J-1 Culinary program with Hidden Pond - Hosco - New York

\n \n \n Job Description\n \n \n The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $85,000 to $90,000. 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. \n \n 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 Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n \n • Ensures culinary production appropriately connects to the Executional Framework \n, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards \n, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food \n, • Train and manage culinary and kitchen employees to use best practice food production techniques \n, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved \n, • Reward and recognize employees \n, • Plan and execute team meetings and daily huddles \n, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data \n, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships \n, • Interact directly with guests daily \n, • Aggregate and communicate regional culinary and ingredient trends \n, • Responsible for delivering food and labor targets \n, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends \n, • Ensure efficient execution and delivery of all culinary products in line with the daily menu \n, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items \n, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards \n, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used \n, • Full knowledge and implementation of the Food Framework \n, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase \n, • Ensure proper equipment operation and maintenance \n, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations \n, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour \n \n 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.- \n \n \n \n \n Qualifications\n \n \n \n • \n Requires at least 4 years of culinary experience \n • \n At least 2 years in a management role preferred \n • \n Requires a culinary degree or equivalent experience \n • \n Ability to multi-task \n • \n Ability to simplify the agenda for the team \n • \n Requires advanced knowledge of the principles and practices within the food profession. \n • \n This includes experiential knowledge required for management of people and/or problems. \n • \n Requires oral, reading, and written communication skills \n \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n 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. \n About Aramark \n 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

Job Description Mico Cooling Corp. is a service company affiliated with Local 638. We are looking for a service technician with a minimum of 2 - 3 years of independent field experience to drive our company vehicle to service and repair commercial refrigeration and/or cooking equipment (ovens, steamers, warmers, ranges, etc). Responsibilities: • Respond to service calls within the (5) boroughs of NYC., • Troubleshoot and repair commercial kitchen and refrigeration equipment, • Communicates with customers and office regarding status of repairs, • Completes service tickets according to procedures, • Maintaining current vehicle inventory, cleanliness and maintenance, • Performing manual tasks such as: bending, reaching, standing, lifting/carrying up to 50 lbs., or maneuvering heavier items with additional manpower or appropriate devices Qualifications: • High school graduate/GED or the equivalent, • Mechanically inclined, • CFESA certified is a plus, • Valid driver's license and clean driving record, • Accurately and promptly completes required paperwork, • Own industry’s standard hand tools, • Successfully complete and pass: a criminal background check and driver's license check

