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The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. COMPENSATION: The salary range for this position is $75,000 to $85,000. 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. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. ? Trains and leads kitchen personnel ? Supervises/coordinates all related culinary activities ? Estimates food consumption and requisition or purchase food ? Selects and develops recipes and standardize production recipes to ensure consistent quality ? Establishes presentation technique and quality standards, and plans and prices menus ? Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen ? Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques 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 2-3 years in a related position ? Requires at least 2-3 years of post-high school education, preferably a culinary degree ? Requires advanced knowledge of the principles and practices within the food profession ? Requires experiential knowledge of management of people and/or problems. ? Requires verbal, 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 ___.

Aramark Sports & Entertainment is seeking a Sous Chef for DreamLive@ American Dream in East Rutherford, NJ. 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 a Sous Chef 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 Sous Chef will also play a key role in helping us meet budget requirements and execute company-delivered programs. 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. COMPENSATION: The Salaried rate for this position is $70,000.00 to $75,000.00. 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. * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of 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 ___.

Whole Foods Market offers "Whole Benefits". Passion for natural foods and the mission of Whole Foods Market. A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.

Passion for natural foods and the mission of Whole Foods Market. Whole Foods Market offers "Whole Benefits". Whole Foods Market works with job sites like Indeed, LinkedIn, and ZipRecruiter to promote opportunities at our company.

You are expected to serve as coach and mentor to Butchers and Apprentice Butchers, supervise the entire Meat Team, and place orders when Team Leadership is not available. Trains and mentors other Butchers and Apprentice Butchers. Supervises and delegates tasks to Meat Team Members, Apprentice Butche

Welcome to ilili, a premier institution of Lebanese food culture and hospitality in the United States. Founded by Executive Chef and Owner Philippe Massoud, ilili is renowned for its elevated Lebanese cuisine and warm, generous hospitality. Our restaurants are vibrant gathering spaces where culinary excellence meets the energy and refinement of New York City. As a Sous Chef at ilili, you will support the Chef de Cuisine and Executive Sous Chef in the day‑to‑day leadership of kitchen operations. This role is ideal for a driven, hands‑on culinary professional with a passion for quality, teamwork, and execution in a fast‑paced fine‑dining environment. Key Responsibilities • Support daily kitchen operations, including prep, line execution, expediting, staff meal, sanitation, and organization, • Supervise and mentor cooks and stewards, ensuring adherence to recipe standards, consistency, and quality, • Maintain timely, accurate service while upholding brand and culinary standards, • Assist with training, onboarding, performance feedback, and discipline of BOH staff as needed, • Assist with ordering, inventory control, and proper storage of perishable and non‑perishable products, • Uphold NYC Department of Health standards, food safety, and cleanliness across all kitchen areas, • Act as a leader on the line and step into broader oversight responsibilities in the absence of senior kitchen leadership Ideal Experience • 3–5+ years of professional kitchen experience; prior sous chef or lead line cook experience preferred, • Fine‑dining, high‑volume background strongly preferred, • Strong communication skills in English; conversational Spanish a plus, • Familiarity with inventory and costing systems (ChefTec, Compeat, or similar), • Solid understanding of NYC health department codes, • Proven ability to work weekends, nights, and holidays, • Demonstrated ability to support and develop strong BOH teams Physical Requirements • Ability to work in a fast‑paced kitchen environment, • Ability to lift, push, and pull up to 50 lbs, • Standing, walking, bending, and reaching throughout shifts What We Offer • Health & Wellness Benefits (including a $100 monthly wellness stipend), • Paid Time Off (PTO), • Transportation Benefits, • Dining Benefits, • A collaborative environment with strong opportunities for growth and career development Compensation range: $70,000–$85,000/year + bonus

