Chef & Cook jobs in United States - Page 2Immediate start

Job Description Position Title: Chef Manager- Corporate Dining Pay 13 Reports To: Regional Director of Operations Salary: $85,000 - $90,000 Other Forms of Compensation: 20% Bonus Eligibility Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary Restaurant Associates is seeking a strong Chef Manager to lead culinary operations within a prestigious law firm. This is a Monday through Friday position with occasional evening responsibilities. Key Qualifications: • Proven culinary skills with a strong kitchen presence, • Ability to manage Compass daily and weekly paperwork requirements, • Proficient in budgeting, forecasting, and financial accountability, • Comfortable working closely with senior leadership and coordinating high-profile events, • Flexibility to support evening cocktail receptions (several per month) This is an excellent opportunity for someone who thrives in a professional, client-facing environment and enjoys a mix of structured operations and creative event execution. 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, • 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: 1452846 Restaurant Associates Leah Curry [[req_classification]]

Job Description Morrison Living is hiring immediately for an EXECUTIVE CHEF position. • Location: MOUNT VERNON, NY, • Pay Range: $75,000 - $80,000 WHAT'S IN IT FOR YOU A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation. You'll work with a talented and supportive team that makes a real impact in the lives of those we serve. YOU'D MAKE A GREAT ADDITION TO OUR TEAM Our culinary team is the core of our business. If you enjoy creating memorable experiences and are passionate about hospitality and culinary excellence, you will be a great addition to the Morrison Living team! Job Summary: 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., • Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Living is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Living maintains a drug-free workplace.

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 Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description ABOUT MAXIME'S 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 inaugural 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. We are looking for a talented and passionate Head Chef to work directly with our Executive Head Chef on our Mediterranean offering. The successful candidate will lead the culinary team and work with the highest quality ingredients that have been thoughtfully sourced. The role will include managing and developing all members of the culinary team while ensuring training is given to ensure they progress with us. COMPENSATION AND BENEFITS • Comprehensive benefits plan, including medical, dental, vision and life insurance., • Generous paid time off programs (vacation and personal days)., • 401k retirement savings plan with company match., • Pre-tax commuter benefits., • Work life and wellness benefit platform., • Discount program offering Retail, Restaurants & Activities discounts., • Freshly prepared Staff Meal whilst on duty., • Uniform and dry cleaning provided., • $2000 refer a friend bonus, • Lead, mentor, and motivate the kitchen brigade, including sous chefs, line cooks, and prep staff., • Oversee the daily kitchen operations including the proper storing procedures, food orders, food cost, equipment, sanitation, Allergy’s and hygiene to Company and local standards., • The Head Chef will be responsible for ensuring the daily pars are met and at the highest standard. Conduct regular training, performance evaluations, appraisals and leadership meetings to build a skilled and cohesive team. * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness, and food safety. • Responsible for educating and training staff on safe work habits and proper standards of practice., • Ensure teamwork and constructive collaboration exists between the front and back of house staff through proper communication and delegating tasks and staff tasks to ensure smooth service and kitchen operations., • Taste and review products daily to ensure quality and consistency with preparation and presentation., • Have a working knowledge of inventory ordering systems., • Minimum of 5+ years’ experience working in fine dining leading teams., • A professional and polished approach to leadership in a busy atmosphere, • NYC Food Protection Certificate, • Strong work ethic and customer-focused approach, • Previous management experience required, • Culinary trained and professional who is passionate and curious to develop and grow as a chef, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to coordinate multiple activities with attention to detail, • 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 DescriptionJob Title: Head ChefLocation: New York, NY Job Overview: We are seeking a highly skilled and passionate Head Chef to lead our culinary team in creating exceptional dining experiences. The ideal candidate will be a talented and creative chef with strong leadership abilities, an in-depth knowledge of culinary techniques, and a commitment to delivering high-quality, delicious food. As the Head Chef, you will oversee kitchen operations, develop menu items, and manage a team of kitchen staff to ensure efficient, safe, and consistent food production. Key Responsibilities: • Lead, inspire, and manage the kitchen team, ensuring all staff work cohesively and efficiently., • Oversee food preparation, cooking, and plating to maintain the highest standards of quality, taste, and presentation., • Develop, plan, and execute menu items that align with the concept, ensuring variety and creativity while maintaining cost-effectiveness., • Ensure kitchen operations run smoothly, including inventory management, ordering supplies, and maintaining kitchen equipment., • Enforce health, safety, and sanitation standards, ensuring compliance with all local regulations and company policies., • Monitor food costs, portion sizes, and waste to meet financial targets while maintaining food quality., • Train, mentor, and evaluate kitchen staff, fostering an environment of growth and skill development., • Collaborate with front-of-house management to ensure seamless service and communication between the kitchen and dining areas., • Handle and resolve any kitchen issues that arise during service, maintaining a calm and professional environment., • Maintain consistent communication with vendors to ensure the quality and timely delivery of ingredients., • Manage the kitchen's cleanliness, ensuring that workstations, equipment, and utensils are sanitized and organized at all times.Qualifications:, • Proven experience as a Head Chef, Executive Chef, or in a similar leadership role within a high-volume kitchen., • In-depth knowledge of culinary techniques, food safety, and kitchen management practices., • Strong leadership and organizational skills, with the ability to motivate and manage a diverse team., • Creativity and passion for developing new dishes and improving existing menu items., • Excellent time management skills and the ability to work under pressure in a fast-paced environment., • Strong communication and interpersonal skills to effectively interact with kitchen staff and management., • High school diploma or equivalent required; culinary degree or certification preferred., • Ability to work flexible hours, including nights, weekends, and holidays, as needed.Physical Requirements:, • Ability to stand for long periods of time and work in a hot, fast-paced kitchen environment., • Ability to lift up to 50 pounds and carry heavy items such as ingredients, cookware, and supplies.Benefits:, • Competitive salary and performance-based incentives., • Health, dental, and vision benefits., • Paid time off and holidays., • Opportunities for career advancement and growth.If you are a passionate and experienced culinary leader with a dedication to delivering exceptional food and a positive work environment, we encourage you to apply!

