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We’re looking for motivated, engaged people to help make everyone’s journeys better. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers. Provides culinary expertise and leadership; promotes quality food services and ensures food safety and sanitation requirements are followed. Drives the food production effort with the assistance of Food Supervisors Annual Salary Range: 65-70k Benefits: * 401(k) * Dental insurance * Disability insurance * Health insurance * Paid time off * Vision insurance * Daily meals * Parking Main Duties and Responsibilities: * Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements * Supervises department for quality and quantity; ensures items are produced and dated according to specification, and coding system is adhered to correctly (i.e. - FDA, USDA, HAACP and other governmental regulations) * Keeps account of attendance, sets up paperwork, sets up each shift and assigns employees to specified sections (schedule optimization) * Orders raw material from storeroom and produces extra meals at last minute as needed * Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts * Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation * Ensures safety procedures are adhered to; maintain cleanliness through shift to ensure quality product * Manages daily production of hot and/or cold kitchens for quality and consistency * Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed. * Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses. * Monitors daily manpower planning and schedules employees. * Responsible for employee retention and reducing employee turnover. * Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s). * Reviews and ensures employees in chain of command are in correct cost centers and correct job titles. * Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority. * Employee must complete all company required training including but not limited to ServSafe * Compliance with all company required policies, procedures and processes including but not limited to required training Qualifications Education: * Associates degree in the Culinary Arts or a Culinary Arts certification preferred. Work Experience: * Minimum 1-3 years of experience as a Chef and/or Sous Chef required. * Minimum 7 years of experience as a cook required. * Previous supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferred. * In-flight catering experience or experience in a high-volume food service environment preferred. Job Skills: * Ability to cook meals according to detailed specifications. * Ability to work in a fast paced, deadline driven environment. * Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks. * Current or previous labor relations experience is a plus, but not required. * Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. * Ability to train others required. * Must have the ability to give negative and positive feedback to employees on a daily basis. * Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. * Strong organizational, analytical, communication and leadership skills required. * Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. * Experience with menu design a plus. * Basic computer skills required. Working knowledge of Microsoft Office products preferred. Technical Skills: (Certificates, Licenses and Registration) * ServSafe Certified is preferred. Language / Communication Skills: * Must have excellent written and oral communication skills. * Bi-lingual in Spanish is a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes – Up to 25% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: * Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. * In a normal production kitchen facility, there may be physical discomfort due to temperature and noise. * Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. * A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization Structure Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations Number of Direct Reports: Up to 40, varies by unit (Head Cook, Specialty Cook, Assistant Cook in Hot Kitchen) Number of Dotted Line Reports: N/A Estimated Total Size of Team: Up to 40, varies by unit Gate Group Competencies Required to be Successful in the Job: * Thinking – Information Search and analysis & problem resolution skills * Engaging – Understanding others, Team Leadership and Developing People * Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively * Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: * We treat each other with respect and we act with integrity * We communicate and keep each other informed * We put our heads together to problem solve and deliver excellence as a team * We have passion for our work and we pay attention to the little details * We foster an environment of accountability, take responsibility for our actions and learn from our mistakes * We do what we say we will do, when we say we are going to do it * We care about our coworkers, always taking an opportunity to make someone’s day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: We anticipate that this job will close on: 04/06/2026 For California Residents, please click here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Executive Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to adapt and follow

Line Cook / Prep Cook to work alongside Chef Nakajima to assist in preparing different types of sushi, Japanese appetizers and bar food.The candidate will also prepare and present dishes and other similar menu creations to the exact specifications of the restaurant recipes and procedures, ensuring a

Year Pastry Cook experience, fine dining a plus. Join our pastry team in a new & exciting catering/upscale events concept by Chef Daniel Boulud-. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and professional knowledge of cooking

This role is ideal for a disciplined, skilled cook with strong leadership qualities, refined technique, and a deep respect for product. Prior experience as a Line Cook/Chef de Partie. Opening team opportunity under Michelin-level leadership.

As the Pastry Cook, you will work closely with the Corporate Pastry Chef, and Pastry Sous Chef to curate seasonal menus, innovate new recipes, and oversee the pastry section of our kitchen.

