J-1 Culinary program with Rosewood Miramar Beach - Hosco - New York

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. COMPENSATION: The Salaried rate for this position is $75,000.00 to $85,000.00. 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. 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. • Ensures culinary production appropriately connects to the Executional Framework, • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards, • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food, • Train and manage culinary and kitchen employees to use best practice food production techniques, • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved, • Reward and recognize employees, • Plan and execute team meetings and daily huddles, • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and guest rapport for mutually beneficial business relationships, • Interact directly with guests daily, • Aggregate and communicate regional culinary and ingredient trends, • Responsible for delivering food and labor targets, • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends, • Ensure efficient execution and delivery of all culinary products in line with the daily menu, • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items, • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards, • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used, • Full knowledge and implementation of the Food Framework, • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase, • Ensure proper equipment operation and maintenance, • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations, • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 5 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading, and written communication skills 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 .

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

Posting for our Second Company - Wafels From Liege \n \n Seeking a Belgian/French-Trained Boulanger Pâtissier, Viennoiserie Chef, or Belgian Wafel Specialist who can assist Product Development/ Recipe Re-Creation \n \n Belgian or European trained pastry/ bakery chef with firsthand experience producing authentic gaufres de Liege. Project is to recreate a specific Belgian Liege Wafel in New York, including dough formulation, fermentation, Belgian pearl sugar, butter/ flour selection, wafel iron temperature, and production process. \n \n Paid consulting/ product development project with potential ongoing position.

Olio e Piu is seeking a passionate and experienced Chef de Cuisine who is responsible for overseeing the day-to-day optimal and efficient performance of the kitchens, and assisting the Executive Chef and Corporate Chef in cost management structures around food cost and preparations. \n \n Our work environment includes: \n \n\n • Growth opportunities\n, • Lively atmosphere\n, • Employee satisfaction-minded\n, • Company perks + competitive benefits\n\n \n Details: \n Finance & Purchasing \n\n • Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations, reporting any discrepancies from budget\n, • Costs all recipes regularly to ensure profitability targets are achieved\n, • Oversees purchasing program, including sourcing, establishing order guides with pars, establishing ordering and delivery schedule, ensuring proper product amounts are maintained to limit waste/spoilage\n, • Implements waste tracking system, as needed\n, • Manages relationships with food vendors; Continually drives low cost through purchasing strategy; Ensures all food products received meet the highest standards of quality\n, • Manages GL accuracy for all culinary products; Establishes invoicing procedures and other controls to ensure accuracy; Addresses and corrects discrepancies or invoicing issues immediately\n, • Establishes weekly inventory cycle; Ensures consistent, accurate and timely completion of inventory\n, • Cultivates positive, professional relations with vendors including interactions on property with culinary staff\n\n Operations: \n\n • Develops and implements operating standards for the culinary department\n, • Manages Sous Chef, cooks and porters in their daily responsibilities, providing clear, effective direction\n, • Ensures all items are prepared properly and in a timely manner for service daily\n, • Establishes line check procedure to ensure DOH compliance multiple times daily; Conducts line checks multiple times per day when on duty to ensure DOH compliance; Addresses all DOH violations immediately\n, • Ensures no members of staff are permitted to work if they are not suitably dressed or groomed\n, • Approves any maintenance or repairs needed.\n, • Oversees menu and recipe creation, structure, offerings, titling, pricing; Develops featured items for holidays, special events and promotions\n, • Promotes and practices safe work habits through trainings, education and day-to-day management; Identifies and resolves potential safety hazards; Ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment\n, • Reviews and approves payroll for culinary staff; Reviews daily time punches for accuracy; Addresses time clock abuse (clocking in early or late) via coaching and/or documentation\n\n Staff Management: \n\n • Hires, trains, supervises, manages, coaches, counsels, and evaluates all members of the culinary team\n, • Participates in training of Front of House (FOH) staff as it pertains to menu and food knowledge\n, • Delegates hourly staff scheduling amongst Chef team; Approves weekly schedule for hourly culinary staff\n, • Establishes regular communication with culinary team, including pre-shifts, meetings, trainings, etc.\n, • Oversees all staffing pars; Posts for open positions; Interviews and gives final approval for culinary hires\n, • Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality and presentation required of each dish\n, • Oversees performance review process for all culinary employees; Delivers reviews to all Chefs\n, • Provides final approval for all culinary disciplinary write-ups and terminations; Ensures disciplinary and termination decisions are compliant with employment law, and minimize risk to The Group\n\n Essential Functions: \n\n • Able to lift 30+ pounds\n, • Fluent in both written and spoken English\n, • Must have considerable skill in math and algebraic equations using percentages\n, • Demonstrates positive leadership characteristics which inspire team members to meet and exceed standards\n, • Polished personal presentation; Grooming meets The Group standards, as outlined by Employee Handbook\n, • Communicates information effectively and efficiently\n, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business\n, • Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions\n, • Ability to perform essential job functions under pressure, maintains professionalism when working under stress\n, • Maintains general knowledge of location, transportation, management team, etc.\n, • Ability to utilize traditional software programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system\n, • Participates in community events and ensures corporate social responsibility goals of The Group are met\n, • Ensures that all staff are compliant with Company’s policies and procedures, as well as city, state and federal laws\n, • Attends and/or organize mandatory meetings including staff meetings, leadership meetings, etc.\n, • Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies\n, • Unpack, stock, & organize all items in and around the restaurant to maintain highest level of cleanliness possible throughout restaurant pre-opening & after\n, • Perform all other related and compatible duties as assigned by the General Manager or Senior Level Leadership\n, • Adhere to all HR policies and procedures\n\n

Tao Group Hospitality offers competitive benefits for all full-time team members such as: \n\n • Medical, Dental, and Vision Coverage\n, • 401(k) Retirement Program with Employer Match\n, • Life and Disability Insurance Plans\n, • Ancillary Insurance Plans\n, • Employee Assistance Program\n, • Fertility & Family Forming Support and Resources\n, • Pet Insurance\n, • Employee Discounts\n, • TAO Savings Marketplace\n, • Time off and much more!\n\n \n Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. \n \n ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: \n\n • Ensures the general cleanliness of the heart-of-house and the entire venue.\n, • Assists in the decision-making process for interviewing, hiring, and training new applicants\n, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team\n, • members.\n, • Works with GM to create job performance reviews.\n, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability.\n, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events.\n, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing.\n, • Participates in reviewing the venue’s monthly Profit & Loss statement.\n, • Ensures Department of Health and company sanitation standards.\n, • Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies.\n, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations.\n, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local\n, • ordinances.\n, • Ensures all team members are compliant with all heart-of-house standards and procedures.\n, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.\n, • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books.\n, • Organize, develop and produce new recipes for potential new menu items and specials.\n, • Ensures the completion of all opening and closing procedures as prescribed by company.\n, • Maintain expediting standards.\n, • Communicates clearly and concisely with all team members during service.\n, • Practical knowledge of the job duties of all supervised team members.\n, • Assists in overseeing the replacement or repair of all breakage, damaged equipment or furniture.\n, • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings.\n, • Learn by listening, observing other team members and sharing knowledge while leading by example.\n, • Portrays a positive and professional attitude.\n, • Demonstrates knowledge of venue, Tao Group Hospitality, its partners and supporting hotel environments.\n, • Works as part of a team and provides help and support to all fellow team members.\n, • Assist and/ or complete additional tasks as assigned\n\n \n TRAINING REQUIREMENTS: \n\n • Tao Group Hospitality in-venue Chef de Cuisine training, Food Handling Certificate.\n\n \n EDUCATION/WORKING KNOWLEDGE: \n\n • Minimum 5 years previous culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen\n, • setting is essential.\n, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.\n, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.\n, • Demonstrated financial acumen with P&L statements, and labor models is desirable.\n, • Must be organized, self-motivated, and proactive with a strong attention to detail.\n, • Proficient with computers (Microsoft Products), POS and technology.\n\n \n SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE \n \n The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions \n \n\n • Must have strong problem-solving skills\n, • Excellent written and verbal communication skills required\n, • Ability to work under pressure and meet deadlines\n, • Must have good positive energy throughout the day\n, • Must be able to read the computer monitors and print legibly\n, • Must be able to sit and/or stand for extended periods of time\n, • Must be able to move quickly through work and set the pace in the office\n, • Must be able to push and lift up to 75 lbs.\n, • Small to Medium office environment\n, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment\n, • 5-30% Local Travel (United States)\n, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume\n, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required\n, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards\n, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner\n, • Ability to maintain a high level of confidentiality\n, • Ability to handle a fast-paced, busy, and somewhat stressful environment\n\n

Job Description We are seeking a skilled Pizza Cook to support a pizzeria operation. Working under a shift supervisor, this role will prepare pizzas and ingredients, operate an electric oven, fulfill orders, maintain quality and food safety standards, and contribute to opening and closing kitchen duties. Responsibilities • Prepare ingredients and pizza dough according to established procedures., • Assemble pizzas accurately and efficiently., • Operate the electric oven to cook pizzas to quality standards., • Fulfill customer orders with accuracy and timeliness., • Monitor food quality, portion control, and cooking results., • Follow food safety and sanitation practices throughout the kitchen., • Complete kitchen opening and closing duties. Required Qualifications • At least 3 years of experience in pizza preparation. Preferred Qualifications • Food Handler Certification., • Experience with pizza preparation and dough handling., • Knowledge of food safety and portion control., • Strong order accuracy and time management skills., • Ability to work effectively as part of a team.

Job Description We are seeking a EXEC SUSHI CHEF/CDC to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the private resort's brand and reputation. PRIVATE RESORT IN THE COUNTRY"HOUSING PROVIDED FOR THE SEASON Must be prepared to start within next 30 days preferably.SUSHI|SUSHICHEF|2HOURSUpstateNEWYORK|5DAYS|$120k+BONUS|HOUSING Ideal candidate would have worked with Pedigreed chefs in high end classic Modern Asian Fusion restaurants in NYC/Chicago/LA/Miami, or Las Vegas and have classic informal or formal training in modern JAPANESE CUISINE. Must also be able to work in high volume kitchen and provide leadership and mentoring to team of SUSHI chefs. Must also be well versed in SUSHI in the most literal of terms. SUSHI|SUSHICHEF|2HOURSUpstateNEWYORK|5DAYS|$120k+BONUS|HOUSING \nCompany Description VIP|VIP|VIP Guests every week VIP|VIP|VIP Guests every week