Hyper-seasonal ingredient driven American cuisine with Asian accents is seeking a Chef de Cuisine to join the culinary team. The Chef de Cuisine is responsible for ensuring culinary and operating standards are executed with excellence. As the CDC, you will be expected to act as a leader for our culinary team. A positive attitude in the kitchen and the ability to create a gracious environment for guests and staff is of the utmost importance. The responsibilities of the CDC include but are not limited to menu planning, developing recipes, financial responsibility, food quality assurance, and managing staff. Duties and Responsibilities Operations • Together with the Executive Chef, creates and implements operating standards for the Culinary Department., • Oversees menu structure, offerings, titling, and pricing; develops featured items for holidays, special events, and promotions., • Manages cooks and porters in their daily responsibilities, providing clear, effective direction., • Ensures all items are prepared properly and timely for service daily., • Conducts line checks when on duty to ensure DOH compliance and addresses all DOH violations immediately., • Approves any maintenance or repairs needed through the Executive Chef., • 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 procedures; conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment. Staff Management • Hires, trains, supervises, manages, coaches, counsels, and evaluates members of the culinary team., • Participates in training of front-of-house staff in menu and food knowledge., • Manages and oversees scheduling for BOH., • Establishes regular communication with back-of-house team, including pre-shifts, meetings, trainings, etc., • Oversees all staffing pars, postings for open positions, and interviewing., • Ensures all new hires are thoroughly trained on the expectations of the kitchen, recipes, product quality, and presentation required of each dish., • Together with the Executive Chef, reviews and approves payroll for Culinary staff; reviews daily time punches for accuracy and addresses time clock abuse (clocking in early or late) via coaching and/or documentation., • Oversees performance review process for all Culinary employees and delivers reviews to all Chefs., • Ensures that all staff are compliant with Company policies and procedures, as well as city, state, and federal laws. Finance and Purchasing • Maximizes profitability of culinary department by implementing effective food and labor cost controls, consistently monitoring budget to ensure efficient operations., • Costs all recipes regularly to ensure profitability targets are achieved., • Oversees purchasing program including establishing order guides with pars, establishing ordering and delivery schedule, and ensuring proper product amounts are maintained to limit waste/spoilage., • Manages relationships with food vendors continually driving low cost through purchasing strategy and ensuring all food products received meet the highest standards of quality., • Establishes inventory cycle and ensures consistent, accurate, and timely completion of inventory. Qualifications • 1–2 years Chef de Cuisine or Executive Sous Chef experience in a fine dining establishment or similar caliber concept., • Fluency in written and spoken English., • Ability to utilize computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Paycom, Toast POS, and any additional systems., • Ability to access and accurately input information using a moderately complex computer system., • Ability to work a variable schedule including nights, weekends, and holidays, per the needs of the business., • Excellent interpersonal and written and verbal communication skills., • Excellent time management, organizational, and problem-solving skills., • Adaptable in fast-paced and challenging work environment., • Demonstration of positive leadership characteristics which inspire team members to meet and exceed standards., • Passion for exceptional hospitality, food, and beverage.

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 • $60,000 - $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.

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! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate • Must be able to move quickly, • Must be able to push and lift up to 75 lbs, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 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, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

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.

POSITION PURPOSE: We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in a fast-paced restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation. ESSENTIAL FUNCTIONS AND DUTIES: • Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation., • Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines., • Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests., • Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed., • Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste., • Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times., • Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials., • Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines., • Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival., • Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation. KNOWLEDGE, EXPERIENCE AND SKILLS • 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment., • Culinary training or degree from a recognized culinary school or institution preferred., • Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods., • Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality., • Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively., • Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction., • Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required., • Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment., • Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds., • Coordination to handle kitchen equipment, knives, and utensils safely and effectively., • Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace., • Ability to work in close proximity to others and collaborate effectively with team members during service., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Company Description APS LLC, Englewood, NJ, 07631 Role Description This is a contract role for a Personal Chef located in Englewood, NJ with some work from home flexibility. The Personal Chef will be responsible for meal planning, grocery shopping, meal preparation, and maintaining a clean kitchen environment. The chef will cater to dietary preferences and restrictions, ensure high-quality and healthy meals, and manage kitchen inventory. Regular communication with clients to tailor meal plans and adjust recipes as needed will be essential. Qualifications • Culinary skills, including meal planning, grocery shopping, and meal preparation, • Experience with dietary preferences and restrictions, and ensuring high-quality, healthy meals, • Kitchen management skills, including maintaining a clean kitchen environment and managing kitchen inventory, • Excellent communication skills to tailor meal plans and adjust recipes based on client feedback, • Flexibility to work both in-person and remotely as needed, • Previous experience as a Personal Chef or in a similar role is a plus, • Culinary degree or relevant certification is advantageous

