Trabajos chef and cook en North Bergen, New JerseyCrear alertas

About CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The role: We are looking for an energeticFood Safety Managerwith experience in ready-to-eat meal production environments. The Food Safety Manager plays a key role in our kitchens, responsible for monitoring and verifying that food production adheres to safety and quality standards. Responsibilities: • Actively participate in regulatory inspection readiness, processes, and corrective actions, • Monitor critical limits with daily checks of refrigeration, sanitation chemicals, dish machine operation, etc., • Review and verify records for cook-chill processes, • Assist in developing and implementing food safety programs, including Chef audits, internal assessments, and training materials., • Train GMPs, sanitation, and safe food handling to employees and Chef teams, • Promote a food safety culture within the organization, • Identify and assess potential food safety risks in the production process, • Monitor and inspect food production, handling, and storage areas for compliance with food safety standards as per applicable local, provincial, and federal regulations., • Assist with environmental monitoring and shelf life testing.Qualifications:, • Bachelor's degree in Food Science, Food Safety, or equivalent experience in a high compliance environment, • Certified Food Safety Manager (e.g., ServSafe) or equivalent certification, • Proven experience in food safety, quality control, or a related role, • Strong knowledge of food safety regulations and standards, • Excellent communication and training skills, • Analytical and problem-solving abilities, • Attention to detail and a commitment to maintaining high standards of food safetyPreferred requirements:, • Fluent in SpanishBenefits, • Health Insurance coverage, • PTO policy and paid sick days, • We grow, you grow: Stock Options Plan granted on Day 1., • Eligible for bi-annual performance bonus, • Family leave: 12 weeks for primary caregiver and 4 weeks for secondary caregiver, fully paid, • Compassionate Leave: 3-5 days each time the need arises, • A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly, • ? Wellness perks: access to a nutritional coach and fitness subsidies to build a healthy lifestyle, • ? Personalized Spanish coach, • Awesome opportunity to join a company that is looking to change how we eat and how chefs work! ???5- year Sabbatical: After 5 years with CookUnity, you get a 4-week paid sabbatical #ENG1P Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data. Pay Range for this position $1—$2 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you.Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data)stay safe while applying to CookUnity.We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief“proof of humanity” to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page:careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our officialLinkedIn Company Page.

We are seeking a passionate and imaginative Chef or Cook to join our team.

The Experienced Line Cook is responsible for preparing and finishing food on one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Garde-manger, Entremétier, Poissonnier, or Soupe.During service, a Line Cook must be able to follow instructions from the Chef, S

Full-time positions are available immediately for: Pastry Cook. This position is perfect for someone who wants to get his/her foot through the door and pursue a long-term career in the F&B industry and pastry. James Beard Award Pastry Chef is looking for talent for his locations: Dominique Ansel Bak

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

Stock Management: Monitor ingredient levels, rotate stock, and inform the chef if supplies need to be reordered. Prior experience as a lead cook/manager or in a similar r

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. CookUnity is Hiring for Hourly Roles! Are you looking for an opportunity to be part of a fast-growing company that's revolutionizing the meal delivery industry? CookUnity is looking for dedicated team members to join our operations and help bring chef-crafted meals to customers nationwide! About Cook Unity CookUnity is a chef-to-you marketplace connecting talented chefs with consumers, revolutionizing meal delivery. We bring small-batch, restaurant-quality meals to eaters nationwide, crafted by a diverse collective of all-star chefs. With over 100 inspired chefs from cities like NYC, LA, Austin, and more, our weekly subscription offers a wide range of hand-crafted meals to cater to various palates and dietary preferences. By delivering over 1 million meals per month, we're also empowering working chefs, tripling their income, and supporting their growth. CookUnity believes in fueling stronger communities, partnering with Food Bank For New York City to combat food insecurity across all five boroughs. We're currently hiring for the following positions: ✅ Fulfillment Team Member – Assist with packaging and preparing meals for delivery. ✅ Warehouse Team Member – Support inventory management, receiving, and storage of ingredients and supplies. ✅ Maintenance Team Member – Help ensure our facilities and equipment are running smoothly. ✅ Steward – Maintain cleanliness and organization in our kitchen and workspaces. Why Join CookUnity? ✨ Competitive hourly pay ✨ Growth opportunities within the company ✨ A dynamic and inclusive work environment ✨ Be part of a mission-driven company bringing quality meals to people's doorsteps 📍 Locations: Brooklyn NY Ready to apply? Submit your application today and become part of a team that's passionate about food and innovation! We look forward to meeting you! 🚀 CookUnity Hiring Team Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$16.50—$17.50 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Lead Line Cook/ Sous Chef (Sushi/ kaiseki ). His approach to dishes he has cooked for many years are classics reimagined; other's are fresh approaches to dishes he has cooked for many years; still others are new and innovations, highlighting the best of each season.

Job Description The overnight chef will deliver exceptional dishes for room service and any guests using the drawing room in these twilight hours. You will be responsible for a small team and throughout your shift you will prepare for the next day’s events and breakfast shift. MAIN DUTIES: • Run the operation of the kitchen throughout the night, • Have a good command of the menu and the ingredients required, • Deliver exquisite dishes that maintain Firmdale standards and continue to exceed our guest expectations, • Guide and oversee the kitchen team, • Deliver orders in an efficient time, • Maintain strict health, safety, and food hygiene standards, • Mise en place and stock control of the kitchen, • Previous experience as a Chef de Partie or Line Cook within a 5 star hotel or luxury restaurant, • Knowledge of a variety of local and international food ingredients and correct methods of preparation and food allergy specifications, • Excellent communication skills, • Excellent team working skills, • Superb attention to detail and driven by delivering exception standards · Paid vacation, sick and personal days · Health, dental, vision and life insurance plans · Commuter benefits · Holiday staff parties and staff appreciation events · In house uniform dry cleaning services · Employee meals while on duty · Departmental and company-wide incentive programs

