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About Us: Overview: If you're a foodie who loves to mix it up in the kitchen then look no further! Responsibilities: • You will use your creativity and passion for delicious food to deliver an enhanced dining experience for residents, family members, guests and associates!, • Staying healthy is important so you'll utilize an array of healthy, high-end ingredients to optimize nutrition., • You're happy to accommodate specific dietary needs and special requests. Salary range: USD $20.50 - USD $23.50 /Hr. Compensation Disclosure: The salary range mentioned above reflects the potential pay for this role and does not include bonuses or additional incentives (if applicable), nor does it include the value of our benefit program. Offers will consider factors like experience, qualifications, location, community size (if relevant), certifications/training, etc. Brightview regularly reviews and adjusts compensation ranges. Qualifications: • You're a foodie at heart who enjoys sharing your mouthwatering culinary masterpieces with residents!, • Because you have excellent communication skills and are organized, you can work in a fast-paced environment., • We know that everyone that enjoys Dining at our community will be safe because of your knowledge of proper food handling, storage, and safety protocols and regulations. 1. Dedicated to Excellence: We lead the industry with a passion for delivering top-notch services and groundbreaking care., 2. Embracing Community: Join a supportive and inclusive environment that prioritizes your professional growth, development and advancement., 3. Impactful Work: Make a meaningful difference in the lives of our seniors, contributing to their joy and well-being every day., 4. Comprehensive Benefits: Enjoy competitive salaries, health, vision and dental insurance options, retirement plans, tuition reimbursement, employee assistance programs and many more benefits that prioritize your well-being., 5. A Place to Flourish: Embrace diversity, foster innovation, and access the tools and resources for personal and professional growth. Join our vibrant team at Brightview Senior Living and be valued as an integral part of our community. Equal Opportunity Employer At Brightview, we believe that diversity of thought, experience, perspective, and backgrounds makes us stronger. We welcome and celebrate all that makes us unique and we choose not to discriminate on the basis of race, color, creed, religion, sex, pregnancy, age, marital status, national origin, citizenship status, military status, physical or mental disability, sexual orientation, genetic information or any other characteristic protected by law or not related to the specific requirements of a particular role. We are, by choice and without question, an equal opportunity employer. For Massachusetts Applicants: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

WESTCHETER COUNTRY CLUB, Rye, NY BANQUET SOUS CHEF WESTCHETER COUNTRY CLUB VISION A self-made man from Toronto, John McEntree Bowman came to New York when he was seventeen. He began his career as a groom in a stable and worked his way up to eventually owning the Biltmore hotel group, one of the most exclusive and largest hotel chains in the world at that time. Mr. Bowman sought to create the sportsman’s paradise within easy reach of the bustling Manhattan. He would go on to purchase land in both Harrison and Rye, NY for his flagship hotel project, the Westchester Biltmore. Mr. Bowman’s vision … “Members would live in the hotel and in homes on the grounds. The Club staff would take care of all services, both in the hotel and in the homes. Meals would be delivered to the homes from the hotel kitchen. Maids and gardeners would be called in from the hotel to address all the Members’ needs. A large garage with a platoon of mechanics would service the cars of the Members. And there would even be an airfield to manage the Members’ planes in the coming age of flight. As for sporting facilities, the Club would offer the finest in golf, tennis, polo, horseback riding, swimming, boating, squash, tobogganing, skating, shooting, skiing…everything. It was going to be the most beautiful, most luxurious hotel-club-community anywhere. And, of course, no expenses were spared.” ABOUT THE CLUB Originally 583 acres of land were purchased from Hobart J. Park, at $2,500 an acre. Two months later a 62-acre tract was bought on Manursing Island, valued at $375,000. The following month 35 acres were purchased from the old Hill Estate on Parks Farm. In the summer of 1919 construction of the eight-story hotel at the top of the hill was begun, under New York architects Warren and Wetmore in the style of a nineteenth-century Italian villa. Landscape architects were Charles W. Leavitt & Sons. Billington and Smith-Mertz were contracted to build the polo field and five miles of roads. On May 15, 1922, John McEntree Bowman formally opened the Westchester Country Club. Almost 1,500 members joined, paying an initiation fee of $25. CHEF POSITION SPECIFIC Westchester Country Club is looking for an individual who wishes to evolve in their career and work as part of a dynamic professional team. This is a unique opportunity to step in as a PM Banquet Sous Chef and have potential to move into the Banquet Chef position. The P.M. Banquet Sous Chef will work with a seasoned staff which has been put together over the past three plus years. The staff is dedicated, active and purposeful and the membership truly appreciates everything they have achieved over the past three years. This position has the potential to grow this into something special. In summary, the ideal candidate is initiative-taking and a team player; career-minded, detail-oriented and capable of producing the diversity required in a traditional club with progressive palates. CANDIDATE QUALIFICATIONS • The Banquet Sous Chef has strong mental fortitude and ability to maintain composure in stressful and intense situations. He/she is an experienced leader who is genuine, humble, curious and needs discipline to work independently., • The Banquet Sous Chef will focus on improving menu variety and meeting a higher level of members’ expectation. Menu diversity needs to consider increased demand for gluten free, vegan, and healthy food utilization as well as regional specialties., • The Banquet Sous Chef addresses the unique challenges of the kitchen while elevating the overall member experience., • The Banquet Sous Chef is flexible and accommodating when communicating with members. Is culinary creative and willing to assist in overall event design, set up and presentation., • The Banquet Sous Chef participates in Kitchen Meetings. He/she studies Banquet Event Orders (BEO’S), write prep lists, share the plan of action with Sr. Banquet Chef and delegate tasks as required., • The Banquet Sous Chef will work with the Director of Culinary Operations to develop the annual culinary budget and then be accountable to adhere to both labor and food cost targets., • Prior experience in banquets within private clubs or large, scale, luxury hotel/resort operations required.