Company Description The Group is a New York-based hospitality company specializing in creating iconic restaurant destinations in landmark locations. It blends the essence of French, Italian, and Japanese culinary cultures with the energy of American metropolitan life. Known for award-winning venues like Omakase Room, Boucherie, and OLIO E PIÙ, the company is expanding to Chicago, Washington D.C., and Miami. With a focus on authentic dining experiences, The Group values building lasting relationships within local communities and drawing inspiration from regional food scenes. Role Description This is a full-time, on-site position for a Sous Chef based in New York, NY. The Sous Chef will assist in planning and preparing a high-quality menu while maintaining the operational standards of the kitchen. Key responsibilities include supervising kitchen staff, managing inventory, ensuring compliance with food safety standards, and supporting the Executive Chef in day-to-day operations. The role also involves collaborating with the kitchen team to maintain an efficient workflow and delivering a consistently exceptional dining experience. Qualifications • Strong culinary skills, including food preparation, cooking techniques, and plating presentation, • Experience in managing kitchen operations, inventory control, and scheduling, • Leadership abilities to train, supervise, and inspire team members, • Understanding of food safety and sanitation regulations, • Ability to work in a fast-paced, high-pressure environment, • Excellent communication and organizational skills, • Previous experience as a Sous Chef or similar role; formal culinary training is a plus, • Passion for high-quality cuisine and a commitment to excellence Compensation $75k-$80k/yr + bonus

Company Description Aunt Gussie's Cookies is a company specializing in providing high-quality baked goods, including cookies and other bakery products. Located in Garfield, New Jersey, we take pride in crafting delicious and wholesome treats for our customers. Known for our commitment to quality and customer satisfaction, we have established a strong reputation in the baking industry. At Aunt Gussie's Cookies, we value teamwork, creativity, and passion for baking. Role Description This is a full-time, on-site position in Garfield, NJ. The Baker will be responsible for preparing and baking a variety of baked goods, including cookies, granola, and other products. Daily tasks include mixing ingredients, monitoring baking processes, ensuring proper food preparation techniques, and maintaining a clean and organized workspace. The Baker will ensure high-quality standards are met for all products and contribute creatively to new recipe development. Qualifications • Proficiency and experience in Bakery and Baking techniques, • Skills in Food Preparation and ensuring food quality and safety, • Experience with baking Cookies and other baked goods, • Strong attention to detail and ability to follow recipes accurately, • Good organizational skills and the ability to work in a fast-paced environment, • Physical stamina to stand for extended periods and handle bakery equipment, • Understanding of proper hygiene and food safety standards, • Previous professional baking experience is preferred, • Monday - Friday 3:00 am- 12:00 pm, • $50000.-$95000. Based on Experience, • Paid Time off and personal days, • Management Experience a Plus

Company Description Our mission is contemporary person-centric wellness senior living, designed for the next generation. A customized, curated, and organic approach to wellness inspires everything we do. All members of our communities – residents, their family members, and team members – help make our communities what they are. Each and every member of our team is committed to developing progressive yet approachable communities to support the needs of all future generations. We want to transform healthcare infrastructure so that people can not only age well but live well and THRIVE. Apply now. Job Description We are looking for a Cook to join our team and prepare delicious meals for our senior living residents, their families, and guests. Reporting to the Director of Culinary Services, the Cook's responsibilities will include studying recipes, setting up menus and preparing high-quality dishes. You should be familiar with sanitation regulations. The Cook will also be responsible for accurate record keeping, receiving, rotating and inventory of products and regulatory compliance. Ultimately, this team member will prepare and deliver a complete menu that delights our senior living community. Full-time Salary Range: $23.00 - $24.00 Hourly Responsibilities And Duties • Prepare and serve quality meals, • Ensure special dietary needs are met and preparing texture modified food, as directed, • Ensure compliance with all record keeping, food safety and risk management requirements, • Monitor food preparation, storage and handling to ensure adherence with HACCP, labeling, and storage protocols to ensure compliance with all food service regulations and policies, • Maintain accurate hot and cold food, refrigerator, and freezer temperature logs Qualifications • Maintains a current ServSafe certification or able to obtain ServSafe certification, • One year job related experience including food preparation, full-line menu items and special diets, • High school diploma or GED accepted, • Competent in organizational, time management skills and demonstrate good judgment, problem solving and decision-making skills Physical Abilities • While performing the duties of this job, the associate is often required to stand, walk, sit, use fine and gross motor skills, reach with hands and arms, balance, stoop, kneel, crouch, talk, hear, and smell., • An individual in this position will be required to lift or carry weight in up to 50 lbs. The associate must use proper body mechanics. Additional Information Benefits Offered (Full Time): • Health Insurance: Medical/Rx, Dental, and Vision, • Ancillary Benefits: Life Insurance/AD&D, Short Term Disability and Long-Term disability, • Basic Life & Accidental Death & Dismemberment (AD&D) Insurance, • FSA (Commuter/Parking), • Employee Assistance Program (EAP), • 401(k) Retirement with Company Match, • Paid Time Off (PTO) and Holidays, • Tuition Reimbursement Other Compensation Programs: • Employee Referral Bonus, • Resident Referral Bonus Equal Opportunity Statement: Monarch Communities and Brandywine Senior Living is an Equal Opportunity Employer. We comply with all applicable federal, state, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all employees.