Job DescriptionIt all started with a couple friends, a workout group, and a passion to eat healthy. We believe food can be delicious, healthy and quick all at the same time. We don't cook with gluten, soy, red meat, processed sugars, seed oils or fryers. Vegetables should look and taste bright and clean, and clean food can be incredibly flavorful. The Village Den has been a home to many in the West Village for over 30 years and we we hope that you like what we've done with the place. It is what it is. It's the Village's Den. Familiar Food • Done Healthy POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction and assist with growth of the menu and brand. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Executive Chef is responsible for all aspects of the day to day operations of the restaurant, production, staff and brand quality. The Executive Chef reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: o Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances, and oversee cost management. o Work closely with staff to ensure that respective jobs are being executed as per company guidelines. o Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating. o Structure kitchen by utilizing standard recipe cards and plating guides. o Secure all reachins and walkins so they are locked. o Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service. o Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed. o Create and execute daily and seasonal specials. o Execute all positions on the line and help the line staff as necessary when behind. o Oversee the production and successful execution of all menu items. o Ensure complete compliance with all workplace safety and emergency procedures. o Expedite orders accurately and efficiently to ensure smooth kitchen flow. o Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends. o Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food. o Attend all weekly management and corporate meetings that are scheduled. o Hold mandatory, monthly kitchen meetings and address all issues that arise. o Coordinate ordering of items with the purchaser on a daily basis. o Create and maintain weekly employee schedule. o Prevent breakage by overseeing kitchen crew. o Inspire and motivate the kitchen staff. o Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: o Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters. o Review monthly profit and loss statement and act on all variances. o Ensure all overtime is authorized. o Monitor product mix reports making sure menu items are selling. o QUALIFICATIONS & JOB REQUIREMENTS: o Certificate or degree in Culinary Arts preferred. o Minimum 5 years experience as a chef in a high volume restaurant venue. o Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines. o Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment. o Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc. o Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of. o Impeccable service standards, clean work habits with a great attention to detail. o Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor. o Professional demeanor with the ability to interact with all types of team members. o Proven ability to lead a staff and positively influence employee behavior. o Must have excellent verbal communication skills and have the ability to work a flexible schedule. o Bilingual (Spanish/English) preferred but not required. o Computer knowledge including Word & Excel. o Must work well both individually and as a team player. o Strong organization and communication skills. o Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week. o Must be able to facilitate and effectively execute training. o Ability to manage a large team while delegating tasks and ensuring all work is done efficiently. o Coordinate with Purchaser if on staff or place orders directly on a daily basis. o Management certified according to state health department criteria.

Job Description Private family seeks a skilled, knowledgeable and adaptable Private Chef with certified nutrition credentials to oversee daily culinary needs at their primary residence on the Upper West Side of Manhattan. This is a full-time, Monday through Friday, live-out position based in New York City, with occasional Friday daily travel to Greenwich and a summer live-in weekday schedule in the family's Southampton residence, with occasional weekends as needed. The ideal candidate is creative and highly organized, with a passion for wellness and culinary variety, who will bring a warm, collaborative presence to the home. The Chef will be responsible for preparing daily lunches, dinners, and snacks with a focus on seasonal and whole-food cooking tailored to family member's dietary needs and palates - crafting plated meals that accommodate heart-healthy dietary needs as well as the evolving preferences of active teenagers. The Chef will manage all aspects of kitchen operations including menu planning, grocery shopping, inventory, and ensuring meals are homemade and nutritionally balanced. Weekly menus will be submitted in advance, and meals prepared and packaged for the weekend. This is a long-term opportunity for a detail-oriented professional who can collaborate and delivers excellence with consistency, care, and flexibility. Responsibilities include, but are not limited to: • Preparing nutritionally balanced, heart-healthy meals with a focus on fresh, whole ingredients and menu variety, • Creating rotating, seasonal weekly menus tailored to each family member's dietary needs and preferences (menu due each Wednesday following Monday's schedule from the assistant), • Presenting plated dinner for up to 6 people, 5 days per week with daily dinner service at 6:30pm, • Executing Friday preparations for weekend meals and packaging accordingly, • Preparing meals for special events hosted by the family (possibly on a weekday, weekend, or holiday), • Managing all aspects of kitchen operations: sourcing, inventory, rotation, food safety, sanitation, • Preparing homemade sauces, dressings, and broths, • Respecting key dietary guidelines of Low-sodium, heart-healthy focus and balanced, flavorful meals for teens, • Incorporating elevated techniques such as fermentation, pickling, bone broth, and use of anti-inflammatory ingredients a PLUS, • Collaborating seamlessly with household team to maintain smooth operations and a respectful family atmosphere, while accommodating a busy, fluctuating family schedule, • Strong command of English language; superior communication skills, both written and verbal, • Certified nutritional training or equivalent experience REQUIRED, • Excellent references required from both current and previous employers, • Minimum 3-5+ years related experience working in a similar role for a private home or family, • Strong understanding of seasonal ingredients and health-conscious cooking, • Proven ability to design and prepare varied, high-quality meals aligned with specific health needs, • Excellent knowledge of hygiene and safe food handling(i.e., no cross-contamination, etc.), • Exceptional time management and organizational skills with a dedication to responsibilities; above and beyond attitude, • Polished, poised and professional in both mindset and manor; use of utmost discretion at all times, • Adaptable and collaborate, open and responsive to feedback, • Flexible in scheduling; willingness to work overtime as needed, • Valid Driver's License