Kappo Masa is looking for a Line Cook to join our growing team.A menu helmed from world renowned Michelin Star chef Masa Takayama, Kappo Masa is looking for a candidate that will demonstrate their passion, talent, and dedication to their craft and to the culinary industry.Primary Responsib

Line Cook duties and responsibilities .A Line Cook prepares food using recipes and menu items created by the Head Chef and helps keep the kitchen running smoothly.Some of their key duties and responsibilities include:.Assisting with stocking and setting up the kitchen stations.Preparing food i

Dinex (Chef Daniel Boulud) and Lifeworks, is seeking a dedicated opening team who is looking for new challenges and future growth.The Line Cook is responsible for producing and executing Canapes, Stations, Plated Dinners, and Platters for our events.You will report directly

Minimum of 6 months of experience as a prep cook or line cook. Delaware North’s Patina Group is hiring a full-time Line Cook to join our team at the Met Opera Grand Tier in New York, New York. As a Line Cook, you will be responsible for preparing dishes according to recipes and the chef’

The Dinex Group, restaurant group of internationally famed Chef Daniel Boulud, is looking for a Line Cook for Epicerie 245 Park Ave. The Line Cook is responsible for preparing and finishing food on the Epicerie and Happy Hour Menu in the kitchen. During service the cook must be able to follow instru

The Pastry Cook is responsible for carrying out operations and productions that take place in the kitchen, including properly scaling recipes, mixing a variety of batters and doughs, portioning and baking according to signature recipes, all guided by the Chef and Owners. If you believe you

The Line Cook will thrive in a dynamic, fast-paced fine dining environment, collaborating closely with the Sous Chefs, Chef de Cuisine (CDC), and Executive Chef to deliver exceptional dishes. The Line Cook must be a strong team player, passionate about their craft, and highly organized to maintain t

We are now excited to commence the search for a Pastry Line Cook to support our Executive Chef in ensuring prep and service are providing world class desserts and pastries. Liaising with Pastry Sous Chef.

Working in a fast-paced kitchen alongside our Head Chef and another line cook. Experience: Previous line cook experience with strong execution of pasta, salads, and dinner items. Known for our high-energy brunch and refined dinner service, we are looking for a skilled, reliable Line Cook to join our

Executive Chef Neal Harden focuses on fermentation, culturing, and wood fire cooking through regional and global influences to highlight market-sourced produce. Perform work on different kitchen line stations as per business demands. Cook menu items in alignment with the kitchen team to deliver dish

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. Must be able to follow instructions during serv

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Kabawa and Bar Kabawa from Chef Paul Carmichael and Momofuku.

The Line Cook is responsible for preparing and cooking food items according to recipes and standards of the kitchen. To learn and to grow as a cook and continue the journey to becoming a chef. Ensure station cleanliness is maintained continuously before, during, and after service.

The Pastry Cook is responsible for supporting the Pastry Chef in the production and service of a variety of pastry items and breads for all the outlets. We are seeking a passionate and creative individual with great attention to detail, a wide range of pastry skills, and a willingness to learn and g

The Lead Line Cook assumes responsibility for leading the production of food at all stations, mentoring the cooks, working on the line and expediting, as well as supporting the executive chef & sous chef in all aspects of day to day operation. Comfortable and passionate about cooking with the s

The pastry cook is responsible for production and plating of all items on the pastry station and following written and verbal instructions. Assist Executive Pastry Chef in creation and development of new menu items .

If you’re a passionate chef looking to contribute to a vibrant dining experience, we’d love to connect. As a chef, you will prepare and cook high-quality menu items with attention to detail, collaborate with our team on daily specials and seasonal offerings, maintain cleanliness and orga

The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. Reporting to the Executive Chef, we’re looking for an experienced Line Cook to join the Hawksmoor team at our first international restaurant in New York.

The catering prep chef is responsible for assisting culinary team with daily food production in our commissary kitchen. Excellent understanding of various cooking methods, ingredients, equipment and procedures. Cook menu items in cooperation with the rest of the kitchen staff.

Proven cooking experience, including experience as a line chef, restaurant cook or prep cook. Cook menu items in cooperation with the rest of the kitchen staff. Excellent understanding of various cooking methods, ingredients, equipment and procedures.