\n \n \n Job Description\n \n \n Are you someone who takes pride in making a meaningful difference in the lives of others? Join a team where your passion can shine through in work that truly matters.? \n ?At Aramark SeniorLIFE+, we serve thousands of seniors living in assisted living, independent living, skilled nursing, and memory care communities. Everything we do helps make each day special for the residents we serve. From providing delicious dining experiences to keeping spaces clean, safe, and welcoming, we create moments that bring joy, promote wellness, and support vibrant, fulfilling lives. With seniors at the heart of what we do, we are dedicated to nurturing lives and creating meaningful connections.?Bring your purpose and passion to Aramark SeniorLIFE+ and be part of a team that makes every moment count.? \n \n Aramark is seeking an experienced Executive Chef to lead culinary operations for ArchCare's skilled nursing and long-term care communities in Staten Island, NY. \n \n This position is responsible for culinary excellence, food quality, menu execution, food production management, regulatory compliance, and team development within a highly regulated healthcare environment. The Executive Chef will play a key role in delivering exceptional dining experiences while ensuring meals meet the nutritional, therapeutic, and clinical needs of residents. \n The successful candidate will have experience supporting skilled nursing, long-term care, rehabilitation, memory care, and dementia populations, with a strong understanding of therapeutic and texture-modified diets. This leader will be highly visible within the operation and serve as the culinary expert for the community. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $90,000 to $100,000. 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. \n \n 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 Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n Key Responsibilities \n Culinary Leadership \n \n • Direct all kitchen and food production operations to ensure exceptional food quality, consistency, and presentation.\n, • Lead execution of menus in accordance with company standards, client expectations, and resident preferences.\n, • Ensure meals are prepared according to established recipes, production standards, and therapeutic diet requirements.\n, • Monitor food quality, taste, texture, temperature, and presentation throughout all meal periods.\n, • Maintain a resident-centered approach to culinary execution while supporting operational and financial goals.\n, • Support resident engagement initiatives, special events, holiday meals, and culinary programming.\n \n Healthcare & Therapeutic Dining \n \n • Oversee production and quality standards for therapeutic diets and modified texture diets, including mechanical soft and pureed diets.\n, • Partner closely with dietitians, clinical teams, and community leadership to support resident nutritional needs.\n, • Ensure physician-ordered diets and nutritional requirements are executed accurately and consistently.\n, • Support the dining needs of skilled nursing, long-term care, memory care, dementia, Alzheimer's, and rehabilitation residents.\n, • Maintain a strong understanding of healthcare dining regulations and best practices.\n \n Food Production & Operational Management \n \n • Manage food production planning, forecasting, purchasing, inventory, and cost controls.\n, • Develop systems and processes that drive operational efficiency while maintaining food quality.\n, • Monitor food costs, waste, and inventory performance.\n, • Ensure proper staffing levels and productivity within culinary operations.\n, • Maintain kitchen organization, equipment readiness, and operational standards.\n \n Compliance & Food Safety \n \n • Ensure compliance with all CMS, Department of Health, OSHA, food safety, sanitation, and company standards.\n, • Maintain survey readiness and support successful regulatory inspections.\n, • Enforce HACCP programs, food safety procedures, and sanitation practices.\n, • Ensure proper documentation and compliance reporting are maintained.\n, • Promote a culture of safety, accountability, and continuous improvement.\n \n Leadership & Team Development \n \n • Recruit, train, coach, and develop culinary employees.\n, • Provide ongoing performance coaching and professional development.\n, • Establish clear expectations for food quality, sanitation, professionalism, and customer service.\n, • Build an engaged, accountable, and high-performing culinary team.\n, • Effectively lead within a union workforce environment.\n \n Resident & Client Partnership \n \n • Partner with community leadership to continually improve resident dining experiences.\n, • Respond promptly and professionally to resident and client feedback.\n, • Participate in resident rounds, client meetings, and operational reviews as needed.\n, • Identify opportunities to enhance resident satisfaction and dining program quality.\n, • Serve as the culinary ambassador for the operation.\n \n \n \n \n \n Qualifications\n \n \n Required \n \n • 3+ years of culinary leadership experience within healthcare, senior living, skilled nursing, long-term care, rehabilitation, or another highly regulated food service environment.\n, • Demonstrated experience managing food production and culinary operations.\n, • Strong knowledge of food safety, sanitation, and HACCP principles.\n, • Experience leading and developing culinary teams.\n, • Strong organizational, communication, and problem-solving skills.\n, • Ability to work in a fast-paced environment while maintaining quality, safety, and service standards.\n \n Preferred \n \n • Culinary degree or formal culinary training.\n, • Executive Chef, Sous Chef, or culinary leadership experience within skilled nursing, long-term care, healthcare dining, or senior living.\n, • Experience supporting therapeutic diets and texture-modified diets, including mechanical soft and pureed diets.\n, • Experience supporting memory care, Alzheimer's, dementia, or rehabilitation populations.\n, • Experience managing large-scale food production operations.\n, • Experience working within a union environment.\n, • ServSafe Manager Certification or equivalent food safety certification.\n \n \n \n \n Physical Demands \n This role may require extended standing and walking, bending, lifting, pushing, pulling, and working in a kitchen environment. Personal Protective Equipment (PPE) may be required in accordance with company and regulatory requirements. \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n 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. \n About Aramark \n 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

