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Will work closely with managing partner, Restaurant Manager, Head Chef, and ownership to execute strategy and deliver an exceptional product and guest experience. Candidates must liaise with the Managing Partner and General Manager to ensure quality and consistency, while maintaining a positive floo

Distinguished Engineer In Risk Tech, we provide the foundation for Capital One to thrive in an uncertain world. Our engaged, empowered, and intelligent people produce outstanding products, working toward the common goal of transforming risk management with technology. We build data-driven tools that use machine learning to prevent risks & automatically detect issues before they impact our business, our customers, or our communities. This is a unique opportunity to be the key technical force behind a CEO-visible initiative at the heart of Capital One's long-term risk management strategy. As the senior-most engineer reporting directly to the Senior Director, you will be the lead technical expert for Core Compliance. You will actively participate in and support a fundamental transformation: moving from traditional spot-checking to an "always-on," continuous monitoring ecosystem for our internal processes. You will partner closely with the engineering manager and team responsible for delivery, providing the deep technical guidance to solve their most complex challenges. Furthermore, you will be at the epicenter of our practical application of Generative AI. This team launched Capital One's first production-level GenAI use cases, and has many more in the pipeline. You will not just oversee these rollouts but actively accelerate our adoption, setting the pattern for how we apply these powerful new technologies to solve critical business problems. As a seriously great software engineer, you will contribute by leading from the front, focusing on hands-on technical execution to solve our most complex challenges. You will personally write code, build prototypes, and lead the design for our most critical systems, rotating between leading projects from inception to production and diving into areas of need to get them to the finish line. A core part of your role will be to partner with leadership to drive the technical strategy for our pioneering GenAI work, leading its hands-on implementation. You will use your deep expertise in AWS and our internal infrastructure to relentlessly push us to improve our tooling and delivery speed. In all of this, you will act as a role model and coach, investing deeply in mentoring other engineers and championing our culture. We're looking for a leader with a distinct bias for action and a deep sense of ownership. You are a hands-on technologist who thrives in the trenches and is a pragmatic problem-solver, with a proven ability to translate ambiguous, high-stakes business challenges into concrete, executable technical plans. This technical skill is matched by an obsession with customer and business results, always starting with the user and working backward to deliver measurable impact. Distinguished Engineers are: * Deep technical experts and thought leaders that help accelerate adoption of the very best engineering practices, while maintaining knowledge on industry innovations, trends and practices * Visionaries, collaborating on Capital One’s toughest issues, to deliver on business needs that directly impact the lives of our customers and associates. They set the architecture and technical strategy for the domain * Role models and mentors, helping to coach and strengthen the technical expertise and know-how of our engineering and product community * Evangelists, both internally and externally, helping to elevate the Distinguished Engineering community and establish themselves as a go-to resource on given technologies and technology-enabled capabilities Responsibilities: * Build awareness, increase knowledge and drive adoption of modern technologies, sharing consumer and engineering benefits to gain buy-in * Strike the right balance between lending expertise and providing an inclusive environment where others’ ideas can be heard and championed; leverage expertise to grow skills in the broader Capital One team * Promote a culture of engineering excellence, using opportunities to reuse and innersource solutions where possible * Effectively communicate with and influence key stakeholders across the enterprise, at all levels of the organization * Operate as a trusted advisor for a specific technology, platform or capability domain, helping to shape use cases and implementation in an unified manner * Lead the way in creating next-generation talent for Tech, mentoring internal talent and actively recruiting external talent to bolster Capital One’s Tech talent Basic Qualifications: * Bachelor’s Degree * At least 7 years of experience with application architecture and design patterns * At least 5 years of experience with architectural patterns (SOA), building APIs, microservices, event streams, and high throughput systems Preferred Qualifications: * Master’s Degree in Computer Science or a Master’s Degree in Software Engineering * 10+ years of experience of working with business leaders on the implications of architectural decisions * 4+ years building cloud native architectures, architecting enterprise applications on public cloud platforms and cloud ecosystems (AWS, GCP or Azure) * 5+ years experience with DevOps or DevSecOps and building CI/CD pipelines using Jenkins, Artifactory, Chef, Ansible, AWS CloudFormation templates, GitHub, and Sonar * 12+ years of experience in software engineering, with focus on designing and implementing enterprise-level systems * 10+ years of experience with enterprise architecture, software architecture, and design patterns * 3+ years of experience with cloud computing (AWS, Microsoft Azure, Google Cloud) * Strong proficiency in modern programming languages and data processing frameworks * 3+ years of experience with Data strategy, AI and ML Technologies * AWS Solution Architect - Professional or Associate Capital One will consider sponsoring a new qualified applicant for employment authorization for this position. The minimum and maximum full-time annual salaries for this role are listed below, by location. Please note that this salary information is solely for candidates hired to perform work within one of these locations, and refers to the amount Capital One is willing to pay at the time of this posting. Salaries for part-time roles will be prorated based upon the agreed upon number of hours to be regularly worked. Cambridge, MA: $263,900 - $301,200 for Distinguished Engineer McLean, VA: $263,900 - $301,200 for Distinguished Engineer New York, NY: $287,800 - $328,500 for Distinguished Engineer Candidates hired to work in other locations will be subject to the pay range associated with that location, and the actual annualized salary amount offered to any candidate at the time of hire will be reflected solely in the candidate’s offer letter. This role is also eligible to earn performance based incentive compensation, which may include cash bonus(es) and/or long term incentives (LTI). Incentives could be discretionary or non discretionary depending on the plan. Capital One offers a comprehensive, competitive, and inclusive set of health, financial and other benefits that support your total well-being. Learn more at the Capital One Careers website. Eligibility varies based on full or part-time status, exempt or non-exempt status, and management level. This role is expected to accept applications for a minimum of 5 business days. No agencies please. Capital One is an equal opportunity employer (EOE, including disability/vet) committed to non-discrimination in compliance with applicable federal, state, and local laws. Capital One promotes a drug-free workplace. Capital One will consider for employment qualified applicants with a criminal history in a manner consistent with the requirements of applicable laws regarding criminal background inquiries, including, to the extent applicable, Article 23-A of the New York Correction Law; San Francisco, California Police Code Article 49, Sections 4901-4920; New York City’s Fair Chance Act; Philadelphia’s Fair Criminal Records Screening Act; and other applicable federal, state, and local laws and regulations regarding criminal background inquiries. If you have visited our website in search of information on employment opportunities or to apply for a position, and you require an accommodation, please contact Capital One Recruiting at 1-800-304-9102 or via email at . All information you provide will be kept confidential and will be used only to the extent required to provide needed reasonable accommodations. For technical support or questions about Capital One's recruiting process, please send an email to Capital One does not provide, endorse nor guarantee and is not liable for third-party products, services, educational tools or other information available through this site. Capital One Financial is made up of several different entities. Please note that any position posted in Canada is for Capital One Canada, any position posted in the United Kingdom is for Capital One Europe and any position posted in the Philippines is for Capital One Philippines Service Corp. (COPSSC).

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

The Sous Chef partners with the Executive Chef and General Manager to set, meet, and exceed the business's goals by ensuring alignment with the mission and goals of the business and the vision and core values of Reserve Cut Restaurant. The Sous Chef drives operational excellence

The Chef de Cuisine will work closely with General Manager to ensure efficient operation and the satisfaction of guests. Executive Chef or other senior-level kitchen leadership position. The Chef de Cuisine is responsible for overseeing the culinary operations, leading the kitchen tea

Proven experience as a Sushi Chef or Head Chef. Recruit, train, and supervise Sushi Chefs and Prep Chefs. Train staff on food safety and hygiene; hold a valid Food Safety Manager Certificate and ensure all chefs have current Food Handler Certificates.

We’re seeking an experienced, passionate, and results-driven Kitchen Manager / Chef to lead our kitchen operations and help us build the best healthy meal delivery service in the US. As Kitchen Manager / Chef, you will oversee all back-of-house operations, including:.

Lilia Ristorante, Chef Missy Robbins' wood-fired Italian restaurant seeks a dedicated Service Manager to join the team. If you are committed to providing sincere, fine-tuned hospitality along with a compassionate managerial style, we encourage you to apply! Please include your cover letter and

Work closely with the General Manager, Executive Chef, and other key team members to ensure smooth daily operations. Previous experience as a Floor Manager or similar role in a high-volume restaurant. Floor Manager – Mari Vanna NYC.