Job Description Morrison Living is hiring immediately for a full time SOUS CHEF position. • Location: Harbor House - 110 Meisner Avenue, Staten Island, NY 10306, • Schedule: Full time schedule. Days may vary,11:00 am - 7:00 pm. Must work weekends. More details upon interview., • Requirement: Cooking and Food Service experience in healthcare is required. ServSafe Certification is a plus., • Pay Range: $25.00 per hour to $27.00 per hour. WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionSOUS CHEF $19 - $22 / hour depending on experience 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! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. 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 through 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., • Complimentary DIG lunch everyday, • Commuter Benefits At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates 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 Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Now Hiring: Sous Chef – Little Ruby’s Café (Williamsburg, Brooklyn) Salary: $70,000 + Bonus + Benefits Location: Williamsburg, Brooklyn Little Ruby’s Café, the beloved Australian-style café known for its fresh, vibrant food and welcoming neighborhood vibe, is looking for a Sous Chef to join our Williamsburg team. We’re searching for a hands-on, passionate culinary leader who thrives in a fast-paced, high-volume kitchen and takes pride in consistency, creativity, and teamwork. About the Role As Sous Chef, you’ll support the Executive Chef in all aspects of kitchen operations—from managing the line and developing staff to maintaining the high standards that define Little Ruby’s. You’ll help create delicious, beautifully executed dishes while ensuring smooth service and a positive, motivated team culture. What You’ll Do • Lead daily kitchen operations to ensure consistency, cleanliness, and quality, • Train, mentor, and motivate BOH team members, • Maintain food quality and recipe accuracy during service, • Manage inventory, ordering, scheduling, and prep organization, • Collaborate with the Executive Chef on menu development and seasonal specials, • Uphold all health, safety, and sanitation standards, • Maintain a positive, professional attitude under pressure, • Support the brand’s commitment to a fun, welcoming, and guest-focused atmosphereWhat We’re Looking For, • 2+ years of experience as a Sous Chef or lead cook in a high-volume kitchen, • Strong leadership and communication skills, • Excellent organizational and multitasking abilities, • Passion for fresh, approachable, and flavorful cuisine, • Proficiency in basic kitchen technology and systems (POS, inventory, scheduling), • Ability to work a flexible schedule — including evenings, weekends, and holidaysWhat We Offer, • Competitive salary: $70,000 + Bonus + Benefits, • Health, dental, and vision insurance, • Growth opportunities within a respected and expanding restaurant group, • Collaborative, upbeat kitchen culture where your ideas are valued Apply today and join the Little Ruby’s family! Requirements:

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Junior Sous Chef. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The Junior Sous Chef supports the Executive Sous Chef while providing day-to-day leadership over the line cooks. This hybrid role combines hands-on culinary execution with supervisory responsibilities, serving as a key link between hourly staff and management. The Junior Sous Chef is expected to uphold high standards, reinforce kitchen discipline, and drive consistency and quality across all stations, including banquet and event execution. RESONSIBILITIES AND AUTHORITIES: PRE-SERVICE * Arrive early to inspect kitchen readiness and station setups. * Support the senior chefs with pre-shift line checks and temperature logs. * Ensure mise en place is complete and up to standard at all stations. * Verify par levels and communicate shortfalls to the senior chefs. * Review prep lists with cooks and ensure timely completion. * Assist in banquet prep, ensuring timelines and specs are met for upcoming events. DURING SERVICE * Actively work a line station as needed and lead by example in speed, accuracy, and cleanliness. * Maintain clear and respectful communication with the kitchen team and leadership. * Conduct real-time quality checks on dishes and garnishes. * Assist the senior chefs with problem-solving and station support as needed. * Support execution of banquet events, ensuring food is prepared and presented according to event specs and timelines. * Coordinate with the banquet captain or FOH manager during service for timing and last-minute changes. POST-SERVICE * Ensure all stations are cleaned, organized, and properly broken down. * Review closing checklists and verify tasks are completed to standard. * Provide feedback to line cooks on performance and reinforce improvement areas. * Assist with prep for the following day based on business volume and banquet schedules. * Participate in post-event breakdown and ensure banquet areas are reset properly. LEADERSHIP & SUPERVISION * Supervise line cooks in the absence or direction of the senior chefs. * Train, coach, and onboard new cooks under the guidance of the senior chefs. * Monitor adherence to recipes, portioning, and plating standards. * Help maintain a respectful, professional kitchen culture rooted in accountability. * Support disciplinary processes when standards are not met, in collaboration with leadership. OPERATIONAL TASKS * Conduct daily cooler and dry storage checks for cleanliness and rotation (FIFO). * Assist with food safety compliance: temperature logs, labeling, and cleanliness. * Monitor station readiness during high-volume periods, banquets, and holidays. * Support inventory counts, ordering prep, and stock rotation as directed. * Review BEOs (Banquet Event Orders) to plan ahead for staffing, prep, and execution. BEHAVIORAL EXPECTATIONS * Maintain a solutions-first, proactive mindset. * Communicate effectively with both leadership and peers. * Stay calm and composed under pressure; model professionalism. * Uphold and enforce all safety and sanitation protocols. * Be punctual, prepared, and in full uniform daily. REQUIREMENTS: * 3+ years of line cook experience in a comparable high-volume kitchen. * Proficiency in every station and deep understanding of kitchen operations. * Food Handler’s Certificate (or equivalent ServSafe certification). * Strong knife skills, equipment knowledge, and organizational habits. * Ability to lift up to 50 lbs and remain on feet for extended periods. SALARY: • $70,000 - $75,000

Job DescriptionDescription: Job Title: Sous Chef Reports to: Culinary Director Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Our future Sous Chef loves cooking delicious food, is hardworking, dedicated, and experienced, with a complete understanding of the central kitchen cycle, including receiving, breakdown, production, holding/cooling warehousing, inventory management, and distribution logistics. You’ll love this role if you love to cook, you’re incredibly organized, detail oriented and have a drive for “getting things done!” You have a “no job too small” mentality with an ability to effectively and professionally interface with Kommissary team members and clients. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Requirements & Duties: • Preparing meals and food to meet the specifications of clients in a timely manner., • Train new staff on cooking principles and DOH guidelines., • Properly measuring kitchen ingredients and food portions., • Ensuring kitchen staff adhere to set standards, procedures, department rules, DOH guidelines and sanitation requirements., • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation., • Managing the kitchen inventory and ensuring supplies are fresh and of high quality., • Ensuring proper food temperatures when cooking and proper storage afterward., • Keeping the workstation and kitchen equipment clean, organized and sanitized., • Taking charge of kitchen opening, closing and other side duties as directed by the Culinary Director., • Ensure the quality and consistency of all food products., • Develop and update recipes to meet company standards., • Create and report new yield data and enter this information into the system., • Contribute innovative ideas for menu enhancements and improvements., • Suggest and implement strategies for improving overall operational flow., • Work collaboratively with other departments to ensure smooth and efficient operations., • Ensure food is made on time and in full accordance with production and packing schedules., • Maintain up-to-date temperature logs to ensure food safety., • Adhere to FIFO (First In, First Out) inventory management principles., • Successfully execute the production of 19,000+ meals daily., • Stay ahead of production schedules to ensure no less than two weeks' worth of meals are produced in advance., • Constantly monitor production pace and maintain optimal workflow to meet high-volume production goals., • NYC Food Handlers Certification., • Bilingual, English/Spanish., • 5+ years cooking in manufacturing or High-Volume Catering, commissary., • 5+ years supervisory experience in food production. The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. · Lift up to 50 lbs. · Work standing or walking for long periods of time. · Work bending and squatting. · Work in cold, refrigerated, and frozen conditions. · Work in hot conditions. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: • $80,0000.00-$85,000.00/Annual commensurate with experience This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at Requirements:

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Dental insurance At Savory, we have a common thread that resonates through everything we do: PASSION! We are passionate about the creation of our menus, where our food comes from, and, most importantly, were passionate about our people and the hospitality we show to our clients, our vendors, and each other. Our rapid growth has prompted us to seek qualified individuals that will add a positive impact to our team and help shape the future of Savory. About the role We are seeking creative and experienced Sous Chefs to join the Savory team! Our ideal candidate will anticipate and address the needs of the company and our client partners with a focus on team management, quality control, presentation and plating, and delivering high-end final products. This role reports to and works closely with our Executive Chef to maintain Savorys standards of exceptional quality in our product and exemplify internal hospitality in their leadership skills. Our ideal candidate has proven experience as a Sous Chef at a restaurant or with a catering group and will anticipate and address the needs of the company and our clientele with a heavy focus on hospitality, exceptional quality, service, health and safety standards, and team growth. This role is a key addition to our growing team. Here are some examples of the primary responsibilities of our Sous Chefs: • Plan and direct food preparation and culinary activities under the guidance of the Executive Chef, • Produce menu items of exceptional quality, • Maintain a high-volume production schedule by ensuring the operation is efficient, cost-effective, and profitable, • Support in the preparation and design of all menus, • Manage and train kitchen staff; support in establishing working schedules and assessing team performance, • Assume the role of Executive Chef in their absence, • Order supplies and complete monthly inventory, • Resourcefully solve employee and guest issues, understanding when to escalate, • Comply with and enforce all sanitation and safety regulations, • Approve and manage time clocks Your experience should show us the following: • 3+ years of experience as a sous chef, CDC, or high-level cook, • Excellent record of kitchen management, • Understanding of various cooking methods, ingredients, equipment, and procedures, • Ability to identify and solve problems efficiently, • Capability to delegate multiple tasks, • Strong communication and leadership skills, • Knowledge of current cooking trends and best practices, • Proficiency with Microsoft Office (Teams, Outlook, Excel, Word), • Capability to maintain a stationary position, often standing for prolonged periods in varying temperature conditions, • Ability to lift up to 50lbs, ability to repeatedly lift up to 25lbs, • DOH Food Handlers certificate preferred, • Competitive salary ($65,000.00 - $80,000.00) commensurate with experience, • Company-sponsored medical plans, including health, dental, and vision insurance for all full-time employees, • Unlimited PTO, • 401K matching program, • Flexible Spending Account (FSA) and transit enrollment

Job Description Independent Hospitality brand with locations both in the US and abroad is seeking a Head Chef or CDC to oversee the newest project in NYC. The concept is heavily focused on ingredient driven, sustainable cuisine The Head Chef/CDC is the lead of the kitchen, all kitchen staff report to the Head Chef. The Head Chef/CDC is directly responsible for every dish that leaves the kitchen. Working closely with the sous chefs, pastry chef, line staff, prep staff, and kitchen porter to ensure the restaurant’s vision is produced to spec standards. Communication with the Corporate Executive Chef and executing on the line is a core function of the position. It is important the Head Chef is capable of motivating the team while still able to professionally maintain a business focused perspective to appropriately discipline employees as needed. While collaboration is a key component of the role, changes and creative direction need to be communicated and agreed upon by the Corporate Executive Chef. The Head Chef should efficiently execute day to day service and ensure all dishes are leaving the kitchen at their best. General Scope: Supervise and manage all kitchen staff, achieving operational pars while maintaining agreed upon standards. Working alongside Executive Chef to execute culinary vision. Ensure staff are appropriately trained and have all the tools and equipment needed to effectively execute their job function. Proactively ensuring staff under Sous Chef’s supervision are monitored and guided to effectively produce consistent high caliber food in a clean and safe work environment. Responsible for meeting all standards on: · daily prep and organization, · cleanliness of the kitchen, · line cook and prep cook execution, · effective time management throughout the kitchen. Required job functions: · maintain agreed upon cost margins for labor and other BOH COGS, · attending mandatory trading meetings/calls, · execute regular performance reviews and open blend sessions, · utilizing and managing group wide inventory and stock management systems, · creation, management, and adherence to SOPs, · managing inventory and maintenance of BOH equipment, tools, and regular scheduled maintenance services, · work in collaboration with HR in the sourcing, on-boarding, hiring, firing, and disciplinary actions, · participation and contribution to group PR and marketing initiatives, · addressing and adapting to the special needs of our VIP client, artists, partners, and directors, · lead and maintain agreed upon group sustainability initiatives, · foster and maintain purveyor relationships, · effective and continuous communication with chefs and staff, · effective communication and execution on ordering needs, · executing R&D and costing of planned projects in consultation with the Corporate Executive Chef, · ensuring the following shifts are operationally spec’d prior to checking out, · cooking on the line when needed, · deep understanding of all items on the menu with the ability to safely identify and modify allergy restrictions, · deep understanding of all menu methods and recipes for both front of house and back of house training, · effectively monitoring product received from purveyors to meet the brand standards, · event planning, costing, production, execution, and prep, · ensuring staff are appropriately trained and executing to spec, · understanding of food costing, · ensuring checklists are being effectively completed by staff, · hold and attend mandatory meetings, · professional and courteous workplace conduct and etiquette, · holding all staff accountable to consistent production and efficiencies, · monitoring and holding staff accountable to the schedule, · communicating staff deficiencies with management and executing appropriate disciplinary actions, · leading by example by demonstrating good technique, exemplary behavior, knowledge, and positive attitude. Physical Requirements · Must be able to stand for extended periods of time, · Must be able to lift 30 lbs, Must be able to perform repetitive bending, stooping, twisting, and lifting of products and supplies

Job Description POSITION OVERVIEW: Sous Chef at The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. KEY RESPONSIBILITIES • The ability to follow proper payroll and uniform procedures., • Serve fellow employees in a friendly and cheerful manner., • The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees., • Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc., • The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers., • The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime., • The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing., • The ability to produce food for special theme and ethnic days., • The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products., • The ability to set the hot food line with items picked up from the kitchens., • The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc., • The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate., • The ability to respond properly in any hotel emergency or safety situation., • High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency., • Must be certified in food service sanitation, • Reading, writing and oral proficiency in the English language is necessary., • Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)., • Prior experience utilizing basic computer programs including Microsoft Office., • Must be able to demonstrate a sense of urgency., • Possess the ability to follow standard recipes and convert quantities mathematically. NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. • Position:, • Standing/walking, • Forward bend, squat, forward reach to retrieve items from cabinets, • Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves, • Forward flexion of head/neck: during all stirring and chopping tasks, • Carrying boxes/bags of food a distance of 10 feet, • Shoulder motions below 90 degrees shoulder flexion, • Gross grasp to hold tongs, spoons, • Force:, • Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea., • Pots of food: 25-50 lbs., • Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes, • Repetitions:, • Standing virtually all day (most standing is in one spot by stove), • Walking: occasionally., • Lifting from dolly to refrigerator: 10-20 minutes 2 x day, • Stirring, chopping: repetitive and very frequent, • Repetitive forward bend of head/neck, • Repetitive elbow and movements through mid-range for chopping, • Repetitive wrist motions through partial range for stirring and chopping, • Environment:, • Most of the shift is spent standing in front of hot stoves or ovens, • Sensory:, • Sight and good sensation are necessary to prevent burning oneself while cooking

