Osakana East Village

We are seeking a chef and Cooks for a Italian restaurant in Manhattan

MUST HAVE FOOD HANDLERS (NO EXCEPTIONS) • Assist in the preparation and cooking of various dishes in the kitchen, • Follow recipes and menu specifications to ensure consistent quality, • Maintain cleanliness and organization of the kitchen and food preparation areas, • Wash dishes, utensils, pots, and pans, • Assist with inventory management and stock rotation, • Adhere to all food safety and sanitation guidelines, • Collaborate with the kitchen team and FOH staff to ensure smooth operations

Se solicita persona para trabajar haciendo Sushi, en un Super Mercado, se requiere algo de experiencia en el Área de Bushwick Brooklyn

イベント内で、お客様の前で握り寿司のパフォーマンスが出来る方を探しております。 店舗でのご経験がある方のご応募をお待ちしております。

Required Years of Experience 0-1 years Job Details Key Responsibilities: Preparation: Slice fish, cut vegetables, cook and season sushi rice, and assemble various sushi/sashimi items. Quality Control: Inspect ingredients for freshness, maintain portion sizes, and ensure consistent quality/presentation. Hygiene & Safety: Keep sushi bar, equipment, and workstation spotless; adhere to all health codes (ServSafe). Inventory & Stock: Monitor food stock, rotate, label, and order supplies (fish, produce, rice). Team Collaboration: Communicate with rest of staff for special requests/allergies, coordinate with other kitchen staff. Compensation Details Compensation: Hourly ($18.00) Required Skills Open to Learn minimal experience Ready to train hard working ready to adapt

What’s the Sauce? is looking for a driven, hands-on Head Chef / Culinary Lead to help perfect our menu, streamline kitchen operations, and set the foundation for a scalable food business built on quality, transparency, and flavor. This is a part-time role (one day of operations per week to start) and is ideal for a junior chef or qualified culinary professional with restaurant experience who’s looking to grow into something bigger. The right candidate will have the opportunity to evolve into an Executive Chef role, with potential partnership opportunities as the business scales. The Role You’ll work closely with the founders to refine recipes, improve consistency, and optimize kitchen execution. This role blends culinary creativity with operational discipline. Key Responsibilities • Refine and standardize menu items (wings, sauces, sides), • Improve kitchen workflows for efficiency, speed, and consistency, • Support recipe documentation, portioning, and prep systems, • Oversee quality control during service, • Help establish SOPs for future scale, • Collaborate on menu evolution and new product ideas Ideal Candidate • Junior chef, sous chef, or culinary professional with restaurant or commercial kitchen experience, • Strong cooking fundamentals and attention to detail, • Comfortable working hands-on in a fast-paced kitchen, • Interested in operations, not just cooking, • Entrepreneurial mindset — excited by building something early, • Reliable, organized, and calm under pressure Time Commitment • 1 day per week (Saturdays initially), • Flexible scheduling based on service days, • Opportunity to increase involvement as the business grows Why This Role Is Different • Not just a shift — a chance to help shape a brand, • Direct input into menu, systems, and long-term vision, • Clear path to Executive Chef leadership, • Built around quality, clean ingredients, and intentional food

Hi my name is Pete, I'm looking for someone with creativity and imagination to help develop a new concept. You must have experience in the kitchen as well as an ability to think out of the box.

We are seeking an experienced and motivated Line Cook to join our Harlem kitchen team. The ideal candidate has fast-casual or high-volume kitchen experience and can consistently execute dishes while maintaining cleanliness and food safety standards. Responsibilities: Prepare and cook menu items according to Fieldtrip recipes and standards Set up and stock stations with necessary supplies Maintain cleanliness and organization of the kitchen and workstations Follow all food safety, sanitation, and health guidelines Communicate effectively with kitchen and front-of-house team members Assist with prep work and closing duties as needed Requirements: Minimum 2 years of experience as a line cook in a fast-casual or high-volume restaurant Knowledge of basic cooking techniques and kitchen equipment Ability to work efficiently in a fast-paced environment Strong attention to detail and consistency Reliable, punctual, and a team player Flexible schedule, including nights and weekends