Supporting the actions and decisions of fellow managers to ensure a cohesive management team. Meeting regularly with the General Manager and Executive Chef to ensure FOH staff knows and is trained on any menu additions or specials. We are seeking an Assistant General Manager (AGM) who is passionate

Misi, Chef Missy Robbins' pasta-focused restaurant, seeks a dedicated Service Manager to join the team. If you are committed to providing sincere, fine-tuned hospitality along with a compassionate managerial style, we encourage you to apply! .

Elephant Tribe Hospitality is in search of a General Manager to support both of our exciting properties, LORE and FOLK.LORE is a chef-driven restaurant in Park Slope, Brooklyn, where global flavors meet local spirit.Led by Chef Jay Kumar, the menu blends seasonal ingredients with inspirati

The Assistant Kitchen Manager will support the Chef in the daily operation of the kitchen, ensuring high standards in food quality, cleanliness, prep organization, and team leadership. Strong understanding of kitchen operations, prep systems, and food safety. A respectful, structured, and collaborat

Prior experience as a lead cook/manager or in a similar role is preferred.

Lead FOH management team, including Assistant General Manager, Service Director, and Floor Managers. We are searching for a General Manager to join our passionate team. This position will work closely with the Chef & Owner, Chef de Cuisine, and all FOH managers to lead and inspire our FOH team.

Communicate clearly and proactively with the Executive Kitchen Manager and the General Manager. Sous Chef, Head Chef, or Kitchen Manager. Kitchen Manager – Growing Fast-Casual Restaurant Group.

The Service Manager leads host, bar, server, and support teams with a focus on hospitality, training, and operational excellence. Ensure timing, pacing, and service flow are coordinated with the Chef and General Manager. The Service Manager is a key front-of-house leader responsible for overseeing d

Gansevoort Hotel Group is looking for a Special Events Coordinator to join our team! This role will support Director of Special Events as well Events Sales Managers with admin tasks to ensure smooth operation of the department. You will liaise with the chef and banquet staff to successfully execute catered meetings and events Primary functions for this role include but are not limited to: • Oversee minimum spend bookings for groups under 20 guests., • Respond to all calls, e-mails, and Tripleseat leads regarding larger group reservations (events under 20 guests)., • Quote large party reservations with minimum spends for semi-private spaces based on menus and rates provided by the Director of Events., • Offer client catering options and incorporate them into the BEO (Banquet Event Order) when applicable. Event Coordination: • Input all minimum spend and catering details into the BEO, collecting signatures and payment information from clients to record in Tripleseat., • Maintain and manage event BEOs, timelines, and proposals within Tripleseat, communicating with the guest services team to block off spaces as needed., • Communicate all large party reservations and events to the Events team and Food & Beverage (F&B) management., • Refer unique and large-scale catering requests or setup needs to the Director of Events., • Ensure all catering orders are communicated to the kitchen at least 48 hours prior to the event date, including dietary restrictions and setup requirements. Team Collaboration: • Liaise with the chef and banquet staff to successfully execute catered meetings and events., • Meet weekly with the Director of Events and events team to discuss upcoming events for the current and following week., • Take deposits when necessary and record payment details in Tripleseat, ensuring effective communication with the F&B manager overseeing the event., • Record all final payment information and receipts in the Tripleseat system to close out events once completed. Client Relations: • Send an end-of-month report to the Director of Events detailing all completed events for which you were responsible., • Follow up with clients post-event to ensure their satisfaction and foster positive relationships for client retention and repeat bookings., • Communicate any issues regarding event space, service, payment, or charges with the Events Director and F&B management team to resolve matters efficiently., • Oversee the In-Room Dining (IRD) team when tasked with setting up catering for morning or last-minute events. Required Skills/Qualifications: • Bachelor’s degree preferred., • Previous experience (2-3+ years) in the industry, preferably at Front Desk or Operations., • Proficiency in computer skills, including Excel, MS Word, and OPERA knowledge (preferred)., • Excellent written and oral communication skills in English (multi-lingual preferred)., • Basic math skills and a customer service-oriented mindset., • Strong listening skills and team management abilities., • Attention to detail and organizational skills., • Capability to multitask and prioritize effectively., • Ability to function in a noisy, hectic, and crowded environment while remaining calm under pressure., • Proficient in handling guest complaints with a neat and clean appearance., • Stamina to spend the majority of time on your feet., • Team player who can successfully relay information among team members., • Sensitivity to confidentiality regarding all business aspects., • Flexibility to work various schedules, including mornings, evenings, nights, weekends, and holidays. Physical Requirements: • Must be able to stand, move, and remain stationary for at least 7 hours a day, totaling 35 hours a week., • Ability to seize, grasp, turn, and hold objects with hands., • Periodic fast-paced strides required to navigate the property., • Capable of moving, pulling, carrying, and lifting at least 20 pounds., • Occasional kneeling, bending, crouching, and climbing required., • Must possess depth perception and balance for overall performance, with the ability to work with computers. This is an on-site role that would require flexibility to work schedules. Location: GANSEVOORT MEATPACKING NYC 18 Ninth Avenue (at 13th) New York, New York 10014 Starting pay rate: $25 per hour.

Job Description: Director of Culinary Operations About LOS TACOS No. 1 LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: ___ Who We’re Looking For LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background and has strong data competencies using Excel and Restaurant365. They will balance their time about half and half between desk work (research, data analysis, production reports, cost/yield analysis, etc.) and field work (on-site quality assurance and quality control, check-ins with prep managers, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. Responsibilities • Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more., • Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability., • Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency., • Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges., • Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems., • Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution., • Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations., • Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed. Qualifications • 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility., • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience with Restaurant365 for inventory management, recipe development, yield and cost analysis, purchasing planning, and more., • Significant capabilities in Excel for standard culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Strong preference for candidates with conversational ability in Spanish language., • Passion for high quality Mexican food made with integrity and authentic flavors., • Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills., • Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms., • Valid and up-to-date NYC DOH food handler’s certificate., • Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets). Compensation & Benefits This position will have a total annual compensation in the range of $140-150K. In addition, this position will be eligible for the following benefits: • Health, dental, and vision insurance coverage, • Paid time off and comp days, • Transit & commuter benefits, • Free meals at all of our restaurant locations Application Process Candidates should send an email to with “Director of Culinary Operations” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly. Los Tacos #1 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require reasonable accommodation to view or apply for this position, please contact us at .

We are hiring a Manager, Affiliate Marketing to join our Growth Marketing team. In this role, you will support the Strategy and Operations of the Affiliate Marketing programs for HelloFresh, Factor, Green Chef, and Everyplate. Responds to affiliates' inquiries, troubleshoots issues and engages affil

The Capital Grille - 200 Park Ave [Kitchen Manager] As a Sous Chef at The Capital Grille, you'll: Support the Executive Chef in leading a team of culinary professionals that deliver high-quality, great tasting food; Ensure proper food safety and sanitation procedures and profitability; Contribute to

Job Title: Server Location: New York, New York Employment Type: Part Time Salary Range:$19.00- $20.00 /Hr. Department: About Us: Want to know what makes our employees eager about going to work every day? The people we serve. Being a part of Maplewood requires passion and a desire to help others. Each employee has the ability to touch the hearts of all our seniors and be a part of something bigger than themselves. It’s not just a job. It’s an extraordinary life. Maplewood Senior Living is a state-of-the-art, forward-thinking senior living provider. We offer a home-like, luxury environment for our residents, allowing them to live “the good life” in a safe environment. As an associate of Maplewood Senior Living, you will have the ability to make a profound difference in the lives of seniors each and every day. As we continue to grow, we are seeking Staff Accountants to become part of our family. We invite you to take your first step toward a rewarding career with us! Key Responsibilities: • Provide outstanding customer experience for residents and their loved ones, as well as other visitors to the community, • Maintain professional appearance at all times, • Ensure that residents are comfortable, engaged, and catered to in the dining rooms, • Complete all side work assignments in between meal periods, • Perform weekly inventory of dining room wares and supplies and request additional supplies as needed, • Take orders from residents and guests and enter in the point-of-sale system, • Follow all Inspīr service standards as described in the departmental manual, • Attend daily pre-shift meeting with culinary team, • Be familiar with the daily menu and how the dishes are prepared before each meal and be able to answer questions related to the menu, • Monitor residents and guests for intoxication and report such findings to immediate supervisor, General Manager or Director of Nursing immediately and prior to serving the resident or guest additional drinks, • Keep dining rooms clean and properly arranged for residents, • Perform assignments after dining rooms closes and ensure the rooms are ready for the next meal period, • Engage with tours and the sales team to offer the best possible first impression, • Develop and maintain a good working rapport with teammates and associates in other departments to ensure that the dining experience is of the highest quality for residents and guests, • Complete monthly in-service education hours as required by state specific regulations and company policies, • Perform others tasks as assigned by the Dining Room Manager or Executive Chef, • Follow emergency procedures and seek immediate assistance when needed, • Understand and comply with all Inspīr safety practices and procedures associated with the kitchen and dining rooms, • Understand Inspīr fire plan and evacuation procedures, • Ensure the dining rooms are free of potential safety hazards, report necessary repairs as needed, • Communicate effectively with supervisor and other associates, • Advise supervisor and appropriate manager of any perceived changes in the physical and mental health of a resident immediately, • Participate in on-going in-service and training requirements, • Follow emergency procedures, • High School diploma or equivalent required, • Ability to maintain positive working relationships with residents, their families, peers and other staff members, • One (1) year of server experience (experience serving seniors preferred), • Competitive wages, • Flexible shifts, • Growth opportunities, • Bonus & incentive programs, • Competitive Benefits Package: including medical, dental, vision, 401K match, company paid time-off, life insurance policy, insurance deductibles and voluntary Aflac insurance for our full-time employees. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the ___ notice from the Department of Labor.

