Chef Jobs in New York
New York is home to restaurant brands with global renown and corner restaurants that enjoy local celebrity. So becoming a chef in NYC assistant sous chef, sous chef, chef de partie or executive chef—is a dream job for many culinarians. Finding a great chef job in New York City is a coup—and certainly a step toward further career advancement—for restaurant professionals that have the requisite experience in a professional kitchen.
The U.S. Bureau of Labor Statistics puts the average hourly earnings of a New York City-based chef at $23.33 or $48,520 as the average yearly salary for those who work full time. Of course, those numbers can be higher for chefs who work in Manhattan steakhouses or restaurants that specialize in fine-dining or are heavily populated by area office workers. Restaurants in some of Brooklyn’s trendier neighborhoods may also pay chefs more than the market average.
A full-time job as the executive chef—or any other chef position—at New York’s many fine dining venues, steakhouses Michelin starred restaurants represents a career pinnacle for many culinary professionals. But from Midtown Manhattan and Park Slope, Brooklyn to Astoria, Queens, NYC is also rife with unique, independent restaurants that can afford their chefs opportunities to flex creative muscle while building their resumes as well as the restaurant’s brand.
So many New York City chefs aspire to a full-time executive chef role because the position will typically afford them the ability to drive the creative direction for a restaurant’s menus. In addition to developing a restaurant’s menus, they also enjoy the privilege of selecting the vendors that provide ingredients for the menu. Yet, chefs are also charged with myriad other responsibilities that include:
- Maintaining a balanced budget and minimizing food waste
- Managing the team that operates the kitchen
- Recruiting kitchen staff and keeping existing staff inspired and motivated
- Ensuring quality control
- Managing kitchen stock and deliveries
Culinary professionals who strive to become a full-time executive chef in New York, NY will need to gain experience as a prep chef and line chef in order to move into an assistant sous chef, commis chef, chef de partie or directly into a sous chef position. All of these jobs require long days and a certain level of dedication to and passion for the job. Those with a degree in the culinary arts will find themselves ahead of the pack in New York City. However, experience and perseverance also count for a lot in the New York job market for chefs.
Find your next job in the hospitality industry on Hcareers where hospitality professionals can search openings from management to front line positions at the business’ largest brands as well as boutique companies.