As a prep cook, you have a genuine passion for hospitality and communication. You will be responsible for many facets of prep throughout the kitchen and to uphold the standards of quality and consistency set by the chef. To prepare specific food items on the menu; ensuring consistency, quality

Minimum of 1 year of experience as a prep cook or line cook. As a Line Cook, you will be responsible for preparing dishes according to recipes and chef specifications. Delaware North's Patina Group is hiring full-time Line Cooks to join our team at.

Golden Nugget - - Responsibilities: Cook menu items assigned to station; Be mindful of special requests and dietary restrictions; Ensure dishes meet quality standards and adhere to recipes; Assist sous chefs and head chef in the kitchen; Maintain cleanliness and ensure health and safety compliance.

ASM Global - JobID: R100121288 [Kitchen Supervisor / Cook] As a Sous Chef at ASM Global, you'll: Prepare and cook food under the supervision of the head chef; Assist in menu planning and recipe development; Ensure food quality and presentation meet the standards; Supervise and train kitchen staff; M

As a Pastry Cook within our Culinary Team, you will be responsible for supporting the Pastry Chef in the production and service of a variety of pastry items and breads for all the outlets. Join our elite Culinary Team at our new 270 Park as a Pastry Cook. We are seeking a passionate and creative ind

ASM Global - JobID: R100119366 [Kitchen Supervisor / Cook] As an Executive Chef at ASM Global, you'll: Lead culinary team in menu development, food preparation, and presentation; Manage inventory, ordering, and budgeting; Ensure compliance with health and safety regulations; Collaborate with event p

Nami Nori - JobID: 100-145526212 [Kitchen Supervisor / Cook] As a Sous Chef at Nami Nori, you'll: Support the Executive Chef in all kitchen operations; Be responsible for food production, coaching and training, and ordering and inventory; Maintain department of health standards and compliance with a

Job Description *Five Diamond Premier Private Resort Communities in the World Seek their FUTURE CULINARY DIRECTORS We are seeking a/CDC and SENIOR SOUS CHEF for our High Volume operation to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. We are seeking veteran culinarians with a minimum of 3-5 years experience as CDC+2 SR.SOUS CHEF who are VERY much Hands On and LOVES to COOK!! We are looking for a long term player who can see themselves joining a team of professionals who can achieve great things as an individual and as part of a successful team while earning top salary and bonuses. We are busier now more than ever in our restaurants and Food&Beverage programs as our most loyal players are ordering meals to take home using their rewards points. TRAVEL AND SEE THE WORLD IN THE OFF SEASON Company Description5DIAMOND VIP|VIP|VIP Guests every week

Job DescriptionDescription We are looking for Utility/Line Chef who is accountable for preparing all food dishes according to established recipes and Goop Kitchen standards. About goop kitchen: goop kitchen is a delivery-first food concept launched in 2021 by goop, Gwyneth Paltrow’s modern lifestyle brand. It brings together clean, nutrient-dense ingredients with top-tier culinary expertise and a digital-first approach. The menu is designed to satisfy — featuring comforting, flavor-packed bowls, salads, handhelds, rotisserie chicken, and pizzas, all made without refined sugars or processed ingredients. It’s clean food, with zero compromise on flavor. Goop kitchen currently has ten locations in Southern California and is actively expanding. • Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes., • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly, • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards., • Performs supplementary tasks as deemed necessary for the role.Requirements, • Must be at least 18 years of age., • Minimum of 1 year of experience in culinary training or experience working as a line cook, prep cook or similar role., • Food Safety and food handling procedures.