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Company Description Sifted is a pioneer in providing innovative corporate lunch programs, trusted by leading Tech companies. Since 2014, we have served millions of meals across multiple cities by integrating data-driven insights, real-time staff feedback, and adaptable services to meet our client’s evolving needs. Our end-to-end operations ensure zero food waste, custom menu optimization, and a seamless on-site experience managed by dedicated local teams. Sifted transforms office dining into a meaningful experience, creating spaces for connection and supporting a positive workplace culture. We are passionate about delivering unmatched satisfaction with every meal served. Role Description This is a full-time, on-site role for a Traveling Chef based in the New York area. The Traveling Chef will craft high-quality meals, manage kitchen operations across assigned locations, and ensure exceptional dining experiences. Responsibilities include menu planning, food preparation, maintaining a clean and organized kitchen environment, adhering to food safety standards, collaborating with on-site teams, and incorporating client feedback into daily operations. Travel between assigned locations will be a required component of this role. Qualifications • Expertise in Cooking, Menu Planning, and Knowledge of Culinary Techniques, • Understanding of Food Safety Standards, Kitchen Operations, and Proper Sanitation Practices, • Strong Communication and Team Collaboration Skills, • Flexibility to Travel between Assigned Locations with Effective Time Management, • Customer Service Orientation and Commitment to Quality, • Previous Professional Kitchen Experience; Certification in Culinary Arts is a Plus, • Physical Ability to Stand for Long Hours and Handle Kitchen Equipment Safely, • Drive to Enhance Workplace Culture through Food and Dining Experiences

Ciao Evento is looking for an enthusiastic, skilled and detail oriented cook to prepare food for our lively and fun pasta / pizza parties. This job is much more dynamic and fun than your typical restaurant line cook role. Responsibilities: • Cook for 4 to 6 events a week, • Ensure the kitchen is kept organized and clean each shift, • Maintain ingredient + equipment inventory, along with the culinary director, • Maintain and execute a consistent prep schedule for weekly events, along with the culinary director, • 2+ years proven work experience cooking in a professional kitchen environment, • Experience making an cooking fresh pasta and pizza, • Familiarity with kitchen sanitation and safety regulations (NYC Food Handlers Certificate preferred), • Flexibility to work nights and weekends, • Experience in food inventory + food ordering, • Excellent organizational skills, • Knowledge of a wide range of cooking techniques