All Whole Foods Market Retail jobs require ensuring a positive company image by providing courteous, friendly, and efficient service to customers and Team Members at all times. Sets and achieves the highest standards of retail execution.

Comfortable in a fast-paced kitchen. Food Prep - Kitchen Staff position in an Italian Sandwich Shop/Cafe. Assisting the cook with kitchen tasks as needed during service.

OKO Rye seeks a talented and passionate sushi chef to join our talented team at OKO Rye, led by three-time James Beard Nominated Chef Brian Lewis along with Chef de Cuisine Duane Shand and Sushi Chef Danny Yi. We are currently seeking a Sushi Chef who is enthusiastic, passionate and ready to grow th

Job Details • Position: Cook – Food & Nutrition Services, • Location: Bronxville, NY, • Duration: 8 Weeks, • Schedule: 5 days per week, 8-hour shifts, • Between 5:00 AM and 7:00 PM (as needed) Key Responsibilities • Prepare and cook meals according to established recipes and dietary guidelines., • Assist in preparing patient meals and short-order items as required., • Ensure all food preparation complies with health, safety, and sanitation standards., • Maintain a clean, organized, and safe kitchen environment., • Follow hospital policies and food service regulations., • Support food service operations to ensure timely meal delivery to patients and staff. Required Qualifications • High School Diploma or equivalent, • Minimum 2 years of training from an accredited cooking or catering school, • ServSafe Certification (Required), • Previous experience in:, • Culinary or professional kitchen environments, • Food handling and preparation, • Short-order cooking, • Patient meal preparation (preferred)

After a successful two-year run with our sushi program, we are reintroducing our sushi bar and seeking a talented Omakase Sushi Chef to lead this next chapter. We are looking for a chef who respects traditional Japanese techniques, understands the importance of seasonality and sourcing, and enjoys c

Maintain organization of catering orders, ensuring accuracy and seamless kitchen operations. Assess kitchen needs daily, determining task prioritization to maintain smooth operations. Lead the kitchen team respectfully, fostering collaboration and ensuring efficient teamwork.

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

Serve as Executive Chef in his/her absence. Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities. Assist the Executive Chef in determining the minimum and maxim

The Sous Chef supports the Executive Sous and Executive Chef by coordinating menus, purchasing, scheduling, food preparation, and plating for banquet and catering events as well as F&B Outlets while maintaining profitable F&B operations and high-quality products and service levels. The Sous Chef is

Culinary Specialists operate and manage Navy dining and lodging services, planning menus, preparing meals, managing inventories and records, and contributing directly to crew morale and readiness at sea and ashore, including support to high visibility executive food service when selected.Plan menus

Summary: 1199 59-day assignment covering FTE LOA Days varied shift (could be 5 a.PRN) Requirements: Minimum high school diploma 2 years at an accredited cooking/catering school ServSafe certification Culinary background Prior food handling experience Short order experience Patient preparation experi

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Yard House - - Responsibilities: Ensure kitchen and line is properly stocked with necessary items; Follow food safety and sanitation standards to guarantee guest safety; Assist in food preparation and station setup; Maintain cleanliness and organization of kitchen area; Support kitchen team to ensu

Ruth's Chris Steak House - 670 White Plains Road - Responsibilities: Passionately prepare, portion, and/or cook food items to quality specifications; Ensure exceptional presentation by checking/dressing dishes before they are served; Showcase superior dexterity skills to operate cutting tools quickl

Ruth's Chris Steak House - 670 White Plains Road - Responsibilities: Passionately prepare, portion, and/or cook food items to quality specifications; Ensure exceptional presentation by checking/dressing dishes before they are served; Measure ingredients and seasonings to ensure correct cooking and f

Olive Garden - - Responsibilities: Prepare and cook menu items to specification; Ensure plate presentation meets standards; Maintain high safety and sanitation standards; Assist with kitchen upkeep and mise en place.

Yard House - - Responsibilities: Prepare and cook menu items according to company standards; Coordinate with team to ensure timely service; Follow food safety and sanitation standards.

Longhorn Steakhouse - 9055 Xavier Drive [Kitchen Staff / Prep Cook] As a Line Cook at Longhorn Steakhouse, you'll: Assist in completing prep and storage of food items; Prepare high quality food items to order; Follow recipes and presentation guidelines; Ensure proper food safety and sanitation stand

Sunrise Senior Living - - Responsibilities: Prepare and serve meals according to recipes and menus; Maintain cleanliness and organization of kitchen and work areas; Operate kitchen equipment safely and report issues; Assist with dining service and cleaning duties; Record food production and tempera

Golden Nugget - - Responsibilities: Prepare ingredients and assist cooks to maintain fast, consistent, high-quality meal service.

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.

The Melting Pot - 30 Mamaroneck Ave - [Line Cook / Kitchen Staff / FT & flexible PT schedules available] - As a Prep Cook @ The Melting Pot, you'll: Follow all of the company's specifications and procedures to ensure Perfect Food; Follow and uses all food safety procedures and logs; Follow all food

The Melting Pot - 30 Mamaroneck Ave - [Prep Cook / Kitchen Staff / FT & flexible PT schedules available] - As a Line Cook @ The Melting Pot, you'll: Follow all of the company's specifications and procedures to ensure Perfect Food; Follow and use all food safety procedures and logs; Follow all food r

Golden Nugget - - Responsibilities: Prepare upscale and fine dining dishes according to recipes and standards; Maintain cleanliness and organization of the kitchen; Assist in food plating and presentation; Follow safety and sanitation guidelines; Collaborate with team to ensure guest satisfaction.

Insomnia Cookies - - Responsibilities: Greet guests and take their orders; Explain menu items and clarify questions; Bake cookies to perfection and a scoop of ice cream; Package and send out delivery orders; Handle cash and payments accurately.

Compass Group - - Responsibilities: Takes orders from customers and prepares items requiring short preparation; Completes orders from steam tables and serves customers at multiple stations; Serves customers in an efficient, friendly manner following established steps of service; Ensures food is at

Atria Senior Living - - Responsibilities: Join the kitchen staff in preparing and cooking food for our residents; Build positive relationships with residents, employees and coworkers; Understand that dining in the restaurant-style atmosphere can be the highlight of our residents day; Maintain the k

Responsibilities: Prepares and cooks to order foods requiring short preparation time.Reads food order or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.Typically, performs fast food cooking and grill cooking duties in preparing food item

Northwell Health - - Responsibilities: Prepares and cooks food for patients, employees and guests; maintains sanitary environment and assists Chef as needed.

Golden Corral - - Responsibilities: Prepare Hot Choice Buffet products according to recipes and procedures; Maintain correct temperatures during cooking and serving; Restock and rotate food products using FIFO method; Ensure cleanliness of Hot Cook area and equipment; Assist guests with carved meat

Compass Group - - Responsibilities: Takes orders from customers and prepares items; Completes orders from steam tables and serves customers at multiple stations; Ensures food is at correct temperature and presentation; Cleans, sanitizes and maintains all assigned work areas; Resolves customer conce

Compass Group - - Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules; Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring food is at the correct

Benchmark Senior Living - - Responsibilities: Assures all dietary procedures are followed; Operate kitchen equipment safely and effectively; Establishes food production line to ensure meals are prepared on time; Represents the community with a positive attitude and pride; Prepares and serves nutrit

Brightview Senior Living - - Responsibilities: Deliver an enhanced dining experience for residents, family members, guests and associates; Utilize healthy, high-end ingredients to optimize nutrition; Accommodate dietary needs and special requests; Follow proper food handling, storage, and safety pr

Compass Group - 2000 Westchester Avenue - Responsibilities: Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules; Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring

Panda Express - - Responsibilities: Creating food with passion; Supporting in creating a vibrant environment for guests; Preparing all dishes to meet recipes and standards; Guiding Kitchen Team and assisting with training; Performing Back of House responsibilities.

Taco Bell - 249 East 149th Street - Responsibilities: Set up station and participate in prep; Follow recipes; Take direction from the Chef or Sous Chef; Explore creativity where appropriate; Be a team player.

Panda Express - - Responsibilities: Support in creating a vibrant and welcoming environment for our guests; Preparing all dishes to meet company recipes and standards; Guiding Kitchen Team and assisting with their training; Performing all Back of House responsibilities.

Aramark - - Responsibilities: Cooks and prepare a variety of food according to production guidelines and standardized recipes; Sets up workstation with all needed ingredients and equipment; Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items; Operates equ

Aramark - - Responsibilities: Cooks and prepare a variety of food according to production guidelines and standardized recipes; Sets up workstation with all needed ingredients and equipment; Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items; Operates equ

Albertsons - 15 Palmer Avenue - Responsibilities: Slice and dice vegetables, composing salads and cold items, cutting and grinding meat; Maintain an atmosphere of clean and safe work area; Take inventory and place orders to ensure kitchen supplies; Maintain up-to-date merchandising and marketing str

Cava - - Responsibilities: Observe food safety, sanitation, and quality procedures; Follow recipes and procedures to maintain food quality and consistency; Adhere to safety and sanitation procedures and all CAVA standards; Restock cook stations and keep them clean and organized; Stand and/or walk f

Albertsons - - Responsibilities: Provide leadership, direction, and coaching to front- and back-of-house staff to uphold standards in service, quality, safety, and efficiency.Design and implement seasonal menus and product offerings that reflect culinary trends and customer demand.Oversee all prepa