Trabajos Chef & Cook en The Bronx, New York - Page 18Crear alertas

Job Description Monkey Bar is looking for a dedicated and experienced Full Time Executive Chef (up to $125,000/year + Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back-of-house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Apply directly to this ad.

Job Description Position Title: Executive Chef Pay 14 Reports To: Salary: $115,000 - $125,000 Other Forms of Compensation: Bonus Plan 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 As the Executive Chef at Tatiana by Kwame Onwuachi, you will oversee all kitchen operations, ensuring flawless execution of Tatiana’s acclaimed dishes while maintaining a safe, organized, and sanitary work environment. This role is focused on precision, consistency, and leadership, not menu creation, and is ideal for a driven, hands-on culinary professional who thrives in high-volume, upscale dining. Key Responsibilities • Oversee daily kitchen operations, ensuring standardized recipes, portioning, and presentation are followed to the letter., • Lead, coach, and develop all back-of-house staff in food preparation, safe handling, sanitation, and equipment operation., • Manage prep, plating, and line flow for seamless service during lunch, dinner, and special events., • Monitor inventory, ordering, and cost controls, ensuring product availability while staying within established guidelines., • Maintain strict compliance with health, sanitation, and safety standards, as validated by inspections and audits., • Establish and oversee cleaning, maintenance, and production schedules to keep all kitchen areas organized and inspection-ready., • Make operational decisions on product usage, including the responsible handling of leftovers per company policy., • Collaborate closely with front-of-house leadership to deliver smooth, coordinated guest experiences., • Attend departmental meetings and participate in ongoing staff development and training programs.Preferred Qualifications, • A.S. degree or equivalent experience, with 5+ years in progressive culinary leadership, ideally in upscale or fine dining., • Hands-on experience in high-volume, complex foodservice operations; extensive catering experience is a plus., • Strong knowledge of food safety, sanitation, cost controls, and production systems., • Proficient with Microsoft Office, Outlook, and basic kitchen management technology., • ServSafe certification (or willingness to obtain). 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: 1444765 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu that the Zagat Survey calls, "the 'gold standard' of 'upscale modern' Mexican cuisine", with locations in New York, New Jersey, Massachusetts, Connecticut, Pennsylvania, Virginia, and Maryland, seeks an Executive Sous Chef for our Lincoln Center location in the Empire Hotel. As an Executive Sous Chef with Rosa Mexicano, you will lead the culinary team in all areas of a unit insuring on trend, efficient, safe, and sanitary food production. You will be responsible for, inventory, purchasing, food cost controls and staff management and development. Provides excellent customer service to a wide variety of customers and maintains highest professional food quality and sanitation standards. Key Responsibilities: • Evaluates food products to ensure that quality standards are consistently attained, • Organizes and coordinates the work of chefs, cooks, and other kitchen employees to ensure that the preparation, delivery, set up and serving of food and associated items, is economical, technically correct and meets or exceeds health code requirements and customer's expectations, • Maintains excellent employee communications to continuously improve the quality of provided services and to resolve problems, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation

Job DescriptionDescription: Do you dream about being part of History and promoting NYC’s most iconic destination for fun? Luna Park in Coney Island is actively recruiting for Seasonal Food & Beverage Gelato Chef Team Members. About us: Central Amusement International Inc. (CAI) is an amusement park development and management company located in New York City. In 2003, CAI developed Victorian Gardens at Wollman Rink in Central Park, and in 2010, Luna Park in Coney Island, at the site of the birthplace of the amusement industry. CAI is part of the Zamperla Group, which is the worldwide leader in the manufacturing of amusement rides. Join the fun at Luna Park in Coney Island as our Gelato Maestro! We're on the lookout for a skilled candidate to take on the role of Gelato Chef. You will be the creative force ensuring our artisanal gelatos, sorbets, and ice creams meet and exceed brand standards. Dive into the world of delectable creations, where maintaining a high level of quality service is not just a goal but a sweet art form. Ready to scoop up some fun at Luna Park in Coney Island? Location: Luna Park in Coney Island, 1000 Surf Avenue, Brooklyn, NY 11224, USA Job Responsibilities • Master the art of following recipes with pinpoint accuracy and commit volumetric measurements to memory- the secret sauce to our mouthwatering creations., • Confidently navigate the kitchen by following directions with flair and precision., • Engage in effective and direct communication with the supervisors and kitchen colleagues., • Embrace the mandatory compliance with all Food Safety standards, ensuring our guests enjoy every treat with peace of mind., • Manage daily orders, gracefully accept deliveries, and keep costs within set cost margins., • Team up with the Front of House team members to establish and meet pars- ensuring our delightful creations are always ready to be served., • Conduct daily checks to ensure our products meet the standards for both quality and quantity., • Maintain Coney's Cones and other work areas organization, including the cleanliness and order of storage areas., • Work with FOH (Front of House) to establish and meet pars., • Master the art of stock rotation (FIFO- First In, First Out) because our great menu deserves to shine at its best.Requirements:, • Friendly and approachable demeanor with excellent communication skills., • Ability to engage with guests and create a positive, memorable experience., • A minimum of 1 year of experience in kitchen preparation and cooking., • At least 6 months of experience in a similar capacity., • Availability to work various shifts, weekends, holidays, and evenings as needed., • Excellent communication skills to interact clearly with managers, and kitchen and dining area team members., • Be able to reach, bend, stoop, and frequently lift to 40 pounds.

Job DescriptionJob Title: Head Chef Location: New York, NY Position Overview: We are seeking an experienced and talented Head Chef to lead the kitchen team at a renowned New York City restaurant. The ideal candidate will have a strong culinary background, a passion for quality ingredients, and the ability to manage and inspire a team to consistently deliver exceptional dishes. As Head Chef, you will be responsible for overseeing kitchen operations, menu creation, staff management, and maintaining high standards of food quality, cleanliness, and safety. Key Responsibilities: • Lead and manage all aspects of kitchen operations, ensuring a smooth and efficient workflow during service., • Oversee the preparation and presentation of all food items, ensuring consistency, quality, and adherence to recipe standards., • Develop and execute seasonal menus, incorporating creative and innovative dishes that align with the restaurant's concept and guest preferences., • Manage kitchen staff, including training, mentoring, and scheduling to maintain a high-performing, cohesive team., • Maintain a clean and organized kitchen environment, ensuring compliance with health and safety regulations., • Monitor and control food and labor costs, optimizing efficiency and minimizing waste while maintaining high-quality standards., • Ensure proper inventory management, ordering, and stocking of kitchen supplies and ingredients., • Work closely with the management team to ensure guest satisfaction, including addressing any food-related issues or special requests., • Implement and maintain quality control standards for food preparation, portion sizes, and plating., • Stay current with industry trends, food innovations, and techniques to continually elevate the dining experience., • Handle any other responsibilities as assigned by the management team to support the success of the restaurant.Qualifications:, • At least 5 years of culinary experience, with a minimum of 2 years in a leadership role in a fast-paced, high-volume kitchen., • Exceptional culinary skills, with expertise in contemporary cooking techniques and a passion for fresh, high-quality ingredients., • Strong leadership and team management skills, with the ability to inspire and develop kitchen staff., • Knowledge of food safety standards, kitchen sanitation, and health regulations., • Ability to work efficiently under pressure in a fast-paced, high-demand environment., • Excellent organizational and time-management skills, with the ability to handle multiple tasks simultaneously., • Creativity and a keen eye for detail, with a focus on presentation and guest satisfaction., • Strong communication skills, with the ability to effectively collaborate with both front-of-house and back-of-house teams., • Flexibility to work evenings, weekends, and holidays as required.Benefits:, • Competitive salary and performance-based incentives., • Opportunities for career growth and advancement within the company., • Paid time off and holiday pay., • Employee discounts and perks.If you are a dedicated and skilled culinary professional with a passion for leading a team and creating exceptional dining experiences, we invite you to apply for the Head Chef position in New York, NY. Join us in delivering an unforgettable dining experience to our guests!

