Young Israel of Forest Hills Senior League

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• Hirefinder

  

  * Immediate Hire* Kitchen Crew Member - Tocco Ferro Italian Restaurant

  13 days ago

  New York

  Job Description • Company: Tocco Ferro Italian Restaurant, • Location: New York, NY 10010, • Crew: Flexible shifts, 30–39 hours/week, minimum 6-hour shifts., • Tips: Pooled and distributed based on hours worked. Benefits: • Basic health insurance for employees working 30+ hours/week., • 401(k) plan available. ROLE MISSION The purpose of the La Piadineria’s Piadina Artist (Crew Member) is to ensure operational efficiency and deliver high-quality service to create a positive customer experience in the store. This involves performing all activities necessary to prepare, cook, and fill piadina in compliance with food safety regulations and workplace safety standards. In addition, associates are responsible for managing raw material supplies, maintaining cleanliness and order in both the kitchen and dining area, as well as handling the cash register and customer payments. The main goal is to guarantee a positive customer experience by offering high-quality piadina prepared accurately and promptly. This requires strong organizational skills, attention to detail, and a solid understanding of operational procedures. Associates must also be able to resolve any issues or challenges that may arise during customer service, ensuring customer satisfaction and handling requests in a professional manner. MAIN ACTIVITIES • Food preparation: stretch, cook, and fill Piadina while following hygiene and safety standards., • Store opening and closing: operate lights, equipment, alarms, and secure deposits., • Supply management: check deliveries, store goods using FIFO, maintain stock, and discard expired items., • Cleaning and maintenance: keep kitchen, dining area, bathrooms, employee spaces, and equipment clean; complete cleaning logs., • Temperature control: record refrigerator, storage, and display equipment temperatures., • Customer service: take orders, resolve issues, and ensure customer satisfaction., • Cash register operations: open/close registers, process payments (cash, cards, vouchers), and verify transactions., • Equipment checks: ensure kiosks, printers, payment terminals, and connections are functioning properly. KNOWLEDGE HACCP Piadina/Food preparation Order taking Cash register operation Food safety Workplace safety

• LanceSoft

  

  Travel Supervisor - Dietary Aide

  6 days ago

  New York

  LanceSoft is seeking a travel Dietary Aide Supervisor for a travel job in Staten Island, New York. Job Description & Requirements • Specialty: Dietary Aide, • Discipline: Allied Health Professional, • Duration: 14 weeks, • 37.5 hours per week, • Shift: 8 hours, days, • Employment Type: Travel Registered Dietitian – Contract 📍 Staten Island, NY Contract Dates: January 26, 2026 – May 2, 2026 Shift: Days | 8:00 AM – 4:00 PM Hours: 37.5 hours/week (7.5 hrs/day) Job Description Seeking an experienced Registered Dietitian (RD) for a contract assignment. The RD will provide comprehensive nutrition care across adult and pediatric inpatient units, conducting assessments, developing care plans, and collaborating with the interdisciplinary care team. Responsibilities • Perform nutritional assessments (approx. 10 patients/day), • Develop and monitor individualized nutrition care plans, • Provide nutrition education to patients and families, • Collaborate with physicians, nurses, and clinical teams, • Document assessments and interventions per hospital policy, • Registered Dietitian (RD/RDN) credential, • Active New York State Dietitian License, • Minimum 1+ year experience, • CSP (Certified Specialist in Pediatrics), • Weekly pay, • Medical benefits

• Mango Mango Dessert

  

  Waitstaff and kitchen staff

  28 days ago

  New York

  Job Description Waitstaff responsibilities Cleaning tables, mopping and sweeping, wiping counters and tables Cleaning windows and the menus Cleaning bathroom Waiting on tables, taking orders and handling cash register. Understanding the menu and giving the correct items to customers 80% of tips go to waitstaff 20% of tips go to kitchen staff Starting rate for waitstaff is $11/hour not including tips Starting rate for kitchen staff is $16.50/hour not including tips Kitchen staff responsibilities keeping the kitchen clean in all aspects taking out the trash Prepping and cutting fruit Prepping all kitchen items Making orders correctly and quickly Require you to work 30-40 hours a week if you want the job night and weekend shifts are the busiest times so prefer you to be able to work those times

• Aramark

  