Job Description Position Title: EXECUTIVE CHEF-UJA Pay 15 Reports To: Salary: $105,000-$110,000 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 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: 1444940 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better - this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guests. Your mission: Should you decide to accept it... The Executive Chef is the Director, Producer and Artistic mind in any banquet or outlet operation. You are passionate about the culinary world; you embrace our city’s food offerings as a way of life. You must love the local food community as well as watch the world for the next great culinary idea. Our Food and Beverage areas are sure to impress! This won’t just be a restaurant, or a hotel banquet operation. It will be a culinary hub for gatherings and entertaining. Open for all meal periods and late night snacks. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. This is achieved with a solid grounded team lead by a seasoned hospitality professional. This position is made for someone who is driven by the need to create memorable cuisine and guest experiences each and every day. This person finds passion being present in the kitchen during service; directly impacting the guest and staff experience. The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: • Train, train, train! It all starts here. You are responsible for building a team of talented individuals who never let the ball drop. This means creating and monitoring a consistent training program that keeps the team on their toes. The initial training program has to prepare our new members for what lies ahead and set them up for success. Then you follow up with daily, weekly and monthly lessons to keep everyone learning and growing., • Communication. Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging., • Guest Interaction. This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor., • Leadership. This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise., • Organization and Time Management. There is always a lot of progress to be done. Balancing the needs of your team, guests and business will be crucial. The outlets are designed to encourage unplanned gatherings and last-minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience. Your time management skills will be tested between having a strong floor presence, dedicated training time and business deliverables., • Other Responsibilities: The main priority is the guest experience, monitoring the floor, training and consistent leadership. However, there is still work to be done. Schedules must be completed to balance needs of business and labor profits. Inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc must be monitored daily. All human resource aspects must be completed according to protocol., • Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments., • Training of Teammates: organize onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly input into the system and have all the tools, uniform and supplies to have a positive training experience!, • Adhere to protocols of the hiring and disciplinary process as outlined by the people department., • TIPS certification and Food Handlers Cards must be on file. You got skills? If you are able to perform the following, then you have come to the right place… • Great team player with the ability create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing., • Ability to break down barriers and resolve potential conflicts swiftly and effortlessly., • Strong communication and presentation skills to all levels of management., • Ability to think outside the box and approach all issues with a completely fresh approach., • Ability to anticipate needs and over deliver wherever possible., • Able to change direction and work on multiple project aspects at once., • Creatively solve problems., • Enthusiastic, passionate, able to enthuse and motivate others., • Current, legal and unrestricted ability to work in the USA., • 5+ years’ experience as Executive Chef in a hotel is highly preferred., • Bilingual (Spanish) is preferred., • Bachelor’s degree preferred but not required., • Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months., • Proficient in MS Outlook, Word and basic knowledge of MS Excel & PowerPoint. #LI-onsite

Job Description Salary: $90,000-$100,000/year 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 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, • Must have either a valid U.S. passport or a valid Driver's License/State Identification card with Real I.D., • 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: 1418862 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Position Title: EXECUTIVE CHEF- Catering Pay 14 Reports To: Salary: $90,000 - $115,000 + Bonus Other Forms of Compensation: Benefits and Bonus Eligible 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 of Catering for a premier corporate client, you will be responsible for ensuring outstanding culinary experiences during client operating hours Monday through Friday. Key Responsibilities: • Manages all kitchen operation ensuring safe and delicious food., • Creates and executes menus according to established guidelines and client preferences., • 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: • Minimum 10 years of culinary experience, with a proven track record in high-end, fine dining environments (fine dining restaurants, hotels, corporate dining or equivalent preferred)., • Mastery of a wide range of international cuisines and modern culinary techniques., • Demonstrated excellence in menu design, seasonal sourcing, and elevated presentation standards., • Strong emphasis on creativity, flavor balance, and consistent execution at a luxury level. Client-Focused Excellence: • Experience in providing service and support to a diverse range of high-profile clients, including, C-Suite executives., • Impeccable attention to detail and the ability to personalize menus and experiences based on guest preferences, dietary needs, and sensitivities., • Demonstrated discretion, professionalism, and understanding of confidentiality when serving high-profile guests. Leadership & Executive Presence: • Exceptional interpersonal and communication skills; comfortable engaging with C-suite executives, board members, and distinguished guests., • Confident, composed, and polished presence with the ability to represent the culinary brand at the highest levels., • Proven experience working collaboratively with executive assistants, protocol teams, and event coordinators., • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet 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: 1423535 Restaurant Associates Leah Curry [[req_classification]]