Work with the chef or kitchen manager to close the kitchen properly at the end of each shift. Keep your station and kitchen areas clean, organized, and up to health code standards. Be ready to jump in and help wherever needed in the kitchen—teamwork is key.

A rare opportunity to join theCity Winery team as we reimagine the future of live music and hospitality. City Winery to deliver thehighest end combined culinary and cultural experience to our customers who arepassionate in sharing wine music and culinary arts. We are a unique facilitycombining a fully functioning winery with intimate concerts food & wineclasses private events in a variety of configurations and fine dining. Wehave created a compelling mix for our sophisticated clientele of foodies andactive cultural patronsbringing the wine country experience to the middle of alarge city. Position Summary TheGeneral Manager is responsible for overall management and oversight of dailyvenue operations and continued profitability of their designated locationsincluding managing city and community relations. This individual mustexhibit unparalleled levels of hospitality successfully build and lead strongteams maintain City Winerys brand and identity and strive to exceedstandards of excellence in all areas of the business. This role is responsiblefor activating and executing brand initiatives through the teams cultivatingand instilling a positive company culture and fostering successfulinterdepartmental collaboration to ultimately drive profitability for thebusiness. Why us Competitive pay We are a rapidly expandingnational entertainment and hospitality company offering tremendousopportunities for driven and ambitious individuals. Medical Dental VisionInsurance nDORFins program designed topromote a healthy and active lifestyle! 401K (and yes we match!) Flexible Savings AccountsHSAand Dependent Care Basic Life and AD&D Insurance Amazing discounts 50% OFFall dining/retail wine Free Family Meal Tickets to available shows Andmore! Overview of Responsibilities GeneralOperations • Oversee and manage all aspects of multi-unit operations and all associated internal departments. Ensure successful execution of all shows events and daily activity, • Teach and adhere to City Winery principles and commitment to quality food wine and service, • Lead by example and enforce Company policies procedures guidelines and practices consistently, • Ensure controls are in place to prevent waste and theft, • Establish goals anticipate and resolve problems in all aspects of the business, • Ensure high standards of sanitation cleanliness safety and compliance are maintained at all times, • Ensure adherence to food safety and sanitation regulations compliance regulations inspections etc., • Partner with and work collaboratively with internal Company divisions to achieve overall company and business goals, • Oversee or directly handle customer related issues through email phone and in person in a timely manner, • Manage content on End of Day (EOD) report to ensure key performance indicators are captured and reported as per given guidelines, • Collaborate with managers on visual spot checks of petty cash ledger POS credit card processing voids and comps report and the nightly product mix, • Review and sign off on monthly cost reports inventorybeer liquor wine glassware and food plus the ticket sales report from programming before submitting to accounting, • Oversee facility maintenance including cleanliness and safety; review inventory and equipment usage including relevant plant maintenance or improvements needed; create plan for investments related to updates and repairs, • Routine review of staffing pars to ensure alignment with upcoming events reservations and ticket counts, • Lead departments on menu pricing to ensure they meet company guidelines and or are priced appropriately for the market in partnership with COO, • Lead communications related to new concepts promotions product launches as they develop with location directors down through line level staff, • Coordinate proper staff training of all new products prior to a release to the public., • Work alongside Executive Chef to maintain the most efficient operation of our kitchen and execution of our menus in a timely presentable and profitable manor, • Operate in full compliance in all areas including health safety and sanitation fire and ensure routine maintenance of equipment and property, • Assist concert management with communication between Artist Management and the house when concert comps & VIPs increase the guest list beyond our normal allotment, • Support and oversee event operations to approve floor plans and layouts ensure complete event information is entered into systems, • Review and sign off on monthly cost reports inventorybeer liquor wine glassware and food plus the ticket sales report from Programming before submitting to accounting, • Perform implement and execute projects/tasks/ initiatives as per business need and/or assigned by Senior Leadership Leadership • Foster positive Company culture build morale and create on-going positive work environment and maintain a productive and professional workforce, • Direct and oversee proper and continued training of staff in all departments, • Interview select train supervise counsel and monitor performance of staff, • Conduct disciplinary action as needed including termination when necessary in partnership with HR and in accordance with Company policies and guidelines, • Train develop and motivate management team members. Monitor management teams to ensure they are developing direct reports, • Conduct staff meetings regularly to ensure effective and clear communication including management meetings BEO meetings, • Ensure safe working environment in all areas and proper and timely reporting of all incidents injuries accidents through proper channels, • Approve of all new hires with senior leadership partnership when required and ensure all hires are properly onboarded and given tools to succeed, • Clearly communicate and train staff on company updates policy changes and initiatives in a timely manner, • Handle personnel issues in partnership with HR and COO when needed FinancialManagement • Maintain monitor and strive to exceed P&L goals for general operations food cost labor cost payroll and all other business related expenditures in conjunction with business forecasts and budgets, • Provide budgeting guidelines to all internal departments and monitor financial performance, • Ensure purchases meets budgetary goals by establishing purchasing specifications product storage and usage requirements and waste control procedures, • Ensure invoices are handled and disseminated properly through necessary channels across the business, • Review all product/item costs analyze trends and movement and make changes accordingly, • Supervise train and monitor management staff to ensure understanding of budget control Administration • Monitor department scheduling and adjust as necessary to ensure operational & financial success, • Ensure proper completion of administrative tasks including trackers financial-related reports personnel forms including PAFs CAFs injury reports and other necessary admin tasks., • Oversee and approve accurate payroll administration and processing, • Ensure communication to personnel regarding benefits timelines and proper administration in partnership with HR, • Ensure accurate reporting and entries into all systems/ software that is utilized Minimum Qualifications 3 years of restaurantleadership experience required 2 years of restaurantleadership experience required Live programming knowledge Strong knowledge of front andback of house operations including food beverages staff supervisioninventory and food safety Understanding of cost andlabor systems for restaurant profitability Proven experience inrestaurant management or a similar role Strong leadership andorganizational skills Excellent customer serviceand communication abilities Proficiency in financialmanagement including budgeting and cost control A degree in businessmanagement or substantial work experience in the restaurant industry preferred Ability to lift 50lbs. About Us Wine food andlive entertainment collide at City Winery to create a dynamic and incrediblyunique workplace. Since 2008 City Winery has been turning heads across thenation with amazing live performances delectable cuisine and award winninglocally produced wines. But theres more to us than that were a haven for community and creativity aplace where the philosophy of hospitality is more than just a buzzword but away of life. City Winery founded by music industry veteran & visionaryMichael Dorf has established itself as a one-of-a-kind brand providingunforgettable experiences for guests. From world class music venues tosustainably produced wines with ratings of 90 points City Winery offers arange of topnotch events & experiences. We are an equalopportunity employer and value diversity at City Winery. We do not discriminateon the basis of race religion color national origin gender sexualorientation age marital status veteran status or disability City Winery participates in the E-Verify Program in certainlocations as required by law. Required Experience: Director Key Skills Restaurant Experience,Hospitality Experience,Interviewing,Management Experience,Profit & Loss,Employment & Labor Law,Sanitation,Leadership Experience,P&L Management,Restaurant Management,Retail Management,Recruiting Employment Type : Full-Time Experience: years Vacancy: 1