Job Details: After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Position Overview The Executive Chef at Brasserie Boulud will define and deliver a world-class dining experience. This role requires creativity, precision, and leadership to elevate seasonal French cuisine. The Executive Chef will manage a high-performing kitchen and partner with the General Manager, Corporate Chefs, and Director of Operations. Together, they will ensure the restaurant maintains top quality, profitability, and consistency. Key Responsibilities • Lead, mentor, and schedule a team of top-tier culinary professionals. Oversee menu development, quality control, and presentation to deliver innovative menus with exceptional attention to detail., • Direct all kitchen operations by establishing and maintaining standards for food quality, consistency, and efficiency in service., • Work collaboratively with the front-of-house team to coordinate communication and ensure smooth service that consistently exceeds guest expectations., • Develop new dishes and seasonal menus honoring French traditions and modern creativity., • Ensure compliance with food safety regulations, maintain top sanitation standards, and implement cost-control measures across all kitchen activities., • Actively mentor and train kitchen staff through hands-on guidance, skill development, and promote a strong culture of excellence and growth. Qualifications & Competencies • Proven leadership experience in Michelin-starred or high-end fine dining kitchens., • Master French techniques with a creative, precise, and innovative culinary portfolio., • Strong leadership, mentoring, and team-building skills., • Excel in organization, time management, and high-volume environments., • Demonstrate deep knowledge of sourcing, seasonality, and premium ingredient selection. Compensation Details Compensation: Salary ($120,000.00) + Quarterly IBP Bonus (up to 20%) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, and Wellness Program

Executive Chef New York, NY | $120,000 – $130,000 + Bonus Potential About the Role We are seeking a dynamic, creative, and driven Executive Chef to lead our culinary program in one of New York City’s most exciting hospitality environments. This is an opportunity to take full ownership of the kitchen - shaping menus, building a high-performing team, and delivering an exceptional guest experience at the highest level. If you thrive in a fast-paced setting, have a passion for innovation, and are ready to make your mark, this role is for you. What You’ll Do Lead the Culinary Vision • Create and execute seasonal, innovative menus, • Stay ahead of trends while maintaining consistency and excellence, • Lead, mentor, and develop a high-performing kitchen team, • Ensure top-tier food quality, presentation, and consistency, • Maintain strict adherence to food safety and sanitation standards, • Manage food costs, budgets, and inventory with precision, • Reduce waste while maximizing profitability, • Bring fresh ideas, techniques, and concepts into the kitchen, • Continuously refine and evolve the culinary program What You Bring • 5+ years of Executive Chef or senior culinary leadership experience, • Background in high-volume restaurant or hotel environments, • Strong leadership presence with the ability to inspire teams, • Deep understanding of menu engineering, cost control, and operations, • Exceptional culinary technique and attention to detail, • Ability to perform under pressure in a fast-paced setting, • Hands-on leadership style, • Creative thinker with a modern culinary perspective, • Strong organizational and time management skills, • Flexibility to work evenings, weekends, and holidays, • Ability to manage long hours during peak operations, • Thrive in a high-energy, fast-paced environment What We Offer • Competitive salary + bonus potential, • Comprehensive benefits: Medical, Dental, Vision, • 401(k), • Paid Time Off, • Commuter benefits, • Dining discounts, • A collaborative, creative, and growth-focused environment Why Join Us? This is more than just a job - it’s an opportunity to lead, innovate, and shape a culinary identity within a respected and growing hospitality group.

Executive Chef Compensation: $120,000 + Benefits + PTO + 401K Location: Queens, NY I'm hiring on behalf of a client who is looking for an experienced and creative Executive Chef to lead the culinary team at their vibrant, upscale hotel in Queens, NY. This is a fantastic opportunity for a hands-on leader with a passion for delivering high-quality, seasonal cuisine in a dynamic, guest-focused environment. Key Responsibilities: • Oversee all kitchen operations, including menu development, food prep, and quality control, • Lead and mentor a dedicated back-of-house team, • Ensure consistency, cleanliness, and compliance with health and safety standards, • Collaborate with F&B leadership to drive guest satisfaction and profitability, • Manage kitchen budgets, inventory, and vendor relationships What’s Offered: • $120,000 base salary, • Full benefits package, • Paid time off, • 401K, • A chance to make a real impact at a respected lifestyle property This role is perfect for a chef who brings both creative vision and strong operational discipline. Interested or know someone who fits the bill? Let’s connect.