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 Position Title: Senior Executive Chef Pay 16 Reports To: Salary: $130,000 - $150,000 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 We are seeking a talented and innovative Executive Chef to oversee the culinary operations of a high-end hospitality environment. This role calls for a seasoned leader with a passion for exceptional dining experiences and the ability to create and execute refined, globally inspired menus. The Executive Chef will lead all aspects of kitchen operations, including menu development, team leadership, quality assurance, and financial management, ensuring every guest experience meets the highest standards of excellence. This role requires flexibility to work evenings, weekends, and holidays as part of a rotating schedule, ensuring seamless coverage during peak service times and special events. Key Responsibilities: • Lead, train, and inspire a team of culinary professionals, cultivating a culture of excellence and collaboration., • Develop and implement seasonal, innovative menus that cater to an upscale, diverse clientele., • Ensure flawless execution, presentation, and consistency across all food offerings, including à la carte, buffet, and special event service., • Manage food and labor costs to achieve financial goals while upholding premium quality standards., • Oversee procurement, vendor relationships, and inventory to ensure optimal sourcing and efficiency., • Maintain the highest standards of food safety, sanitation, and compliance with all regulations., • Collaborate closely with operations leadership to create a seamless and memorable guest experience., • Mentor and develop the culinary team, fostering professional growth and skill advancement., • Lead the execution of high-profile events, ensuring creativity and precision at every stage.Preferred Qualifications:, • Culinary degree or equivalent professional experience., • Minimum 5 years of experience as an Executive Chef in luxury hospitality, fine dining, or high-volume premium operations., • Strong track record in menu development, global cuisine, and elevated service standards., • Proven experience managing budgets, food cost, and labor controls., • Excellent leadership, organizational, and communication skills. 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: 1445074 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Position Title: Executive Sous Chef Pay 14 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. 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: 1453927 Restaurant Associates Michael Abbey [[req_classification]]

Job Description About Corner Table From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! About The Smith The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night. The Position: Executive Sous Chef • Thorough hands-on approach, develop and promote learning for all back-of-house employees., • Upholding the highest standards of food safety, food handling, and sanitation requirements to ensure the health and safety of staff and guests., • Assist the Chef de Cuisine with weekly specials., • Ensure consistent execution of company policies, • Manage the labor, house, and kitchen waste., • Teach Corner Table Restaurants' Core Values to all new hires and existing teams., • You have 2-3 years of experience working as a Chef or Sous Chef. (preferably in high-volume restaurants), • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and can have fun while working, • You have a love and passion for the hospitality industry. What Makes Us Great: (OUR BENEFITS) • Competitive salary, • Bonus opportunity, • Comprehensive benefits plan, including medical, dental, vision, and life insurance, • 401K plan with company match, • Employee Assistance Program, • Gym Discounts, • Commuter benefits, • Bring a friend to work bonus, • Generous paid time off The position is based in New York, NY The base pay for this position is a salary range of $100,000-$125,000. The determination of what a specific employee in this job classification is paid within the range depends on a number of factors, including but not limited to, prior employment history/job-related knowledge, qualifications and skills, etc. Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description Kitchen Manager Company Overview: At NetCost Market, we strive to meet the highest standards. Fresh produce, value for money, and a uniquely positive shopping experience are the foundations on which we operate, bringing the complete shopping experience to the community. Job Duties and Responsibilities: At NetCost Market a general manager will Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Regional kitchen manager will hire staff, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques. He/ She will ensure that the companies standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. • Oversee day-to-day kitchen operations to ensure smooth and efficient workflow. Ensure all dishes are prepared correctly, consistently, and in accordance with company recipes, portioning standards, and internal policies. Maintain quality, presentation, and timeliness of every dish leaving the kitchen., • Ensure staff maintain daily food safety documentation, including food temperature logs, refrigerator logs, and end-of-day cleaning checklists (e.g., worktables, grills, ovens)., • Manage food quality by guiding staff on preparation, cooking techniques, taste testing, and visual presentation; ensure menu recipes are followed, with flexibility to innovate up to 10% of the menu., • Place and receive orders for all kitchen supplies, ensuring timely delivery, accurate inventory levels, and quality control of all incoming products., • Collaborate with the Executive Chef on menu execution, kitchen operations, and staff coordination to ensure consistency and efficiency., • Maintain valid food handler certification (renewed every 5 years) and monitor food temperatures to ensure all items meet safety standards before serving., • Maintain accurate inventory by reviewing purchase reports, placing and receiving orders, updating inventory logs, and minimizing waste and product loss., • Ensure all stations are stocked and cleaned properly, including organizing weekly deep cleaning and monitoring adherence to kitchen layout and planogram., • Organize and adjust staff schedules based on business needs and supervise all kitchen stations (salads, hot line, cold entrees, pre-pack, grab-and-go)., • Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef, • Hands-on experience with planning menus and ordering ingredients, • Knowledge of a wide range of recipes, • Familiarity with kitchen sanitation and safety regulations, • Excellent organizational skills, • Conflict management abilities, • Ability to manage a team in a fast-paced work environment, • Flexibility to work during evenings and weekends, • Ability to work well under pressure and fast paced environment, • Willing to work a flex schedule, • Must be able to lift up to 50 lbs

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 DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Employee discounts, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Create innovative menus according to the seasonal availability of ingredients and customer expectations, • Oversee kitchen operations with the goal of increasing revenue and profit, • Supervise and coordinate all food preparation and presentation, • Provide training and leadership for kitchen staff, • Maintain appropriate levels of inventory and negotiate with vendors to get high-quality products at the best price, • Follow all food safety rules and regulationsQualifications, • High school diploma/GED, • Extensive previous culinary experience, • Certification from culinary school preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent management and leadership skills