Job Summary The Director of Food & Beverage is responsible for overseeing and coordinating all phases of group meetings and banquet functions held at the hotel. This includes assisting clients with event planning menu selection and on-site coordination. The role involves maintaining the hotels reputation for exceptional service while maximizing profitability and ensuring seamless operations across all Food & Beverage outlets. The ideal candidate will have strong leadership organizational and communication skills with a proven ability to manage large-scale events and foster client relationships. Experience & Qualifications * 5 years of experience in a related Food & Beverage management role (hotel experience preferred) * High School Diploma or equivalent required; Associates or Bachelors Degree preferred * Experience with MICROS POS system preferred * Strong financial acumen and ability to manage budgets and labor costs * Excellent communication client service and leadership abilities Key Responsibilities * Coordinate all phases of banquet and group functions ensuring client satisfaction and repeat business * Oversee menu planning event setup food & beverage quality and service presentation * Ensure departmental labor costs remain below 15% while maintaining service standards * Complete monthly inventory and oversee purchasing of all beverage and smallware supplies * Review and process function bills in a timely and accurate manner * Liaise closely with the Sales Department Executive Chef and F&B Supervisors to ensure flawless event execution * Conduct client follow-up calls and maintain strong relationships with group conveners * Ensure proper hiring onboarding training and discipline within the department * Maintain compliance with all health safety and liquor licensing regulations * Monitor guest satisfaction resolve issues and uphold service quality standards * Lead monthly departmental meetings and ensure consistent communication with leadership * Participate in marketing activities and competitive analyses to drive F&B sales * Ensure adherence to hotel policies credit procedures and cost control systems * Serve as Manager on Duty (MOD) as required and respond to emergencies as needed Other Responsibilities * Achieve or exceed budgeted sales and profitability goals * Support hotel-wide maintenance cleanliness and safety initiatives * Maintain departmental manuals forecasts and payroll reporting * Ensure compliance with attendance scheduling and training requirements Physical Demands & Work Environment * Must be able to stand and move for extended periods (up to 75% or more of the shift) * Occasional lifting required * Must be available to work a flexible schedule including evenings weekends and holidays based on hotel business needs Required Experience: Director Key Skills Bidding,Arabic Speaking,Fund Management,ERP,Airlines,Corrosion Employment Type : Full-Time Experience: years Vacancy: 1

ABOUT ROLAND FOODS Roland Foods LLC based in New York City is an importer and distributor of high-quality specialty food products from more than 40 countries. Founded in Paris in 1934 and established in the U.S. in 1939 the Company provides customers with exceptional specialty foods primarily offered under the Roland brand. The company sells its quality foods across the foodservice retail and industrial channels as well as internationally. Foodservice is the heart of the business with the Roland brand being one of the esteemed back-of-house brands in the industry. Roland Foods is the original purveyor of the worlds finest flavors and its assortment is unrivalled with products spanning global cuisine segments: from French Dijon mustard to Israeli couscous to Thai fish sauce to Mexican salsa macha Roland Foods procures ingredients from the places that make them best. And for this the Roland brand is synonymous with quality authenticity and creativity for the consumer and chef alike. ABOUT THE ROLE The Senior Analyst Trade Finance serves as a key contributor to the promotional spend and financial operations within the Accounts Receivable (AR) organization which includes collections cash posting deductions and trade finance. The Trade Finance team is responsible for accurate processing accounting and financial analysis of promotional marketing programs rebates and national account deviated pricing programs developed by the Revenue Management and Sales teams. This role is based in our New York City office and reports directly to the Trade Finance Manager. As a response to the pandemic Roland Foods office employees have transitioned to a hybrid working schedule requiring employees to report in-person Tuesday through Thursday with the option to telework on Monday and Friday each week. Due to the collaborative cross-functional nature of the organization employees at the NY and NJ offices are required to work in-person for the abovementioned days outside of any People & Culture-approved disability accommodation request. RESPONSIBILITIES • Process high-volume customer national billback documentation from multiple sources and file formats (Excel PDF text documents etc.), • Take ownership of uploading and processing monthly billback accruals to customer accounts in the ERP system ensuring accuracy and timeliness, • Analyze periodic gaps in national credits and collaborate with Sales and Accounts Receivable (AR) to resolve discrepancies, • Track customer contracts in the Trade Promotion Management (TPM) system and create corresponding trade allowance accruals in the ERP system, • Partner with the AR team to ensure all customer trade deductions align with approved contracts and support dispute resolution efforts, • Maintain operator and contra pend records within the TPM system, • Assist with the financial review of month-end contra accounting to ensure completeness accuracy and proper evaluation of prior-period activity, • Work cross-functionally to provide visibility and transparency into customer claims for ad-hoc reporting needs, • Timely month-end close process, • Resolution of contra spends in the TPM system QUALIFICATIONS AND SKILLS • 3-5 years of relevant experience in CPG trade planning or deductions management, • Proficiency with Microsoft Office Suite (PowerPoint Outlook Word etc.), • Experience with Trade Promotion Management (TPM) systems, • Strong understanding of customer program allowances and promotional pricing, • Intermediate to advanced proficiency in Excel and Access, • Proficiency with Microsoft Office Suite (PowerPoint Outlook Word etc.), • Self-motivated and able to work independently while contributing to broader team objectives, • Experience with Monarch and Microsoft SQL Server Management SALARY RANGE Roland Foods hires exceptional people to perform a wide variety of important functions that contribute to the success of the Company. One of the ways Roland Foods does that is through a competitive compensation package. The base salary for this role will be$70000 - $80000. Based on your qualifications previous experience and transferable skills the Company will determine at its sole discretion the salary offered. Founded by immigrants Roland Foods knows that diversity is the spice of life. We believe in the power of food to open minds spark adventure and bring diverse people together.All are welcome at our table! We know the transformative value of food in individual lives and communities. Because of this we insist on obtaining the highest-quality ingredients and talent! Roland Foods is proud to be an equal opportunity employer. We do not discriminate in hiring or any employment decision based on race color religion national origin age sex (including pregnancy childbirth or related medical conditions) marital status ancestry physical or mental disability genetic information veteran status gender identity or expression sexual orientation or other applicable legally protected characteristic. Roland Foods considers qualified applicants with criminal histories consistent with applicable federal state and local law. Roland Foods is also committed to providing reasonable accommodations for qualified individuals with disabilities and disabled veterans in our job application procedures. If you need assistance or an accommodation due to a disability you may contact us at______

We are Datadogs in-house product experts. The technical solutions team enables Datadogs worldwide growth by educating potential clients and ensuring that existing customers are happy and successful. A Technical Account Manager (TAM) will continue to provide hands-on technical services to our largest customers by supporting adopting and providing guidance over the comprehensive suite of products and features available at Datadog. A TAM is held in high regard as an expert and trusted advisor for how IT Operations translates to business value. At Datadog we place value in our office culture - the relationships and collaboration it builds and the creativity it brings to the table. We operate as a hybrid workplace to ensure our Datadogs can create a work-life harmony that best fits them. What Youll Do: • Advise on technical support and product adoption for customers in line with pre-sales post-sales and the renewal processes, • Analyze customers IT Operations environment on a regular basis and provide recommendations that will maximize Datadogs value., • Be the customers advocate by knowing their goals and use cases then suggesting process changes product adoption configuration and additional features to meet their requirements, • Participate and prepare for Monthly and Quarterly Business Reviews with customers, • Collaborate with Datadogs product management engineering and technical services teams to help identify new features and products, • Someone with a solid technical grounding and hands-on experience of IT Operations, • Confident in your hands on experience AWS Azure or GCP, • Comfortable scripting languages like Python Javascript Ruby Perl Go PHP or Chef/Puppet etc., • Skilled in using CI/CD tools e.g. Jenkins Gitlab etc., • Knowledgeable about Containerization tools e.g. Docker Kubernetes or Rancher etc., • Able to sit up to 4 hours traveling to and from client sites, • Able to travel via auto train or air up to 30% of the time, • Previous experience working as a TAM supporting mid-market and/or Enterprise customers in the cloud space Benefits and Growth: • Best-in-breed onboarding, • Generous global benefits, • Intra-departmental mentor and buddy program for in-house networking, • New hire stock equity (RSUs) and employee stock purchase plan (ESPP), • Continuous professional development product training and career pathing Required Experience: Manager Key Skills Business Development,Cement Plant,Business Support,Data Analysis,ASP Employment Type : Full Time Experience: years Vacancy: 1