Job DescriptionLittle Beet Table LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy. At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free). LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry. Job Description – Sous Chef We are looking for seasoned sous chefs who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure. Essential Duties and Responsibilities: Maintain a friendly, fast and accurate service (100% guest satisfaction at all times). Help building a high-performance BOH team: lead and develop teammates who are enthusiastically dedicated to delivering the highest level of food quality. Manage the day-to-day operations: Responsible for daily operation of a busy kitchen in collaboration with the Chef de Cuisine Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule Ensure that the BOH team comply with the Operations Manual, the recipe standards and the menus Maintain an “A” health inspection rating at all times in collaboration with the General Manager Help schedule BOH employees and ensure that all employees are performing and excelling in their positions and duties and that the labor cost budget is met. Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met. Personal Characteristics: Positivity- “Have fun”, “make it happen” attitude Hospitality- Doing all that can be done for others- and more than in expected. Integrity- Being reliable. Doing the right things always, using sound judgment. Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details. Skills & Requirements: At least 2 years of related experience required in high volume restaurants Strong knowledge of all back of the house operations including inventory, food safety and sanitation and industry softwares Able to take constructive criticism, learn quickly and constantly improve. Ability to communicate clearly and professionally with colleagues Benefits: Growth potential and the chance to be part of growing dynamic restaurant group. Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals. Pay Rate: Competitive, based on experience

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Hudson Table is a culinary studio and event space looking for talented Cooks & Chefs to join our team to compete in our Iron Chef style Chef Competitions. We are seeking candidates with good restaurant line cooking skills, even better with Michelin level training or similar fine dining experience, especially in NYC. We offer an extremely unique opportunity to compete against other highly skilled chefs with similar experience. This is an opportunity to get out from behind the line, put a face with your food, and be included in the tip pool every night. Something we rarely experience in this industry that favors the FOH over BOH. Our competitions are held on all nights of the week including Saturday and/or Sunday for brunch. Availability to work competitions between 1-6 times per month is necessary. These events ALWAYS sell out. We guarantee a crowd every time. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead, and be given a sous chef for the execution of your dishes. The guests (whom are your judges) are sitting front row around our Chef's Table counter and will have an interactive experience watching you cook, and leave having had an excellent meal! QUALIFICATIONS: • Culinary degree from an accredited program or relevant experience as a Chef, • Minimum 5 years of experience in the food industry, preferably line cooking, titles chef de partie/sous chef/cdc/exec, • Must have basic pastry skills, • Must have a strong understanding of food preparation, and kitchen safety, • Demonstrate ability to multi-task and be organized, and work cleanly, • Must be personable and posses FOH qualities, as this is a customer facing role, • Must possess a strong sense of urgency and attention to detail

Job Description About Corner Table 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! About The Smith The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night. The Position: Chef de Cuisine • Direct and maintain Corner Table Restaurants culinary vision, • Oversee and direct all kitchen teams., • Uphold the highest standards of food safety, food handling , and sanitation requirements to ensure the health and safety of staff and guests., • Make all final hiring decisions for the back of the house., • Ensure consistent execution of company policies., • Manage labor and kitchen waste., • You have 5 + years working as an Executive Chef in high-volume, full-service restaurants, • You understand that your team’s success is your success. Therefore, you have a proven track record of nurturing and developing high-performing teams of at least 3 salaried managers and 30+ hourly kitchen team members, • You exemplify the highest standards of honesty and integrity, • You are confident in your abilities and are detail-oriented, • You are a team player with excellent communication skills, • You genuinely get joy out of making people happy and can have fun while working, • Competitive salary, • Bonus opportunity, • Comprehensive benefits plan, including medical, dental, vision and life insurance, • 401K plan with company match, • Employee Assistance Program, • Gym Discounts, • Commuter benefits, • Bring a friend to work bonus, • Generous paid time off The position is based in New York, NY The base pay for this position is a salary range of $115,000-135,000 per year. The determination of what a specific employee in this job classification is paid within the range depends on several factors, including but not limited to, prior employment history/job-related knowledge, qualifications, and skills, etc. 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 DescriptionDescription: Job Title: Junior Sous Chef Location: Bronx, NY Department: Kitchen Reports To: Sous Chef Job Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. We are looking for a highly organized and tech-savvy Junior Sous Chef to support our culinary team. This role requires mastery of cooking, various computer applications, software, and design tools, including Google Suite and Adobe. The Junior Sous Chef will be responsible for cooking, administrative tasks, inventory management, label creation, and ensuring efficient communication within the team. Key Responsibilities: • Prepare and cook meals to meet Kommissary’s high-quality standards in a fast-paced, high-volume kitchen environment. Requires strong technical skills, teamwork, and the ability to maintain consistency under pressure., • Provide comprehensive administrative assistance to the culinary team, including scheduling meetings, calendar management, managing correspondence, and maintaining organized documentation., • Design and print labels for inventory, menu items, and food storage, ensuring clarity and organization in the kitchen., • Assist in inputting manufacturing orders into Inflow, monitoring inventory levels, placing orders for supplies, and conducting regular audits to ensure stock accuracy., • Be the technological hands of the chefs - support Executive Chefs to file updates for recipes, ordering sheets, new menus, menu descriptions and recipe files, • Generate reports on unit conversions from recipes, inventory usage, food costs, and operational efficiency to support the culinary team’s decision-making processes., • Assist in planning and coordinating culinary events and special projects, managing logistical details to ensure successful execution., • Responsible for clerical functions and administrative support of food service programs., • High school diploma or equivalent; a degree in culinary arts, hospitality management, or a related field is preferred., • Previous experience in a Junior Sous Chef role, ideally within a restaurant, catering, or hospitality environment., • Proficiency in Google Suite, Adobe Creative Suite, and inventory management software; ability to create visually appealing labels., • Exceptional organizational and multitasking abilities, with a keen attention to detail., • Strong verbal and written communication skills, with the ability to collaborate effectively with diverse teams., • Proactive approach to identifying challenges and implementing effective solutions. Vision abilities required by this job include close vision. The person in this position frequently communicates with other people. Must be able to exchange accurate information in these situations. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. Benefits & Compensation: • Pay range is $25.00-$27.00 per hour, • Health, Dental and Vision This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at . Requirements:

Job DescriptionSOUS CHEF $19 - $22 / hour depending on experience 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! ABOUT THE TEAM: People are the power - in our kitchens we not only develop knife skills, but life skills. We use a traditional brigade system to streamline vertical communication. As Sous Chef, our Chefs-In-Training partner with you, and you report directly to our Restaurant Leaders. You work collaboratively with the leadership team to ensure that everyone is well trained and organized to provide guests' with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you. 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 through 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., • Complimentary DIG lunch everyday, • Commuter Benefits At Dig Food Group, we're building a better food system for everyone by sourcing, cooking and serving delicious food everyday. Nine years in, we've grown to more than 30 fast-casual Dig restaurants, opened our first full-service restaurant, 232 Bleecker, partnered with 130 farms including our own Dig Acres, and taught thousands of people how to cook (really cook) in our kitchens. To do this, we've built direct and real relationships with farmers. We don't just name check them on our menus -- we're true partners in their businesses. We focus on farmers who are independent, first-timers, women, immigrants, LGBTQ and people of color. These relationships allow us to get the best ingredients all year round and change our menu based on what is growing in the fields. Each restaurant is run by a chef and all our food is cooked on site. There are no microwaves, can openers or freezers, just an entire culinary team at every location, cooking vegetables all day. This requires training a whole generation of chefs and cooks from the ground up, including many who have never worked in a restaurant before. Knife skills are life skills. We're not here to disrupt anything or become a platform. We run our business on good food and great people. From sourcing to serving, our mission is to create a better food system for everyone. That means a world where farmers can make a living growing food, anyone can learn to cook, and we can all eat well, together. DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Diverse candidates 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 Location: New York, NY A vibrant French Cuisine restaurant in the heart of New York City is seeking a talented and motivated Sous Chef to join our culinary team. The Sous Chef will play a key role in maintaining the high standards of quality, consistency, and presentation that define our kitchen. This position requires a hands-on leader with a strong background in Italian cuisine, excellent organizational skills, and the ability to inspire and support the kitchen brigade. Responsibilities: • Assist the Executive Chef in overseeing all daily kitchen operations, ensuring food is prepared to the highest standards., • Lead and mentor kitchen staff, fostering a positive and efficient work environment., • Ensure consistency in food quality, portion control, and presentation across all menu items., • Supervise line stations during service and provide clear communication to ensure smooth operations., • Assist in menu development, seasonal updates, and special event planning., • Maintain compliance with health, safety, and sanitation regulations., • Monitor inventory levels, order supplies, and manage food and labor costs to achieve budgetary goals., • Train staff on proper cooking techniques, safety procedures, and kitchen protocols., • Support the Executive Chef with scheduling, training, and performance management.Qualifications:, • Minimum 3 years of experience as a Sous Chef or senior line cook in a high-volume, full-service restaurant., • Strong knowledge of traditional French cuisine., • Proven leadership and team management abilities., • Excellent organizational and time management skills., • ServSafe certification or equivalent preferred., • Ability to work a flexible schedule including nights, weekends, and holidays.We Offer:, • Competitive salary and growth opportunities., • Supportive and professional team environment., • Opportunity to contribute to a respected and growing culinary program.

Job Description • We are hiring immediately for part time SOUS CHEF positions., • Location: Cornell Tech - 34-02 Steinway Street, Long Island City, NY 11101 Note: online applications accepted only., • Schedule: Part time schedule. Monday - Sunday, hours may vary. More details upon interview., • Pay Range: $30.00 per hour to $40.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1480313. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Founded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. Our mission is to be the industry leader in providing the highest quality dining service to our clients and guests while striving to provide maximum career opportunities for all of our team members. Our success lies in our ability not merely to adapt but to revitalize and transform our services continually, pioneering the cutting-edge and unconventional. CulinArt’s extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. CulinArt maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description The Sous Chef is both a craftsman and a leader — guiding the team through every service with focus, consistency, and care. From perfecting the sear on a butcher’s cut to maintaining the flow of a modern, fully electric kitchen, you set the tone for excellence and pride in every detail. KEY RESPONSIBILITIES: • Support the Chef de Cuisine in all aspects of back-of-house operations, including production, preparation, and service execution., • Lead by example on the line — maintaining calm, focus, and precision during high-volume service., • Uphold and enforce culinary standards for consistency, taste, presentation, and timing., • Train, mentor, and motivate kitchen team members to achieve mastery in their craft., • Ensure compliance with all health and safety regulations, maintaining the highest standards of sanitation and organization., • Assist in ordering, inventory control, and maintain cost efficiency without compromising quality., • Minimum 3–5 years of progressive kitchen experience, including 2+ years in a leadership or Sous Chef role within a high-end casual or fine dining restaurant., • Proven expertise in steak preparation, butchery, and classic cooking techniques., • Strong leadership presence with the ability to train, inspire, and hold a team accountable., • Excellent communication and organizational skills., • Ability to stand for extended periods and lift 50 pounds or more., • Paid Time Off, • 401(k) Plan $70,000 - $75,000 WHY WORK WITH US? Join Tallow Steakhouse as we open our doors inside Shaver Food Hall, a vibrant 35,000-square-foot culinary destination in Midtown Manhattan. Here, you’ll be part of an opening team dedicated to precision, creativity, and genuine craftsmanship. At Tallow, every member of the kitchen is considered an artist — from the butcher to the line cook — working together to create something extraordinary. You’ll have the opportunity to shape the standards, culture, and culinary identity of a brand-new concept built on timeless technique and heartfelt hospitality. This is more than a kitchen — it’s Our House. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description • We are hiring immediately for a full time CHEF position., • Location: NY Commissary - 41-28 37th Street, Long Island City, NY 11101 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. More details upon interview., • Requirement: At least 3 years of experience required. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1476366. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: • Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met., • Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action., • Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery., • Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures., • Tracks food use, waste and consumption to requisition or purchase product., • Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements., • Helps select and develop recipes and menus. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. [[filter4]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionCompany Description Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. Job Description World renowned restauranteur, Chef Daniel Boulud, and Executive Chef of DANIEL, Eddy Leroux, are seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. The Chef de Partie is responsible for working one of the following stations in the kitchen: Saucier, Hot appetizer, Rôtisseur, Poissonnier or Soupe, as well as supervising at least one cook and/or a commis at their station. They will be in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. They should be able to read and follow recipes and standards, train employees, and maintain health department, food quality, and restaurant standards. The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. Qualifications • The position requires and at least 3 years of chef de partie or line cook experience, preferably in a French fine dining environment., • A culinary training degree is preferred but not required. Additional Information Compensation: Hourly ($20.00 - $24.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Pastry cook is responsible for the preparation of pastry prep cold dishes, salads and appetizers.Looking for a chef who specialize in creating visually appealing and delicious cold platters, often incorporating intricate garnishes and decorations.Prepare ingredients and handle baking equipment with.