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 Description JOB SUMMARY On a daily basis, prepares and cooks food. Performs a live, entertaining cooking show in front of guests. ESSENTIAL FUNCTIONS • Prepare and cook food in at hibachi tables in the dining room and in front of guests., • Ensure Company recipes are made to specification., • High School Diploma or equivalent preferred., • Ability to perform and entertain in front of guests., • Strategic Thinking., • Business Acumen., • Thoroughness., • Communication Proficiency., • Presentation Skills., • Customer service oriented., • Excellent interpersonal skills., • Ability to foster teamwork., • Ability to recognize problems., • Strong time management skills., • Ability to multi-task. The work environment can be loud and busy. The position requires live performance in front of guests while preparing food. There are many hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Work is normally performed in a restaurant/catering work environment in front of a live audience of guests. High stress and fast-paced environment. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspects, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Job Description Position Title: Senior Executive Production Chef Reports To: VP of Culinary Salary: $110,000 to $130,000 Other Forms of Compensation: 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. 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 Who you are: The Executive Production Chef will be responsible for ensuring Union Square events is the key choice for service, culinary and hospitality. This role will be responsible for leading the commissary production. This role will manage a team of sous chefs and supervisors in the production of food with a strong lens for Excellence and business acumen. The ability to motivate the team, collaborate with leaders and support the business unit needs is paramount to success. Confident in presenting and collaborating with key stakeholders.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. What you’ll do: Effectively partner with the BOH management team to deliver on Excellence Comfortable presenting in front of all stakeholders (internal/external) with the ability to impact and motivate Support B&I, Wholesale, Catering, Tastings, and Production Unwavering commitment to Excellence, driving productivity and, raising the bar Provide support, leadership, and guidance to the production team Leadership skills in coaching and keeping teams accountable Strong business acumen with strengths in food and labor cost Onsite engagement with the business units (B&I, Catering) Ability to take feedback, adapt and apply quickly Collaborate with Culinary leadership to develop systems and processes Ensure the events, culinary, and BOH team is meeting all safety, compliance, and regulation requirements and conducting weekly Sous meetings and daily lineups Creating efficiencies such as, reducing waste and ensuring proper Product ID 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 Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately 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: 1444085 Union Square Events Gina Barbish [[req_classification]]

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 This restaurant group is on a mission to redefine Texas barbecue in the heart of New York City. For over 17 years, theyve honored the timeless craft of Central Texas barbecue smoked meats, live music, cold beer, and warm hospitality. Now, theyre looking to write their next chapter with bold culinary leadership at the helm. The Opportunity: They are seeking an Executive Chef to lead the culinary team into a new era. This is a career-defining opportunity for a chef who respects tradition but isnt afraid to challenge it someone ready to elevate this concept to James Beard Award-level acclaim. You will be responsible for preserving their authentic barbecue identity while evolving the menu to include innovative, barbecue-inspired dishes that command the attention of both devoted regulars and discerning food critics. Who You Are: • A culinary leader with deep Texas roots or a true appreciation for the heritage and soul of barbecue, • A storyteller with smoke, fire, and flavor, • A team builder and mentor with experience managing high-performing kitchens, • A visionary who sees the potential to elevate rustic cuisine into the realm of fine dining without losing its soul, • A driven chef who has the chops (and the patience) to earn culinary respect from downtown NYC to the halls of the James Beard Foundation What Youll Do: • Lead all culinary operations across the restaurant, catering, and private events businesses, • Design and execute a menu that both honors traditional Central Texas barbecue and introduces bold, innovative offerings, • Partner with ownership and front-of-house leaders to shape guest experience and drive culinary excellence, • Build and develop a high-caliber team rooted in mentorship, consistency, and pride, • Ensure top-notch quality control, food safety, and cost management, • Represent this concept at food festivals, media opportunities, and industry events Qualifications: • 710+ years of kitchen leadership experience, preferably in a high-volume or destination restaurant, • Deep knowledge of smoking techniques, meat preparation, and live-fire cooking, • A proven track record of creative menu development and execution, • Culinary degree preferred but not required, • Experience working in or leading a restaurant with national culinary recognition is a strong plus

Job Description Salary: 65,000.00 - $75,000.00 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 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: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • 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, • 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, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification 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, • 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, • 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: 1454665 Morrison Living LYN PELLEGRINI [[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 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 We are seeking a skilled and dedicated Personal Chef to join our family’s household and provide exceptional culinary services. As a Personal Chef, you will be responsible for creating delicious and healthy meals tailored to our family’s preferences and dietary needs. This is a part-time position, depending on the family’s requirements, and the successful candidate will have a passion for cooking, creativity, and the ability to deliver high quality meals. Responsibilities Menu Planning • Collaborate with the family members to create customized menus based on their preferences, dietary restrictions, and health goals., • Source fresh, seasonal, and high-quality ingredients and adapt menus., • Prepare and cook meals according to the agreed-upon menus, ensuring exceptional taste, presentation, and nutritional balance., • Utilize culinary techniques, creativity, and expertise to deliver a variety of dishes that cater to different tastes., • Maintain cleanliness, organization, and sanitation standards in the kitchen area., • Keep an inventory of food supplies and ingredients, ensuring their freshness and availability., • Develop an understanding of individual family members’ dietary preferences, allergies, and restrictions., • Create alternative meal options to accommodate specific dietary needs., • Stay updated on culinary trends, techniques, and nutrition to enhance the quality of meals., • Plan and execute menus for special family events, celebrations, or dinner parties., • Coordinate with family members or event planners to ensure seamless execution., • Provide exceptional service during events, including meal preparation, plating, and serving. Requirements • Proven experience as a Personal Chef, private cook, or similar, preferably in a household setting., • Strong culinary skills with knowledge of various cuisines, cooking techniques, and dietary requirements., • Ability to create diverse and appealing menus that cater to different tastes and preferences., • Attention to detail and commitment to delivering high-quality meals., • Excellent communication and interpersonal skills, with the ability to understand and accommodate individual preferences and dietary restrictions., • Flexibility to adapt to changing schedules and occasional special events., • Discretion and respect for privacy, maintaining the confidentiality of family-related matters., • Food safety and sanitation certification is desirable. We offer a competitive compensation package based on experience and the agreed-upon work schedule. If you are a talented and passionate chef who enjoys creating personalized culinary experiences, we would love to hear from you. Please submit your resume, along with a cover letter detailing your relevant experience and why you believe you would be an excellent fit for our family. Salary Range: $20/hr - $30/hr USD + Bonus Type of Employment: Part-Time Shift: Flexible work hours 10-15 hours per week, 2-3 days per week (schedule to be determined)

Job DescriptionExecutive Chef Opportunity at The Rhyland Hotel, Flushing, NY Join Us for the Grand Opening in Summer 2025 Location: Flushing, NY Start Date: Spring 2025 We are thrilled to announce an exciting opportunity for an Executive Chef at The Rhyland Hotel, opening in the vibrant community of Flushing, NY, in the summer of 2025. The Rhyland Hotel aims to be a culinary destination, featuring modern American cuisine that celebrates the rich bounty of New York State. About Our Culinary Venues: • Two Signature Restaurants: Each with its own unique concept, these restaurants will highlight the best of seasonal and local ingredients through innovative menus., • Banquet Hall: Catering to events of all sizes with custom menus designed to impress. Key Responsibilities: • Develop and refine menus that showcase local ingredients and modern culinary techniques., • Lead and inspire a team of kitchen staff to exceed culinary expectations., • Manage kitchen operations with a focus on efficiency, sustainability, and profitability., • Collaborate with local suppliers to ensure the highest quality of ingredients., • Oversee food safety and cleanliness standards. Qualifications: • Proven experience as an Executive Chef in a high-volume, fine dining environment., • Strong leadership skills and the ability to mentor and develop staff., • A deep understanding of and appreciation for New York's culinary landscape., • Exceptional creativity and a passion for modern American cuisine., • Culinary arts degree from a reputable institution is preferred. Benefits: We Offer: • Competitive salary package and benefits., • The chance to lead a premier opening and set new standards in the hotel industry., • Career growth opportunities within a prestigious hospitality group. Join us to redefine hospitality in Flushing, NY, and help make The Rhyland Hotel a culinary leader. We look forward to welcoming you to our team!

Job DescriptionBenefits: • Dynamic, Respectful, and Sociable Working Environment, • Competitive Compensation, • Paid time off Key Responsibilities: • Culinary Excellence: Uphold our standard of excellence by consistently delivering exceptional dishes. Stay abreast of current culinary trends and incorporate them into our menu, ensuring that our offerings remain exciting and appealing., • Leadership and Collaboration: Lead, mentor, and inspire our kitchen team, fostering an environment of collaboration, creativity, and respect. Work to develop menu items, special dishes, and ensure seamless kitchen operations., • Quality Control: Oversee and maintain high standards of food preparation, presentation, and quality, from sourcing ingredients to the final plate presentation., • Operational Efficiency: Streamline kitchen processes to enhance efficiency without compromising quality. Ensure compliance with health and safety regulations, manage inventory, and control kitchen expenses., • Proven experience as an Executive Chef in a reputable establishment., • Culinary school degree or equivalent professional training., • A deep understanding of various cooking methods, ingredients, equipment, and procedures., • Creative culinary skills with the ability to craft innovative and delicious menu items., • Excellent leadership and communication skills, with a track record of motivating and developing a team., • A commitment to excellence in every task, whether big or small., • Flexibility to work in a fast-paced and dynamic environment., • A passion for hospitality and creating unforgettable dining experiences.

Job DescriptionBenefits: • Competitive salary, • Flexible schedule

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 This job opportunity is a full-time position primarily scheduled from Monday to Friday from 8am - 6pm. Spend your weekdays visiting 8-10 clients per week and doing their weekly shopping and meal preparation. Clean up after yourself and go...! In addition to weekly clients, we also host intimate events, teach cooking classes, and coordinate corporate team-building/cooking workshops. 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% of the associate cost). After one year, employees can enroll in a 401k plan with a 4% match program, and 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. Something about our training program? 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 valid driver's license and a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspace/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 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), • 401k 4% Matching, • Short & Long Term Disability, • Heath & Dental Insurance, • Life Insurance, • Flexible Schedule, • Paid Time Off, • Profit Sharing