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

Sous Chef - Fine Dining French Restaurant Location: Midtown/Manhattan Salary: $70,000 to $85,000 We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team. This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail. What You’ll Be Doing • Supporting the Executive Chef in daily kitchen operations, • Leading service and ensuring consistency, quality, and presentation, • Training, mentoring, and developing the BOH team, • Upholding high standards in food safety, cleanliness, and organization, • Assisting with menu development, costing, and ordering, • Maintaining smooth execution in a high-expectation, service-driven environment What We’re Looking For • Proven experience in fine dining kitchens (required), • Strong background in French cuisine or similar European styles, • Solid foundation in classical techniques and attention to detail, • Experience leading teams during service in a structured kitchen, • Passion for quality ingredients, plating, and guest experience, • Calm, composed, and organized under pressure

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

Pastry Cook Job Reference Number: 38123 Employment Type: Part-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced pastry cook to work with a highly motivated and energetic kitchen staff at the Tappan Hill Mansion in Tarrytown, NY for our Abigail Kirsch division. As a pastry cook for Abigail, you will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! $24-$28 an hour based on experiance. • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • Food handlers’ certification #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Cook Job Reference Number: 38084 Employment Type: Part-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff at the Tappan Hill Mansion in Tarrytown, NY for our Constellation division. As a cook for Constellation, you will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! $20-$24 an hour based on experiance. • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • Food handlers’ certification #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Chef de Partie Job Reference Number: 38047 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced, motivated Chef de Partie to our Abigail Kirsch team at the Tappan Hill Mansion in Tarrytown, NY. As a Chef de Partie, you will have the opportunity to handle and prepare food while training and supervising a team of exceptional foodservice professionals. • Prepare, cook, and present menu items according to Abigail Kirsch’s quality standards., • Follow detailed recipes, instructions, and event-specific guidelines to ensure consistency and accuracy., • Demonstrate strong knife skills for precise cuts and efficient preparation., • Work collaboratively with chefs, cooks, and front-of-house teams to ensure smooth event execution., • Maintain a clean, organized, and safe work environment in compliance with food safety standards., • Effectively manage time and prioritize tasks to meet deadlines., • Communicate clearly and effectively with team members and leadership., • Adapt to changing event needs and provide support as required., • Proven experience as a cook in NY catering, banquet, or event environments is a must., • Strong knife skills and proficiency in food preparation techniques., • Experience cooking in a proofer, • Ability to read and follow detailed instructions and recipes accurately., • Excellent communication skills to collaborate with team members and adapt to event dynamics., • Strong organizational skills with the ability to multitask and manage time effectively., • Punctuality and reliability are essential., • Positive attitude and ability to work well under pressure., • Flexible on call schedule, including evenings, weekends, and holidays as required, • Knife Skills, • Kitchen Safety, • Safe Food Handling, • Kitchen Tools, • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

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.

Position: Catering Chef Reports to: Executive Chef Position Managed: Catering Sous Chef, Part-Time Employees, Seasonal Associates Location: Bronx Zoo / On Site Department: Events & Catering Scope: Bronx Zoo Position Type: Full Time Job Summary: This role will be the primary culinary leadership for t

This role requires a minimum of 2 years of experience as a Kitchen Manager or BOH Manager in full-service restaurants.Applications without this experience will not be considered.WHY CITIZEN IS A GREAT WORKPLACE! Working in a city as big as New York can feel impersonal, but a strong neighborhood rest

Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Duties & Responsibilities: · Prepares ingredients by following recipes; slicing, cutting, chopping, mincing,

Prep Cook Job Reference Number: 38083 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff at the Tappan Hill Mansion in Tarrytown, NY for our Constellation division. As a cook for Constellation, you will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #Boost #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Sous Chef Job Reference Number: 37942 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: New York, New York (US-NY) We are looking to add a skilled, experienced sous chef to our Constellation Culinary Group team in New York, NY. As a sous chef with CCG, you will have the opportunity to teach others about your craft as you supervise and participate in the management of a Culinary department in a corporate dining setting. This role is Monday - Friday and assists with the BOH for cafe and catering. • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development., • Maintain proper production, safety and sanitation standards., • Direct and participate in the daily preparation of standard and gourmet food items., • Evaluate the quality of raw food and ensure the quality of the finished products., • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance., • Implement culinary production for special events, monotony breakers, and catered functions., • Supervise and participate in the preparation and display of menu items for special functions., • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff., • Control revenue and expenses to ensure financial goals., • Ensure the highest level of customer service., • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production., • Must have 3- 5 years of culinary management experience., • Strong leadership, oral and written communication skills are required., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost #indeedelior #LI-MA1 About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Prepares and bakes a high volume of bakery product according to Costco formulas.