\n \n \n Job Description\n \n \n We know that a Chef's job isn't only about the food. It takes skills, dedication, patience, and the right opportunities. We're looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you'll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. \n \n Just like you, we're passionate about everything we do, and we'll make sure you have the right growth opportunities to reach the peak of your career. \n \n \n \n \n Compensation Data\n \n \n COMPENSATION: The Salaried rate for this position is $65,000 to $68,000. 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. \n \n 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 Aramark Careers - Benefits & Compensation \n \n There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. \n \n \n \n \n Job Responsibilities\n \n \n \n • \n Train and manage kitchen personnel and supervise/coordinate all related culinary activities \n • \n Estimate food consumption and requisition or purchase food \n • \n Select and develop recipes as well as standardize production recipes to ensure consistent quality \n • \n Establish presentation technique and quality standards, and plan and price menus \n • \n Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen \n • \n Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques \n \n \n 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.- \n \n \n \n \n Qualifications\n \n \n \n • \n Requires 2-3 years of experience in a related position \n • \n Requires 2-3 years of post-high school education or equivalent experience \n • \n Culinary degree preferred \n • \n Requires advanced knowledge of the principles and practices within the food profession \n • \n Requires experiential knowledge of management of people and/or problems \n • \n Requires oral, reading and written communication skills \n \n \n \n \n \n About Aramark\n \n \n Our Mission \n Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. \n 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. \n About Aramark \n 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter. \n \n \n

\n \n \n Join an Award-Winning Team! \n Doherty Enterprises is proud to be named Applebee's 2026 Franchisee of the Year! \n We're also proud to be recognized as a Top Workplace in Long Island, NYC, and New Jersey! Come be part of the team that makes us great! \n \n Applebee’s is hiring Line Cooks who take pride in great food, consistency, and teamwork. If you enjoy working in a fast-paced kitchen and being part of a neighborhood restaurant where people feel at home, this is the place for you. \n \n What We Offer \n\n • Competitive pay\n, • Health care benefits (for both part-time and full-time team members)\n, • Flexible schedules\n, • Paid, on-the-job training\n, • Meal discounts\n, • Real advancement opportunities\n, • WOW-a-Friend Foundation – Employee Assistance Program\n\n \n What You’ll Do \n Prepare menu items according to Applebee’s recipes and presentation standards, complete prep work, maintain a clean and organized workstation, follow all food safety and sanitation guidelines, and support the kitchen team to keep service running smoothly. \n \n\n • Ability to stand and move throughout the entire shift\n, • Ability to lift up to 25–50 lbs.\n, • Ability to work efficiently in a fast-paced kitchen environment\n, • Strong attention to quality, cleanliness, and consistency\n, • Team-oriented with a positive attitude\n\n \n Apply today and cook up great food and good times at Applebee’s.

Job Description Magnolia Bakery opened our first location on a quiet street corner in the heart of New York City’s West Village in 1996. From then to now, Magnolia Bakery has grown to become a globally famous, locally loved retail bakery and desserts brand. With locations in New York City, LA and Chicago, a nationwide e-commerce and wholesale business, international locations in the Middle East and Southeast Asia, and an emerging Grocery business in the US, Magnolia Bakery's whimsical spin on classic, American desserts is now in every neighborhood. Role Overview: We are looking for a Bakery Manager to join Magnolia Bakery. You will report to the General Manager and be responsible for managing the store and optimizing customer engagement, employee experience, and business results. • Oversee the creation of production lists that will ensure timely delivery of the freshest bakery products possible Onboarding, training and development and performance management of associates, • Providing associates with updates and guidance relating to health & safety guidelines, zoning, break information, product information, and weekly training, • Partnering with GM to manage associate’s performance and ensure they are meeting expectations of their role and on a path to progress at Magnolia Bakery, • Helping team members learn new skills within the store, matching them up with in-store team members when necessary, creating performance support the GM with driving improvement for performance improvement plans, • Document employees who are not meeting their role expectations, • Adhering to Magnolia Bakery’s COVID-19 health and safety protocols for team members and customers, • Gathering & documenting incidents with customers or team members should they arise, • Assist management with scheduling of breaks and meal periods; supports management with the adherence to policies, procedures, and job assignments, • Train staff on Company process, policies, procedures, and job assignments Key Ingredients for Success • 3-5 years of store or team leadership experience in the retail and Culinary field, • Must be at least 18 years of age or older and are authorized to work lawfully in the United States, • Ability to work a flexible schedule, including days, nights, weekends, and holidays, • Ability to be trained and work in any of our New York City locations without notice, • Desire to be part of a tight-knit team looking to transform the traditional retail experience, • Hold yourself and your team to high standards, • Possess a welcoming and helpful attitude and the ability to lead and hold others accountable, • Learn and adapt to current technology and can accurately handle POS functions, • Be able to manage workload and prioritize tasks independently, • Excellent verbal and written communication skills, • Ensures consistent execution of standard practices and other policies and procedures by abiding by all company policies as stated in the Employee Manual, • Inspiring and encouraging employees to ensure a high level of morale, • Intervene when incidents arise in store such as difficult or unhappy customers, injury, theft, and employee disagreement Physical demands and work environment: • Position requires standing and walking for period of 3-5 hours without a rest break, • Frequent use of hands, • Occasionally required to climb, stoop, bend, reach, kneel, or crouch, • Occasional moderate to heavy (10+lb) lifting and carrying, • Work environment includes working with hot cooking equipment, • Must have flexible work availability including nights, weekends and holidays Company Benefits • Medical, Dental, Vison offerings, • 401k plan, • Vacation & Sick Time, • Employee discount Magnolia Bakery is an Equal Opportunity Employer and participates in E-Verify.

