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Job Description Job Summary We are seeking a talented Chef to join our team. In this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety 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 Description Are you looking for a ground floor opportunity with growth, then this position is for you. We are looking to hire a professional and experienced Executive Sous Chef. Our ideal candidate must possess leadership skills. This person must have the upside to be Chef De Cusine as the company grows. If you are looking to join a company that has a fantastic company culture and is passionate about making great food, look no further AND APPLY NOW. Executive Sous Chef Responsibilities: • Uphold and exceed expectations of all food quality, sanitation, and brand standards, • Train, coach, and direct a team to be the best every day, • Be able to add structure and organization, • Take over responsibilities in the absence of the Executive Chef, • Remain hands-on and eyes-on at all times in every aspect of the Kitchen, • 3+ years in a Sous Chef role of a casual or upscale casual establishment, • High-volume, scratch kitchen leadership experience, • Must be a great cook and really be passionate about how the food quality affects a guest's experience, • Proven proficiency in inventory, ordering, scheduling, team building, and the ability to analyze food cost and labor cost, • Strong people-first culture, • PTO/Vacation, • Appreciation of people and diversity, • True opportunities for career growth

Job Description • We are hiring immediately for a full time SOUS CHEF position., • Location: SI Pierce Dining - 1 Castle Point on the Hudson, Hoboken, NJ 07030. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. Days, nights, and weekends required. More details upon interview., • Requirement: Prior sous chef experience is required. 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: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. 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. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: 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. Our Commitment to Diversity and Inclusion 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. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description Support the Executive Chef in providing leadership, direction and motivation to the culinary team, ensuring the successful execution of daily department operations and that consistent, high quality product is produced. Responsible for all culinary functions and staff in assigned kitchen. Strives to continually improve guest and team member engagement and maximize the financial performance of the department. Responsibilities: * Supervise daily culinary operations in assigned kitchen and ensure compliance with all policies, standards and procedures. Understand team member positions well enough to perform duties in team members’ absence. * Schedule team members to business demands and track team member time and attendance. * Manage staffing levels to ensure that guest service, operational needs and financial objectives are met. * Ensure compliance with food handling and sanitation standards. Follow proper handling and correct temperatures of all food products. * Regularly estimate production needs and communicate to culinary team. * Prepare and cook food. Assist in determining how food should be presented and create innovative, attractive food displays. * Maintain purchasing, receiving and food storage standards. * Ensure regular, ongoing communication occurs (e.g. daily rallies, divisional/departmental meetings, attendance at regular and ad hoc hotel meetings). * Ensure team member recognition is taking place on all shifts and participate in all team member recognition programs. Celebrate successes and publicly recognize the contributions of team members. * Solicit team member feedback, utilize an “open door” policy and review team member engagement results to identify and address team member problems or concerns. * Stay informed of market trends and introduce new products and services to drive guest engagement, increase revenue and ensure a competitive position in the market. * Ensure proper controls are in place and polices are established and followed by all team members and are administered fairly and consistently, disciplinary procedures and documentation are completed according to standard. * Participate in the development and implementation of corrective action plans to improve guest satisfaction and strive to improve quality. * Identify opportunities to optimize performance and create value by challenging existing processes, encouraging innovation and driving necessary change. * Communicate the impact of the department’s operations on the property’s operational and financial goals and objectives and achieve or exceed budgeted goals. Achieve and exceed goals including performance goals, budget goals, team goals, etc. * Review guest comments, guest satisfaction results and other data to identify areas for improvement. Respond to and handle guest opportunities and challenges. * Establish and maintain open, collaborative internal and external relationships and ensure direct reports do the same. Assist team in developing lasting relationships with guests to secure repeat business. Serve as a role model to demonstrate appropriate behaviors. * Provide inspirational leadership to enliven the Hotels Vision, Mission and Compass; deliver on Our Promise, provide Good-Natured Service and uphold our Brand Pillars. * Recruit and select talented team members who will enhance the Hotels culture and demonstrate functional expertise; ensuring staffing levels are appropriate to meet business demands. * Train department team members; plan, assign and direct work; reward and discipline team members; address complaints and resolve problems. Provide guidance and direction to subordinates through coaching, counseling, mentoring, and reviewing performance. Empower team members to deliver the ultimate guest experience. Observe team member service behaviors and provide ongoing feedback. * Utilize interpersonal and communication skills to lead, influence and inspire others; advocate sound business decisions; demonstrate honesty and integrity; lead by example. * Build and maintain an organizational culture that maximizes guest and team member engagement and attracts top talent. Requirements: * Must be at least 21 years of age * Strong interpersonal relations and leadership abilities. Exemplifies a passionate “can do” attitude with natural leadership and motivational skills * Prior experience in a quality hotel, restaurant or bar brand; depth of knowledge of excel, purchasing and control procedures, cost controls and DOH procedures * Knowledge of Food and Beverage and Culinary operations; track record of strong leadership and strategic planning skills; and proven achievements in optimizing guest and team member engagement * Working knowledge of Food & Beverage operations, financials and budgeting systems with a clear understanding of cost controls and driving top line revenue * Excellent organizational, verbal and written communication skills * Well versed in culinary financial aspects * Technically savvy and familiar with culinary operating/budgeting systems and spreadsheets. * Ability to identify and solve problems. * Professional & appropriate business appearance and demeanor aligned with the Hotel brand and culture. * Excellent verbal and written communication skills. * Flexibility to meet the demands of a 24-hour operation