Job Description Salary: $90000 - $96000 / year What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen, • Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1450477 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Position Title: Executive Sous Chef- Catering Pay Grade: 13 Reports To: Executive Chef Salary: $90,000 - $95,000 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 Working as the Executive Sous Chef for a premier corporate client, you will be responsible for overseeing commissary a high performing team and food production team while maintaining a safe and sanitary work environment. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial culinary professional. This position offers a desirable Sunday through Thursday, daytime schedule. Key Responsibilities: • Plans menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: • 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering and high volume food production experience required, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • 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, • Personal Leave Apply to Restaurant Associates today! 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. Applications are accepted on an ongoing basis. 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: 1458703 Restaurant Associates Leah Curry [[req_classification]]

Job Description 1. Creates/plans menus for cafeteria, patient services and Dr. Lounge. Ensures that all meals meet the needs of our organization. 2. Develops and maintains an up to date trainibng guide for all kitchen staff. 3. Maintain, creates and ensures adequate inventory for service line and creates menus with administrative staff for special events. 4. Oversees food production for cafeteria, patients and executive administrative staff. Supervises cooks and co-production staff. 5. Rotates stock/inventory according to FIFO, and discards appropriately. Correctly and consistently logs temperatures of food and refrigeration units as per department policy. Assigns and maintains the cleaniless/safety of Walk-in refrigerators/storage rooms . Ensures compliance with hospital regulatory agencies. 6. Follows universal precautions. Observes employees to ensure compliance with departmental safety and sanitation standards. Visits patients regularly to ascertain meal tolerance and satisfaction.7. Reports unsafe conditions such as damaged equipment, unsafe and unsanitary conditions to management. Complies with all regulations.8. Continually evaluates processes and systems for relevance and effectiveness. makes recommendations for improvements as needed. Develop collaborative relationships within department and with external customers. Motivates and develops employees to manage them up. Encourages mutual expressions of ideas and deliberates with sound problem resolution skills.9. Must complete and adhere to all other tasks as assigned. EDUCATION + EXPERIENCE REQUIREMENTS: High School diploma or GED Serve Safe certified Minimum of 3-5 years as cook in medical facility

Job Description Position Title: Executive Chef - Travel NYC Salary: $85,000 - $90,000 Other Forms of Compensation: Benefits With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. TEAM OVERALL JOB DESCRIPTIONS Professional with a sophisticated level of business acumen – organized, multi-tasking project leader, seen as business partner with outstanding outcomes. KEY RESPONSIBILITIES: Lead and influence cross-functional teams and stakeholders in a matrixed-organization to optimize resources and promote focus, accountability, performance, transparency, efficiency and effectiveness. The individual will be responsible for job specific activities and additional activities, but not limited to: Project Management § Proven ability to take industry knowledge and translating it into actionable operational excellence § Strong organizational skills and well-honed ability to multi-task and prioritize § Forward thinker who can develop and training others to elevate our customer, client, and team member experience § Excellent ability to be part of multiple opportunities of varied size and complexity, while simultaneously meeting conflicting deadlines in a diverse challenging environment with a facilitative approach § Employ extreme resourcefulness and draw on diverse resources to provide solutions and find insights on various trends and information to make high quality decisions § Experience managing business performance and tight deadlines; anticipates needs and plans ahead § Ability to partner effectively to implement programs through a multi-layered, decentralized organization § Ability to navigate through different levels of leadership and different perspectives to achieve an aligned outcome § Ability to motivate others who have no direct reporting relationship. § Understanding of stakeholder engagement Collaboration § Critical thinker, fiscally responsible with strong business acumen - proven ability to use influence and drive collaboration across the organization § Effectively use deliberate influence strategies to impact, shape, or re-direct the behaviors of others without formal authority § Effectively interface with all levels of a corporation § Strong communication skills: oral, written, and presentation, plus the ability to communicate appropriately with a wide range of people and behavior styles § Desire to facilitate and participate in discussions and gain exposure with numerous constituents to improve our team programs and processes Personality Traits § A natural leader with high energy and a sense of enthusiasm who can inspire and motivate others, thereby creating vision and commitment throughout the organization § Strong communication skills and ability to concisely communicate goals, tasks and other organization needs of the team. § Mental and emotional stamina – ability to work under pressure in fast paced kitchen environment § Strong organization skills § Strong planning skills – critical skills to effectively run kitchen and coordinate tasks § Critical thinking- ability to question, analyze and evaluate situations before making judgement. § Strong interpersonal skills, a self-starter, confident in his/her abilities, self motivated and able to work effectively with little supervision; and detail oriented with the ability to effectively manage people without formal influence § Advocate for demonstrating the value and impact of the company. Must constantly bring and identify methods to enhance our processes and systems that add value and efficiency § Contribute to a positive, fun working environment by always supporting teammates, assuming the best intentions and best outcomes, and always fostering creativity and good ideas Analytical / Technical § Able to work with confidential employee, client and Compass Community Living information § Ability to coalesce and analyze information in a fast-paced environment to translate and communicate raw data into information, implications and recommendations using clear written and verbal communications § Strong computer skills, intermediate to advanced levels including, but not limited to, Microsoft Office Essential Functions and Key Tasks: Culinarian • As the Lead Culinarian you will be responsible for management of the kitchen and all food production at all Operations., • Your ability to implement a regimented designed process as a part of the transition management and culinary team, is essential, opening new business at our client facilities., • Flexibility, the ability to adapt on the move in facility transitions will be very important, each transition follows a designed process however there is a potential that change requests can alter our plan., • You are one of the ambassadors on site of CCL values, vision, and mission. You will lead daily lineup, training all staff and new onsite management to adopt to understand and adopt our culture into daily operations., • A working understanding of all Unidine or Morrison systems & processes is essential, all vertical lines of business: Senior Living, Health Care and retail management., • Ability to communicate clearly and concisely (verbal and written) with residents/guests and know what, when and how to communicate depending on the audience and subject matter (sensitivity and timing), • You are the company representative of culinary brand standards and HACCP food safety standards is imperative., • Ability to train new Executive Chef and production staff on all required production systems and processes, • Ensures high quality, good tasting and well-presented foods are served to all residents, population in all areas within established time frames., • Development of facility food tracking systems and processes, review, train staff on use of daily production records, • Develop and implement menus and prescribed recipes., • Proficient forecasting and production, ensure all product is delivered on time and at proper temperatures, • Responsible for Food and supply purchasing - adhering to product specifications and authorized vendors., • Develop and implement job flows for all kitchen and production staff., • Scheduling and supervision of culinary department personnel with adherence to our productivity metrics., • Create and maintain excellent relationships with the residents, Executive Director, fellow department heads and staff., • Administer scheduled training, in service and informational meetings to facilitate consistent implementation of production, service and sanitation standards., • Adhere to production operating budget (financial and productivity) and complete reporting responsibilities on a daily/weekly basis., • Collaboration on menus and recipes with onsite Health, Wellness and Nutritional Director., • Assure regulatory compliance for production and sanitation with detailed and organized program documentation. Education and Experience: • Minimum 5 years’ experience as an Executive Chef or Chef Manager., • Prior experience in dining service transitions and openings is preferred., • Serve Safe, Choke Save and Allergen certification preferred., • Bachelor’s degree in Food Science, Nutrition, Culinary Arts or Hotel/Restaurant Management is highly desirable; having completed Certified Dietary Management program preferred. • The successful candidate will thrive in a fast-paced environment that offers unlimited growth opportunities and rewards achievements. Work Environment: • Scheduling may require 10 day on and 4 day off scheduling this will be determined by support needs and transition of business., • This position requires extensive travel up to 100%, • Must have a valid driver’s license., • Required to reside within commutable distance to major airport., • Requires work with extreme temperatures/conditions and frequent interaction with heated equipment, grease, refrigeration/freezer and other at-risk conditions., • Computer knowledge and ability to work with multiple software programs is essential., • Involves repetitive motion, walking and/or standing for extended periods of time., • Frequent lifting, pushing, and carrying., • Requires repetitive wrist motion. CCL is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law. Disclaimer. Please note project managers are assigned based on the needs of the business and are scheduled accordingly. If an assignment is not available, project managers may be called upon to wait at home completing any outstanding training requirements before using their available FTO. Should there be no available assignments beyond a 2-week at home period, the ultimate impact may be potential separation for lack of work. Job Summary Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1436364 CCL Hospitality Group JON DAVIS [[req_classification]]

