vegan and ... Benefits The allotted hourly range is $20 - $22 per hour * Paid Time off (sick & vacation)

University of Mount Saint Vincent

Pizza Cook

Bronx, NY · On-site

$20 - $22/hr

... with menu development by recommending new recipes and specialty offerings, including vegan and ... Benefits The allotted hourly range is $20 - $22 per hour * Paid Time off (sick & vacation)

University of Mount Saint Vincent

Pizza Cook

Bronx, NY · On-site

$20 - $22/hr

... with menu development by recommending new recipes and specialty offerings, including vegan and ... Benefits The allotted hourly range is $20 - $22 per hour * Paid Time off (sick & vacation)

Kiko

Sous Chef

New York, NY · On-site

$75K - $85K/yr

... hourly staff, administrative tasks, expoing, leading the kitchen and prep teams, station prep ... Collaborative Menu Development: Work with the Chef de Cuisine to contribute ideas and refine our ...

Four Twenty Five

Sous Chef

Manhattan, NY · On-site

$80K - $90K/yr

... hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost ...

Four Twenty Five

Sous Chef

Manhattan, NY · On-site

$80K - $90K/yr

... hourly kitchen team and assumes responsibility for the kitchen in the absence of the Chef de Cuisine and Executive Sous Chef. The Sous Chef will support with menu planning, menu development, and cost ...

Goosefeather

Sous Chef

Tarrytown, NY

$52K - $71K/yr

Prepare weekly schedule for the hourly staff within budgetary guidelines, and to ensure proper ... Collaborate with Executive Chef for menu development, holiday items, special events and promotions

Lobster Place

Executive Sous Chef

Manhattan, NY · On-site

$92K - $97K/yr

Mentor and coach BOH hourly and management staff, fostering professional growth and accountability ... Collaborate with the Executive Chef on menu evolution including menu development, tastings and ...

LP Hospitality Group

Executive Sous Chef

New York, NY · On-site

$92K - $97K/yr

Mentor and coach BOH hourly and management staff, fostering professional growth and accountability ... Collaborate with the Executive Chef on menu evolution including menu development, tastings and ...

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Hourly Menu Development information

What is the difference between Hourly Menu Development vs Line Cook?

AspectHourly Menu DevelopmentLine Cook
CredentialsCooking experience, culinary certificationsCooking experience, culinary certifications
Work EnvironmentDesigning menus, collaborating with chefsPreparing dishes on the line, following recipes
Industry UsageUsed in restaurant planning and menu creationUsed in daily kitchen operations
Search & Comparison IntentUnderstanding menu design rolesKitchen preparation and cooking roles

Hourly Menu Development focuses on creating and designing menus, often working closely with chefs and management. Line Cooks are responsible for preparing dishes on the kitchen line based on existing menus. While both roles require culinary skills and experience, Hourly Menu Development emphasizes planning and innovation, whereas Line Cooks focus on execution and daily kitchen operations.

What are the most commonly searched types of Menu Development jobs in New York? The most popular types of Menu Development jobs in New York are:
What cities in New York are hiring for Hourly Menu Development jobs? Cities in New York with the most Hourly Menu Development job openings:
Hourly Menu Development jobs near you

Executive Sous Chef

Clemente Bar

New York, NY • On-site

$80K - $90K/yr

Full-time

Re-posted 22 days ago

Job description

Clemente Bar is an intimate, hidden cocktail lounge perched above Eleven Madison Park at 11 Madison Avenue, Clemente Bar will feature world-class cocktails, refined, bar food, and custom installations by the contemporary artist Francesco Clemente. In an adjoining space next door, you'll also find The Studio at Clemente Bar: an 8-seat tasting counter offering a multi-course omakase experience by Chef Ichimura.

Reports to: Chef de Cuisine
Direct Reports:

  • Sous chefs
  • Line cooks
  • Production cooks
  • Commi

Duties and Responsibilities

Culinary

  • Act as the primary supervisor for sous chef, line cooks and prep team; including prep, training, coaching and disciplining.
  • Lead assigned station to ensure that all line cooks are preparing and plating the dishes properly.
  • Assist in managing the financials to ensure a profitable business. i.e. food cost and labor cost.
  • Taste the daily mise en place to ensure proper seasoning and quality
  • Ensure that the walk-in coolers and dry storage spaces are kept clean and organized in accordance with the Department of Health and restaurant guidelines.
  • Maintain the Hazard Analysis Critical Control Point (HACCP) procedures and documentation focusing on data entry and daily upholding of standards
  • Work in conjunction with the Chef de Cuisine, Executive Pastry Chef and porter team to ensure that all equipment and facilities are maintained in accordance with building standards and basic service standards

Menu Development

  • Work closely with the Chef De Cuisine and R&D Chefs to develop new dishes seasonally.
  • Assist in writing and costing recipes for the menu.
  • Develop new techniques for each dish as they become necessary

Team Management

  • Responsible for the hourly schedule. This is inclusive of schedule changes and time off requests.
  • Responsible for corrective action forms and termination forms.
  • Work closely with HR manager and Culinary Liaison in hiring staff for the kitchen.
  • Process timecards for the hourly employees.

Qualification Standards

  • 4+ years fine dining restaurant experience, Michelin-starred preferred
  • 3+ years management or leadership role
  • Safe Food Handling Certificate
  • Strong oral, written, and interpersonal communication skills
  • Capable of teaching and mentoring others
  • Advanced and accurate knife skills
  • Ability to read, follow and teach recipes and standards
  • Ability to work independently and coordinate multiple tasks
  • Experience with a variety of cooking styles and techniques
  • Ability to adapt and make decisions quickly in a fast-paced environment
  • Ability to lift and carry up to 50 lbs.
  • Ability to stand for extended periods of time

Pay Range: $80K-$90K

The job description above does not list each and every job responsibility of an Executive Sous Chef. Other duties and responsibilities may be assigned as necessary.

More detail about Clemente Bar part of Daniel Humm Hospitality, please visit https://culinaryagents.com/entities/712026-Clemente-Bar