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 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 $125,000-150,000 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 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 Description Who we are: For over 20 years, Global Relay has set the standard in enterprise information archiving with industry-leading cloud archiving, surveillance, eDiscovery, and analytics solutions. We securely capture and preserve the communications data of the world's most highly regulated firms, giving them greater visibility and control over their information and ensuring compliance with stringent regulations. Though we offer competitive compensation and benefits and all the other perks one would expect from an established company, we are not your typical technology company. Global Relay is a career-building company. A place for big ideas. New challenges. Groundbreaking innovation. It's a place where you can genuinely make an impact – and be recognized for it. We believe great businesses thrive on diversity, inclusion, and the contributions of all employees. To that end, we recruit candidates from different backgrounds and foster a work environment that encourages employees to collaborate and learn from each other, completely free of barriers. Your role: The general purpose of the Chef de Partie (Cook) is to assist the Executive Chef and the rest of the GR Bistro team with the preparation of ingredients, menu planning, the strong execution of meals for staff and clients, and following proper food safe and sanitation practices to execute a daily lunch service for staff. Your responsibilities: • Execution of Menu:, • Assisting with the planning, preparation, execution and service of a daily breakfast and lunch menu for approximately 400 staff, • Follow preparation lists and daily maintenance checklists, • Assist with catering and events, • Provide appropriate presentation and service of finished product to staff and clients, • Planning and preparing working lunches for guests and other special office gatherings, • Provide appropriate presentation and service of finished product to staff, • Some afterhours catering required, • Sanitation:, • Follow food safety plans, • Demonstrate proper food safety and sanitation techniques, • Ensure proper cooling, storage and hot holding of food items, • Ensure general cleanliness and upkeep of the lounge and equipment, • Assist with dishwashing if needed, • Inventory:, • Put orders away in accordance with food safety plan and "first in first out", • 2 Year Culinary Arts Degree or equivalent work experience Physical requirements: This is a physically demanding job: it will require you to lift heavy objects, stand on your feet for long periods of time, and walk up and down stairs to access storage and coolers. Compensation: Global Relay advertises the pay range for this role in compliance with applicable pay transparency laws. Individual pay rates are determined by evaluating factors such as expertise, skills, education, and professional background. The range below reflects the expected annual base salary, which is only one element of our comprehensive total rewards package designed to reflect our company pay philosophy, culture and values. We aim to foster an inspiring work environment and support employees' work-life rhythms. We provide a comprehensive health benefits program, including extended health coverage and short-term / long-term disability insurance. Employees receive annual allotted vacation days, which increase based on tenure. Other benefits include paid sick days, maternity/parental leave enhanced program, commuter benefits, corporate bonuses, and a 401(k)-retirement plan with company contribution matching. For employees based at our New York office, we provide additional perks and amenities to enhance your work experience including a subsidized meal program, courtesy of our in-house culinary team! Base salary range$50,000—$65,000 USD What you can expect: At Global Relay, there's no ceiling to what you can achieve. It's the land of opportunity for the energetic, the intelligent, the driven. You'll receive the mentoring, coaching, and support you need to reach your career goals. You'll be part of a culture that breeds creativity and rewards perseverance and hard work. And you'll be working alongside smart, talented individuals from diverse backgrounds, with complementary knowledge and skills. Global Relay is an equal-opportunity employer committed to diversity, equity, and inclusion. We seek to ensure reasonable adjustments, accommodations, and personal time are tailored to meet the unique needs of every individual. To learn more about our business, culture, and community involvement, visit .

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: • 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 Job Title: Jr. Sous Chef Department: BOH Location: La Grande Boucherie – Washington, DC Reports To: Chef de Cuisine General Description La Grande Boucherie is seeking a driven and detail-oriented Jr. Sous Chef to join our culinary leadership team in DC. The Jr. Sous Chef supports the Chef de Cuisine in overseeing daily kitchen operations, ensuring consistency in execution, quality, and service standards. This role combines hands-on cooking with leadership responsibilities, with an emphasis on training, compliance, and operational excellence. Responsibilities * Support the Chef de Cuisine and Executive Chef in menu development, recipe creation, and costing. * Maintain awareness of budgetary goals, tracking food and labor costs, and identifying causes for variances. * Oversee daily prep, production, and service to ensure timely, high-quality execution. * Conduct line checks, maintain DOH compliance, and uphold sanitation standards. * Train, supervise, and mentor kitchen staff; assist in new hire onboarding and performance management. * Manage product ordering, receiving, and vendor relationships to ensure accuracy and quality. * Assist in creating schedules for BOH staff to optimize resources and maintain service flow. * Review and verify staff time punches, address attendance issues, and document coaching conversations. * Partner with FOH to ensure seamless guest experiences and provide staff food knowledge training. * Support event execution, BEO preparation, and collaboration with the management team. * Ensure safe work practices, investigate incidents, and maintain a professional, organized work environment. Essential Functions * Able to lift 30+ lbs and stand/walk for extended periods. * Strong leadership and communication skills, able to perform well under pressure. * Professional presentation and adherence to company grooming standards. * Proficiency in Microsoft Office and kitchen management systems. * Flexible schedule, able to work nights, weekends, and holidays as business requires. Work Experience Requirements * Minimum 2+ years of culinary experience, preferably in a Lead Cook role or higher, within a fine dining or comparable high-volume concept. Education & Certifications * High school diploma or GED required. * Valid DC Certified Food Protection Manager (CFPM) card. * Additional certifications (ABCA Manager card, DOH Food Protection Certificate) preferred. Powered by JazzHR z0hRBl4shJ

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 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 Description Position Title: Sous Chef Pay 12 Reports To: Salary: $65,000 - $85,000 Other Forms of Compensation: 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 Restaurant Associates, the leader in premier food and hospitality services, is seeking a Sous Chef to join our team at Google’s iconic Pier 57. This role is at the center of a high-end, high-volume catering program, where we bring to life everything from daily executive dining to galas, product launches, and events for up to 3,000 attendees. As Sous Chef, you’ll be the right hand to the Chef de Cuisine, blending hands-on cooking with leadership, logistics, and collaboration across multiple venues and buildings. This is a career-defining opportunity to grow with Restaurant Associates while supporting one of the most innovative workplaces in the world. What You’ll Do • Cook daily breakfast, lunch, and dinner events and receptions while driving execution for large-scale events., • Partner with the CDC to craft seasonal menus, coordinate logistics, and deliver flawless events., • Support a wide range of upscale, high-profile events with occasional weekend activations., • Collaborate with Google partners and Restaurant Associates colleagues to ensure flawless service across Pier 57 and other nearby venues., • Train, mentor, and develop culinary talent in a collaborative, fast-paced environment., • Uphold the highest standards in food safety, sanitation, and presentation.What We’re Looking For, • 3+ years of catering and event culinary experience in high-volume or upscale settings., • Strong organizational and time management skills to balance cooking with planning and execution., • Proven success in large-scale, logistics-heavy operations., • Food Safety Certification required; ServSafe strongly preferred. Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story 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. 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. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. 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. Req ID: 1466852 Restaurant Associates Michael Abbey [[req_classification]]

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: Sous Chef Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture. They excel in supervising daily kitchen operations, making others happy, and actively sharing feedback, while properly managing all operations of the kitchen. Responsibilities: • Ensures that The Smith standards are always maintained for all team members, • Writes prep lists, checks, and audits methods of preparation and may work the line when necessary, • Maintain compliance with DOL/Health Department regulations and uphold company food safety, food handling, and sanitation requirements to ensure the health and safety of our employees and guest., • Supervises the preparation of all food items in the kitchen, • Ensures stations are kept clean and organized throughout the shift, • Provides feedback and guidance focusing on support and hospitality, ensuring that all team members have the tools to succeed., • Overseeing and ensuring that all company systems and policies are always maintained., • Order product and manage inventory to ensure product is fresh and used timely, • You can identify a problem and determine the solution, • 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 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 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 Location: Pace Man CafT 101 • We are hiring immediately for full time SOUS CHEF positions., • Address: 1 Pace Plaza, New York, NY 10038Note: online applications accepted only., • Schedule: Full time schedule. Sunday - Thursday, hours may vary. More details upon interview., • Requirement: Culinary experience required., • Perks: Room for growth! Close to trains! Manager trainings!, • Pay Range: $28.00 per hour to $30.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1478181. 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: 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. Join our campus team where you are valued and empowered to make a difference. Enjoy competitive wages, benefits, and perks like Instapay through the One @Work app. Our careers are filled with purpose and encourage learning, growth, and meaningful impact. Apply today! 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. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Both full-time and part-time associates are eligible for the following benefits: • Opportunities for Training and Development, • 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 In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program Because this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Any such periods during which you do not perform work on the Company’s behalf may be unpaid and deemed a temporary layoff. However, depending on business needs, you may be required to work year-round, potentially at a different location during break periods. Business needs may vary from year to year. Our Commitment to Diversity and Inclusion 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. Chartwells Higher Ed 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 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 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

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. 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 DescriptionSous Chef Location: New York, NY A vibrant Italian 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 and contemporary Italian 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 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").

As a pizza and prep cook, you will report directly to the chef de cuisine and sous chef, and: . Complete other tasks as assigned by the CDC or sous chef.

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

As a pastry cook you will work directly with our Executive Pastry Chef and pastry team. As a pastry cook, we ask that you are knowledgable in the basic fundamentals of pastry production. Must have 1 or more years experience in the pastry field.

We are looking for a passionate pastry cook. The role includes working side by side with the executive chef and pastry chef, as well as running the cold side of the kitchen.

The Dinex Group, restaurant group of internationally famed Chef Daniel Boulud, is looking for a Line Cook. During service the cook must be able to f ollow instructions from the Executive Chef, Sous Chef and Chef de Partie correctly and efficiently.

Michelin Star Chef Christophe Bellanca is looking for a dynamic Pastry Cook. We are seeking experienced cooks to work with our pastry team to execute our dessert menu, while maintaining the highest quality of food presentation, sanitation and standards set forth by our Executive Chef. The ideal

We have a great management team and are currently looking for a sous chef whom loves Italian food and wants to cook the food from southern Italia and the surrounding regions in a very authentic, Italian way. Chefs looking to execute delicious Italian food at a high level. With the assistance of the

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 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 About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. This woman-owned business serving New York City for over four decades has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a creative and dedicated Pastry Cook to join our culinary team. The ideal candidate will have a passion for baking, a keen eye for detail, and the ability to produce high-quality pastries and desserts. You will be responsible for preparing a variety of baked goods, following recipes to the letter, and ensuring consistency in taste and presentation. Responsibilities • Prepare and bake a variety of pastries, cakes, cookies, breads, and desserts following standardized recipes and quality guidelines., • Ensure consistency in taste, texture, and presentation of all baked goods., • Meet production deadlines while maintaining high-quality standards., • Organize prep work efficiently to ensure a smooth workflow in a fast-paced environment., • Work closely with the pastry chef and kitchen team to coordinate production and ensure smooth daily operations., • Communicate effectively with team members regarding orders, schedules, and special requests., • Operate, clean, and maintain kitchen equipment, including mixers, ovens, and pastry tools., • Follow proper usage and safety procedures for all baking equipment., • Maintain a clean, organized, and sanitary work environment in compliance with health and safety regulations., • Follow all food safety protocols, including proper handling, storage, and labeling of ingredients., • Monitor ingredient stock levels and report shortages to the pastry chef or supervisor., • At least 2 years of kitchen experience in pastry, • Ability to assemble and decorate cakes, tarts, truffles, cookies, etc., • Ability to provide quality service in pastry production in accordance with guided specifications while paying detailed attention to color, taste, texture, portion size and overall appearance, • Ability to maintain organization, cleanliness, and sanitation of work areas and equipment., • Must have good organizational skills and the ability to multitask., • Ability to lift 50lbs and stand for at least 8 hours Location: Bruckner Building 2417 3rd Avenue Bronx, NY 10451 Rate: $19.00/hour Benefits: PTO, 401K, Medical, Dental, and Vision insurance, Transit, and FSA (Flexible Spending Account) Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performances is an equal opportunity employer. At Great Performances, we employ qualified individuals based solely on ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

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 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 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 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 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, • 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 Working closely with the team and taking instructions from the Pastry Chef. Your main responsibility is to ensure that exceptional standards and a high quality for each dish are delivered. SUMMARY OF DUTIES AND RESPONSIBILITIES: · Consulting wiht the Executive Chef and Pastry Chef to plan menus. · Executing pastry orders for catered events and accommodating special requests · Demonstrating skills in baking pastries, desserts, cakes, cookies, sweets, and pies. · Applying classic pastry baking techniques whn preparing traditional pastries. · Monitoring equipment and ensuring all specialized pastry baking tools are in working order. · Maintaining the good running order of specialized pastry baking equipment. · To carry out any other tasks required from time to time by management. · Comply with all company procedures as issued by management. SKILLS: · Previous experience as a Pastry Cook within a 5* hotel or luxury restaurant · Knowledge of a variety of local and international food ingredients and correct methods of preparation · Excellent communication skills · Excellent team working skills · Superb attention to detail and driven by delivering exceptional standards · Demonstrate a flair for producing exquisite dishes, and coming up with new and exciting concepts to contribute to meny planning and seasonal changes · A passion for food · Resilience and drive to get things right first time Hours required: 40 hours per week on a flexible rota, where weekends will be required for you to work. EMPLOYEE BENEFITS: · 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

This is a hands-on role where you’ll lead by example, support our Executive Chef, and help shape the growth of our kitchen and team. NYC kitchens (minimum 3 years in leadership or advanced line cook roles).

Reporting to the Executive Chef and the Culinary Director, the Line Cook will execute food production and service while establishing and maintaining standards of operation in the areas of food quality, timeliness of food, cleanliness, and maintenance for all customers & guests on a regular basis. Th

The Chef de Partie is responsible for the supervision of at least one cook and/or a commis at their station in addition to being in direct contact with the Chef or Sous Chef for all instructions on the station such as, but not limited to, menu changes. The Dinex Group does not discriminate on the ba

Previous roles as cook/line cook/wok chef. The Line cook follows our recipes and makes each dish efficiently and consistently. The Line Cook works with the rest of the kitchen team to maintain proper food handling practices and ensures each dish come out perfect.

During service a Line Cook must be able to follow instructions from the Chef, Sous Chef and team correctly and efficiently. The iconic Waverly Inn and Garden located in the West Village is seeking passionate line cooks to join our team for dinner service service. Previous hot line exp

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

We are looking for a strong line cook to join our small, but talented team. The line cook will assist the Executive Chef and Sous Chef with the running and management of the kitchen. The ideal candidate will be someone with a solid cooking background that is looking to continue learning in an enviro

Previous banquet or high-volume cooking experience required (1–2 years preferred). Knowledge of various cooking methods, ingredients, equipment, and procedures. Prepare and cook menu items for banquet events in accordance with standardized recipes and instructions from the Banquet Chef or Exec

Chef ANDREW CARMELLINI and Chef Anthony Ricco's team is looking for hard-working, passionate.Chef Andrew Carmellini's Southern Italian-inspired menu in the heart of Williamsburg at The William Vale.Leuca offers a menu of wood-fired coastal Italian.Prior experience as a line cook, a true self starter