Job DescriptionLodi is looking for a Line Cook! Lodi is one of the first concepts to join the iconic Rockefeller Center as it reimagines its retail and hospitality collection for a new era. The all-day caffè stems from Ignacio Mattos, chef-owner of quintessential New York City restaurants, estela and Altro Paradiso. At Lodi, Mattos and his team draw inspiration from Italian aperitivo culture and the restaurant’s historic surroundings. Their vision is to create a neighborhood anchor, elegant and friendly—a place you can visit practically any time of day, whether for an espresso in haste or a leisurely late-afternoon cocktail on the patio. The Line Cook prepares and cooks food in their designated area of the kitchen. This position assists the rest of the kitchen team to produce food that upholds the quality of the restaurant. Key Focus • Prepares and executes guest dishes., • Ensure food quality and executed menu dishes meet or exceed standards., • Ensure orders are executed and plated in a timely manner. Primary Responsibilities • Working as part of a team to ensure that all tasks are completed in order of priority and in the allotted time frame., • Set up and stock stations with all necessary supplies., • Execute guest food orders in a timely and orderly manner., • Ensure guest dishes are plated properly per Chef guidance., • Washing, chopping, and sorting food items., • Ensuring that all food that is produced is equal to or above the minimum set standards., • Ensuring astute portion control, wastage control, and adhere to par levels within the department., • Maintain superior personal hygiene practice at all times. Service Standards • Maintain the high standards of cleanliness and appearance throughout the kitchen., • Follow all company policies and procedures including recently created and evolving COVID guidelines., • Follow all Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Medical, Dental, Vision for Full Time Employees, • NYC Paid Sick & Safe Leave, • Pre-taxed commuter benefits We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description Join the talented team of L'Amico by Chef Laurent Tourondel. Located within the kitchens of LTH at the Eventi Hotel, we are a dynamic and talented group of professionals who love food and strive to provide the very best seasonal dishes to our guests. We are looking for a dedicated cook to join our kitchen team at night working the pasta station! All our pasta is made in house and L'amico offers a varied menu of made to order Italian dishes. Our open kitchen uses wood ovens to prepare dishes in the view of our guests. Additional hours/shifts are potentially available for the right candidate during the week at a different station or venue in our operation. Under the direction of famed Chef Laurent Tourondel, you will have the opportunity to grow and learn from some of the finest culinary professionals in the city. Our kitchen offers both exciting challenges and rewards! Also check out the Eventi Hotel, along with our sister restaurant the Vine and Second., our event venue. Featuring an American menu with Italian influences, L’Amico honors the food of both Executive Chef Laurent Tourondel’s past and present – inspired by both his upbringing in the European countryside, and a career spent reimagining and redefining “American” cooking and classics.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Line Cook. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Line cooks are responsible in preparing all menu items during breakfast, lunch, dinner, and event services. There daily focus is learning and perfecting techniques, speed and consistency. They are vital to every outlet RESPONSIBILITIES AND AUTHORITIES: • Always treat guests with courtesy and respect in a variety of situations, • Honesty & Integrity, • Delivers outstanding service and creates memorable experiences., • Coordinates and multi-tasks job duties in an active environment SPECIFIC DUTIES, • Responsible for preparing assigned food items, • Follow the recipes and the portion control guidelines set by the restaurant, • Responsible for setting up stations with appropriate par levels for the shift and restocking items, • Responsible for the freshness and correctness of the mise en place on their station, • Prepare any ingredient or specific recipe as directed by the Sous Chefs, • Keep work area clean, sanitized, and organized. This includes but not limited to prep table, sinks, walk-ins, lowboys, floor, dry storage, ovens and stovetops, • Possess strong cooking skills., • Understand how to use a variety of food service equipment, including knives, pots and pans, ovens and grills, food processors and slicers in a safe environment, • Possess knowledge of and follows sanitary food handling procedures, • Remain calm and work well under pressure, • Must have Executive Chef taste and sign off on every item prepped before being put away, • Must understand and practice proper food cooling and storing procedures, • Responsible for having the tools needed for the station worked and proper storage of tools when not used., • Responsible for using sharp cutlery at all times, • Responsible for preparing your stations daily prep list as well as the prep teams prep list. REQUIREMENTS: • Must have 2 years + of line cook experience in NYC at a comparable restaurant or hotel, • Must be able to lift 50 lbs, • Must be able to stay on your feet for 8 hours plus Knowledge: • Must have good knife skills $19.00 - $21.00/ Hour

Job Descriptionestela is hiring a Line Cook! One of the most celebrated restaurants in the United States, estela is an intimate downtown bistro from chef Ignacio Mattos that can be experienced in many ways, whether it’s a thrilling dinner in the dining room, a leisurely weekend brunch with friends, or a late-night drink at the bustling bar. Since opening in 2013, the restaurant has served several signature dishes that are now considered New York City classics, while always offering guests something new to try. estela holds one Michelin star, among many other major accolades. The Line Cook prepares and cooks food in their designated area of the kitchen. This position assists the rest of the kitchen team to produce food that upholds the quality of the restaurant. Key Focus • Prepares and executes guest dishes., • Ensure food quality and executed menu dishes meet or exceed standards., • Ensure orders are executed and plated in a timely manner. Primary Responsibilities • Working as part of a team to ensure that all tasks are completed in order of priority and in the allotted time frame., • Set up and stock stations with all necessary supplies., • Execute guest food orders in a timely and orderly manner., • Ensure guest dishes are plated properly per Chef guidance., • Washing, chopping, and sorting food items., • Ensuring that all food that is produced is equal to or above the minimum set standards., • Ensuring astute portion control, wastage control, and adhere to par levels within the department., • Maintain superior personal hygiene practice at all times. Service Standards • Maintain the high standards of cleanliness and appearance throughout the kitchen., • Follow all company policies and procedures including recently created and evolving COVID guidelines., • Follow all Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Medical, Dental, Vision for Full Time Employees, • NYC Paid Sick & Safe Leave, • Pre-taxed commuter benefits We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Job Description LINE COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description Job Title: Pizza Cook Reports To: Chef Roberta’s is looking for pizza cooks to join our team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us! No bad vibes! Ideal Candidates: * At least 1 year of kitchen experience * Experience making Neapolitan style pizzas * Hand stretch pizza dough * Master pizza production in a hand crafted pizza oven * Work a busy service smoothly * Exceptional eye for detail QUALIFICATIONS: * Highly organized, detail oriented and punctual * Great attitude, respectful and a team player * Must be able to stand for at least 8 hours and lift at least 50 pounds

Job DescriptionBenefits: • Competitive salary, • Employee discounts, • Flexible schedule, • Free food & snacks, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification is a plus, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description We are seeking an enthusiastic and capable Line Cook to join our exceptional team of service leaders. This position works under the direction of the Executive Chef and Chef de Cuisine and will be exposed to a variety of cooking techniques and ingredients Your Responsibilities: • Oversees assigned areas of culinary production and works service., • Execute recipes, maintain kitchen equipment, and always be on time, • Use working knowledge of basic cooking techniques; measuring, knife skills, sautéing, grilling, roasting, poaching, etc. Your Qualifications: • Minimum 1-3 years’ experience professional cooking experience in restaurant or establishment of similar caliber., • Excellent verbal and written communication skills., • Ability to read, speak and interpret documents in clear English., • Must be able to work a flexible schedule. (including nights, weekends, and holidays), • We seek individuals who pursue this career as a passion and a profession. We are a team of hospitality professionals committed to creating extraordinary experiences for our guests and staff. Our mission is to operate a financially responsible organization in an environment where work feels good. RESPECT for our team, guests, partners, purveyors and our environment. EMPOWER our staff to think and act on their own with a Sense of Urgency. PRIDE ourselves in providing generous hospitality, distinctive cuisine and exceptional service. MENTOR, we encourage personal and professional Development. EMBRACE the daily challenge and have fun. We are all in this together! What we offer: • Comprehensive Medical, Dental and Vision insurance, • Pre-Tax Commuter Benefits, • Employee Assistance Program, • Pet Insurance Discounts, • Benefits Hub Discounts, • Family Meal Provided, • On site Educational Classes Bastion Hospitality LLC –is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, Bastion Hospitality, LLC will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer. Employees must maintain the confidentiality of all company and customer information and must not discuss such matters outside of Bastion Hospitality, LLC. Tact and discretion must be used in all dealings with all customers and potential customers to maintain a positive image of Baston Hospitality, LLC.