Prepare and cook menu items following executive chef standards and written recipes. Maintain cleanliness and organization of workstations and back-of-house areas. Follow all food-handling, safety, and sanitation guidelines (HACCP / ServSafe).

Prepare, cook, and serve meals along with Assistant Chef in accordance with the New York City Department of Health and the New York City Department for the Aging for over 200 meals daily .

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. Use working knowledge of basic cooking techn

Looking for experienced pizza cook to join our culinary team at Kid Pizza.The right candidate will have a passion for food, willing to learn from our chef, and execute dishes for our casual upscale pizzeria.We are looking for dinner shifts.New York State Department of Health.Al menos 2 añ

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description • We have an opening for a full time PASTRY COOK position., • Location: The MET - 1000 Fifth Avenue, New York, NY 10028 Note: online applications accepted only., • Schedule: Full time schedule. Mornings, afternoons, evenings, and weekends. More details upon interview., • Requirement: At least 2 years of experience in a high-volume bake shop or catering environment preferred., • Fixed Pay Rate: $21.75 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1484696. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Join the culinary team at one of the world’s leading cultural institutions. As a Pastry Cook at The Met, you’ll work in a creative, dynamic environment that brings together art and hospitality. Our pastry kitchen, located in the museum’s main commissary kitchen, produces for five cafés, a full-service members’ lounge, and a wide range of catered events across The Met Fifth Avenue and The Met Cloisters. Job Summary: We are seeking a skilled, passionate Pastry Cook with a strong foundation in refined, high-volume pastry production. This role offers a multifaceted experience, from daily café offerings to refined plated desserts for events. You’ll work with a tight-knit team that values precision, creativity, and continuous growth. Key Responsibilities: • Produce a variety of pastries, including breakfast items, cookies, cakes, mousses, custards, and breads., • Decorate cakes and cupcakes with consistency and artistry., • Execute desserts for special events, from bite-size sweets to elegant plated desserts., • Accurately follow recipes provided by the Pastry Chef., • Work efficiently in a fast-paced kitchen., • Collaborate with the pastry team to meet daily and event-driven production goals., • Maintain a clean, organized workspace and ensure proper handling of equipment and ingredients., • Culinary diploma in Pastry Arts or equivalent experience preferred., • 2+ years in a high-volume bake shop or catering environment preferred., • Experience with pastry, dessert, and bread production., • Strong organization, communication, and multitasking skills., • Team-oriented, self-motivated, and committed to high standards., • Ability to work a flexible schedule, including evenings and weekends. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Pastry Cook transforms high-quality ingredients into delicious Italian pastries in accordance with Eataly’s recipes. Reports to the Pastry Sous Chef and the Pastry Chef. • Prepares pastries, tiramisu, cannoli, cookies, croissants, gelato and other Italian desserts, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Washes and cleans all utensils, preparation equipment and counters required for production, • Performs other duties as required or assignedQualifications, • 1+ years in a pastry preparation position, • Basic math and measuring skills, • Availability to work onsite with a flexible schedule often including evenings and weekends, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Pastry Cook Crosby Street Hotel – SoHo, New York At Crosby Street Hotel, part of the acclaimed Firmdale Hotels collection, we take pride in creating memorable dining experiences that showcase exceptional craftsmanship, creativity, and attention to detail. Our restaurant offers a modern, seasonal menu that highlights fresh, local, and organic ingredients, complemented by our signature Afternoon Tea service and house-made desserts. We are seeking an enthusiastic and skilled Pastry Cook to join our talented pastry team. Working closely with the Head Chef, you will contribute to the creation of refined pastries, desserts, and afternoon tea selections for our restaurant, in-room dining, and private events. This is an exciting opportunity for a passionate pastry professional to advance their skills within a luxury boutique hotel renowned for quality and creativity. Main Duties & Responsibilities • Prepare and execute a wide range of high-quality pastries, desserts, cakes, and baked goods in accordance with Firmdale’s exacting standards., • Support daily pastry kitchen operations, ensuring precision, consistency, and artistry in every dish., • Assist in maintaining and replenishing the daily cake and dessert displays., • Collaborate with senior chefs to develop new menu items, seasonal specials, and innovative concepts that reflect the hotel’s boutique luxury ethos., • Maintain a thorough knowledge of all menu offerings, ingredients, and preparation methods., • Ensure mise en place, stock control, and ingredient inventory are efficiently maintained., • Uphold the highest standards of cleanliness, organization, and food safety throughout the kitchen., • Support the training and development of junior pastry team members, fostering a positive, professional, and collaborative work environment., • Prepare all Afternoon Tea pastries, cakes, and scones to the highest standard of quality, presentation, and consistency., • Collaborate with the Head Chef to create elegant, seasonally inspired Afternoon Tea menus that reflect Crosby Street Hotel’s unique style and sophistication., • Ensure precise portioning, texture, and visual appeal for each pastry and tea accompaniment, aligning with Firmdale’s brand standards., • Maintain efficient production and presentation flow to support daily service and special event requirements., • Participate in the setup and presentation of Afternoon Tea service, ensuring impeccable attention to detail and a sense of occasion for every guest., • Previous experience as a Pastry Cook, Pastry Chef de Partie, or Pastry Assistant in a fine dining restaurant or luxury hotel environment., • Solid technical knowledge of classic and modern pastry techniques, including cakes, tarts, mousses, and plated desserts., • Experience in Afternoon Tea or high-end pastry service preferred., • Exceptional teamwork, communication, and time management skills., • Meticulous attention to detail, with a commitment to maintaining Firmdale’s high standards., • A passion for pastry and a creative approach to design, flavor, and presentation., • Paid vacation, sick, and personal days, • Health, dental, and vision plans, • Commuter benefits, • Holiday staff parties and staff appreciation events, • Complimentary uniform dry cleaning services, • Employee meals while on duty, • Departmental and company-wide incentive programs