  Catering Services Director

  13 days ago

  NEW YORK

  The Catering Services Director is responsible for planning and leading the entire catering operation across multiple units or in a large account. The Catering Services Director will be responsible for the Catering team, planning, and completing catering orders and special events. Additionally, the Catering Services Director will be responsible for the budgets and financial goals of the department. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting ___ COMPENSATION: The hourly rate or salary range for this position is $90,000 to $95,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. ? Coordinate total catering operations to include duties such as booking events, supervising teams, developing, selecting, and costing menus, pricing, hiring, and departmental administration ? Be responsible for all aspects of preparation, service, and cleanup for multiple catering operations ? Develop and implement catering solutions to meet customers? needs ? Develop and maintain effective client and customer rapport ? Develop and implement annual comprehensive marketing plan for catering, including but not limited to collateral, sales strategies, and marketing budgets ? Establish and implement service and presentation standards for all catering operations, implement processes to ensure compliance and consistency ? Implement new services to support base business growth and client retentions ? Stay ahead of and advise clients, customers and staff on current catering trends and products ? Facilitate the delivery of prepared food built from banquet event orders ? Participate in sales process and negotiations of contracts and assist clients in planning special events ? Train and lead catering employees to ensure catering standards are followed ? Responsible for setting and delivering sales, food, and labor targets ? Responsible for execution of catering events of varied size and scope including staffing and management ? Responsible for components accounting functions including accurate reporting of all catering related revenue, expenses, and receivables ? Ensure compliance with all food, occupational and environmental safety policies At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. ? Requires at least 4 years of experience ? Requires at least 1-3 years of experience in a management role ? Previous experience in events and catering required ? Bachelor?s degree or equivalent experience required ? Strong communication skills ? Available to work event-based hours ? Complete Food Handlers and Alcohol Service Certifications as required This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

• FAVORED MECHANICAL SOLUTIONS

  

  Lead Technician - Commercial Food Service Equipment

  9 days ago

  New York

  Job DescriptionPosition Overview We are seeking a highly skilled and experienced Lead Technician to join our commercial foodservice equipment service team (Hot and Cold Side). The Lead Technician will oversee technical operations in the field, ensure high-quality service delivery, provide mentorship to junior technicians, and serve as the primary point of contact for complex service calls. This role requires strong technical expertise, leadership ability, and a commitment to exceptional customer service. Must be able to travel between Long Island, NYC, NJ, Westchester and Rockland County. Key Responsibilities • Technical Service & Repair, • Diagnose, troubleshoot, and repair a wide range of commercial foodservice equipment, including ovens, fryers, grills, refrigeration units, dishwashers, steamers, and other cooking appliances., • Perform preventative maintenance and ensure all repairs meet company and manufacturer standards., • Lead on-site installation and start-up of new equipment., • Leadership & Mentorship, • Provide guidance, training, and technical support to field technicians., • Conduct ride-alongs to ensure adherence to quality and safety standards., • Assist with onboarding and skill development for new team members., • Customer Service, • Act as the primary point of contact for high-priority clients and escalated service issues., • Communicate effectively with customers, and management regarding repairs, timelines, and recommendations., • Ensure customer satisfaction by maintaining professionalism and service excellence., • Operational Support, • Coordinate with the service manager to schedule and prioritize jobs., • Maintain accurate service records, parts usage, and work order documentation., • Assist with parts ordering and inventory control for field operations., • Safety & Compliance, • Ensure all work is performed in compliance with OSHA, EPA, and manufacturer guidelines., • Promote a culture of safety among all team members.Qualifications, • Experience: Minimum 5 years in commercial foodservice equipment repair; leadership or supervisory experience preferred., • Technical Skills: Strong knowledge of electrical, gas, plumbing, and refrigeration systems related to commercial kitchen equipment., • Certifications:, • EPA Section 608 Refrigerant Certification (Required), • CFESA Certification (Preferred), • Other Requirements:, • Valid driver’s license with clean driving record, • Ability to lift 50+ lbs and work in various kitchen environments, • Strong problem-solving and decision-making skills, • Excellent communication and interpersonal skillsBenefits, • Competitive salary with performance incentives, • Company vehicle, phone, tablet, some tools and uniforms provided, • Health, dental, and vision insurance, • Paid time off and holidays

• Jewish Community Council of Greater Coney Island

  

  Food Service Director (Multi-Site Operations)

  6 days ago

  New York

  Job Description The Jewish Community Council of Greater Coney Island (JCCGCI) seeks a Food Service Director to lead and oversee all senior nutrition meal programs across multiple sites, including senior centers and home-delivered meals. As a member of the leadership team, the Director ensures the delivery of safe, nutritious, high-quality meals while maintaining regulatory compliance, operational efficiency, and fiscal responsibility. This role provides strategic leadership to food service teams, supports site managers, and collaborates with community partners to enhance program quality. Key Responsibilities • Direct daily food service operations across multiple senior nutrition sites, ensuring consistency, quality, and efficiency., • Develop and implement policies, procedures, and systems to optimize operations and workflow., • Supervise, recruit, schedule, and train kitchen staff; foster a positive, safety-focused team culture., • Provide ongoing coaching, performance feedback, and professional development opportunities for food service staff., • Oversee menu planning to meet nutritional standards for older adults while balancing cost and client satisfaction., • Evaluate meal quality, portion control, and presentation; incorporate client feedback to improve satisfaction., • Ensure compliance with all food safety, health, and regulatory requirements; conduct audits and corrective actions., • Manage budgets, monitor food and labor costs, and support financial reporting and performance improvement., • Analyze program data and prepare reports for funders, auditors, and organizational leadership., • Oversee vendor relationships, procurement, inventory, and supply chain operations., • Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field; equivalent food service experience will be considered., • 5+ years of food service management experience, with at least 1 year working within senior nutrition, healthcare, or social services., • Experience managing multiple locations or large-scale meal programs strongly preferred., • Strong leadership and communication skills, with the ability to motivate staff, • Excellent organizational, analytical, and problem-solving abilities., • Experience in budgeting, financial analysis, and cost management., • In-depth knowledge of food safety regulations and operational best practices., • Ability to travel regularly between sites., • Knowledge of Jewish dietary laws., • Can travel between senior centers, kitchens, and meal delivery sites., • Ability to stand and walk for extended periods of time. This position is Full-Time, 35 hours per week Salary range is $115,000 - $125,000 annually Comprehensive benefits package and generous PTO JCCGCI Inc. is an EOE. Company DescriptionA COMMUNITY BASED ORGANIZATION WITH A CITYWIDE IMPACT The Jewish Community Council of Greater Coney Island is an Equal Opportunity EmployerA COMMUNITY BASED ORGANIZATION WITH A CITYWIDE IMPACT\r\nThe Jewish Community Council of Greater Coney Island is an Equal Opportunity Employer

• 305 West End Avenue Operating LLC

  

  Director of Food Service

  15 days ago

  New York

  Job Description Job description: Responsible for the organization, management and daily operation of the Dietary Department in accordance with the State Department of Health regulations, local regulations and 305 West End policies. Must be able to supervise and instruct the staff in policies and procedures under guidance of Vice President of Food and Beverage and as directed by the Executive Director, with minimal supervision. Schedule: Tuesday-Saturday 9-5:30PM DUTIES AND RESPONSIBILITIES: • Develop goals and objectives for the department., • Maintain policies and procedures to obtain these stated goals and objectives., • Prepare and manage the department budget and production of profit and loss statement., • Ensures the most current Resident Dietary Master list is posted. Review the highlighted (changed) Residents., • Prepare all menus and insures implementation of these menus after approval by a registered dietician. Keeps records of all menus and substitution for regulatory compliance., • Control department resources through appropriate planning, utilization, evaluation and data analysis., • Develop quality standard for food, equipment and service, and evaluations systems to determine department effectiveness., • Ensure on-going training and motivation of dietary staff., • Plan and coordinate all department activities., • Plan and implement food service systems, including department layout and equipment requirements., • Maintain effective communication with departmental personnel, other departments, administration and the public., • Ensure all Residents are satisfied with the food service, by regularly walking through the dining room, speaking one on one with the Residents and promoting meal specials., • Schedule staff to ensure sufficient coverage for kitchen and dining room., • Develop work assignments for all dietary service personnel, which are written, dated and posted in the kitchen area., • Continually upgrade personal knowledge of dietary management systems and nutrition through in-service training., • Purchase food and supplies using competitive purchasing practices., • Manages cost of food and supplies to maintain a total food cost within the guidance of the Community., • Check receipts of orders and invoices promptly. Approves statements for payment., • Record weekly menus of all diets served to Residents noting and initialing any changes made., • Conduct physical inventory monthly and maintains records on a weekly and monthly basis to include average food cost per meal served and supply cost per meal served., • Oversee the hiring, training and supervision of staff., • Oversee kitchen cleaning and maintenance procedures. Insures that cleaning schedules are adhered to. Maintains kitchen to Department Health Code and standards., • Represent the department on all committees whose work affects the Food Service Department and participates with administration in the preparation of an operating and capital budget to include provisions., • Assist wherever necessary in the Food Service Department or Community as assigned by the Executive Director., • Prepare an annual budget and operates within that budget., • Prepare meals as necessary., • Must have a degree in Food Service Administration or Institutional Management., • High School graduation is required; a college degree is preferred., • The Food Service Sanitation course must have been completed., • Ability to deliver consistent, elevated dining experiences across all meal periods, • Strong understanding of resident-centered dining, including personalization, preferences, and service recovery, • Ability to support and execute high-visibility events, themed meals, and special programs, • Ability to run a disciplined, organized kitchen operation, • Strong production planning and execution skills, • Experience managing multiple service areas (dining room, bistro, catering/events), • Clear systems for prep, execution, cleanliness, and closing, • Hands-on leadership style, • Experience managing food cost, labor, and overtime, • Ability to read and respond to financial reports and variances, • Strong inventory control and vendor management, • Comfort being held accountable to budget targets and corrective action plans, • Ability to balance culinary creativity with financial discipline, • Proven ability to lead, coach, and hold teams accountable, • Strong hiring, onboarding, and training skills, • Ability to set clear expectations and follow through consistently, • Experience addressing performance concerns early and effectively, • Collaborative approach with dining room leadership and operations, • Knowledge of DOH and assisted living regulatory requirements, • ServSafe certification or ability to obtain promptly, • Experience maintaining survey-ready kitchens, • Strong documentation and adherence to policies and procedures

• Au Cheval

  

  Dishwasher

  5 days ago

  New York

  We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and paid time off!. Au Cheval New York is looking for dedicated and experienced Full Time Dishwashers ($19-$20/hour)