Job Description The Back of House Shift Lead position at LP Hospitality Group is a kitchen support role whose primary function is to ensure the continuity of kitchen operations. It will be staffed by an hourly cook proficient at all stations in the Lobster Place food service division. This includes all hot and cold line stations, raw bar shucker stations, lobster section, and prep kitchen. The Shift Lead reports directly to the kitchen managers, and their daily assignment is determined by the Chef on duty each day. Schedule/ Commitment: This position will require a variable schedule due to filling gaps in the kitchen roster. The base schedule for the Back of House Shift Lead is five days a week, with Tuesdays and Wednesdays off. The shifts are a mix of opening, mid, and closing shifts, Thursday through Monday, which change depending on needs. Schedule flexibility is a requirement for this role. The Shift Lead will be the first option to fill the open spot when gaps are known in advance. Duties and Responsibilities: * Act as a resource and mentor to team members, offering guidance and support in achieving individual and team goals. * Covering PTO and schedule shortfalls. * Completing prep kitchen AM prep list for the following day. * Monitoring all bread storage and proper rotation of stock. * Organizing dry storage and cold storage shelves in walk-in coolers. * Assist chefs with on-site and off-site catering events. * Expo lunch/dinner service when Chefs cannot be on the line. * Assist Chefs with prep for specials and help with implementation. * Help facilitate AM/PM transition in the kitchen by making sure prep lists are accurate. * Assist in training new hires according to training checklists. * Lead by example to inspire teamwork, professionalism, positive work environment, and adherence to standards. * Assist chefs in delegating tasks effectively, ensuring team members feel empowered and supported. * Consistent communication with chefs on team performance, staffing, service, sanitation and operations. Qualifications: * Understanding and experience of restaurant hospitality and fine dining. * Demonstrated ability to lead, inspire, and informally coach others in a professional kitchen setting. * 2+ years of professional kitchen experience. * Command of all kitchen positions. * Owns sharp knives and kitchen tools. * Willingness to learn and retain knowledge * Demonstrated time management and communication skills * Passion for learning, adaptability, and willingness to tackle new challenges * Ability to work in a fast-paced environment with frequent deadlines * Understanding of NYC health department codes and conduct Pay & Benefits: * Rate- $26.00/hr * Paid breaks * Comprehensive medical, dental, and vision insurance benefits * Company-paid life insurance * 401K plan w/ company match * In addition to Paid Sick Leave, Lobster Place provides generous paid time off depending on position and tenure * Employee Discounts * Commuter Benefits * Referral Program- $600 Bonus if you refer a successful hire * Employee Assistance Program to help promote well-being and enhance quality of life for you and your family Working conditions This job is operated in a professional kitchen environment. This role routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and efficient, and temperatures may be extreme. The workspace is on two levels, and the ability to use stairs is required. Essential Functions of the Job While performing the duties of this job, the employee must stand for several hours at a time, walk, and sit. The employee must occasionally lift or move kitchen products and supplies up to 40 pounds. Days and hours of work vary, but they are generally assigned a 40-hour-per-week schedule. This position regularly requires evening and weekend work. This is a full-time hourly position in the Kitchen at Chelsea Market at 75 9th Avenue. Please note that this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. LP Hospitality Group is proud to be an equal-opportunity employer. We are committed to providing an environment of mutual respect and building a workplace that represents a variety of backgrounds, perspectives, and skills. All employment is determined based on qualifications, merit, and business needs.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description Company Background From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! PARLA Parla is a spot to celebrate NY-style pizza and Italian-inspired cocktails from the team behind The Smith. Located in the Upper West Side, Parla is an all-day destination for lunch and dinner, with plans to serve baked goods at breakfast. The square and round pizzas are the anchors of the menu, along with house-made pastas, veggies, and shareable plates created by Executive Chef Brian Ellis. The bar specializes in espresso, wine, and cocktails using a curated selection of amari and vermouth. The Position: Pizza Cook • Responsible for pizza preparation, cooking, and presentation according to Parla’s specifications, • Make NY-style round and square Pizzas from scratch, • Hand-stretch pizza dough quickly and perfectly, • Monitor the pizza cooking process to ensure pizzas are cooked to perfection, • Set up and stock station for service, • Managing the firing of pizzas and movement in and out of the oven, • Answer, report, and follow CDC’s or Sous Chef’s instructions, • Ensure food comes out simultaneously, in high quality, and in a timely fashion., • 1-2 years of dough production, and hand-stretching pizza dough experience in a high-volume environment, • Ability to read and follow standardized recipes, • Ability to operate a pizza oven, • You have a love and passion for the hospitality industry, • You work hard and never settle, • You genuinely get joy out of making people happy and can have fun while working, • You take pride in your success and the success of those around you, • A great environment to work in surrounded by talented, hardworking, passionate, and fun people., • Competitive salary, • Comprehensive benefits plan, including medical, dental, vision, 401(K), and life insurance., • Gym Discounts, • Bonus opportunity, • Commuter benefits Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description Job Title: Line Cook Reports To: Chef Roberta’s is looking for line cooks to join our Roberta’s team! Roberta’s New York City, which opened in 2008, helped pave the way for the boroughs’ food scene offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us. With a variety of stations to learn, there is a lot of opportunity to grow within our kitchen. Stations include pasta, wood fired pizza oven, expo, and more. We focus on working with high quality products.. We enjoy working with others who are just as passionate and dedicated about a career in the food service industry as we are. No bad vibes! Experience is required, but a positive attitude is more important. RESPONSIBILITIES: * Possess a deep sense of urgency * Work in a highly organized manner * Exceptional eye for detail * Handle, store and rotate all products properly * Close the kitchen properly per closing checklist and assist others in closing the kitchen. QUALIFICATIONS: * High school diploma or equivalent. * A minimum of 1 years of cooking experience * Brunch cooking experience * Must be able to communicate clearly with managers, kitchen and dining room personnel. * Food Handlers permit * Must be able to stand for at least 8 hours and lift at least 50 pounds * Must be available to work holidays, nights and weekends