Job Description Pastry Line Cook: Hawksmoor NYC is a beautiful National Historic Landmark built as The United Charities Building in 1893. The location is just off Park Avenue South and north of the prestigious Gramercy Park and Union Square. The restaurant seats 170 with 2 Private Dining Rooms, and a 50-cover bar. 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. Work somewhere awesome: Careers with Hawksmoor Group are among the best – generous pay and benefits, award-winning restaurants, unrivalled career opportunities and some of the happiest people in the business (as voted by the people who work here). The Sunday Times has recognised us in their Best Companies awards, for seven years in a row, as one of the top 100 companies to work for in the UK and we endeavour to do the same in the US. We become a certified B in 2022, were voted “best steakhouse in the world” and hold the highest rating with the green restaurant association. Key responsibilities of the role include: • Food quality and consistency, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when working on a section. A good understanding of: • Pastry Production, • Experience making brioches, dough, ice cream, & sorbets, and chocolate, • Liaising with Pastry Sous Chef To be considered for the role you will have: • Experience working in professional kitchens in New York., • Comfortable and experienced with high volume businesses in terms of both covers and revenue. Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Wellness Program Required Skills Pastry Techniques Attention to Detail Food quality control Time Management Pastry Making Ability to Work Under Pressure Liaising With Pastry Sous Chef Teamwork We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Chef Daniel Boulud’s renowned restaurant delights the senses with elegant ambiance, gracious service and delectable menus in the heart of Manhattan’s Upper East Side. This Relais & Châteaux member’s award winning contemporary French cuisine is inspired by the seasons and accompanied by world class wines. The distinctive setting boasts contemporary furnishings and finishes atop the restaurant’s grand neo classical architecture. DANIEL offers the Bellecour Room for private dining and a warm and welcoming Bar & Lounge where guests enjoy creative cocktails, à la carte dining and sumptuous late night desserts. World renowned restauranteur, Chef Daniel Boulud, and the Executive Chef of DANIEL, Eddy Leroux, are seeking an experienced Chef de Partie to join the brigade at our flagship, Restaurant DANIEL. Job Description World renowned restauranteur, Chef Daniel Boulud, are seeking an experienced Pastry Cook to join the brigade at our flagship, Restaurant DANIEL. Long term positions available for dedicated and focused Pastry Cooks who are looking for new challenges and future growth. Flexibility, positive attitude, and a desire to be part of an awesome team is a must. Candidates should be hospitality-minded, focused on personal and professional growth. A minimum of one year of experience is required and fine dining restaurant experience is a plus. The Pastry Cook will: • need to have a full knowledge of the pastry menu as well as general pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings., • have the ability to multitask and work under pressure in a fast paced environment., • be responsible for the production and organization of the pastry station. Responsibilities will include but are not limited to the production of desserts, rotation and usage of the products and produces and professional knowledge of cooking ingredients and procedures., • work both production and service. The Dinex Group LLC is an equal opportunity employer. The Dinex Group does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law. Additional Information Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program

Job Description Corner Bar is hiring Pastry Cooks! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas: • To master and run specific area/station in the kitchen, • Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame, • Ensuring that all staff have a safe and pleasant work environment at all times, • Set up and stocking stations with all necessary supplies, • Ensuring that all food that they produce is equal to or above the minimum set standards, • Ensuring astute portion control, wastage control and adhering to par levels in their department, • Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member, • Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner, • Has a positive, professional attitude; always on time and focused on the job they need to do, • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off 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 • We have an opening for a full time PASTRY PREP COOK position., • Location: CxRA - 33 51 62nd Street, Woodside, NY 11377 Note: online applications accepted only., • Schedule: Full time schedule. Friday through Thursday, hours may vary. More details upon interview., • Requirement: 3 years of previous culinary experience is preferred. Large scale pastry experience is required. We are a custom caterer devoted to creating extraordinary events. Fresh, local ingredients and years of fine-tuned culinary expertise are just the start. Every dish we prepare is the culmination of years of experience, carefully built infrastructure, and an upbeat enthusiasm to quality. We're dedicated not only to the technical standards you'd expect—craft, precision, presentation—but to a sense of warmth and welcome that can't be measured. We cut no corners to make big events feel intimate and intimate events feel magnificent. You: Love your work and want to be a part of an extraordinary team. Are an outstanding problem solver. Enjoy learning from your team-members and sharing standard methodologies. Are hands-on, meticulous, analytical, and a teammate who is ready to get going quickly! Us: A team of bold strategists who share an obsession about a shared passion for outstanding food and genuine hospitality. We champion unforgettable events, embrace creative collaboration with our clients, colleagues, and premier vendors. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1437404. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description The Pastry Cook at KYU is a key role in our esteemed culinary team, responsible for crafting delightful desserts and confectionery treats. As a Pastry Cook, you will work closely with the Pastry Chef to complete pastry production and ensure high standards of service in our kitchen. Strong communication and multitasking skills are essential for success in this role. You will be responsible for preparing food and maintaining sanitation standards. This role involves working with the Pastry Chef to execute the menu efficiently and consistently. The Pastry Cook is knowledgeable about pastry cooking methods, ingredients, equipment, and processes. Pastry Cooks at KYU take ownership of preparing ingredients, managing their stations, and creating dishes according to restaurant recipes and specifications. Ultimately, you will play a crucial part in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for daily service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly; FIFO enforced., • Ensure that all nutrition and sanitation standards are followed., • Monitor baking ingredient inventory needs., • Carefully and consistently plate dishes with finesse and cleanliness., • Actively fill out all check-lists, DOH logs, and prep-lists., • Prepare ingredients and handle baking equipment with proficiency., • Create pastries, baked goods, and confections following designated recipes., • Skillfully decorate pastries and desserts to ensure appealing and tasteful presentation., • Ensure adherence to safety and health regulations., • High school diploma or equivalent qualification., • Certificate in Culinary Arts, Baking and Pastry Arts, or related experience., • Minimum of 2 years of experience as a pastry cook or in a similar role., • Excellent communication and organizational skills., • Demonstrate a solid understanding of baking techniques and the pastry-making process., • Ability to work cooperatively and efficiently as part of a team, as well as independently., • Ability to thrive in a fast-paced, production-oriented environment., • Fine dining experience a plus., • Display keen attention to detail in all aspects of pastry preparation., • Tactful and clear communication with teammates., • Excellent time management., • A proactive and positive attitude., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Employee dining discounts., • Able to lift and carry up to 50 lbs.

Job DescriptionGotham Bar and Grill is looking for a pastry cook to join our culinary team. Looking for an energetic cook with positive attitude to work with Pastry Chef Ron Paprocki. Applicants must be able to work competently and consistently in a high pressure environment. The position starts immediately and is full time. The position encompasses production and service. Gotham is a 3-Star NY Times Restaurant, 1 Michelin Star restaurant serving Modern American Cuisine.