Job Description Job Purpose: The Executive Sous Chef is responsible for managing the culinary program to include product specifications, ingredient quality standards, food & labor cost parameters and controls. This position will plan and assign schedules, culinary assignments and productivity measures, implement training and development policies and procedures and recommend improvements in methods, equipment, operating procedures and working conditions. This position is responsible for the documentation of all compliance functions, HACCP performance plans and documentation and reports to the General Manager. Benefits Package: • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide The Executive Sous Chef’s primary responsibility is to oversee the compliant and efficient production of all food and related inventory levels of the kitchen while maintaining Air Culinaire Standards while holding responsibility for direct reports. The secondary but critical associated responsibility is to verify that specifications, HACCP methods, efficient production methods and required technique and efficiency are taught and practiced to produce optimal quality, presentation and prioritization of production methods. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Schedule, organize and verify best in class culinary production and quality methods based on compliant specifications and ACW culinary standards., • Train, develop, mentor and audit all culinary team members, equipment and product fabrication requirements to ensure delivery to superior quality product, packaging and presentation methods., • Ensure effective employee relations. Provide employee coaching and development. Makes employment decisions. Resolve employee issues through problem resolution., • Act as a local liaison and connector of clients, guests, FBO’s and confident communicator to develop market share and client retention., • Use technological applications to manage, record, monitor and measure performance standards of the culinary and fulfillment teams and measure/report outcomes based on these technologies. This includes Dynamics 365, Coupa, Geotab, ADP scheduling & HR compliance & Delivery App/Order App technologies., • Communicate, implement, audit and enforce (if necessary) costs and financial performance standards in terms of food, labor, packaging, lockers (where applicable) and peripheral expenses associated with the culinary operation., • Balance quality, productivity, cost, safety and team morale to achieve positive results in all areas of production and culinary operations. Work to continuously improve methods, process and training dynamics in all areas., • Manage departmental performance measures, including visual technique, hands-on demonstration training and performance controls and provide regular progress reports to Executive Chef & General Manager in report form., • Dress professionally (as well as assuring that all culinary staff members do as well) and within the guidelines of Company procedures including the company approved uniform standards., • Specific Job Responsibilities (Quality, Presentation & Packaging), • Stellar Customer Service Targets, • Integrity & Accountability (professionalism, compliance, performance, development & guidance), • Entrepreneurial Spirit (own the business), • Six to eight year high level Cruise, Hotel, Aviation & Leadership experience - culinary degree preferred., • Individual must have 5-7 years of leadership experience in a kitchen environment within a catering or fine dining establishment, • HACCP training and current Safe Food Handling Certificate., • Strong knowledge of proper food handling procedures and government regulations regarding the food code, culinary preparation and refined quality, presentation, packaging and cold-chain management experience., • Excellent knife skills are a must., • Demonstrated ability to lead, develop and work well with others in a team-driven, fast-paced environment is essential., • Dynamic supervisory experience required., • Ability to manage, coach, and develop employees while in a fast-paced production environment., • MUST be comfortable and confident in a client engagement environment as a liaison of the market, the brand and a progressive influencer to create client engagement, loyalty and rapport. PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers. The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms. The employee must lift and/or move up to 40 pounds. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. MATHMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. REASONING ABILITY Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form. WORK ENVIRONMENT The noise level in the work environment is usually moderate to loud. Final candidate for the position will be required the following: • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Location: ST. JOHN'S UNIVERSITY - JAMAICA, NY Salary: $70,000 - $80,000 Other Forms of Compensation: Medical, Dental, Vision, 401K, PTO At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking Executive Chef for our high-volume residential dinging hall at St. John's University. You will be the lead culinarian within the main dining hall on campus. As a key leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity and precision into every dish. This role entails managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance professionally and make an immediate impact in our culinary landscape! Key Responsibilities • Plan regular and modified menus according to established guidelines, adhering to standardized recipes and presentation standards., • Complete and implement daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Manage inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and monitor actual financial results., • Foster strong client relationships to align our programs with their objectives, driving satisfaction and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications • A.S. degree or equivalent experience., • Five or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of shaping exceptional dining experiences at St. John's University! Apply to Chartwells Higher Education today! Chartwells Higher Education 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed 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 Req ID: 1446397 Chartwells HE SHARON MCNEELEY [[req_classification]]

Job Description Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. The compensation package is highly competitive and includes bonuses and referral incentives. After 90 days of employment, medical and dental benefits become available (employer pays 65%), and after one year, employees can enroll in a 401k plan with a 4% match program. Additionally, life and disability insurance are provided at no cost to the employee. If you're someone who enjoys taking initiative and driving growth, then TSC offers virtually unlimited potential for career advancement. At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Pay: Starting $26-$29 per hour Interview Process 15‑min fit call → Video interview → Bench Test, cook a meal (Reimbursement) → Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Culinary Experience: 4 years (Required), • Applicants must have the NYC Dept. of Health Food Protection Course., • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance, • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing

Job Description Position Title: Executive Sous Chef Pay 15 Reports To: Salary: $95,000 -$110,000 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 We are seeking an exceptional Executive Sous Chef to partner closely with our Executive Chef in leading the kitchen of a premier fine dining French restaurant. This role requires a culinary professional with refined technique, creativity, and the ability to uphold the highest standards of excellence in both cuisine and service. As the Executive Sous Chef, you will be the Executive Chef’s trusted second-in-command, overseeing day-to-day kitchen operations and ensuring a safe, organized, and impeccably clean work environment. You will play a key role in menu execution, staff development, cost control, and delivering an extraordinary dining experience that reflects the artistry of French gastronomy. Key Responsibilities • Support the Executive Chef in ensuring compliance with all sanitation, ServSafe, safety, production, and presentation standards., • Inspire, train, and lead the back-of-house team to consistently deliver exceptional food and service., • Oversee preparation and presentation of dishes that are both creatively inspired and cost-conscious., • Assist in planning, ordering, inventory management, and daily production., • Monitor and manage food cost controls to optimize profitability without compromising quality., • Collaborate with culinary and marketing teams to introduce new seasonal and signature menu offerings., • Step in seamlessly to lead the kitchen in the Executive Chef’s absence.Qualifications, • B.S. in Culinary Arts, Food Service Management, or related field; or A.O.S. in Culinary Arts with advanced professional training., • 3–5 years of leadership experience in high-end culinary environments, including at least 2 years in a fine dining French restaurant., • In-depth knowledge of classic French culinary techniques and modern interpretations., • Proficiency in a wide range of kitchen stations, with the ability to create and execute dishes on the fly., • Strong knowledge of food costing, product quality standards, and seasonal sourcing., • Excellent leadership, communication, and interpersonal skills., • ServSafe and/or HACCP certification preferred., • A passion for culinary innovation, plating artistry, and staying ahead of market trends. Apply to Restaurant Associates today! 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: 1459329 Restaurant Associates Michael Abbey [[req_classification]]

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts A flexible schedule with weeknight and weekend availability is required. Catering experience and teaching experience is a plus. ROLES / RESPONSIBILITIES: Your role as a Chef at Hudson Table is to lead your team and guests through the execution of classes and/or events in a fun and organized way. You will teach Hudson Tables preexisting hands-on classes as well as lead your Kitchen Assistants in the execution of chef competitions, catered events, chef's tables. You will have the unique opportunity to develop and prepare your own menus for on and off-site catering, or plated multi-course dining experiences live in front of our guests. COMPENSATION: Hourly/Flat Rate Compensation + Bonus Incentives and Tips REQUIREMENTS: Must be able to work 2-3 shifts per week including weekends. QUALIFICATIONS: • High school diploma or GED required., • Culinary degree from an accredited program, • Minimum 5 years of experience in the food industry, • Must have a strong understanding of food and kitchen safety, • Demonstrate ability to multi-task, • Ability to bend and lift 40 - 60 pounds, • Must understand FOH operations and be able to deliver high-quality customer experience, • Must possess a strong sense of urgency and attention to detail, • Good communication including listening skills required, • Proven ability to work independently at times and within a team, • Demonstrate the ability to prioritize multiple tasks to meet deadlines, • Must have the ability to work a flexible schedule including evenings and weekends

Job Description Salary: $95000.00 -$100000.00 Other Forms of Compensation: Driven by our passion in the pursuit of hospitality and culinary excellence, Morrison Living has built community through dining experiences for over a century. Embedded in our culture, we deliver exceptional service and aim to be the best part of someone’s day. The commitment of our team members to these core principles makes us an industry leader and an employer of choice for hospitality professionals. Everything we do means more when it’s served with care. The exceptional care and culinary artistry of our team members is nurtured by training, developing, and recognizing our greatest asset – our people. This approach makes the Morrison Living difference. Join us and discover how we build community one meal at a time. Job Summary Job Summary: Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: • Develops high culinary standards for our retail, board meals, dining and catering operations, • Trains, develops and provides inspirational leadership to local culinary team, • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • ServSafe® Certification Apply to Morrison Living today! Morrison Living is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Living are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible 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) 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Living 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: 1400774 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description Job Summary We are seeking a dedicated and passionate Cooking Instructor for elementary/middle/high school students. This role is pivotal in enriching our curriculum with practical, engaging, and comprehensive cooking education. The instructor will be instrumental in guiding students through the fundamentals of meal planning, nutrition, cooking techniques, and healthy eating choices. This position offers a unique opportunity to impact young lives by fostering culinary skills and encouraging informed food choices, aligning perfectly with our commitment to holistic student development. General Responsibilities • Design and implement a curriculum, tailored to the diverse needs and interests of students., • Conduct interactive cooking sessions, emphasizing meal planning, nutrition, and safe cooking practices., • Create a safe, respectful, and engaging learning environment that nurtures students' culinary interests., • Assess students' culinary skills and provide constructive feedback to encourage progress., • Collaborate with other instructors and coordinators to integrate cooking lessons with broader educational programs., • Monitor and document student progress, maintaining detailed records., • Regularly communicate with parents, guardians, and educational stakeholders about student achievements and program updates., • Curriculum Development: Craft comprehensive lesson plans that include hands-on cooking, meal planning, and nutrition education., • Classroom Instruction: Lead dynamic and engaging cooking sessions, ensuring active participation from all students., • Student Assessment: Continuously evaluate and adapt teaching methods to suit individual student needs and preferences in cooking., • Community Building: Establish a collaborative and respectful classroom environment, promoting healthy eating and cooking habits., • Equipment Management: Oversee the use and maintenance of kitchen tools and equipment., • Instructional Skills: Proven ability to develop and deliver an engaging, educational cooking curriculum suitable for school age students., • Communication Skills: Excellent verbal and written communication skills for effective interaction with students, parents, and colleagues., • Interpersonal Skills: Strong collaborative skills, openness to feedback, and adaptability in teaching methods., • Organizational Skills: Efficient time management, task prioritization, and adherence to deadlines., • Content Knowledge: Extensive knowledge in cooking, including meal planning, nutrition, cooking techniques, and food safety.

Job Description Au Cheval New York, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef (Up to $125,000/year+ Bonus Structure) to join our team! Our ideal candidate is passionate about upholding Hogsalt’s values of harmony, accountability, and resilience. Successful Hogsalt leaders are enthusiastic about providing genuine hospitality, consistency, and quality to guests, and actively contribute to a collaborative and positive workplace culture. We offer a full suite of benefits, including partially subsidized medical, dental, vision, life insurance, a 401(k) program, commuter benefits, dining discounts and rewards, and vested paid time off! Experience and Qualifications: * Minimum of 5 years working in a fast-paced, full-service restaurant. * 3 years of experience as an Executive Chef or other senior-level kitchen leadership position. * In-depth COGS management experience and strong financial understanding, including proven strategies to positively affect a restaurant’s financial health. * Ability to identify problems and be solution-oriented regarding culinary and general restaurant operations. * Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. * Must be able to frequently lift items weighing up to 50 pounds. Responsibilities & Duties: * Ensure all policies and procedures are followed, including recruiting, hiring and training, 6-month employee reviews, progressive discipline, and any other employee documentation. * Communicate professionally and confidently with guests, employees, vendors, and leadership. * Create all back of house schedules and publish them two weeks in advance, adhering to company standards for labor management and maintaining appropriate staffing levels for the restaurant; approve payroll on a daily and biweekly basis. * Review and maintain store financials daily, including tracking food costs, and work with the General Manager to manage comps, expenses, labor, and overall revenue; participate in monthly financial calls for the restaurant and present solutions and understanding of P&L statements to leadership. * Work collaboratively with the Events, Marketing and Branding, Purchasing, and FOH teams to promote the overall financial health of the restaurant. * Uphold defined standards for food quality and hold vendors accountable for all product received, altering Hogsalt’s Purchasing team of any and all vendor issues. * Complete general administrative tasks including opening and closing duties, maintaining restaurant facilities, kitchen supplies, and BOH uniform inventory, and keeping the Recipe Index up to date. * Coordinate all training for back of house staff, including updating training materials and scheduling practical exams, and fostering professional development for employees and leadership. * Provide consistent coaching and support for all hourly employees, and possess the ability to fill into any BOH hourly position. Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people — our guests and ourselves — happy. Ready to join our team? Apply directly to this ad.

Job DescriptionPOSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as An Executive Chef. The Executive Chef is responsible for the overall culinary operations of the restaurant, ensuring the highest quality of food, exceptional presentation, and efficient kitchen operation. This role requires creativity, leadership, and extensive knowledge of culinary techniques. The Executive Chef will oversee menu development, manage kitchen staff, maintain inventory, and ensure compliance with health and safety regulations. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations, ensuring smooth and efficient workflow., • Lead and mentor kitchen staff, including sous chefs, line cooks, and kitchen assistants., • Conduct regular staff meetings and training sessions to ensure continuous improvement and adherence to standards., • Ensure all dishes are prepared and presented according to established recipes and standards., • Monitor portion sizes, ingredient quality, and food presentation to maintain consistency., • Conduct regular taste tests and quality checks., • Manage inventory levels and order supplies to ensure the kitchen is adequately stocked., • Monitor food costs and work to minimize waste., • Negotiate with suppliers to obtain the best prices for ingredients and equipment., • Ensure the kitchen complies with all health and safety regulations., • Maintain cleanliness and organization in all kitchen areas., • Implement and enforce food safety and sanitation standards., • Prepare and manage the kitchen’s budget., • Track financial performance and work with the management team to meet revenue and profit targets., • Analyze food cost reports and adjust menu pricing and portions as needed., • Occasionally interact with customers to gather feedback and address any concerns., • Work closely with the front-of-house team to ensure seamless service and guest satisfaction. KNOWLEDGE, EXPIERENCE AND SKILLS, • Culinary degree or equivalent training from a recognized culinary institute is preferred., • Minimum of 5 years of experience in a high-volume restaurant, with at least 2 years in an executive or head chef role., • Extensive knowledge of culinary techniques, food safety standards, and kitchen equipment., • Strong leadership and team management skills., • Excellent organizational and time-management abilities., • Creativity and a passion for culinary arts., • Ability to work under pressure and handle multiple tasks simultaneously., • Good communication skills and the ability to work effectively with a diverse team., • Experience in menu engineering and food costing., • Familiarity with various cuisines and cooking styles., • Proficiency in using kitchen management software., • Basic understanding of nutrition and dietary restrictions.PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:, • Ability to stand and walk for extended periods during shifts, often for 8-12 hours., • Frequent movement between different areas of the kitchen and dining room., • Proficient use of hands and fingers to handle, cut, chop, and prepare food items., • Ability to operate kitchen equipment and tools such as knives, slicers, and mixers., • Ability to lift and carry heavy items, including pots, pans, food supplies, and equipment, up to 50 pounds., • Frequent lifting, bending, and reaching to store and retrieve ingredients and supplies., • Ability to work in a hot and humid environment for extended periods., • Tolerance to temperature fluctuations in the kitchen. Cipriani is an equal opportunity employer. Powered by JazzHR Cy9Y8tXxd0

Job Description Position Title: Executive Sous Chef Reports To: Executive Chef Salary: $105,000 to $110,000 Other Forms of Compensation: Bonus Founded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. We produce one-of-a-kind catered events and unparalleled dining experiences in a variety of cultural, corporate, entertainment, and private venues throughout New York City and beyond. Short Description Our Mission We aim to create an unparalleled dining experience across four distinct venues with exceptional food, innovative beverages, and impeccable service offered from morning through late night. Our spaces are designed for every kind of gathering- from breakfast meetings to solo coffee at the bar, from weekend brunches to lively dinners at communal tables, and winding down with a nightcap in a quiet corner. We combine the familiar and the unexpected with reflection on seasonality and locally sourced ingredients through thoughtfully curated dishes, while being focused of inclusive offerings for all dietary preferences serving a wide and diverse audience. Job Summary - A management role, the CDC must understand and nurture the company core values and F&B program. - Develop and implement new recipes, culinary activations, and menu items in collaboration with the Executive Chef and Creative Director. - Work with Sous Chef to direct production and on-site execution of new recipes. - Facilitate and conduct training with Sous Chef as needed with BOH teams at facility and on-site. - Works collaboratively with the Sous Chef to maintain quality control and standards of production. - Serve as a resource and liaison collaborating with sales executives alongside the Executive Chef and Creative Director for event-specific R&D projects, and offer help finding alternative solutions for menu requests. - Collaborate with Culinary Team and Purchasing Manager to build out recipes, source, and price verify for newly developed items to meet both development and budget requirements. - Collaborate with Purchasing Manager to identify and source with new vendors as needed. - Work with Creative Director and Executive Chef to determine development calendar and internally promote new items internally. - Supports special projects when needed with projects including but not limited to: (tasting, high-level production, media requests, promotions, and photo shoots). - Be familiar with and help maintain all safety standards, safe food preparation practices, and emergency preparedness requirements. Key Responsibilities: • Successful culinary production operation under the direction of the Executive Chef, • Opportunity to serve as the department head for culinary operations in the absences of Executive Chef, • Adhere to HACCP guidelines to ensure efficient, safe and sanitary food production, preparation and presentation, • A.O.S. Degree in Culinary Arts or culinary certificate and three to five years of culinary experience preferred, • Minimum of two to three years of culinary/kitchen management experience, depending upon formal degree or training, • Catering experience, • Knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Batch cooking or high-volume cooking experience preferred, • Experience with food production for large catering or banquet functions, • ServSafe Certified Apply to Union Square Events today! Union Square Events 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 Union Square Events are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Applications are accepted on an ongoing basis. Union Square Events maintains a drug-free workplace. Req ID: 1438637 Union Square Events Gina Barbish [[req_classification]]

Job Description Salary: $111,000.00 - $112,500.00 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1459939 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Position Title: Executive Chef Emirates JFK Pay 14 Reports To: Salary: $90,000-$100,000 Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. 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 . Job Summary Job Summary: Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits, • Follows facility, department, and Company safety policies and procedures to include occurrence reporting, • A.S. or equivalent experience, • 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chef experience a must, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1458488 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Position Title: EXECUTIVE CHEF - Jersey City, NJ Salary: $75,000 - $80,000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: • Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability., • Determines how food should be presented and create decorative food displays., • Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients., • Seeks out sources for fresh food; monitors all produce and meat for freshness., • Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food., • Research customer preferences and develops a menu which incorporates local foods and flavors., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Demonstrate new cooking techniques and equipment to staff., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Ensure compliance with federal, state, local and company health, safety, sanitation standards., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Follows and enforces food safety and sanitation guidelines., • Participates in the development and implementation of business strategies for the community which are aligned with the client’s overall mission, vision values and strategies., • Manages department controllable expenses including food cost, supplies, uniforms, and equipment., • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs., • Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives., • Identify major revenue and expense opportunities and possible problems., • Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses., • Oversees the food inventory, purchasing, control, and disbursement of all food supplies., • Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service., • Professional attitude and appearance while engaging with residents and community staff., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Ensures that employees provide genuine hospitality and teamwork on an ongoing basis., • Uses teamwork to support guests and employees., • Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department., • Reviews resident satisfaction results and other data to identify areas of improvement., • Responds to and handles guest problems and complaints. Team Building and Management: • Regularly lead team member meetings, • Establishes goals including performance goals, budget goals, team goals, etc., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Develops and implements strategies and practices which support team member engagement., • Ensures employees are treated fairly and equitably., • Provides team members with the training needed to understand expectations and perform job responsibilities., • Provides team members with the necessary tools to perform their duties and responsibilities., • Communicates performance expectations and provides team members with on-going feedback., • Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: • A.S. or equivalent experience, • Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training., • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences, • Hands-on chefs experience a must., • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities. Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1462841 Unidine Nicholas Henderson [[req_classification]]

Job Description Position Title: Executive Chef- Fauchon Pay 15 Salary: $105,000 - $115,000 + 20% Bonus Eligibility Other Forms of Compensation: Bonus Eligible, Benefits 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 Working as the Executive Chef for a brand new, gourmet French food and delicatessen outlet located at 1100 Avenue of the Americas, you are responsible for the effective execution of culinary services for the 75-100 seat restaurant. Fauchon serves Breakfast, Brunch and Lunch Monday through Sunday and closes to the public at 4pm. The outlet will be open for private events in the evenings Monday through Friday. This location is scheduled to open at the end of September. French Culinary Training is required in this role. Key Responsibilities: Culinary Excellence aligned with Fauchon and R/A brand standards Manage a team of salaried and hourly associates Build outstanding relationships with the clients Manage cost controls and controls expenditures for the account Plan and create all menus Purchase and manage inventory Roll out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Formal French Culinary Training Three to five years of culinary management experience High volume production and catering experience Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company 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. Apply to Restaurant Associates today! 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 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: 1437825 Restaurant Associates Leah Curry [[req_classification]]

Job Description Salary: $70,000-$80,000 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 Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef I at Long Island University in Greenvale, NY. You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! Key Responsibilities: • Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards., • Complete and apply daily production worksheets and waste log sheets., • Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices., • Ensure the implementation of culinary standards, including recipe compliance and food quality., • Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed., • Enforce federal, state, and local health and sanitation regulations and department procedures., • Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities., • Forecast annual food and labor costs and supervise actual financial results., • Foster strong client relationships to align our programs with their objectives, driving happiness and retention., • Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: • A.S. degree or equivalent experience., • Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training., • Experience in high-volume, hands-on foodservice operations., • Must be experienced with computers., • ServSafe® Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at the Long Island University! Apply to Gourmet Dining today! Gourmet Dining 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Associates at Gourmet Dining are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program Req ID: 1450957 Gourmet BENAE GLICKMAN

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Chef for Sparrow Italia - NEW LOCATION - NEW YORK CITY ! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Duties & Functions: • Maintain constant quality control of all food prepared and ensure it meets the Culinary Director’s and restaurant standards and is served on time, • Understand the operational set up and principle of the restaurant, • Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards, • Hiring and training staff to prepare and cook all the menu items, • Identify training needs and conduct training for all back of house team members and positions, • Coordinate the kitchen team and support any position that is in need of help, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Conduct inventory of ingredients and equipment and placing orders as neededSpecific Job Knowledge & Skills:, • Culinary degree preferred, High School or equivalent required, • One to two years in a management position, preferably in an upscale or lifestyle brand hotel, • Ability to thrive in a high-pressure environment, • Ability to reproduce and coach precision plating ( to company standards), • Passion for food and for creating exceptional guest experiences, • Gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast paced environment and have a high level attention to detail, • Strong verbal and written communication skills in English, prefer bilingual English/Spanish, • Develop and maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Available to work on call shifts, after hours, over weekends and on holidays., • Responsible for quarterly, and special occasion menus ( approved by direct report)Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity, • Stand, sit, or walk for an extended period of time or for an entire work shift, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Requires manual ability to use, carry, and operate all necessary equipment Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for efficient and profitable day-to-day management of all kitchen operations of the venue, and directly supervises Assistant Kitchen Manager and Chefs throughout their respective areas and ensures positive performance that adheres to budget and meets standards by performing the following duties: Salary Range: $90,000.00-$120,000.00 Position Description: • Ability to perform all responsibilities of each position in the kitchen., • Assists General Manager in all facets of operation to include financial, forecasting, recruiting, entertainment, sales, and marketing., • Develops menus for restaurant operations., • Performs a daily walk through of inventory to determine daily production., • Conducts proper ordering procedures to maintain appropriate par levels of all kitchen related products., • Performs a daily line check to ensure consistent tastes, accurate temperatures, and quality of items., • Ensures and enforces a high standard of service efficiency, sanitation, training, and safety practices., • Interviews, hires, develops, trains, and manages all Sous Chefs, prep cooks, line cooks, and back of house trainers., • Meets or exceeds budgeted financial goals., • Maintain current recipe cards and cost sheets on all menu items., • Meets daily with Sous Chefs to coordinate and ensure production standards., • Conducts meetings with staff at regular intervals., • Responsible for labor control and assigning duties to supervisors and staff members., • Accountable for the development, performance, coaching, and timely completion of all annual salaried and hourly performance reviews., • Ensures accurate completion of culinary Staff Member schedules in accordance with forecasted business volume., • Anticipates and recommends employment needs., • Works closely with Hotel operations., • Establish and inspect daily, methods of food preparation and cooking., • Coordinates catering/banquet functions with the appropriate Department Head., • Ensures proper plate presentation and adherence to product specifications and recipe guidelines., • Responsible for quality of products and waste prevention., • Ensures the highest quality product reaches our guest and meets specifications., • Ensures that all productivity and quality standards are maintained., • Ability to calculate COGS and troubleshoot discrepancies in cost reporting., • Ability to forecast Labor Cost based on historical data and trends., • Maintains high-level of knowledge regarding the company’s products and happenings and communicates properly to guests; establishes rapport with all guests through name recognition., • Performs other duties and tasks as assigned or determined by Department Heads and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents., • Minimum of five years experience in a high volume food and beverage environment required., • Excellent written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal, • supervision., • Excellent judgment and decision making abilities., • High school degree or GED required, • Bachelor’s degree (BS) preferred or Associate’s degree (AA) in a related field, • ACF certification or appropriate program or equivalent required, • Certified Professional Food Manager Certification required, • Health permit/food safety and Alcohol Awareness. Staff Member is required to obtain cards individually and, • provide proof of possession prior to first day of employment subject to local laws, • OTHER:, • This position will have limited travel up to 20% of the time. Travel will be required for occasional deliveries, visits, • to other locations, and/or company meetings., • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 90% of working time standing, walking, and reaching and 10% of working time sitting., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Specific vision abilities include close, distance, color, peripheral, depth perception and the ability to adjust focus. WORK ENVIRONMENT: • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Frequently required to wash hands and/or wear gloves.