A Line Cook transforms high-quality unique ingredients into authentic Italian dishes through preparing cooking and plating food items in Eatalys exciting high-volume open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. • Portions cuts slices dips batters breads whips beats maintains holding temperature fries and sautés, • Selects cuts of meat poultry shellfish fish game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes quality standards department rules and procedures and Department of Health regulations, • Performs other duties as required or assigned Qualifications : • 2 years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Availability to work onsite with a flexible schedule often including evenings weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours including standing walking bending and squatting, • Ability to work with commercial equipment including stand mixers ovens torches etc. Additional Information : Benefits and Perks • Medical Dental Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Eataly is an equal employment opportunity employer. It is the Companys policy to not unlawfully discriminate against any applicant or employee on the basis of race color sex sexual orientation religion national origin age disability or any other characteristic made unlawful to consider by applicable federal state or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eatalys policy to comply with all applicable federal state and local laws regarding consideration of unemployment status salary history credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity please advise Human Resources if you require accommodation. Remote Work : No Employment Type : Full-time Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills Experience: years Vacancy: 1

Position Overview: The Baker working an afternoon to evening shift is responsible for preparing baking and ensuring the quality of a variety of baked goods in compliance with USDA Child Nutrition Program standards and school food service guidelines. This role requires an individual who can work independently during afternoon and evening shifts producing fresh nutritious baked goods that meet the needs of students staff and school events. Responsibilities: General responsibilities include (but are not limited to): • Baking and Preparation, • Prepare and bake a variety of baked goods including but not limited to breads rolls muffins cookies and desserts following standardized recipes and portion control guidelines., • Ensure all baked goods meet USDA nutritional standards for the National School Lunch Program (NSLP) and breakfast program., • Monitor production schedules to ensure that baked goods are prepared on time for the next days meal service., • Quality Control, • Check the quality of ingredients and finished products to ensure that baked goods meet quality standards., • Adjust oven temperatures baking times and ingredient quantities as necessary to maintain the consistency of baked goods., • Conduct taste tests and visual inspections of products to maintain high standards of food quality and presentation., • Sanitation and Food Safety, • Follow all USDA and local Department of Health (DOH) food safety regulations including proper storage labeling and temperature control for ingredients and finished products., • Maintain a clean and organized baking area including work surfaces ovens and all baking equipment., • Ensure that all food handling procedures are compliant with HACCP (Hazard Analysis Critical Control Points) guidelines., • Inventory and Ordering, • Monitor inventory levels of baking ingredients and supplies and communicate with the Kitchen Manager regarding reorders as needed., • Ensure that all ingredients are fresh and rotated using the FIFO (First In First Out) method to minimize waste., • Collaboration and Communication, • Work closely with the kitchen team and cafeteria staff to coordinate baked goods production with other meal components., • Communicate with the Kitchen Manager or Head Chef regarding any special baking requests or menu adjustments., • Special Events and Catering, • Assist in preparing baked goods for special school events celebrations or catering needs ensuring consistency in quality and presentation., • Record Keeping, • Maintain accurate production logs including batch sizes baking times and temperatures., • Exposure to heat from ovens burners and steam trays; exposure to cutting and slicing equipment and machines with moving parts; exposure to wet conditions uneven and slick surfaces; exposure to high noise levels from kitchen equipment and students at meals;, • Required to move heavy supplies and full pans of food weighing up to fifty (50) pounds sometimes above and below shoulder height;, • Required to comply with KIPP NYC Covid-19 Precautions including regular testing and mask wearing., • Professional development opportunities, • Daily meals, • Growth opportunities to full time benefited positions. Qualifications : • Strong interpersonal skills that contribute to a collegial working environment and a healthy measure of the character traits we value: zest grit hope social intelligence gratitude and a sense of humor., • Fundamental understanding of sanitation and cleanliness., • Current food safety certification (e.g. ServSafe) is required or must be obtained within 30 days of employment., • Prior experience as a baker preferably in a school institutional or commercial kitchen setting., • Familiarity with USDA Child Nutrition Program standards and school meal guidelines is preferred., • Strong understanding of baking techniques including measuring mixing proofing and baking various types of goods., • Ability to lift up to 50 pounds stand for long periods and work in a fast-paced environment., • Ability to prioritize tasks and manage time effectively to meet baking schedules and production deadlines., • High attention to detail especially regarding following recipes food safety and presentation standards., • Ability to work collaboratively within a diverse kitchen team while maintaining an independent workload during PM shifts, • Must be able to communicate effectively., • Must be self-motivated and able to problem solve effectively., • Modeling KIPP NYCs character strengths in all interactions and communications with students families and staff. Additional Information : KIPP NYC offers a competitive hourly rate of $20$25 for the Baker position. Hourly ranges at KIPP NYC are standardized by role level and function and individual rates are determined with an equity lens taking into account years of relevant experience. KIPP NYC offers a generous benefits package including but not limited to the following: • Robust benefits include medical dental and vision., • Generous time off including 5 school vacation weeks sick and personal days and an extended summer break., • Up to 12 weeks of 100% parental leave., • Bright Horizon Back-up Child and Elder Care., • Employer-paid Life Insurance and Short-term/Long-term disability. This role is based in NYC and will require travel to our schools. If you relocate outside of a commutable distance or out of the state of NY your employment will be subject to review which may include separation from KIPP NYC. You must notify HR if you move or have plans to relocate. KIPP NYC LLC does not offer visa sponsorship or work authorization. KIPP NYC LLC is committed to creating a welcoming environment that includes employees with diverse backgrounds and experiences. We believe that enables us to better meet our mission and values while serving students and families throughout New York City. KIPP NYC LLC is an Equal Opportunity Employer. KIPP NYC LLC is committed to the principles of equal employment opportunity for all employees and applicants for employment. Remote Work : No Employment Type : Full-time Key Skills Culinary Experience,Restaurant Experience,Food Preparation Experience,Time Management,Food Service,Kitchen Experience,Customer Service,Basic Math,Cake Decorating,Coffee Experience,Food Industry,Baking Experience: years Vacancy: 1

About the job Company Profile: At CAVA we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage thats been perfecting how to eat and live for four thousand years. We prioritize authenticity curiosity and the pursuit of excellence in everything we do. We are working towards something big together. We foster a culture built on five core values: • Generosity First Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn grow and explore beyond the obvious., • Act with Agility: We welcome change; its the only constant. We embrace adjust adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. Concept Design Manager (Must submit work samples with application) Can you set up projects for success and ensure they are executed to high brand standards Are you enthusiastic about collaborating effectively with partners across an organization Do you have a passion for design and strive to make each project better than the last If this is you we want you to join our Team. CAVA is a rapidly expanding fast-casual restaurant and CPG brand focusing on fresh Mediterranean-inspired better-for-you cuisine. Born from our full-service restaurants our chef-driven fast-casual format is currently in states with further expansion ahead. We are looking for a Concept Design Manager to join the Development and Design Team at CAVA helping us reach new communities with each new location. This job description is not intended to be a comprehensive list of all the duties and responsibilities of the position and such duties and responsibilities may change without notice. What Youll Do: • Assist Director of Concepts and Standards Studio in performing coordinating and/or managing design activities during pre-lease and design phases for the national expansion of CAVA restaurants., • Create initial test fits and lease exhibits for prospective new restaurant sites., • Develop design concepts and refinements related to FFE with particular focus on millwork lighting and architectural integration., • Develop concept renderings and visuals for both full restaurant experiences as well as smaller-scale details., • Create compelling design presentations showcasing material palettes and finish, • Collaborate with internal partners to evaluate and enhance brand recognition and design standards., • Coordinate internal meetings with cross-functional stakeholders for final design approval., • Assist Director of Concepts and Standards Studio in reviewing Design Consultants project contracts scope of work and schedules. Review and ensure consultant deliverables are in accordance with design and brand standards., • Assist Department leadership with design presentations and R&D., • Identify opportunities for the use of new technology and materials., • Assist Department leadership in various brand initiatives that may include concept/schematic design interior and industrial design., • Review project due diligence reports in preparation for Project Kick-Off calls., • Coordinate with Utility Consultants during due diligence. Review site reports with Design/Engineering Consultants to provide scope of work assessments to project team., • Attend Project Kick-Off meetings with internal stakeholders and Consultants., • Review and coordinate Landlords scope of work with Design Consultants Construction Documents., • Assist Design Managers with design activities by various vendors during design phase including architect MEP engineer kitchen equipment vendor internal/external signage vendor(s) millwork fabricator etc., • Review design documents and specifications and facilitate various reviews by CAVA team members., • Facilitate Landlord approvals of CAVAs design as required., • Travel to restaurant sites in any CAVA markets and attend construction progress meetings as needed to ensure brand standards and project requirements are met., • Partner with Construction team to resolve on-site issues provide sketches and responses as necessary to Contractor RFIs., • Maintain detailed files for all projects in accordance with CAVA filing standards. The Qualifications: • 5 years post-collegiate experience designing hospitality/retail/restaurant projects., • 2 years of experience working for a company with a roll-out program (retail/restaurants/hospitality)., • 1 years of experience designing restaurant or similar foodservice projects with knowledge of health code requirements and restaurant infrastructure (HVAC and exhaust systems kitchen equipment etc.), • A compelling portfolio that showcases sample of work and final project execution, • Microsoft Office AutoCAD Bluebeam Photoshop and InDesign Sketchup/3D modeling proficient., • Strong visual communication and concepting skills with ability to create 2D and 3D images for presentations., • Strong knowledge of architectural drawings and shop drawings, • Hand sketching skills a plus., • Able to manage several projects and consultants simultaneously and work with multiple project stakeholders across the organization., • Strong communication and time management skills., • Knowledge of retail/restaurant/hospitality design industry be able to research trends design elements and best practices., • Positive attitude with team-driven mentality and detail-oriented approach., • Ability to travel up to 30% throughout CAVA markets. Physical Requirements: • Ability to maintain stationary position to be able to operate a computer and other office equipment, • Must be able to identify analyze and assess details, • For certain positions must be able to occasionally move or transport items up to 50 pounds, • Ability to communicate with others and exchange information accurately and effectively, • Constantly positions self and move about to support ordinary restaurant or food production support or office operations as applicable, • Ability to work in a constant state of alertness and in a safe manner What we offer: • Competitive salary plus bonus and long-term incentives*, • Early Wage Access!, • Unlimited PTO paid parental leave plus paid opportunities to give back to the community, • Health Dental Vision Telemedicine Pet Insurance plus more!, • 401k enrollment with CAVA contribution, • Company-paid STD LTD Life and AD&D coverage for salaried positions*, • Free CAVA food, • Casual work environment, • The opportunity to be on the ground floor of a rapidly growing brand, • All exempt and non exempt employees are eligible for benefits. Benefits are effective the 1st of the month following 30 days of service and you have until the day before the effective date to enroll. A new hire can enroll in our benefit program by selecting a link that is emailed directly to the new hire at their personal email address once hired., • Please note that visa sponsorship is not available., • The posting range is an all cash range. *Indicates qualifying eligible positions only CAVA Joining A culture not a concept As an equal opportunity employer CAVA considers applicants for all positions without regard to race color sex religion national origin disability age height weight marital status sexual orientation familial status genetic information or any other characteristic or protected classes as defined by federal state or local law. California applicants: Please visit our ___

