Executive Chef and Sous Chefs NYC Hospitality + Restaurants

3 years

Hello New Yorkers!

Are you a Chef in New York City exploring new opportunities, or simply keeping an open mind about the next step in your hospitality career? Were here to support you genuinely.

At PERSONE NYC , we specialize in thoughtful, personalized hospitality recruitment. Whether youre actively seeking a new role or just starting to consider your long-term path, our team is here to provide expert guidance and connect you with some of the most exciting restaurants, bars, hotels, and hospitality groups in the city.

READY TO TAKE THE NEXT STEP?

Wed love to hear from you even if youre just starting to explore.

Send your updated resume (confidentially) to:

[email protected]

CURRENT BOH / Chef OPPORTUNITIES with us:

• EXECUTIVE CHEF for New Opening - Upscale and Lively French inspired Restaurant - Global Hospitality - Chelsea - $130K/160K
• MIAMI EXECUTIVE CHEF for Upscale Modern Italian Restaurant - Miami - $120/150k
• CAFE HEAD CHEF for Hip & Innovative Vegetarian Cafe & Bakery - Nomad/Kips Bay - $80/100K
• EXECUTIVE CHEF for Busy Classic-American Cuisine - High Volume Large Restaurant Group - Manhattan/Times Sq. - $115/140K
• HEAD CHEF / CHEF DE CUISINE for Upscale New French Mediterranean Restaurant - Upper East Side - $100-$110K
• HEAD CHEF / CHEF DE CUISINE for Modern and Busy Neighborhood Italian Restaurant - East Village - $100/120K
• CHEF DE CUISINE - Middle Eastern Restaurant - Top50 NYT Hot Spot James Beard-nominated Celebrity Chef - Chelsea - $90/110K
• CHEF DE CUISINE - Iconic and Modern American Classic and Hot Spot Bistro - Midtown - $90/110K
• CHEF DE CUISINE for Busy Classic-American Cuisine - High Volume Large Restaurant Group - Manhattan - $95/120K
• CDC/EX SOUS CHEF for Middle Eastern cuisine, Hip Restaurant Group - Soho - $95/105K
• SENIOR SOUS CHEF / EX SOUS Upscale New Social Club - Latin American Cuisine - New Opening - Upper East Side - $95/105K
• CDC/EXECUTIVE SOUS CHEF - Modern Hip Hotel with 4 different F&B Outlets/Restaurants - Midtown East - $80/95K
• JUNIOR SOUS CHEF for Private Events & Cooking Classes Modern Company - Babylon / Long Island - $90/100K
• KITCHEN MANAGER for Busy Middle Eastern cuisine Hip Restaurant Group - Brooklyn / Chelsea - $70/90K
• SOUS CHEF - Middle Eastern Restaurant - Hot Spot James Beard-nominated Celebrity Chef - Chelsea - $90/105K
• SOUS CHEF - Modern Italian Restaurant from Restaurant Group - East Village - $70/90K
• SOUS CHEF Upscale New Social Club - Latin American Cuisine - New Opening - Upper East Side - $70/80K
• ASSISTANT KITCHEN MANAGER Busy Middle-Eastern cuisine Hip Restaurant Group - Brooklyn / Chelsea - $70/75K

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Why PERSONE NYC?

We understand that working with a recruiter can sometimes feel impersonal and thats exactly why we built our agency differently.

We are proud to be New Yorks only boutique hospitality recruitment firm built by hospitality professionals, for hospitality professionals. We take time to get to know each candidate and client, and we work with integrity, discretion, and real care.

Were proud to represent some of the citys most acclaimed and respected restaurant groups from celebrated fine dining institutions to innovative new concepts and were here to help you find the role that feels like the right fit.

READY TO TAKE THE NEXT STEP?

Wed love to hear from you even if youre just starting to explore.

Send your updated resume (confidentially) to: [email protected]

Lets have a thoughtful, honest conversation about where you are in your journey and where you want to go.

Still not sure? Google us.

We invite you to read what others have said about their experience working with us over 400 five-star reviews from professionals just like you.

PERSONE NYC

The only NYC recruitment agency that truly understands and cares about hospitality.

Compensation: Salary ($70,000.00 - $170,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts

Leadership

Culinary Expertise

Menu Development

Team Management

Creativity in Cooking

Time Management

Ability to Work Under Pressure

Collaboration With Staff

Customer Service Orientation

Adaptability to Different Cuisines

Attention to Detail

Problem Solving Skills

Communication Skills

Passion for hospitality

Knowledge of Food Safety Standards

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