Job DescriptionJob Title: Bakery Production Supervisor Department: Production Reports To: Operations Manager Location: Strike Force Staffing – Brooklyn, NY Employment Type: Full-Time Availability: Open Availability (including weekends and holidays as needed) Number of Openings: 1 Salary Range: $70,000 – $75,000 per year Work Environment: Exposure to extreme temperatures (hot/cold); food handling required Job Summary: Strike Force Staffing is seeking a dedicated and experienced Bakery Production Supervisor to join our team at a commercial bakery facility in Brooklyn, NY. This role is a critical leadership position, supporting the Operations Manager in overseeing day-to-day start-up activities, ensuring production starts on time, and maintaining high-quality standards for bread and other baked goods. The ideal candidate will bring hands-on bakery production experience, a deep understanding of commercial baking operations, and the leadership skills necessary to manage people and processes during a fast-paced production shift. Key Responsibilities: • Oversee start-up operations, ensuring all production lines are properly set up and tested (ATP and other applicable tests)., • Supervise all aspects of bread and baked goods production during assigned shifts., • Lead by example in enforcing food safety and employee safety protocols., • Address and troubleshoot production, equipment, and material issues in real time to minimize downtime., • Ensure accurate documentation of production data, safety checks, and quality control records., • Monitor production sequencing, run rates, and waste reduction efforts., • Maintain proper staffing levels and schedule coverage while minimizing overtime., • Support the training and onboarding of new staff, ensuring consistent application of company standards., • Enforce company policies and handle basic employee relations, including disciplinary actions when required, in coordination with HR., • Maintain cleanliness and GMP standards throughout production areas., • Attend and contribute to team and cross-departmental meetings.Additional Duties:, • Perform production line tasks during emergencies or when staffing shortages occur., • Uphold and enforce company policies and core values at all times., • Act as a communication bridge between upper management and the production floor, providing insight into operational challenges.Qualifications & Experience:, • 5–7 years of progressive experience in a commercial baking environment, with a strong concentration in bread and other baked goods., • Proven supervisory or lead experience in a high-volume food manufacturing or bakery setting., • Strong understanding of bakery production equipment, ingredients, and process flow., • Excellent communication, leadership, and problem-solving skills., • Ability to work in a physically demanding environment and adapt to fluctuating temperatures., • Flexible and dependable, with open availability for various shifts including early mornings, nights, weekends, and holidays.Benefits:, • 401(k) Retirement Plan, • Medical, Dental & Vision Insurance, • Paid Time Off (PTO), • Maternity & Paternity Leave, • Commuter Benefits If you're a motivated bakery professional ready to lead in a fast-paced, high-impact environment, apply now and be part of an exciting opportunity with Strike Force Staffing.