Job Description Salary: $80000 - $100000 / 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 Working as the Executive Chef - Ace Team, 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. As a member of the Ace Team you will be responsible for supporting and/or managing Flik accounts. Being based in New York City, you will mainly support units in the Tri-State region. Additionally, you will be assigned to support non-local Flik locations requiring up to 25% travel. Ace schedules vary each week based on business needs. The majority of the assignments fall between Monday through Friday. There will be periodic evening, weekend and holiday assignments given with advance notice. Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls 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: 1446196 Flik Hospitality Group JEANNE M LANE [[req_classification]]

Job Description Executive Sous Chef – Hawksmoor New York: Hawksmoor New York opened to rave reviews in 2021 and welcomed guests into our beautiful restaurant, based in a National Historic Landmark- The United Charities Building. We are now excited to commence a search for an Executive Sous Chef to support our Exec Chef in leading our award-winning kitchen, ensuring exceptional food quality and the development of a large, diverse team. Work somewhere awesome: Shortly after being named the best steak restaurant in the world, we became a certified B Corp last year and ranked as one of the UK’s top 100 Best Companies to work for, for 11 years in a row. This is alongside being rated as one of the most sustainable restaurant groups in the industry and raising over £1 million for charity. We are currently in a period of ambitious growth, meaning huge progression opportunities for everyone. Key responsibilities of the role include: • Food quality and consistency, • Taking part in menu development and tastings, • Efficiency of services/kitchen, • Product and service standards, • Health & Safety, • Maintenance of kitchen equipment, • Set an example to staff when running the pass or working on a section., • Giving support to senior staff within the team FOH/BOH, • To support the Executive Chef and manage the kitchen’s financial performance, including:, • Being aware of GP targets, • Ensure stock levels are appropriate and ordering is optimised, • Extensive experience running some of the best kitchens in New York., • Experience launching and opening restaurants in New York and the US., • Comfortable and experienced with high volume businesses in terms of both covers and revenue., • Top management and interpersonal skills., • Excellent leadership skills with ability to teach, coach and train all FOH and BOH employees. We use eVerify to confirm U.S. Employment eligibility.

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 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 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 4 Charles Prime Rib, a part of Hogsalt, is looking for a dedicated and experienced Full Time Executive Chef ($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 Description Position Title: Executive Chef - Corporate Dining Pay 15 Reports To: Salary: $110,000 - $120,000 Other Forms of Compensation: Benefits and Bonus Eligible 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 premier corporate client in NYC, you will be responsible for the success of the culinary program. The Executive Chef will support cafe services, catering services and a micro market. This is a client facing position and relationship building skills are necessary. This position offers a desireable Monday through Friday schedule. Key Responsibilities: • Operational excellence, • 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: • Culinary degree preferred, • 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: 1425300 Restaurant Associates SABRINA VERA [[req_classification]]

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 DescriptionLooking for people that are hard-working, dedicated to making great food, come to work on time and are committed to growing with a great company and team. Excellent, competitive pay. Full Time / Part Time / Steady Work Applicants should: Have previous experience in a high volume kitchen Work well independently and as part of a team Be able to take direction well Work with integrity and pride at all times Have good knife skills Have an understanding of how food is stored. Have strong communication skills Work clean and with sanitation and safety in mind at all times If you are new to the culinary industry and are looking to learn and gain experience especially in Japanese cuisine, Arirang would be an ideal situation for you.

Job Description Ome Caterers is seeking a Catering Executive Sous Chef to join our incredibly talented team at our Commissary in Whippany, NJ. The Catering Executive Sous Chef is responsible for delivering exceptional culinary experiences with a focus on training, mentoring, and creating a positive energy workplace. Reporting to the Executive Chef, you’ll leverage your strong hospitality and culinary skills to consistently deliver exceptional experiences. Requirements Below are the responsibilities and requirements, not limited to: • Lead your team with care, concern, and inclusion, • Develop internal culinary talent, • Deliver culinary experiences that surprise and delight, • Set an expectation of hospitality that is friendly and that truly engages our associates, vendors and clients, • Drive all aspects of our sustainability program, • Up-skill, train and develop your team, • Monitor and manage all financial and budget responsibilities, • Create a culture of Food and Workplace Safety, • Record and communicate any new recipes to keep database current What we look for in the perfect candidate: • Value-driven, inspirational leadership invoked by a deep sense of purpose and responsibility, • Culinary degree preferred, not required, • A minimum of 3-5 years off-premise catering commissary experience with 3 years at a leadership level at a high end caterer, • General management skills and the ability to lead team members, • Track record of both food and workplace safety management, • Excellent communication skills - written & verbal, • Excellent culinary knowledge, • Mentoring and teaching skills with direct reports & peers, • Inventory & labor management knowledge, • Seven day a week availability but 5 day work week, • Hands-on approach to all operational aspects, • 401(k), • Dental insurance, • Food provided, • Health insurance, • Paid time off, • Vision insurance

Job Description $2,500 SIGN-ON BONUS OFFERED! Position Title: Executive Chef - Perth Amboy, NJ Pay Grade: 12 Reports To: RDO Salary: $75,000-$85,000 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices® wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Plans regular and modified menus according to established guidelines, • Trains kitchen staff in food preparation, safe handling, and 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, • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed, • Complies with federal, state and local health and sanitation regulations and department sanitation procedures, • A.S. or equivalent experience, • Three to five years of progressive culinary/kitchen management experience, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Extensive catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • ServSafe certified – highly desirable Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare 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, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. 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 Healthcare maintains a drug-free workplace. Req ID: 1422269 Morrison Healthcare KATHRYN MANFUSO [[req_classification]]