A Lead Line Cook transforms high-quality unique ingredients into authentic Italian dishes through preparing cooking and plating food items in Eatalys exciting high-volume open kitchens while overseeing other line cooks. Reports to the Chef De Cuisine and Sous Chef Manager. • Oversees other line cooks and ensures performance standards during service, • Portions cuts slices dips batters breads whips beats maintains holding temperature fries and sautés, • Selects cuts of meat poultry shellfish fish game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes quality standards department rules and procedures and Department of Health regulations, • Performs other duties as required or assigned Qualifications : • 2 years in a food preparation position, • Excellent communication skills, • Availability to work onsite with a flexible schedule often including evenings weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours including standing walking bending and squatting Additional Information : Benefits and Perks • Medical Dental Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program Remote Work : No Employment Type : Full-time Key Skills Culinary Experience,Food Handling,Restaurant Experience,Food Preparation Experience,Kitchen Experience,Hotel Experience,Taleo,Cake Decorating,Cooking,Baking,Sanitation,Knife Skills Experience: years Vacancy: 1

Food has lost its soul to modern convenience. And with it it has lost the power to nourish inspire and connect us. So in 2018 CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today CookUnity delivers 50 million meals a year from the industrys best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one youve found the right job posting. The B2B team operates like a startup within CookUnity an entrepreneurial fast-paced and innovative team that is charting a bold new path by bringing these same exceptional culinary experiences to businesses organizations and their employees. This role will be reporting directly to the the Head of B2B with the opportunity in the future to hire train and manage sales representatives in your vertical. You will work closely with the Head of B2B the sales marketing and product team around strategy and execution. Were seeking a strategic execution-driven Project Manager to lead the launch andcoordination of CookUnitys Medically Tailored Meals (MTM) programs across all markets. This role will serve as the program integrator orchestrating teams across Product CulinaryLogistics Operations and Customer Experience to ensure each MTM launch is delivering anexceptional experience for both payers members and chefs. The Project Manager will own the end-to-end implementation lifecycle: from translating clientand payer requirements into operational plans through launch readiness to post-launchoptimization. Theyll act as thecentral hub between internal teams and external partnersensuring alignment data visibility and accountability at every stage. This role partners closely with the Culinary Operations Lead and reports to the Head of B2BOperations ensuring cross-functional alignment without direct production ownership Program Launch & Market Expansion Lead the planning coordination and execution of MTM launches across all CookUnitymarkets. Develop and maintain detailed launch timelines trackers and readiness checklists toensure all milestones are met. Partner with Culinary Ops and Market Directors to validate production readiness Chefparticipation and logistics before launch. Translate client requirements (frequency medical conditions diets geography) intointernal workflows. Support pilot phases by tracking KPIs (enrollment adherence satisfaction) and iteratingon launch playbooks. Program Coordination & Implementation Act as the central operational point of contact for payer and hospital or clinic partnerspost-contract signature for program implementation. Translate contractual and compliance requirements into clear SOPs and coordinateexecution with Product Culinary and Logistics teams. Manage internal launch meetings and ensure alignment between B2B B2C Ops and B2B CX. Ensure operational readiness across the full value chain: meal production packaginglabeling logistics and support systems. Manage and mentor the Member Support Coordinator(s) ensuring smooth onboardingorder management and reporting processes. Culinary & Chef Coordination Partner with the Culinary Operations Lead and R&D to ensure MTM menus SKUsand volumes align with client needs and kitchen capacity. Communicate program requirements to the Culinary and R&D teams ensuring clarity oncondition-specific guidelines and timelines. Gather feedback from users partners chefs and internal culinary partners to improvemenu diversity patient satisfaction. Product Development & Compliance Collaborate with Product Nutrition and R&D to ensure the platform supportsMTM-specific workflows (menu selection reporting condition tags). Maintain a centralized repository of payer-approved menus and clinical standards. Data Reporting & Continuous Improvement Consolidate enrollment utilization and satisfaction data into reporting dashboards foraccount managers and payer invoicing. Monitor key metrics: program readiness launch timeliness member satisfactionretention and client renewals. Synthesize learnings across programs to standardize best practices and feed continuous product and process improvement for that specific business line. 46 years of experience in project management program coordination or operations ideally within healthcare nutrition or payer-related programs. Proven track record of launching and scaling cross-functional programs acrossmultiple markets. Strong stakeholder management skills able to align diverse teams (product culinaryops CX). Experience supervising and developing team members. Excellent organizational analytical and communication skills. Familiarity with HIPAA payer workflows or health program compliance is a strong plus. Bilingual English/Spanish strongly preferred We believe great leadership starts with alignment on vision values and ways of working. To give you deeper insight into who we are and what were looking for we invite you to explore:___

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee

Wolfoods operates summer camp kitchens across the country between.We are looking for and experienced, motivated, and capable.KITCHEN MANAGERS / HEAD CHEFS (Lead Staff).This is a HANDS-ON & demanding position!!.All lead staff will live on site at the job location - Room, Board, & Travel Expen

Restaurant Associates Position Title: Chef Manager Salary: $75,000 - $80,000 Other Forms of Compensation: 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 cor

Are you a driven performer with a true passion for the hospitality industry? Take the next step towards building yo Sous Chef, Kitchen Manager, Chef, Hospitality, Staffing. OUTSTANDING KITCHEN MANAGER OPPORTUNITY! A well-respected, national restaurant group needs an experienced Kitchen Manager / Sou

Restaurant Associates Position Title: Chef Manager Salary: $75,000 - $80,000 Other Forms of Compensation: 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 art

We are looking for an experienced Sous Chef for our newly opened fine dining steakhouse. We are currently focused on candidates with at least three years of New York City kitchen leadership experience. Sous Chef Benefits and Compensation: • Competitive Salary of $75-85k based on experience, • Health Insurance, Dental Insurance, Vision Insurance, • Paid Time Off, • 401k, • Commuter Benefits, • Potential Bonuses, • Works with the management team to develop and execute strategies to achieve operational goals at the restaurant level, • Participates in weekly manager meetings, • Ensures consistent execution of food, service, and hospitality that aligns with our values, • Proactively manages costs in conjunction with the Chef, with an eye on the daily & weekly projections and budgets, • Ensures that operational and training standards are consistently followed and executed by the entire restaurant team, • Minimum of 2+ years’ experience in a senior management position, • A passion for excellence in hospitality, • NYC Food Protection Certificate (Food Handler’s) required, • Proficiency in a variety of technology systems, including Microsoft Office (Word, Excel, Outlook, PowerPoint) and POS, • Ability to effectively solve and deal with a variety of changing situations under stress, • Self-driven, results-oriented, and proactive attitude, • A solid track record of leading high-caliber service, • Flexible work schedules: the ability to work night, weekends, holidays, as business permits, • The ability to lift, carry, push, or pull heavy objects, up to 50lbs, • Kneel, bend, or stoop, ascend or descend stairs; be on feet for extended periods of time

Job Description At HelloFresh, we want to change the way people eat forever by offering our customers high-quality food and recipes for different meal occasions. Over the past 10 years, we've seen this mission spread around the world and beyond our wildest dreams. Now, we are a global food solutions group and the world's leading meal kit company, active in 18 countries across 3 continents. So, how did we do it? Our weekly boxes full of exciting recipes and fresh ingredients have blossomed into a community of customers looking for delicious, healthy, and sustainable options. The HelloFresh Group now includes our core brand, HelloFresh, as well as: Green Chef, EveryPlate, Chefs Plate, Factor_, and Youfoodz. The Job Factor’s Healthcare Program channel will bring our dietitian designed meals to health plans and government nutrition programs. We’re seeking an entrepreneurial leader to launch and scale this new channel. As Head of Healthcare Programs, you will develop the go-to-market strategy, create the initial sales playbook, and lead business development across health plans including government-sponsored and employer-sponsored offerings. Reporting to the General Manager, New Channels and leading a lean team of 1–2 account/program managers, you'll own the full journey - from defining the market opportunity and securing strategic partnerships to standing up compliant operations and delivering measurable outcomes. You will… • Develop Factor’s program roadmap – collaborate with Product, Nutrition, and Legal to shape a market‑ready portfolio of offerings., • Set the growth strategy and targets – translate insights from market analysis into revenue goals, phased launch plans, and quarterly OKRs., • Win and grow contracts – build a pipeline of new opportunities, steer RFPs and pilot programs, and close large MA, Medicaid, and employer‑health contracts., • Design pricing and manage the P&L – create pricing models; forecast revenue, drive renewals and expansions., • Stand up compliant operations – partner with Tech, Ops, and Legal to implement HIPAA‑secure member intake, state licensure, CMS adherence, and STAR/HEDIS outcome reporting., • Recruit and coach talent – hire, develop, and inspire a small team spanning Account Management and future BD/clinical roles, fostering a high‑accountability culture., • Champion the program externally – represent Factor at key industry conferences, speak on Food‑as‑Medicine panels, and cultivate alliances with payers and community organizations.You are…, • Deeply versed in payer economics, Medicaid waivers, and MA supplemental benefits, • Relationship‑driven and skilled at complex, multi‑stakeholder sales cycles, • Able to translate clinical and regulatory requirements into product specs and program designs, • An exceptional cross‑functional leader who influences Ops, Tech, and Legal, • Data‑savvy and comfortable building financial models and outcome dashboards, • Action‑oriented, iterating quickly on feedback and new regulationsYou have…, • 7+ years in healthcare business development, including 2+ years leading teams, • Proven success closing multi‑million‑dollar MA or Medicaid contracts, • Working knowledge of HIPAA, CMS guidelines, state licensure, and SDoH funding streams, • Experience designing STAR/HEDIS measurement and secure data‑sharing workflows, • Competitive salary, 401k with company match that vests immediately upon participation, and company equity plan based on role, • Generous PTO, including sabbatical, and parental leave of up to 16 weeks, • Comprehensive health and wellness benefits with options at $0 monthly, effective first day of employment, • Tuition reimbursement for continuing education (upon 2 years of service), • Up to 85% discount on subscriptions to HelloFresh meal plans (HelloFresh, Green Chef, Everyplate, and Factor_), • Access to 7 different Employee Resource Groups (ERGs) including those for BIPOC, women, veterans, parents, and LGBTQ+ At HelloFresh, we embrace diversity and inclusion. We are an equal-opportunity employer and do not discriminate on the basis of an individual's race, national origin, color, gender, gender identity, gender expression, sexual orientation, religion, age, disability, marital status, or any other protected characteristic under applicable law, whether actual or perceived. As part of the Company’s commitment to equal employment opportunity, we provide reasonable accommodations, up to the point of undue hardship, to candidates at any stage, including to individuals with disabilities. We want to adapt our processes and create a safe space that welcomes everyone so please let us know how we can accommodate our process. In case you have any accessibility requirements you can share that with us in the application form. To learn more about what it's like working inside HelloFresh, follow us on Instagram and LinkedIn. HelloFresh is committed to the principles of equal employment opportunity and providing reasonable accommodations to candidates with disabilities. If you need an accommodation during the application process, please reach out to us at:

Job Description DUTIES AND KEY RESPONSIBILITIES: • Check floor plan for assigned station and side work., • Greet all residents and guests. Assist residents to table and help them fold walkers as needed., • Distribute/collect menus. Take meal orders, monitor residents’ dietary needs and make menu suggestions accordingly., • Assist in the plating and proper portion controls of some or all of the following: appetizer, salads, soup, beverages and desserts for residents and guests., • Before serving, check the meal to ensure that it is appetizing in appearance and aroma and will present well., • Serve meals and beverages to residents, ensuring accuracy and promptness., • Monitor resident’s eating habits and report anything unusual to the Director of Wellness., • Check back to tables after the meal is served to see that meal is acceptable and that residents have everything needed for a satisfying dining experience., • Watch for residents' cues and non-verbal communication to anticipate their needs and provide prompt service., • Respond promptly to special requests and dietary preferences, accommodating residents' individual needs. Respond to resident questions about the food, if possible, if not, report the question to the Chef on duty., • Set and clear tables. Ensure cleanliness and organization in the dining area. Check table settings for cleanliness, especially inspecting glass and silverware and remove and/or replace as necessary., • Pick up all dirty dishes as the resident finishes each course., • Bus tables at end of meal. Carry soiled dishes, utensils, etc., to wash area; scrape dishes and place in the dish drop off area., • Re-sets tables in station completely, including wiping down vases, salt and pepper shakers, change tablecloths, wipe chairs and chair legs., • Assure that condiments and supplies for the next meal are readily available., • Provide excellent customer service to residents, their families, and guests, creating a friendly and comfortable environment., • Develop positive relationships with residents, addressing them by name and engaging in conversation to enhance their dining experience., • Familiarize yourself with the daily menu, including options for special diets and dietary restrictions prior to approaching wait stations., • Assist residents in making informed choices by providing detailed descriptions of the menu items and making recommendations based on their preferences., • Work closely and cooperatively with kitchen staff, ensuring accurate communication of orders and any specific dietary requirements., • Collaborate with other team members to maintain a smooth flow of service and address any issues or concerns promptly., • Assist other employees in the performance of their assignments when you are available, seeking out opportunities to help., • Recognize the need for variations in staffing and volunteer to fill open shifts., • Follow established hygiene and safety protocols, maintaining cleanliness and organization in the dining area., • Adhere to food handling guidelines and ensure proper sanitation of dishes, utensils, and service areas., • Follow proper storage practices, including time and date labeling, quality assurance, categorizing storage areas and stock rotation., • Detect and identify any unpleasant odors in the dining area, such as spoiled food or unsanitary conditions, and promptly address them., • Clean and sanitize the following: commercial coffee maker, iced tea machine, juice and /or soda dispenser, ice cream freezer, soft serve yogurt, reach-in refrigerators and freezers, bussing carts, conveyor and/or popup toaster, stainless steel, storage and production surfaces., • Vacuum floors and mats, sweep floor in service area, remove trash as required., • Complete special assigned cleaning jobs based on periodic schedules., • Foster a sense of community by engaging with residents, listening to their feedback, and addressing any concerns or special requests., • Promote social interaction during mealtimes to enhance the residents' overall experience., • Support the organization and execution of special events and celebrations within the community., • Assist in setting up and decorating dining areas for these occasions, ensuring a festive and welcoming atmosphere., • Wear proper and clean company uniform., • Performs other duties and/or assists in other departments as assigned by Supervisor, Executive Director or Manager on duty.

Job DescriptionDistrict Manager – Full-Service Breakfast/Lunch Concept (NYC Metro Area) About the Role We’re looking for an experienced, hands-on District Manager with strong culinary and leadership skills to join our rapidly growing, full-service bakery and café concept. This is an incredible opportunity to help lead expansion in one of the most exciting food brands on the East Coast — with 6–10 new locations opening soon and more on the way! What You’ll Do * Oversee daily operations across multiple bakery café locations in the Greater NYC area. * Provide culinary leadership and mentorship to store-level chefs and managers, ensuring every item meets brand standards and freshness expectations. * Drive sales growth, profitability, and guest satisfaction across all units. * Partner with executive leadership on expansion strategy, staffing, and opening new locations. * Maintain high operational standards in food safety, service, and presentation. * Hire, train, and develop strong management teams and inspire a culture of hospitality and accountability. * Travel approximately 50% of the time to support new openings and existing stores. What We’re Looking For * Minimum 3 years of experience as a District Manager (or multi-unit leader) with a fast casual or premium dining brand. * Background as a culinary-driven operator or chef with a strong understanding of scratch kitchens and fresh food execution. * Proven track record of leading successful teams in a high-volume environment. * Strong business acumen with the ability to analyze data and make strategic decisions. * Exceptional communication, organization, and leadership skills. * Willingness to travel throughout the Greater NYC area and surrounding markets. Why Join Us This is more than a job — it’s an opportunity to grow with a brand that’s redefining the bakery café experience. We offer: * Competitive base salary with excellent bonus potential * Real career growth opportunities as we continue to expand nationwide * A dynamic, supportive leadership culture built on quality, innovation, and passion for great food

Job Description Service Director Responsible To: General Manager The Place: Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience. Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The Executive Chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role: The Service Director is a key leadership position responsible for ensuring exceptional guest experiences, overseeing front-of-house operations and maintaining the highest standards of service. The ideal candidate will possess strong leadership skills, staff development strategies through training and an unwavering commitment to hospitality excellence. The Responsibilities: 1. Guest Experience • Ensure all guests receive an elevated, memorable dining experience., • Address guest feedback promptly and professionally, resolving issues to maintain high satisfaction levels., • Cultivate a welcoming and luxurious atmosphere in alignment with the restaurant's brand and standards. 2. Team Leadership and Development • Recruit and train front-of-house staff, predominantly servers., • Conduct regular training sessions to uphold service standards and enhance team performance. 3. Operational Excellence: • Oversee daily service operations to ensure seamless execution, including table management, server scheduling and shift supervision., • Collaborate with the kitchen and bar teams to synchronize service flow and optimize guest satisfaction., • Monitor and maintain the cleanliness, ambiance, and readiness of the dining area. 5. Standards and Compliance: • Ensure compliance with all health, safety, and licensing regulations., • Maintain the integrity of the restaurant's brand by enforcing fine dining service standards., • Stay updated on industry trends and implement best practices to continually elevate the guest experience. Qualifications & Disposition: -Minimum 2 years experience in a related position -Strong knowledge of NYS sanitation regulations and food handling -NYC Food Handler Card strongly preferred -Individual must possess a good work history and stability -Proficient in all aspects of wine and spirits service with great attention to detail -Strong knowledge of food and beverage -Working knowledge of wine and confident speaking on selections -Ability to inspire staff to achieve their potential through structured training and floor presence -Flexible in scheduling and able to work extended hours to meet business demands -Strong financial acumen and strategic planning

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor We use eVerify to confirm U.S. Employment eligibility.

Job Description POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: • Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management., • Work closely with staff to ensure that respective jobs are being executed as per company guidelines., • Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating., • Structure kitchen by utilizing standard recipe cards and plating guides., • Secure all reach-ins and walk-ins so they are locked., • 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., • Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed., • Create and execute daily and seasonal specials., • Execute all positions on the line and help the line staff as necessary when behind., • Oversee the production and successful execution of all menu items., • Ensure complete compliance with all workplace safety and emergency procedures., • Expedite orders accurately and efficiently to ensure smooth kitchen flow., • Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends., • 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., • Attend all weekly management and corporate meetings that are scheduled., • Hold mandatory, monthly kitchen meetings and address all issues that arise., • Coordinate ordering of items with the purchaser on a daily basis., • Create and maintain weekly employee schedule., • Prevent breakage by overseeing kitchen crew., • Inspire and motivate the kitchen staff., • 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: • Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters., • Review monthly profit and loss statement and act on all variances., • Ensure all overtime is authorized., • Monitor product mix reports making sure menu items are selling. QUALIFICATIONS & JOB REQUIREMENTS: • Certificate or degree in Culinary Arts preferred., • Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue., • Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines., • Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment., • Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc., • Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of., • Impeccable service standards, clean work habits with a great attention to detail., • Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor., • Professional demeanor with the ability to interact with all types of team members., • Proven ability to lead a staff and positively influence employee behavior., • Must have excellent verbal communication skills and have the ability to work a flexible schedule., • Bilingual (Spanish/English) preferred but not required., • Computer knowledge including Word & Excel., • Must work well both individually and as a team player., • Strong organization and communication skills., • Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week., • Must be able to facilitate and effectively execute training., • Ability to manage a large team while delegating tasks and ensuring all work is done efficiently., • Coordinate with Purchaser if on staff or place orders directly on a daily basis., • Management certified according to state health department criteria.

Job Description We are looking for a Kitchen Manager & Sous Chef to supervise daily back-of-house restaurant operations. Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience.

Job Description At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate Team Members to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: General Manager You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The Team Member plays a key role in NAYA's restaurant operations, trained to work across all stations, from front-of-house service to back-of-house preparation. Team Members provide outstanding customer service while ensuring store standards of cleanliness, organization, and quality. Responsibilities include preparing food, working on the service line, cooking on the grill, and setting up and stocking stations. Team Members collaborate with the team to prepare menu items and maintain a smooth, efficient service experience. What You’ll Do Food Preparation & Production * Prepare daily production items in cooperation with kitchen staff. * Ensure food products are prepped correctly, following recipes and Naya’s standards. * Follow recipes and portion control standards to maintain consistency and quality. * Wash dishes and tools used during food prep. * Minimize waste and assist with inventory counts. Kitchen Organization & Maintenance * Receive, disinfect, store, and organize deliveries following FIFO and best storage practices. * Maintain proper storage temperatures and rotation procedures per DOH regulations. * Clean and sanitize kitchen equipment, tools, and workstations thoroughly and on schedule. * Keep floors in work areas clean, dry, and free of debris. * Ensure a sanitary, clean, and safe kitchen environment, maintaining all equipment and utensils. Customer Service * Provide timely and courteous service to guests in alignment with Naya’s policies and procedures. * Display thorough knowledge of menu items, including beverages, and adhere to legal alcohol service requirements. * Greet guests, take orders, and expedite as needed, ensuring accuracy and satisfaction. * Ring orders into the POS system accurately and collect payments. * Assist customers with making change, as applicable. * Follow cash handling procedures, turning in accurate amounts daily. Front-of-House & Station Management * Maintain a clean, stocked, and organized workstation at the start of each shift. * Stock cashier stations with necessary items, including paper goods and ice water. * Change trash bags, wipe tables, and counters, and pack sauce sides and pita bread. * Turn on displays and play music as part of daily setup. * Follow the proper cash handling procedures and rings up items correctly * Complete all side work and cleaning tasks to Naya’s standards, including setting up sanitizing pails. Teamwork & Communication * Support and assist team members as needed. * Communicate issues and ideas to the Chef or Director of Operations. * Participate in training and development of new employees to uphold Naya’s service standards. Compliance & Professionalism * Adhere to sanitation standards and company policies on scheduling, clocking in/out, uniforms, and grooming. * Attend company meetings and training sessions as required. * Exhibit a friendly, positive, and helpful attitude at all times. * Carry out additional duties as assigned by management. Who You Are * 1+ year experience as a restaurant team member at similar caliber concept * The ability to lift at least 50 pounds on a regular basis. * The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day. * Excellent communicator in written and verbal formats. * Communicates information effectively and efficiently. * Completed the Train the Trainer course. * Maintain a friendly, helpful and positive attitude always. * Polished personal presentation; grooming meets Naya standards, as outlined by Employee Handbook * The ability to withstand exposure to high volume of business and the movement, noise and temperature extremes associated with a busy restaurant. * Ability to perform essential job functions under pressure, maintain professionalism when working under stress. * Ability to work nights, weekends and holidays, and variable schedule, per the needs of the business. * Attends mandatory meetings. * Adherence to company, state, and county sanitation standards. * Strict adherence to posted schedule and clock in/out at times.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $60000 - $65000 / 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 As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and 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: 1484194 Flik Hospitality Group JEANNE M LANE [[req_classification]]