Cooks Needed for a NYC Charter school- Immediate Start! TemPositions Eden Hospitality is seeking professional, reliable, and adaptable Cooks for a NYC Charter school with school grades K-12 located in Upper Manhattan. We are currently setting up interviews with our client for a possible long term Temp/ Temp-to-Perm opportunity. Pay Rate • Monday-Friday, • Proof of GED or High School diploma, • Valid NYC DOH Food Protection Certificate (or must be willing to obtain within the first thirty days of employment), • Required: Non slip work shoes that cover entire foot, • Culinary training or a degree in Culinary Arts is preferred, • Must have extensive knowledge of food preparation and production for high-volume production. including restaurants and banquet facilities, • Must be knowledgeable of Health Department and other governmental agency regulation, • Must have proven ability to lead when needed and support the kitchen staff., • Ability to work independently and in a team environment, • Demonstrate excellent customer service, • Must have good interpersonal and communication skills, • Follow menus, cooking instructions, and all safety standards, • Follow all sanitation procedures, assisting with sanitation duties as needed, • Execute daily menu preparation ensuring quality and quantity, • Ensure menu items are prepared and displayed in an attractive way, • Consistently show knowledge of cooking equipment, food products, preparation methods, and portion sizes, • Stand for long periods of time, bend, kneel, and reach to store/retrieve supplies, • Lift carry, and push supplies and boxes up to 50 pound We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job Description Bakers are responsible for delivering great guest experiences. They prepare products according to operational and quality standards, and serve them with enthusiasm in a clean environment. They work as part of a team to meet our Guests needs and give them a reason to come back. If you enjoy working in a fast-paced, fun-paced environment that is challenging and allows you to apply your personality and skills in a variety of ways, becoming a Baker for a Dunkin Donuts franchisee is a great career choice. Our team is committed to making our guests day by serving them with a great product, a smile, and heck, maybe even a joke or two. Everyone on our team, from our franchisee to our manager to our baker, works together and takes pride in doing a good job. If you are ready to roll up your sleeves and work with a winning team, this is the right opportunity for you. Responsibilities Include: • Hold themselves accountable for their responsibilities on their shift., • Night, Weekend and Holiday hours required., • Adhere to schedule and arrive ready to work on time., • Operations Excellence for Guest Satisfaction, • Adhere to Brand standards and systems, delivering quality food and beverage to each guest., • Maintain a clean and neat workstation; complete thorough cleaning of guest areas as directed., • Prepare all products following appropriate recipes and procedures., • Follow all procedures related to cash, cleanliness, food safety, and restaurant safety and security., • Comply with all restaurant, Brand, and franchisee policies. Qualifications: • Able to operate restaurant equipment (minimum age requirements may apply) • Guest Focus anticipate and understand guests needs and exceed their expectations. • Passion for Results set compelling targets and deliver on commitments., • Problem Solving and Decision Making make good decisions based on analysis, experience and judgment. Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee’s restaurant(s). The terms “Company,” “Dunkin',” “we,” “our,” or “us” refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee’s terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee. We use eVerify to confirm U.S. Employment eligibility.

Job Description Bakery Associate P/T & F/T Available Eileen's Special Cheesecake in NYC is seeking both full time and part time individuals to serve and greet customers at the counter as well as all FOH tasks; filling app orders, topping cakes, stocking inventory and cleaning. Ideal candidates will be motivated, friendly and work well as a team in a fast paced environment. Prior experience working in a bakery or like setting with strong customer service skills is a must. Business hours are between 11am-8pm, working weekends and holidays are important. Company DescriptionEileen's Special Cheesecake is a woman-owned and operated bakery based in Soho for almost 50 years. We are a second generation growing company looking for dedicated, energetic and ambitious people to join our team. At Eileen's, we make the most delicious hand made light and creamy cheesecakes. We are committed to high quality standards in all aspects of the business.Eileen's Special Cheesecake is a woman-owned and operated bakery based in Soho for almost 50 years. We are a second generation growing company looking for dedicated, energetic and ambitious people to join our team. \r\n\r\nAt Eileen's, we make the most delicious hand made light and creamy cheesecakes. We are committed to high quality standards in all aspects of the business.

Job Description Job Description We are looking for a Bakery Operations Support Specialist to join our New Store Opening Support team. This role plays a key part in supporting the successful launch of new franchise bakery locations by providing hands-on assistance across cake, baking, and sandwich stations. Key Responsibilities: • Provide on-site operational support for new store openings across baking, cake decoration, and sandwich preparation stations., • Prepare and bake a variety of bakery items including breads, pastries, cookies, and cakes according to company recipes and standards., • Assist with decorating cakes and other desserts to meet brand presentation guidelines., • Support local teams in implementing food safety protocols, quality standards, and hygiene practices., • Train and educate store bakery staff and kitchen managers on standard procedures and product quality expectations., • Monitor product quality and identify any issues during the store opening phase; escalate concerns and provide actionable recommendations., • Maintain a clean and organized kitchen environment; ensure equipment is used and maintained properly., • Track and report store readiness, training progress, and QC metrics to the HQ team., • Conduct inventory checks of ingredients and supplies during the opening period; assist with placing initial orders., • Use basic computer tools (Excel or similar platforms) for data entry and reporting during store setup and opening. Requirements: • 2+ years of experience in a commercial bakery, pastry kitchen, or food service environment, • Hands-on experience in baking, cake decoration, or sandwich preparation preferred, • Understanding of basic food safety, hygiene standards, and quality control practices, • Ability to travel frequently and support new store openings on-site (domestic travel required), • Strong communication and interpersonal skills; able to train and support store-level staff, • Comfortable working in a fast-paced, hands-on environment with varying tasks, • Basic proficiency in Microsoft Excel or other data entry software, • Flexibility to work early mornings, evenings, or weekends during store openings

Job DescriptionDescription: Pay Rate Range: $22.00 - $24.00 per hour Company Overview: José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Job Summary: We are looking for Pastry Cooks to join our team as we continue our quest to Change the World Through the Power of Food! If you are?one of the areas most talented passionate hospitality professionals, come help, bring the stories of José Andrés and his team to life!? What we would like from you: • Leverage knife skills, experience, and technique to confidently prep and run a station during busy service., • Seamlessly work with an energetic and positive kitchen team to prepare and reproduce menu items that exceed our guest’s expectations., • A passion for continuous learning and discovery by embracing an active and innovative approach to expanding your knowledge of food and beverage., • Competitive Pay with industry-leading benefits, • Access to Medical, Dental, Vision, 401k, • 50% off food at any of our restaurants, • Flexible Schedules, • Fun, Dynamic, Innovative atmosphere, • Education Assistance/Tuition Reimbursement, • Ability to take direction, work in a team environment, and work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and be organized., • This position will spend 100% of the time standing or walking., • Must be able to stand and exert well-paced mobility for up to 8 hours., • Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously., • Must be able to lift up to 15 lbs. regularly and continuously., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

Job Description* 2-3 years of experience as a pastry cook. * Flexible schedule: AM, PM, weekends and holidays. * Show a positive and focused energy. * Ability to work efficiently and comfortably under demanding conditions. * Have the ability to multitask. * Have attention to details. * Able to handle a fast-paced environment and manage pressure well. * Work well as part of a TEAM ! * Passion and love for pastry

Job Description We need specialist chef pastry to have experience more than two years. Full time job, amazing e environment, great opportunity to grow.

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 In Eataly’s 24-hour operating bakery, a Bread Baker is responsible for producing delicious bread and focaccia in accordance with our authentic Italian recipes. Reports to the Bakery Manager. • Prepares bread, focaccia, rolls and other bread items for Eataly’s restaurants and retail operations, • Follows proper proofing and baking techniques for each variety of bread, • Maintains a clean and sanitary food production area according to Department of Health standards, • Works towards mastering all shifts and production processes, • Assists Sales Associates if needed and engages with guests interested in learning about our bread production, • Performs other duties as required or assignedQualifications, • High school diploma or equivalent, • 1+ year of experience in a baker preparation position, • Basic math and measuring skills, • Good work ethic, communication and time management skills, • Availability to work onsite with an open, flexible schedule often including evenings and weekends; overnights highly preferred, • 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 Overview: We are seeking a skilled Baker to join our team. As a Baker, you will be responsible for preparing a variety of baked goods, pastries, and desserts in a fast-paced kitchen environment. Duties: • Prepare and bake a wide range of baked goods such cakes, cookies, and pastries, • Follow recipes and production schedules to ensure consistent quality, • Decorate and present baked goods in an appealing manner, • Monitor inventory levels and order supplies as needed, • Maintain cleanliness and organization in the kitchen and work areas, • Collaborate with the culinary team to develop new recipes and menu items Requirements: • Proven experience as a Baker or similar role in the food industry, • Knowledge of baking techniques and pastry-making, • Ability to operate bakery equipment such as mixers, ovens, and dough sheeters, • Strong attention to detail for food presentation, • Excellent time management skills to meet production deadlines, • Physical ability to stand for extended periods and lift heavy bags of flour or sugar Skills: • Customer service, • Cooking skills, • Culinary knowledge, • Experience in the food industry, • Packaging expertise, • Catering experience, • Pastry techniques, • Kitchen operations familiarity, • Knife handling skills, • Food preparation proficiency Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour

Job Description Overview: We are seeking a skilled Baker to join our team. As a Baker, you will be responsible for preparing a variety of baked goods, pastries, and desserts in a fast-paced kitchen environment. Duties: • Prepare and bake a wide range of baked goods such cakes, cookies, and pastries, • Follow recipes and production schedules to ensure consistent quality, • Decorate and present baked goods in an appealing manner, • Monitor inventory levels and order supplies as needed, • Maintain cleanliness and organization in the kitchen and work areas, • Collaborate with the culinary team to develop new recipes and menu items Requirements: • Proven experience as a Baker or similar role in the food industry, • Knowledge of baking techniques and pastry-making, • Ability to operate bakery equipment such as mixers, ovens, and dough sheeters, • Strong attention to detail for food presentation, • Excellent time management skills to meet production deadlines, • Physical ability to stand for extended periods and lift heavy bags of flour or sugar Skills: • Customer service, • Cooking skills, • Culinary knowledge, • Experience in the food industry, • Packaging expertise, • Catering experience, • Pastry techniques, • Kitchen operations familiarity, • Knife handling skills, • Food preparation proficiency Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour

Job Description Overview: We are seeking a skilled Baker to join our team. As a Baker, you will be responsible for preparing a variety of baked goods, pastries, and desserts in a fast-paced kitchen environment. Duties: • Prepare and bake a wide range of baked goods such cakes, cookies, and pastries, • Follow recipes and production schedules to ensure consistent quality, • Decorate and present baked goods in an appealing manner, • Monitor inventory levels and order supplies as needed, • Maintain cleanliness and organization in the kitchen and work areas, • Collaborate with the culinary team to develop new recipes and menu items Requirements: • Proven experience as a Baker or similar role in the food industry, • Knowledge of baking techniques and pastry-making, • Ability to operate bakery equipment such as mixers, ovens, and dough sheeters, • Strong attention to detail for food presentation, • Excellent time management skills to meet production deadlines, • Physical ability to stand for extended periods and lift heavy bags of flour or sugar Skills: • Customer service, • Cooking skills, • Culinary knowledge, • Experience in the food industry, • Packaging expertise, • Catering experience, • Pastry techniques, • Kitchen operations familiarity, • Knife handling skills, • Food preparation proficiency Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour

Job Description Overview: We are seeking a skilled Baker to join our team. As a Baker, you will be responsible for preparing a variety of baked goods, pastries, and desserts in a fast-paced kitchen environment. Duties: • Prepare and bake a wide range of baked goods such cakes, cookies, and pastries, • Follow recipes and production schedules to ensure consistent quality, • Decorate and present baked goods in an appealing manner, • Monitor inventory levels and order supplies as needed, • Maintain cleanliness and organization in the kitchen and work areas, • Collaborate with the culinary team to develop new recipes and menu items Requirements: • Proven experience as a Baker or similar role in the food industry, • Knowledge of baking techniques and pastry-making, • Ability to operate bakery equipment such as mixers, ovens, and dough sheeters, • Strong attention to detail for food presentation, • Excellent time management skills to meet production deadlines, • Physical ability to stand for extended periods and lift heavy bags of flour or sugar Skills: • Customer service, • Cooking skills, • Culinary knowledge, • Experience in the food industry, • Packaging expertise, • Catering experience, • Pastry techniques, • Kitchen operations familiarity, • Knife handling skills, • Food preparation proficiency Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour

Job Description Overview: We are seeking a skilled Baker to join our team. As a Baker, you will be responsible for preparing a variety of baked goods, pastries, and desserts in a fast-paced kitchen environment. Duties: • Prepare and bake a wide range of baked goods such cakes, cookies, and pastries, • Follow recipes and production schedules to ensure consistent quality, • Decorate and present baked goods in an appealing manner, • Monitor inventory levels and order supplies as needed, • Maintain cleanliness and organization in the kitchen and work areas, • Collaborate with the culinary team to develop new recipes and menu items Requirements: • Proven experience as a Baker or similar role in the food industry, • Knowledge of baking techniques and pastry-making, • Ability to operate bakery equipment such as mixers, ovens, and dough sheeters, • Strong attention to detail for food presentation, • Excellent time management skills to meet production deadlines, • Physical ability to stand for extended periods and lift heavy bags of flour or sugar Skills: • Customer service, • Cooking skills, • Culinary knowledge, • Experience in the food industry, • Packaging expertise, • Catering experience, • Pastry techniques, • Kitchen operations familiarity, • Knife handling skills, • Food preparation proficiency Job Types: Full-time, Part-time Pay: $16.00 - $20.00 per hour

Job Description Share in something more than a career at COBS Bread At COBS Bread, we are committed to top-quality products and the professional growth of our team. This ensures our customers have excellent experiences. As the leading global retail bakery chain, we are expanding throughout the Northeast and seek driven individuals ready to tackle new challenges and grow with us. Join us to help drive our expansion across the US and be part of a dynamic organization focused on excellence, innovation, and customer satisfaction. At COBS Bread, we believe in creating a positive impact through our core values—MAGIC. Our commitment to Morale, Adaptability, Growth, Integrity, and Collaboration drives everything we do, ensuring that our team thrives in a supportive and dynamic environment. As a Baker at COBS Bread, you will lead our freshness commitment. Bakers start their days with an empty bakery but when they leave—it’s filled with the artisan bread and delicious treats for the community to enjoy. We are looking for personable Bakers to share their love of fresh bread with our loyal customers. Working at COBS Bread you will: • Work as part of a small team to bake each morning, following carefully crafted recipes, • Work alongside your team to keep the bakery clean, and contribute to a great customer experience, • Be responsible for reading production schedules and recipes, measuring and mixing ingredients, moulding and shaping dough, and processing everything through the ovens This is the job for you if: • You are an early riser who can work independently or as part of a small team, • You have pride in what COBS offers the community, • You have a great attitude and good organizational skills, • You share in a commitment to the success of your team, the bakery, and to your own development Requirements Physical Requirements • Continuous standing/walking for all tasks, • Frequent lifting and carrying up to 50 pounds, • Frequent turning and reaching, • Occasional pushing, pulling and some forward bending, • Ability to lift at least 15 pounds to a height of 5 and a half feet What’s in it for you? • A fun teamwork environment with flexible hours, • The satisfaction of baking from scratch, and pride in sharing that product with the community., • Competitive pay and participation in tip pooling program, • Weekly pay, • All employees eligible for time and a half pay when working on 8 major holidays, • Our paid training program – Continue to develop your baking and leadership skills through our Bronze and Silver baker Development Qualification program., • Career advancement opportunities – We have a stake in helping passionate team members grow and have more impact in the business and community, • Complimentary products on us every shift, • 401k plan with matching At COBS Bread, you'll join a workplace dedicated to helping you excel and rise to any challenge. We’re committed to supporting your growth, fostering community connections, ensuring you enjoy your work, and offering more than just a job. We have exciting opportunities lined up for passionate, curious, and driven team players like you who are ready to make a meaningful impact. About COBS Bread With over 180 locations, COBS Bread serves fresh and delightful baked goods to communities across Canada every day. We have recently expanded into the US. Any unsold items are donated daily to various local charities and food banks. The company’s success can be attributed to the quality of our product, the development of our people, and our warm and friendly customer service. COBS Bread is part of Bakers Delight – Established in 1980 operating as Bakers Delight in Australia and New Zealand, and since 2003 as COBS Bread in Canada, and the now the USA. Together we have grown to more than 800 bakeries across Australia, New Zealand, Canada and the USA. The entire network employs over 15,000 people, serving more than 2.1 million customers each week. Accessibility Accommodation is available upon request for applicants and employees with disabilities. If you are contacted for a job opportunity, please advise us of any accommodations needed to ensure you have access to a fair and equitable process. Any information received relating to accommodation will be addressed confidentially. Pay: $20/hr Full Time Expected hours:20- 30 per week Benefits they may be eligible for: • 401(k), • Dental insurance, • Health insurance, • Paid time off, • Morning shift, • Overnight shift

Job Description Overview Afterschool Cooking Instructor / Culinary Teacher (Part-Time)

Job Description Pastry Head Chef – Maxime’s, New York City- $100,000.00 Maxime’s, the newest private member’s club creation by renowned British entrepreneur Robin Birley—also the visionary behind London's esteemed 5 Hertford Street and Oswald’s—invites exceptional hospitality professionals to become part of our team. Opened in March 2025 in the historic former Westbury Hotel on Madison Avenue, Maxime’s is a private members club home to four distinct kitchens, each offering a unique culinary experience. Our Head Pastry Chef has the opportunity to work at the highest level across a range of restaurants. • Maxime’s – refined Mediterranean fine dining, • El Puma – bold and contemporary Latin American cuisine, • Hiromi – traditional and modern Japanese sushi and small plates, • Zodiac Lounge & Bar – elevated takes on classic American bar farFULL BENEFITS PACKAGE, • Competitive salary, • Health, Dental & Vision Insurance, • Enhanced Paid Time Off, • 401(k), • Commuter Benefits, • Work life and Wellness program, • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • Leading the pastry team to deliver exceptional dishes and items from our menus using the very best ingredients and demonstrating highly skilled pastry techniques, • Training and developing the team to achieve their full potential, using a practical and hands on management style; leading and directing service., • Minimum of 2+ years' experience working in a similar role., • Strong background in fine dining., • A professional and polished approach to leadership in a busy atmosphere., • Strong work ethic and team-centric approach., • Excellent technical skills, • Well-versed in verbal communication skills., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Ability to operate and use all equipment necessary to run the restaurant., • Ability to operate with grace under pressure., • Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds., • Ability to work varied hours/days as business dictates.

Job Description About Winner Butcher: Winner Butcher is a neighborhood butcher shop located in Brooklyn, NY. We are dedicated to offering high-quality meats, house-made sausages, and prepared foods while creating a warm, welcoming environment for both customers and staff. As part of the Winner Hospitality group, we believe in excellent service, thoughtful sourcing, and mentorship in culinary craft. About the Role: We’re looking for a friendly and motivated person to join our team as our newest Butcher Apprentice. This entry-level role is ideal for someone passionate about food and interested in learning the fundamentals of butchery. You will work closely with our skilled butchers, assisting with customer service, retail operations, and hands-on meat handling and preparation. No prior butchery experience is required—we are happy to train the right candidate. Key Responsibilities: • Provide excellent customer service at the meat counter and register, • Handle and package raw meats for retail sale (including beef, pork, lamb, and poultry), • Assist in basic meat preparation and learn introductory meat-cutting techniques, • Maintain cleanliness and organization of the meat counter and prep area, • Stock shelves and fresh case with retail and prepared products, • Follow all food safety and sanitation guidelines, • Fundamentals of butchery and meat cuts, • Safe handling and sanitation practices, • Knife skills and cutting techniques, • Enthusiasm for food, customer service, and learning a new craft, • Friendly, reliable, and team-oriented, • Comfortable working with raw meat and using knives (training provided), • Able to stand for long periods and lift up to 50 lbs, • Competitive hourly wage + tips, • On-the-job training in meat cutting and shop operations, • 25% employee discount across all Winner locations (including wine at cost for employees 21+), • Paid sick leave, • Pre-tax commuter benefits By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Job DESCRIPTION Department Back of House Job Title Baker Reports to Director Of Operations General Description: Passion for artisanal baking and dedication to upholding Orwashers' commitment to quality. Type of position: Full-time Seasonal Part-time Contractor Intern Hours: 40/ week Exempt Nonexempt Responsibilities & Expectations · Utilize expertise in food preparation and culinary techniques to produce high-quality bread, pastries, and other baked goods in adherence to Orwashers' artisanal standards. · Ensure the timely and precise execution of baking processes, including mixing, proofing, shaping, and baking a variety of doughs. · Uphold strict food safety and hygiene practices throughout all stages of food production. · Collaborate closely with the kitchen team to maintain inventory levels and ensure seamless production flow. · Contribute to the development of new recipes and innovative baked goods while preserving Orwashers' traditional offerings. · Demonstrate exceptional attention to detail in decorating and finishing products for retail sale. · Oversee Bread, Bagels, and Cookie production to ensure standards of quality are met or exceeded · Follow and adhere to standardized recipes · Perform accurate month end inventory · Responsible for mixing, bench work, proofing, and baking bread as well as working with laminated doughs for our breakfast pastry production · Ensure standards of quality are met or exceeded · Maintain high levels of cleanliness and organization of assigned work areas, adhering to sanitation/health regulations and company policy · Other duties as assigned by Pastry Chef/Head Baker Essential Functions: · Able to lift 30+ lbs · Fluent in both written and spoken English · Demonstrates positive leadership characteristics, which inspire team members to meet and exceed standards · Polished personal presentation; Grooming meets Company standards, as outlined by Employee Handbook · Communicates information effectively and efficiently · Able to work nights, weekends and holidays, and variable schedule, per the needs of the business · Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions · Ability to perform essential job functions under pressure, maintain professionalism when working under stress · Participates in community events and ensure corporate social responsibility goals of Company are met work experience requirements • 5+ years’ experience as Baker of similar caliber education requirements • High school diploma or GED, • NY Department of Health & Mental Hygiene Food Protection Certificate, required Company DescriptionOUR STORY Orwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II. In 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States. Since then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come. Though our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.OUR STORY\r\nOrwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.\r\n\r\nIn 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.\r\n\r\nSince then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.\r\n\r\nThough our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.

Job Description Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: • Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Compensation range: $80,000-$95,000 depending on experience., • Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference., • Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters., • Company-Paid Life Insurance: We've got you covered., • Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member., • Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program., • Employee Referral Program: Share the joy of being part of the XRG team with others., • Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment., • Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands., • Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness., • Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave., • Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education., • Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! PURPOSE The Quality Control Chef (QCC) will oversee all culinary responsibilities and require a thorough knowledge of OSHA, State, Federal and in-house food safety compliances, food preparation procedures, purchasing food, cost control (including HOH labor management), knowledge of company profit goals and objectives. The QCC must be Food Safe Certified and works in conjunction with third-party Health and Sanitation Services (Eco Sure etc.) to resolve any issues and to ensure compliance with OSHA and the local health department regulations. DUTIES & RESPONSABILITIES • To effectively develop the Culinary standard operating procedures of productivity, product procurement, adhering to established guidelines to guarantee quality and consistent execution of established menu items in an efficient and economical manner., • Ensure and audit all recipes, preparations, and raw ingredients meet established standards of quality, specifications, and procedures., • Correct problems with food execution, food cost, cleanliness, and food safety in all units/brands identified as high priority by the State, Federal and third-party Health and Sanitation Services (Eco Sure etc.), • Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA, OSHA, Health Dept. and third-party Health and Sanitation Services (Eco Sure etc)., • Assist and develop training for all kitchen personnel in areas of equipment handling, care and sanitation., • Implementing new promo-related food items, ensuring correct specs, procedures, plate presentations, and effective line set ups are followed., • Audits coolers and dry storage room to ensure product quality, product specifications, rotation, and labeling procedures., • Audit and enforce line set-up and line preparation of all menu items regarding product preparation, correct final assembly, proper portioning, and plate presentation, expedite service, in accordance with established standards., • Enforce daily line checks at breakfast, lunch and dinner along with Culinary Managers or management on duty, ensuring correct food temperatures, freshness of product, taste, smell and adherence to company specifications, safe food handling, correct portioning/tools, proper rotation of food products, calculation of current day’s product on hand, and sanitation., • Ensuring proper use and care of all equipment, storage of equipment and chemicals, and service ware, and maintaining a clean, sanitary environment., • Meet regularly with Director of Culinary and VP of Operations to communicate equipment sanitation deficiencies, product and service problems, and any topic deemed necessary to effectively operate the heart of the house., • Regularly inspect, develop and implement corporate manuals and forms related directly to the kitchen and its operation and enforce the maintenance thereof., • Audit and spot check inventory and procurement procedures. During food-cost problem situations, audit inventory/security procedures and guidelines., • Acute visual ability to spot and assess problems or potential problems with recipe adherence and kitchen operations, • Ability to adopt and develop standards, policies and procedures, • Willing and able to travel extensively, • Excellent verbal and communication skills, • Ability to memorize recipes and procedures, • Exceptional organizational, PC and operational skills, • Detail-oriented with proven time management skills, • Teamwork and collaboration skills, • Excellent interpersonal skills, including tact and professionalism in dealing with staff and management The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. • Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors, • Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume, • Fast paced, high volume, full service restaurant, • Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS • Ability to walk long periods of time, • Ability to stand for long periods of time, • Ability to use hands to handle, control, or feel objects, tools, or controls., • Ability to repeat the same movements for long periods of time, • Ability to understand the speech of another person, • Ability to speak clearly so listeners can understand, • Ability to push and lift up to 50 lbs, • Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This job description is a summary of duties, which you as a Quality Control Chef are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the "A" lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $16.50 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges. Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

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