Job Description The Noble 33 Hospitality and lifestyle company is seeking an Executive Sous Chef for Sparrow Italia – New York, it's NEW LOCATION! The Executive Sous Chef 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. Under the general guidance of the Executive Chef, the Executive Sous Chef is responsible for back of house operations and shifts. Leads the back of house team including setting a positive and effective flow in the kitchen, overseeing preparations and presentation of service and menu items. Works closely with the General Manager throughout the day to ensure proper execution of service presentation and adequate support and inventory are forecasted according to business levels. Executive Sous Chefs should also be fully versed in and capable of performing all positions as needed. May also assist with interviewing, selecting, and training staff. Duties & Functions: • Conduct opening procedures including receiving products, checking invoices, and completing temperature logs, • 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, • Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed, • Assist with budgeting and inventory including counting food and dry goods for inventory, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs, • Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues, • Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary, • Train new hires on their stations and be willing and available to cover any station on an as-needed basis, • Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met, • Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts, • Effectively implement new menu rollouts and educate team members on said rollouts, • Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies, • Complete necessary food and station preparation prior to the scheduled event, • Ensure efficient and accurate use of produce, products and equipment in and around the kitchen, • Ensure that hygiene and safety protocols are implemented and enforced to the highest standard, • Culinary degree preferred, High School or equivalent required, • 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), • Basic computer skills required, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist, • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting, • Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions, • Reach overhead and below the knees, including bending, twisting, pulling, and stooping, • Must be able to lift up to 50 lbs, and frequently lift and bend from the waist., • Must be able to stand for long periods., • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off

Job Description Salary: $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 About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: • Assist in planning, preparation, and execution of special events, banquets, and theme meals., • Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community., • Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor., • Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases., • Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors., • Accurately report and submit monthly inventory of food & beverage supplies., • Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well., • Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy., • Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores., • Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair., • Ensures any dietary needs and restrictions are met., • Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures., • Manages control of food preparation with particular attention to potential overproduction and waste., • Oversee maintenance and production of accurate daily records., • Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance., • In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation., • In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service., • Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events., • In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered., • Advise community leadership of any concerns regarding residents. Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: • Bachelor’s degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years’ work experience as an Executive Chef., • Minimum of five years’ experience as an Executive Chef within the hospitality industry. In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

Job DescriptionDescription: Head Chef Lead and manage all restaurant operations in partnership with the General Manager to offer a world-class culinary experience, ensure concept vision and JAG standards are executed consistently. Demonstrate that employees are the highest priority, maintain a positive work environment and develop the next generation of restaurant leaders. Take ownership of the restaurant; ensure the restaurant operates efficiently and profitably. Position reports to the Director of Culinary Operations. Culinary Leadership Work with the JAG culinary Team to create innovative and authentic menus. Educate self and team on regional history, culture and cuisine. Research and utilize industry trends, innovative techniques and environmentally friendly product/procedures. Be the expert of JAG standards. Understand, develop, coach and consistently execute JAG’s culinary standards. Ensure consistent menu execution by using tools such as line checks, menu change SOP’s and recipes. Constantly work to improve standards and guest satisfaction. Impact service by being present on the line during peak times, press events, and festival periods. Performance and Talent Development Educate, coach and build teams to exceed expectations. Develop a team of leaders that are prepared and qualified to move upward in the organization. Clearly define expectations and hold individuals accountable. Provide both positive and constructive feedback to your team in a timely manner and documented when appropriate. When necessary, create and implement action plans to overcome employee opportunities. Delegate appropriately and fairly to develop and motivate the team. Use education budgets to develop and educate the team. Actively recruit and hire top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for both hourly, management trainee and management employees. Facilitate and assist with the occasional stage or Home Office employee as they do their restaurant training. Ambassador of JAG Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example in all interaction. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team by asking questions. Exemplify professionalism and hospitality in all interactions and especially in difficult situations. Manage Daily Operations Responsible for the daily operations of JAG restaurants ensuring they operate efficiently and profitably. Understand, practice and teach JAG policies and procedures. Ensure concept and JAG vision and communicate policy to team and managers. Manage and oversee all day-to-day operations to maximize revenues and profits. Provide a safe, clean, organized and sanitary work environment. Teach and enforce Food Sanitation and Safety standards. Ensure all Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Work with Home Office support (Culinary Operations Director, Director of Restaurants, R&D, finance, marketing, PR, events, HR) to ensure standards are met. Maintain open lines of communication with staff: management and hourly. Create an environment where information is shared as the rule. Ensure that all deadlines are met and take accountability for completion. Manage Financial Results Develop and execute a plan to stay within department budgets and maximize profits. Actively manages inventory, waste, and pricing to meet cost targets. Effectively manage kitchen and janitor labor, scheduling and payroll. Share financial information with the management team to develop and to give them understanding about the impact of the decisions they make. Ensure tools such as Compeat are utilized correctly and data is accurate. Reach out to JAG community for support as needed. Requirements: Skills & Knowledge Position requires a minimum of 3+ years of sous chef experience and 5+ years of kitchen experience. Culinary degree preferred. Extensive knowledge of culinary fundamentals (knife skills, butchery, sauces, all kitchen stations) is required. Prioir expenerience in a Steakhouse strongly desired. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Basic knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Abilities & Working Conditions Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Requires manual dexterity to use and operate all necessary equipment. Requires working nights, weekends and holidays. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer