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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
Paid Time Off
Staff dining
Education Reimbursement
Job Description
Blue Hill at Stone Barns is a renowned two-Michelin star restaurant located in Pocantico Hills, NY, approximately an hour's drive from New York City. It is widely recognized as a leading voice in the sustainable food movement, blending the art of fine dining with innovative agricultural practices. The establishment is more than just a restaurant; it is a pioneering institution that champions regenerative farming, culinary excellence, and a deep respect for the environment. Known for its dedication to seasonal menus and farm-to-table principles, Blue Hill at Stone Barns offers an immersive culinary experience rooted in sustainability, education, and groundbreaking food... Show More
Job Requirements
- Minimum 3 years management experience in a restaurant environment
- Knowledge of commercial kitchen equipment and procedures
- Strong organizational skills
- Ability to lead and train kitchen staff
- Knowledge of health and safety regulations
- Capacity to comply with cleanliness and regulatory protocols
- Ability to safely lift up to 50 pounds and stand for long periods
- Willingness to work evenings and weekends
- Food Handlers Certificate or ServSafe Certification is preferred
Job Qualifications
- Minimum 3 years management experience in a restaurant environment or equivalent knowledge and experience with commercial kitchen equipment and procedures
- Familiarity with advanced culinary techniques and diverse baking and pastry methods
- Possession of a Food Handlers Certificate or ServSafe Certification is a plus
- Strong organizational skills and attention to detail
- Ability to work efficiently in a fast-paced environment
- Excellent teamwork and leadership abilities
- Knowledge of hygiene and safety regulations applicable to food service
Job Duties
- Leading the development, standardization, and implementation of dessert recipes and menus
- Understanding dietary restrictions and how they affect menu items
- Helping with the creation and execution of daily mise en place lists
- Checking ingredient quality and preparing and assembling ingredients and dishes
- Collaborating closely with the front of house teams to ensure seamless execution of service and culinary R&D programs
- Attending Chef meetings
- Training and managing pastry cooks and Sous Chefs
- Maintaining equipment, tools, and the physical workspace
- Complying with all health department standards and practices and maintaining a clean and orderly work environment at all times
- Performing all other job-related duties
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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