Decorates and writes messages on cakes using pastry bags and tips. Packages cakes for special order and back stock.

You should be passionate about putting out consistent, quality food and seeking opportunities to learn and grow in the kitchen.

Cleans and sanitizes bakery, bakery equipment, and bakery utensils. Garnishes, weighs, wraps, labels and merchandises bakery products.

Application Instructions To be considered, please apply online with your most updated resume and separately email your resume and food photos to: info@societystaffing.

Traveling Private Chef Division: Private Household / Culinary Ref ID: R49739611114 Location: New York, NY 10011 (Extensive international travel, primarily Europe) Salary: $120,000 - $150,000 Schedule: Full-time; must have open flexibility for frequent and extended travel (Traveling weeks to months a

• Job Type: Support Staff - Union, • Bargaining Unit: 1199 Cafeteria Workers, • Regular/Temporary: Regular, • End Date if Temporary:, • Hours Per Week: 40, • Standard Work Schedule: Tuesday - Saturday, 12:00pm - 8:00pm, • Building: Ferris Booth Commons Reporting to the Manager on duty, the First Cook directs the production and serving of all food produced in the unit, including direction of all food handlers, servers, storeroom checkers, and food service equipment maintainers. Responsibilities • In charge of general operation during the Manager's absence, • Directs the production and serving of all food produced in the unit, including direction of all food handlers, servers, storeroom checkers, and food service equipment maintainers, • Plans, lays out, and assigns work assignments and duties, • Responsible for production, quality control, safety, sanitation, preventive maintenance, and employee performance, • Produces the menu of the day including, but not limited to, entrees, vegetables, soups, and sauces, • Operates all kitchen equipment in accordance with the prescribed manner including, but not limited to, ranges, steamers, meat slicers, and deep fat fryers, • Observes the rules of Dining Services pertinent to food handling and production, • Trains lower labor grade employees using various training methods, • Observes safety standards and practices, • High School diploma or its equivalent Columbia University is committed to the hiring of qualified local residents.

Job Description We are seeking a Chef to support the Culinary Director in leading kitchen operations, overseeing food production, and ensuring the highest standards in food safety and quality. Ideal candidates will bring experience in high-volume, bulk food production and strong leadership skills. Key Responsibilities Culinary Operations • Supervise food preparation and packaging to meet production goals and quality standards., • Collaborate on seasonal menu execution and ensure consistency in food presentation and portioning., • Monitor inventory levels, assist in receiving and storing supplies, and reduce waste., • Train, mentor, and supervise kitchen staff, maintaining food safety and sanitation standards., • Assist with hiring, performance evaluations, and team development., • Help manage food and labor budgets in coordination with the Culinary Director, • Maintain a clean and safe kitchen environment., • Enforce compliance with local health regulations and internal sanitation procedures., • Ensure equipment and supplies are sanitized and stored properly.Qualifications, • 5 years expereince in high-volume commissary like kitchens, • Culinary degree or equivalent experience preferred., • Strong leadership, organizational, and multitasking skills., • Knowledge of food safety regulations and production kitchen workflows., • Effective communication in English; Spanish is a plus., • Ability to lift 50 lbs and work in varying temperatures.

Job Description Sous Chef Join a respected restaurant group as a sous chef and play a vital part in leading a talented culinary team. This opportunity offers a dynamic environment focused on teamwork, consistency, and professional growth. Sous Chef Benefits & Compensation • Competitive compensation ($67,000–$71,000), • Medical, dental, and vision benefits for full-time team members, • Employee dining discounts, • Team meals provided during shifts, • Opportunities for career growth and advancement Sous Chef Requirements & Qualifications • 3+ years of experience in a high-volume kitchen, • Demonstrated leadership experience in a culinary setting, • Strong culinary skills with the ability to manage multiple stations during busy periods, • Deep understanding of food safety standards and HACCP principles, • Excellent organizational, communication, and problem-solving abilities, • Availability to work evenings, weekends, and holidays Sous Chef Preferred Background & Skills • Experience training and developing kitchen staff, • Familiarity with inventory management and cost-control practices Sous Chef Day-to-Day Responsibilities • Oversee daily kitchen operations to ensure efficient and smooth service, • Supervise and execute food preparation across multiple stations, • Maintain high standards for food quality, presentation, and portioning, • Train, mentor, and supervise kitchen team members, • Lead kitchen during service and communicate effectively with front-of-house staff, • Enforce food safety, sanitation, and health regulations at all times, • Assist with inventory management, ordering, and minimizing food waste, • Support menu rollouts, recipe testing, and ensure staff are trained on new items If you are passionate about culinary leadership, team development, and delivering high-quality guest experiences, we encourage you to apply.

Job DescriptionChef Operator We’re looking for a Chef Operator who thrives in a scratch-cooked, fast-casual environment. This role is all about leading with heart, driving operational excellence, and creating a culture where both guests and team members feel at home. If you love fresh, seasonal food and have the energy to inspire others, this opportunity is for you. Chef Operator Benefits and Compensation: • Competitive base salary with performance-based incentives, • Health, dental, and vision insurance coverage, • Paid time off including vacation and holidays, • Career growth and equity/partnership opportunitiesChef Operator Requirements & Qualifications:, • Strong culinary background with scratch-cooked experience, • Proven ability to manage P&L, labor, and food costs, • Systems-oriented leader who thrives with structure and checklists, • Positive, energetic presence that inspires team cultureChef Operator Must-Haves:, • Lead daily kitchen operations with hands-on involvement, • Drive profitability through cost management and accurate forecasting, • Implement and maintain operational systems and standards, • Act as the face of the brand, engaging team and guestsChef Operator Preferred Background & Skills:, • Experience in fast-casual or high-volume scratch kitchen environments, • Culinary education or certifications a plus, • Track record of training and developing future leaders, • Familiarity with seasonal menu planning and sourcing practices

Line Cook Job Reference Number: 38484 Employment Type: Part-Time Segment: Dining & Events Brand: Constellation Location: Bronx, New York (US-NY) We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff at the New York Botanical Garden in the Bronx, NY for our Constellation division. As a cook for Constellation, you will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! $22-$26 an hour. • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • Food handlers’ certification #LI-DM1 #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Sous Chef Job Reference Number: 37884 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Independent-School-Dining Location: New York, New York (US-NY) We are looking to add a skilled, experienced sous chef to our Elior Independent School Dining team in New York, NY. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. Assist the Executive Chef in managing all kitchen operations, including food preparation, cooking, and presentation - Supervise and support kitchen staff, ensuring tasks are completed efficiently and to standard - Maintain consistency and quality across all dishes served - Train, mentor, and motivate team members to support skill development and growth - Ensure compliance with food safety, sanitation, and health regulations - Help manage inventory, ordering, and cost control to minimize waste - Step in to lead the kitchen in the absence of the Executive Chef - Collaborate on menu planning, recipe development, and special events or catering Must-haves: • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production., • Must have 3- 5 years of culinary management experience., • Strong leadership, oral and written communication skills are required. Compensation for this position is up to $70,000 / year based on experience. • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school’s unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students’ growth and success. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Prep Cook Job Reference Number: 38485 Employment Type: Part-Time Segment: Dining & Events Brand: Constellation Location: Bronx, New York (US-NY) We are looking to add an experienced cook to work with a highly motivated and energetic kitchen staff at the New York Botanical Garden in the Bronx, NY for our Constellation division. As a cook for Constellation, you will have the opportunity to work in a fast-paced, efficient environment and cook delicious meals. If you are driven, passionate about preparing and serving high quality meals, and are looking for an organization that promotes your personal growth, this could be the right role for you. Please read on! $22-$26 an hour. • Quality and portion control, • Food preparation, • Creative food presentation, • Maintaining kitchen, • Ensuring food is stored properly, • At least one years’ prior culinary experience in a quality and high-volume establishment with an emphasis on scratch cooking, • Working knowledge of proper culinary methods, techniques, and standards., • Excellent attention to detail and the ability to perform multiple tasks in fast-paced environment., • Ability to use various kitchen equipment and tools as well as identify and differentiate food items., • Food handlers’ certification #LI-DM1 #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Olive Garden - - Responsibilities: Prepare and execute recipes to meet guest expectations; Assist with prep work for soups, sauces, pastas, and lasagna; Maintain high safety and sanitation standards; Keep kitchen clean and organized; Follow portion control and quality standards.