New Store Opening, Culinary Trainer - based in NYC - maman - New York

Successfully completed WFM Butcher Apprentice Program, or an equivalent training program.

Job Description Job Title: Early Morning Driver - Pastry Deliveries (Manhattan) Location: Manhattan, NY Job Type: Contract / Independent Contractor Pay: $21–$30 per hour Schedule: 7 days a week, 2 hours a day, approximately 6:00 AM - 10:00 AM Job Description: We are seeking a reliable and punctual contract or part-time driver to handle daily early-morning pastry deliveries to three locations within Manhattan. This is a great opportunity for someone looking for consistent, short-duration work with a predictable schedule. Responsibilities: • Pick up pastries from a designated location each morning, • Deliver to 3 predetermined stops within Manhattan, • Ensure all deliveries are completed accurately and on time, • Handle products with care to maintain quality and presentation, • Valid driver’s license and clean driving record, • Reliable vehicle (car, van, or similar), • Ability to commit to a 7-day schedule, • Strong punctuality (must consistently meet early morning timeframe), • Familiarity with Manhattan routes and traffic patterns preferred, • $30–$45 per day (based on experience and reliability), • Consistent, predictable daily route, • Quick completion time (typically under 1 hour) Ideal Candidate: This role is perfect for early risers, rideshare drivers, delivery professionals, or anyone seeking a steady, low-hour daily commitment.

Job DescriptionSalary: $26/hr. + based on experience 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, • 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 industrys standard hand tools, • Successfully complete and pass: a criminal background check and driver's license check

Company Description H Mart is the largest Asian supermarket chain in the United States, offering a wide array of Asian and Western groceries. Since its establishment in 1982 in Woodside, Queens, the company has expanded to over 100 stores nationwide. Known for its innovative food halls and high-quality products, H Mart is a premier shopping destination for both everyday essentials and upscale items. As we continue to grow, H Mart Manhattan has launched its in-house food brand, HanCook, bringing authentic, high-quality Korean cuisine to our retail stores. This role will play a key part in leading and developing the HanCook deli kitchen operations, ensuring consistency, creativity, and an exceptional customer experience. Key Responsibilities Menu Development & Recipe Creation • Develop, test, and standardize Korean deli menus, including daily specials and seasonal offerings., • Oversee food preparation, portion control, and presentation to meet company standards., • Ensure all recipes, production schedules, and temperature logs are followed accurately., • Train deli team members in cooking techniques, food presentation, and safety procedures., • Work closely with store managers and marketing teams to plan tastings or promotions., • Support customer inquiries or special requests with professional service and product knowledge. Qualifications • Associate degree in Culinary Arts (preferred), • A candidate who graduated recently without professional experience is acceptable., • 3+ years of professional culinary experience, preferably in Korean cuisine or deli operations (preferred), • Proficiency in both Korean and English (required), • Strong knowledge of Korean food ingredients, preparation methods, and presentation styles., • Proven ability to lead and train kitchen staff in a fast-paced retail food environment., • Excellent communication, organization, and time management skills. Compensation & Benefit • $66,300 - $90,000/yr (based on experience), • Paid PTO, • 3 additional days off provided from national holidays, • Insurance coverage (Medical, Dental, Vision), • Employee discount on all products at Manhattan H MART, • Staff meal provided during shifts, • 3 days off from the national holiday, • Weekly Bonus after probation period, • Mobile & Transportation reimbursement after probation period Location: On-site - Manhattan, NY Employment Type: Full-Time Start Date: Depends on the schedule (Negotiable) Relocation Requirement: Candidates must complete the relocation before the start date. Travel Requirements: This position does not require travel. Work Environment: The role is performed fully on-site in our H Mart Manhattan, retail grocery store.

A new opportunity from BMRS Hospitality Recruitment: Chef de Cuisine for The Restaurant at JUSTIN Vineyards & Winery Michelin Starred Tasting Menu in Paso Robles, CA THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! The award winning Restaurant at JUSTIN, helmed by Chef Rachel Haggstrom, features a hyper-seasonal tasting experience reflective of the produce sourced from the property's 26-acre farmstead as well as local ranchers and farmers. The Michelin Starred and Forbes 5 starred tasting menu is available four nights per week; promising a meal that is tailored to the terroir, ensuring every guest leaves with a memorable experience that embodies the Central Coast. Staunchly committed to sustainability, the restaurant holds a Michelin Green Star, the only winery in the nation to have earned both distinctions. JUSTIN is looking for a talented Chef de Cuisine to lead dinner service, while closely collaborating with the farmstead and senior leadership. The team continually examines ways to push the tasting menu further, while creating return-worthy experiences for guests. There is ample creative latitude, while keeping within the framework of seasonality and pairing with brand wines. The farmstead includes an orchard and apiary, with a closer chef garden for easily accessible ingredients. The ideal candidate is a hands-on Chef de Cuisine who prides themselves on cultivating a positive kitchen culture, with a strong emphasis on mentoring and development. Aspirations for excellence and a collaborative mindset rounds out the desired leader. It is an evolving program with an emphasis on striving towards continued recognition and elevating the experience provided. Qualifications for the role include an extensive background in acclaimed restaurants, with a priority towards management in Michelin starred kitchens (2 or 3 star Michelin exposure highly preferred). Consideration to be given towards James Beard and World’s 50 Best. THIS ROLE REQUIRES RELOCATION TO THE PASO ROBLES, CA AREA! Compensation includes base salary in the $90k-120k range DOE, bonus program, ample PTO, medical/dental/vision benefits, 401k with matching, and relocation assistance. Please do not reach out to JUSTIN Winery or Restaurant directly. Qualified applicants will be contacted. . . . Brad Metzger Restaurant Solutions (BMRS), a Southern California based Hospitality Recruitment and Placement firm, has established relationships with and represents the most acclaimed independent fine dining restaurants in the U.S., celebrity chef restaurant groups, casual restaurant companies, luxury hotels, country clubs and distinguished private chef clients.

Sous Chef – Fine Dining Restaurant $75,000 - $80,000 + Bonus Join this renowned restaurant group as the Sous Chef of an exciting new fine dining restaurant, responsible for supporting all kitchen operations, complete with excellent benefits, competitive salary, and outstanding career growth opportunities. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Sous Chef supports the Chef de Cuisine in all BOH operations. Your responsibilities will include: • Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis, • Daily inspections of all food prepared; ensure cleanliness and sanitation procedures are followed by the entire BOH team, • Coordinate training activities with the main kitchen, prep cooks and dishwashers, • Maintain all specialized company equipment and ensure cleaning protocols are followed, • Build lasting relationship with all vendors, • Assist Chef de Cuisine with food and beverage related issues, execution issues and problem solving, • Oversee the ordering of supplies and maintain propery inventory control levels, • Experienced leader to anchor and guide the service team with confidence and efficiency, • Assist in scheduling, training, and performance management of kitchen staff BACKGROUND PROFILE: • 2+ years of experience as a Sous Chef with an $8M+ upscale or fine dining restaurant, • Experience with Italian cuisine strongly preferred, • Have strong interpersonal and communication skills, • Energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

Job Title: Executive Chef (Luxury Hospitality / Multi-Unit) Location: New York Compensation: $165,000 – $190,000 base salary + Potential bonus + full benefits About the Opportunity: We are seeking a world-class Property Executive Chef to oversee culinary operations across a luxury, multi-outlet property. This role is ideal for a visionary culinary leader with a refined background in both Japanese and Italian cuisine, and a proven ability to lead large, diverse teams across multiple dining concepts. This is a rare opportunity to join an elite hospitality environment where culinary excellence, innovation, and guest experience are held to the highest global standards. What You’ll Do: • Oversee all culinary operations across multiple restaurants and outlets within the property, • Lead, mentor, and develop a large culinary team, including Executive Sous Chefs, Sous Chefs, and line staff, • Drive consistency, quality, and innovation across diverse concepts, including Japanese and Italian programs, • Collaborate with senior leadership on concept development, menu engineering, and brand standards, • Ensure operational excellence in food quality, presentation, and service execution, • Manage financial performance, including food cost, labor, budgeting, and forecasting, • Maintain compliance with all health, safety, and sanitation standards, • Play a key role in elevating the property’s culinary reputation on a national and global scale, • Proven experience as an Executive Chef or Property Executive Chef within a luxury hotel or multi-unit restaurant group, • Strong background in both Japanese and Italian cuisine (highly preferred), • Experience overseeing multiple outlets or concepts simultaneously, • Demonstrated success managing large-scale teams in high-volume, high-expectation environments, • Strong financial acumen with experience managing budgets, food cost, and labor, • Passion for innovation, seasonal ingredients, and elevated culinary execution, • Exceptional leadership, communication, and organizational skills, • Competitive base salary of $165,000 – $190,000, • Performance-based bonus potential, • Comprehensive benefits package (health, dental, vision), • Opportunity to lead at one of the highest levels of hospitality, • Career growth within a globally respected luxury brand

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising 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. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE 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 • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • 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