Job Description CUT New York by Wolfgang Puck Morning Availability Required CUT New York by Wolfgang Puck is a modern interpretation of the classic American steakhouse, where exceptional ingredients, precision technique, and thoughtful hospitality come together in the heart of Manhattan. As a flagship concept of the Wolfgang Puck Fine Dining Group, CUT offers more than a job—it provides the opportunity to build a career within a chef-driven environment that values craft, discipline, mentorship, and continuous growth. We are seeking a skilled and reliable AM Line Cook who thrives in a structured, high-standard kitchen environment and is available to work morning shifts. This role plays a critical part in daily preparation, production, and service readiness. What We Offer * Competitive pay and comprehensive benefits package * Medical, Dental, and Vision Insurance * 401(k) with Company Match * Paid Time Off (PTO) * Life and Disability Insurance * Employee Dining Discounts * Pre-Tax Flexible Spending Account * Career advancement within the Wolfgang Puck Fine Dining Group Job Summary The AM Line Cook is responsible for executing morning prep and service production with precision and consistency while upholding the exacting standards of the Wolfgang Puck Fine Dining Group. This role requires strong foundational cooking skills, organization, attention to detail, and the ability to perform efficiently in a fast-paced, fine dining kitchen. Pay: $22.00 - $25.00 / hour Essential Job Functions * Execute food preparation and cooking according to CUT and Wolfgang Puck Fine Dining Group standards * Maintain proper food storage, handling, labeling, and rotation procedures * Ensure food quality, portion control, and presentation meet fine dining expectations * Follow daily production schedules, prep lists, and par levels * Prepare meats, poultry, game, fish, vegetables, and fruits, including: * Washing, peeling, cutting, and seeding * Weighing and measuring ingredients * Mixing, stirring, whipping, breading, and other preparation methods * Perform a range of cooking techniques including sautéing, roasting, braising, grilling, frying, baking, steaming, poaching, and broiling * Monitor cooking temperatures and proper cooling procedures * Maintain clean, organized, and sanitary workstations and equipment * Stock and maintain adequate food supplies to support service and transitions to PM teams * Follow proper plate presentation and garnish standards when applicable * Safely lift and move equipment and supplies as needed * Comply with all local, state, federal, and company food safety guidelines QualificationsEducation * High School diploma or GED required Required Experience * Minimum of 2 years of cooking experience, or an equivalent combination of education and experience * Strong understanding of cooking techniques, ingredients, equipment, and kitchen procedures * Experience working in a fast-paced, professional kitchen environment * Ability to consistently work early morning shifts Preferred Experience * Previous fine dining or upscale restaurant experience Knowledge, Skills & Abilities * Conversational English proficiency * Ability to read and follow written and verbal instructions * Strong communication and teamwork skills * Solid knife skills and attention to detail * Ability to work efficiently under pressure while maintaining high standards * Strong organizational and time-management skills * Commitment to food quality, consistency, cleanliness, and professionalism Equipment Proficiency (Preferred) * Pasta machines * Tilting steam kettles and braising skillets * Pressureless steamers * Deep fryers * Convection, rotary, and mobile ovens * Griddles, burners, and salamanders * Buffalo choppers, electric mixers, and slicers * Scales and woks Disclaimer Wolfgang Puck Fine Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, ethnicity, gender, sexual orientation, veteran status, disability, or any other protected status. This job description outlines the primary duties and responsibilities of the position. Additional duties may be assigned as necessary to meet business needs.