Job Description About Corner Table Corner Table Restaurants (CTR), the company behind The Smith, has a simple mission: make people happy. We are passionate about taking great care of our employees, our guests, and our community. We are obsessed with building a positive, empowering, and supportive culture. By working closely with local farmers and purveyors that we trust, CTR serves delicious food and drinks people crave to millions of guests each year. With many more locations launching in the coming years, our team is growing fast, and we’re looking for smart, upbeat, authentic people to join us! About The Smith The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night. The Position: Executive Sous Chef • Thorough hands on approach, develop and promote learning for all back of house employees., • Upholding the highest standards of food safety, food handling and sanitation requirements to ensure the health and safety of staff and guests., • Assist the Chef de Cuisine with weekly specials., • Ensure consistent execution of company policies, • Manage back of house labor and kitchen waste., • Teach Corner Table Restaurants Core Values to all new hires and existing team., • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and are able to have fun while working, • You have a love and passion for the hospitality industry., • Competitive salary, • Bonus opportunity, • Comprehensive benefits plan, including medical, dental, vision and life insurance, • 401K plan with company match, • Employee Assistance Program, • Gym Discounts, • Commuter benefits, • Bring a friend to work bonus, • Generous paid time off The position is based in New York, NY The base pay for this position is a salary range of $95,000-$115,000. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. 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 Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Nashville coming soon. Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Nashville coming soon. Under the general guidance of the Culinary Director, the Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and Restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Culinary degree preferred, High School or equivalent required, • Two to four years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: $23-28 per hour Interview Process 15-min fit call - Video interview - Bench Test, cook a meal (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • 8-hour shift, • 10-hour shift, • Day shift, • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit SharingRequirements:, • Culinary Experience: 1 year (Required), • Cooking: 4 years (Required)

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • 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 regulationsQualifications:, • Previous experience as a chef or cook, • Certification from culinary school preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Strong leadership skills

Job DescriptionDescription: Job Title: Executive Chef Reports to: DOO Location: Bronx, NY Position Summary: Kommissary is a social enterprise on a mission to spread joy through food. We produce and deliver high volumes of meals spanning a diverse array of cuisines to every demographic in New York City. Are you a seasoned Executive Chef looking for a leadership role in a dynamic organization? As the Executive Chef at Kommissary, you will lead and manage the day-to-day operations of our high-volume commissary kitchen and food catering services. Your role will be pivotal in ensuring operational efficiency, maintaining high standards of food safety and quality, and driving growth and innovation. You will be responsible for overseeing a diverse team, optimizing processes, and ensuring we meet and exceed client expectations. We are looking for a passionate Executive Chef who upholds the highest standards and is eager to contribute to our growing organization. As a key member of our operations team, the Executive Chef will report directly to the Director of Operations. Success in this position requires a proven track record in delivering exceptional culinary experiences within a complex operation. We are a proud minority owned business that celebrates diversity, equity, and inclusion. Success in the Role: Onboarding Period: • Complete a comprehensive onboarding process, including introductions to key team members, clients, and suppliers., • Review and familiarize yourself with existing operational procedures, policies, and performance metrics., • Conduct a thorough assessment of current operations, including staffing, workflows, inventory management, and client satisfaction., • Hold one-on-one meetings with department heads and key team members to understand their roles, challenges, and suggestions for improvement., • Begin to evaluate the effectiveness of current processes and identify any immediate areas of concern or opportunities for quick wins., • Develop a preliminary action plan based on your assessment, focusing on immediate priorities and short-term goals., • Establish key performance indicators (KPIs) to track progress and measure success., • Oversee Manager-On-Duty scheduling, training, and reporting., • Implement initial changes based on your action plan, including process improvements, staff training programs, or operational adjustments., • Monitor the impact of these changes on operational efficiency and team performance, making necessary adjustments., • Develop a more detailed strategic plan for the next 6-12 months, incorporating feedback from the team and insights gained during the first three months., • Set specific, measurable goals for key areas such as cost reduction, quality improvement, and client satisfaction., • Strengthen team cohesion and performance through targeted training sessions, team-building activities, and performance reviews., • Identify potential leadership or talent gaps and develop a plan for addressing them., • Manage a dynamic special events department for private gatherings and corporate team-building activities., • Achieve and exceed key performance targets related to productivity, quality, and financial performance., • Successfully implement long-term process improvements and innovations that enhance efficiency and client satisfaction., • Drive initiatives to expand service offerings, increase client base, or enter new markets, based on business objectives and market trends., • Develop and execute a plan for continuous improvement, leveraging data and feedback to refine operations and strategies., • Foster a positive, high-performance work culture through effective leadership, clear communication, and recognition of team achievements. Looking ahead, your role as the Culinary Director offers ample opportunities for personal and professional growth within our organization. Whether it's spearheading new initiatives, mentoring junior team members, or contributing to cross-functional projects, your passion for excellence and collaborative spirit will set the stage for continued success. Embracing ongoing learning and development opportunities, you'll stay ahead of industry trends and best practices, positioning yourself as a subject matter expert in high-volume food catering operations. With each milestone achieved and challenge overcome, you'll play an integral role in shaping the future of our organization and driving sustainable growth for years to come. Must Have: • Prior experience as an Executive Chef. Must be able to cook., • Ability to work weekends and holiday availability is required., • Degree in an applicable discipline or equivalent professional experience., • 5+ years proven experience in a senior operational role within a high-volume kitchen or food service environment., • Strong leadership and team management skills, with the ability to inspire and develop staff., • Excellent organizational and problem-solving abilities., • In-depth knowledge of food safety regulations and industry best practices., • Strong financial acumen with experience in budgeting and cost control., • Ability to work collaboratively with other departments and stakeholders., • Exceptional communication skills, both written and verbal., • Excellent Microsoft Office and Google Suite skills., • Understanding of food safety, preparation and handling regulations., • Sound knowledge of process optimization., • Strong leadership experience in leading, motivating and performance managing teams of 50+., • Strong data analysis skills including but not limited to forecasting, workforce planning, scheduling, resource allocation, financial planning etc., • Able to perform root cause analysis and present logical conclusions., • Experience negotiating with vendors on price, quality and payment terms., • Familiarity with safety and environmental regulations from agencies like the Department of Health, EPA and OSHA. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee may need to stand and walk for extended or continuous periods of time. They must be able to perform the duties associated with a chef/cook. They must be able to ascend and descend staircases, ladders, and/or step stools and may be required to travel outside between buildings in varying outdoor weather conditions. The employee may also be regularly required to remain in a stationary position (sit or stand) for 85% of the time; regularly operate office and kitchen machinery. The employee must be able to travel up to 50% of the time. Travel may vary in frequency and duration. The employee must demonstrate the ability to exert up to 50 pounds occasionally, and/or up to 50 pounds frequently, and/or up to 50 pounds of force constantly to lift, carry, push, pull, or move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. This job description is subject to change at any time. Other Duties: This job description is not designed to cover or contain a comprehensive list of activities, duties or responsibilities that are required of the employee. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. Compensation & Benefits: $100,000.00-$110,000.00/Annual commensurate with experience Health, Dental, Vision, PTO and more! E-Verify Notice: This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.. Equal Employment Opportunity: Kommissary does not discriminate in employment on the basis of race, color, religion, sex (including pregnancy and gender identity), national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, membership in an employee organization, retaliation, parental status, military service, or other non-merit factor. Kommissary is committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact us at . Requirements: