Chef jobs in East Orange, New JerseyCreate job alerts

Job Description • Ensure that all dishes are cooked well and presented in an aesthetically pleasing way, • Oversee food preparation, checking that all kitchen staff are performing their duties, • Monitor equipment quality and order new equipment as needed, • Help the restaurant determine how much food and supplies need to be ordered, • Manege inventory reports, • Train new kitchen staff

Job Description Position Overview: Mountain Ridge Country Club is seeking a creative, detail-oriented Pastry Chef to join our culinary team at our private club. This is a hands-on production role ideal for a pastry professional who takes pride in daily execution, consistency, and refined presentation. The Pastry Chef will be directly responsible for creating and producing the à la carte dessert menu, high-volume production of desserts for buffets and events, and artisanal bread making for à la carte member dining. The ideal candidate will possess strong organizational skills, excellent communication abilities, and a passion for delivering outstanding service. Key Job Functions: 1. Creation, Production, and Execution: · Create and execute à la carte desserts with consistency and a keen attention to presentation. · Produce high-quality desserts for buffets and banquets, including weddings and member events. · Handle daily production of artisan loaves, rolls, and specialty breads for multiple dining outlets. 2. Menu Development and Workflow Management · Assist in the development of seasonal menus and create dessert specials tailored to member preferences. · Maintain organized mise en place and ensure an efficient workflow in a high-volume kitchen environment. · Ensure proper storage, labeling, and rotation of all pastry and baking items to maintain freshness and quality. 3. Sanitation, Safety, and Team Collaboration · Uphold strict sanitation, food safety, and allergen protocols, with proficiency in gluten-free, dairy-free, and vegan production. Collaborate closely with the Executive Chef and culinary team to meet service standards and timelines. Schedule: o Must be able to work weekends, evenings, and holidays during peak season. Full Time Seasonal Position; March – December Company DescriptionMountain Ridge is a private country club located in Northern New Jersey 20 miles from New York City, we provide an oasis of comfort and leisure to our Members. With roots deep in the culture of our community, we have been a second home for generations of families and friends. We provide our Members with a premier full-service, family-orientated country club experience. A championship 18-hole golf course designed by the legendary Donald Ross and a majestic Clifford C. Wendenhack fieldstone clubhouse makes for a perfect setting. Mountain Ridge also provides a beautiful racquet program with pickleball and tennis courts, as well as a state-of-the-art pool facility. With our ongoing commitment to recreation, amenities, and philanthropy, Mountain Ridge continues to attract those families who seek a lifestyle rich in golf, relationships, and charitable giving.Mountain Ridge is a private country club located in Northern New Jersey 20 miles from New York City, we provide an oasis of comfort and leisure to our Members. With roots deep in the culture of our community, we have been a second home for generations of families and friends. We provide our Members with a premier full-service, family-orientated country club experience. A championship 18-hole golf course designed by the legendary Donald Ross and a majestic Clifford C. Wendenhack fieldstone clubhouse makes for a perfect setting. Mountain Ridge also provides a beautiful racquet program with pickleball and tennis courts, as well as a state-of-the-art pool facility. With our ongoing commitment to recreation, amenities, and philanthropy, Mountain Ridge continues to attract those families who seek a lifestyle rich in golf, relationships, and charitable giving.

Job Description This role will be responsible for working with our Head Chef to develop and create recipes and samples for our clients. Being proficient in basic conversions and culinary background is a plus. Responsibilities: • Oversee day-to-day culinary operations, • Check freshness and quality of ingredients, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionInnovative food manufacturer with a scrappy small business environment makes healthy and delicious foodsInnovative food manufacturer with a scrappy small business environment makes healthy and delicious foods

Job Description Barcade is seeking a Chef to join our team in Jersey City. The Chef manages the day to day operations of location’s kitchen to ensure compliance with Barcade Corporate standards. The Chef also provides support to the GM by managing kitchen employees and performing administrative duties related to operating the location’s food program. Duties and responsibilities • Orders food, paper goods, and cleaning supplies, • Schedules kitchen staff adhering to labor budgets provided by the GM and operations., • Maintains kitchen cleanliness, organization, and health department standards based on a daily/weekly checklist created by the GM and operations., • Trains and mentors new kitchen staff members, • Creates daily and weekly specials, • Updates recipe book as necessary in collaboration with GM and Operations, • Conducts monthly inventory, • Updates prep schedule and order pars in collaboration with GM and operations, • Submits kitchen waste log to GM weekly, • Participates in quarterly kitchen planning meetings, • Checks deliveries from vendors for accuracy and product quality, • Works on the line or as expo during most volume shifts as deemed necessary by GM, • Adjusts schedule as necessary to work the line or expo during private events and large parties, • Meets weekly with the GM to review upcoming events and catering orders, • Provides feedback on kitchen staff members to the GM on a regular basis and coaches kitchen staff members to improve performance. Qualifications • 3 years of experience as a line cook in a full service kitchen, • Ability to lift up to 60 lbs and stand for long periods of time., • Flexible schedule with availability to work some nights, weekends, and holidays., • Previous experience with ordering and inventory, • Strong organizational skills and attention to detail, • Understanding of food and labor cost, • Knowledge of local food scene, • ServSafe certification Direct reports Line cooks, Prep Cooks, Dishwashers.

Job Description Job Title: Line Cook Salary: $22-$23 per hour (Based on experience) Hire Date: Immediate (We are looking to fill this position to meet the current business needs) Schedule: Part-time (Based on business needs, usually weekends with occasional weekdays) Job Overview: Sweet Tee’s provides catering services for various special events. From Wedding Receptions to Birthday Celebrations and Corporate Events. We are looking to hire a talented and reliable Line Cook to join our existing team. The Line Cook is expected to work closely with our Head Chef at our commercial kitchen located in Orange, New Jersey. This is a 1099 employee position that is expected to have availability based on business needs. If you're hard-working and dedicated, Sweet Tee’s Catering LLC is an ideal company for you. Duties/Responsibilities: * Prepares food items by cutting, chopping, and mixing ingredients * Perform portion control and minimize waste to keep costs within the forecasted range * Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery * Ensure quality and freshness of ingredients and products * Maintain a clean workstation area, including kitchen equipment, tables, and shelves * Comply with applicable sanitary, health, and personal hygiene standards * Perform additional tasks as assigned by the line supervisor, sous-chef, or executive chef * Sets up and stocks food items and other necessary supplies. * Performs inventory checks and completes food storage logs. Qualifications: * High school diploma or GED * ServSafe Certification * 1-2 years of experience as a line cook * Understanding of cooking methods and procedures, and knife handling skills * Ability to perform tasks with accuracy, speed, and attention to detail * Ability to read and follow cooking directions * Ability to remain calm in a fast-paced environment * Must be organized and self-motivated * Must be able to stand, bend, stretch, lift, and carry heavy materials * Basic written and verbal communication skills * Ability to work as a team member

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionSalary: 5.62 plus tips Iron Chef Masaharu Morimoto is now hiring a FOH employees for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimotos signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. Were seeking driven and talented employees touphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. Positions: • Front of House (Host, Server, Runner) - Starting at $5.62 plus tips (reflecting that most staff average $15.50-$25 per hour due to tips) What You Have: • Experience providing excellent customer service, • Experience in a high volume restaurant as a Server, • A positive attitude and ability work well under pressure with all members of the team, • Able to perform high-quality work while unsupervised, • Strong communication skills and ability to collaborate with your team., • Ability to follow direction, and listen to constructive feedback, • Maintain proper hygiene, • Possess a hospitable attitude and desire to help others What We Give: • Fun, fast-paced, and collaborative work environment, • Flexible schedule, • Opportunity for advancement, • Great work culture, • Discounts on food and merch Job Types: Full-time Benefits: • Employee discount, • Flexible schedule, • Health, dental and vision benefits, • Paid time off Schedule: • Monday to Friday, • Night shift, • Weekend availability Work Location: One location We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Job Description Montclair Golf Club may be one of the oldest private clubs in America, but we have a 21st-century vision for excellence, quality, and service. At Montclair Golf Club we take hospitality seriously. Joining our team takes talent and an enormous amount of positive energy. It is a unique opportunity to learn, develop skills, share knowledge and grow. We are looking for hospitality professionals who understand the steps of service, enjoy building knowledge of food and wine, and have a real need to make people happy. Our team is a diverse, energetic group that is interested in all aspects of service and culinary art. We take a positive approach to work and life and proudly represent a great tradition. Our Pastry Cook will work with our Pastry Chef and Banquet/Catering department. This is an opportunity help define the department in the culinary team. Assist in creating menus and features for events, take away and our dining rooms. Assertiveness and creativity are the keys to success in the MGC culinary department. All MGC culinary/pastry staff are expected to maintain the highest professional food quality and sanitation standards as well as helping maintain a positive atmosphere and work environment.

Job DescriptionCoreWeave is The Essential Cloud for AI™. Built for pioneers by pioneers, CoreWeave delivers a platform of technology, tools, and teams that enables innovators to build and scale AI with confidence. Trusted by leading AI labs, startups, and global enterprises, CoreWeave combines superior infrastructure performance with deep technical expertise to accelerate breakthroughs and turn compute into capability. Founded in 2017, CoreWeave became a publicly traded company (Nasdaq: CRWV) in March 2025. Learn more at . At CoreWeave, we don't box people into rigid job titles—we look for exceptional engineers and match them to the work that excites them most. Instead of measuring you against a narrow checklist of qualifications, we hire based on broad technical domains and use our interview process to determine where you'll have the biggest impact. Tell us what interests you most, and throughout the hiring process, we'll get a sense of your strengths, expertise, and aspirations. If you join CoreWeave, you'll land on the team where you can do your best work—driving innovation, solving complex problems, and shaping the future of cloud computing. About this domain At CoreWeave, infrastructure isn't just a foundation, it's a product. We build scalable, high-performance computing systems that power the largest AI workloads in the world. We're looking for Engineers that thrive at the intersection of software and systems, deploying and managing large scale bare metal compute. Within this domain, you'll design and build software that manages complex infrastructure across globally distributed datacenters. Working in Go, Python/Ansible, deep in Linux environments, observability/monitoring stacks, and leveraging technologies like gRPC and Kubernetes CRDs/Controllers/Operators. Whether you're automating bare metal, building fleet lifecycle management services, solving multi-layer integration challenges, or observing our globally distributed fleet, your work will be critical to the company's delivery of reliable and efficient infrastructure. You'll join a high-performing, communicative, and supportive team, solving complex problems at hyperscale, deploying purpose built AI across the world. What You'll Do • Design and implement solutions to problems of scale for multi-site deployment and management of CoreWeave's global server hardware fleet., • Build and maintain backend services and APIs (gRPC/REST) in Go or Python to interact with Kubernetes and other infrastructure systems., • Develop provisioning services, automation workflows, and fleet management tools that span from bare metal to container orchestration., • Write and maintain Kubernetes custom controllers and operators to automate infrastructure behavior., • Design and implement observability solutions for large-scale server monitoring to improve system stability and insight., • Adapt and extend open source tooling to enhance visibility into system metrics, performance, and health., • Create test plans, deployment automation, dashboards, alerts, and insights into our fleet operations., • Resolve integration challenges across the entire infrastructure stack, from data center hardware to orchestration platforms., • 5+ years of experience in software or infrastructure engineering., • Proficiency in Go and/or Python software development., • Familiarity with CI/CD tools like Argo, Flux, and GitHub Actions., • Experience designing, implementing, and monitoring Kubernetes operators for custom resource definitions., • Experience with infrastructure automation and configuration management tools like Ansible, Puppet, Chef, Salt., • Experience with distributed cloud computing principles, including testing strategies, observability, error budgets, and fault-tolerant design., • Experience implementing metrics pipelines, custom alerts, and monitoring strategies., • Ability to break down complex problems into achievable tasks and collaborate with teammates to execute them., • Willingness and ability to thrive in a fast-paced startup environment. Examples of teams you might join at CoreWeave Fleet Provisioning Automation: Automation is key to delivering reliable GPU compute to clients. On this team you'll write Go microservices and extend Kubernetes custom resources and operators to deliver and monitor cutting-edge computing platforms. Ensuring new compute hardware is ready to deploy, and monitor existing hardware across our growing datacenter footprint. Fleet Monitoring & Analysis: Our customers's AI workloads push our physical infrastructure to the limit. This team is solving our fleet monitoring, visibility and self-healing problems at scale. We develop, collect and correlate metrics to engineer observability solutions, utilizing technologies like Go, Prometheus, Grafana, and Kubernetes. The base pay for this position range from $139,000 to $242,000 accordingly. Pay is based on a number of factors including market location and may vary depending on job-related knowledge, skills, and experience. This position includes a discretionary bonus, equity, and a comprehensive benefits package. What We Offer The range we've posted represents the typical compensation range for this role. To determine actual compensation, we review the market rate for each candidate which can include a variety of factors. These include qualifications, experience, interview performance, and location. In addition to a competitive salary, we offer a variety of benefits to support your needs, including: • Medical, dental, and vision insurance - 100% paid for by CoreWeave, • Company-paid Life Insurance, • Voluntary supplemental life insurance, • Short and long-term disability insurance, • Flexible Spending Account, • Health Savings Account, • Tuition Reimbursement, • Ability to Participate in Employee Stock Purchase Program (ESPP), • Mental Wellness Benefits through Spring Health, • Family-Forming support provided by Carrot, • Paid Parental Leave, • Flexible, full-service childcare support with Kinside, • 401(k) with a generous employer match, • Flexible PTO, • Catered lunch each day in our office and data center locations, • A casual work environment While we prioritize a hybrid work environment, remote work may be considered for candidates located more than 30 miles from an office, based on role requirements for specialized skill sets. New hires will be invited to attend onboarding at one of our hubs within their first month. Teams also gather quarterly to support collaboration California Consumer Privacy Act - California applicants only CoreWeave is an equal opportunity employer, committed to fostering an inclusive and supportive workplace. All qualified applicants and candidates will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, or genetic information. As part of this commitment and consistent with the Americans with Disabilities Act (ADA), CoreWeave will ensure that qualified applicants and candidates with disabilities are provided reasonable accommodations for the hiring process, unless such accommodation would cause an undue hardship. If reasonable accommodation is needed, please contact: . Export Control Compliance This position requires access to export controlled information. To conform to U.S. Government export regulations applicable to that information, applicant must either be (A) a U.S. person, defined as a (i) U.S. citizen or national, (ii) U.S. lawful permanent resident (green card holder), (iii) refugee under 8 U.S.C. § 1157, or (iv) asylee under 8 U.S.C. § 1158, (B) eligible to access the export controlled information without a required export authorization, or (C) eligible and reasonably likely to obtain the required export authorization from the applicable U.S. government agency. CoreWeave may, for legitimate business reasons, decline to pursue any export licensing process.

Job Description • We are hiring immediately for full time SOUS CHEF positions., • Location: Caldwell University - 120 Bloomfield Avenue, Caldwell, New Jersey 07006. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. More details upon interview., • Requirement: Two to three years of prior line cook experience is required., • Pay Range: $20.00 per hour to $23.00 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: • Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders., • Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate., • Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures., • Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures., • Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements., • Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor., • Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers., • Keeps up with peak production and service hours., • Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description Salary: $62,500.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1494688 Flik Hospitality Group Shane Tirpak [[req_classification]]

Job DescriptionBenefits: • tips, • sick pay We are looking for a talented Chef to teach kids hands-on cooking classes, birthday parties, and summer camps for ages 4-14. We are looking for candidates with a flexible schedule. They should be able to work in-person kids classes holiday classes (i.e. Election day, MLK day), and occasionally a kids birthday party on a weekend. We do need full time hours during the summer where we have 9 weeks of summer camp Monday-Friday. Camps are typically 10am-3pm, and the chef doesn't need to commit to every week of the summer. Teaching experience, especially with children, is a plus.

Job Description District Chef needed for school food service program in the Essex County, NJ area . Monday through Friday, Full time day shift. This is a 10-month positon. Chef experience is mandatiory, must pass a chef test to be considered. K through 12 experience preferred. Must be comfortable working in a fast paced team environment. • Must have experience in catering, and satellite preparation., • Must be willing to travel within the district., • The ability to creating different menus items while adhering to school food service guideline (NSLP)., • ServSafe® certification required

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable SPECIAL DIETS (ALLERGEN) CHEFS / SOUS CHEFS This job is not local. This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Controls Inventory, • Assists in assembling orders to be placed, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • In depth understanding of Food Safety as it pertains to Special Diet Food Preparation & Cooking for individuals with allergies or food sensitivities, • Interact with Campers, Staff, and Parents, • Uphold Wolfoods Standards of Service and Quality, • Recognize and Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise personnel, • Actively engage in planning, scheduling, directing, and training, • Understand the importance of cross-utilization, • Estimate production needs, establish par levels, order adequate supplies, and maintain inventory, • Understand that special diet ingredients could have a 2+ week lead time, • Recommends equipment purchases, • May act as front of house supervisor in the absence of other Wolfoods staff, • SAFE SPECIAL DIET AND ALLERGEN FOOD PRODUCTION Qualifications and Requirements: • 2+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Maintain a clean work environment, • Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day 70-hour work week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend. stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to identify the Big 9 Allergens in food and communicate effectively with others, • Must be able to cook from scratch with minimal supervision, • Must be able to take a menu and make several different versions of the items to cater to dietary needs Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Employee discounts Our competitions are held on Wednesday, Thursday, Friday and Saturday evenings and Saturday or Sunday brunch. Availability to work a competition between 1-6 times per month is required. ROLES / RESPONSIBILITIES: Your role as a Chef Competitor at Hudson Table is to create a winning 3 course meal utilizing 10-12 mystery basket ingredients over three timed rounds for 20 guests against your competitor. You will lead your sous chef through the execution of your dishes in a fun way so that the guests (and your judges) sitting around our counter and at second row seating have an interactive experience and leave having had an excellent meal! COMPENSATION: ~5 hour Shift Compensation starting at $175 + $100 Bonus for a Win and Tips QUALIFICATIONS: • Culinary degree from an accredited program, • Minimum 5 years of experience in the food industry, • Must have a strong understanding of food and kitchen safety, • Demonstrate ability to multi-task, • Must understand FOH operations and be able to deliver high-quality customer experience, • Must possess a strong sense of urgency and attention to detail

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionSalary: 75,000-85,000 per year Iron Chef Masaharu Morimoto is now hiring a Sous Chef for the highly anticipated opening of MM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase ChefMorimotos signature Japanese cuisine through a world-class sushi program and an innovative take onmodern steakhouse fare. Were seeking a driven and talented Sous Chef to help support kitchen operations and uphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modernJapanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique withcontemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-enddining experience with the excellence expected from the Morimoto brand. Position Overview As Sous Chef, you will support the Executive Chef in overseeing kitchen operations while executing Chef Morimotos culinary vision. Youll help manage daily prep and service, mentor line cooks, maintain high standards of cleanliness and organization, and ensure food quality and consistency across all stations. Key Responsibilities Support and enforce the culinary standards set forth by Chef Morimoto. Supervise and guide the kitchen team during service and prep. Ensure all food is prepared and presented according to recipes and quality standards. Uphold DOH and company safety protocols. Assist with inventory management, ordering, and cost control. Lead by example in professionalism, cleanliness, and culinary precision. Collaborate with FOH to ensure seamless guest experiences. Train, coach, and develop junior kitchen staff. Work a flexible schedule, including nights, weekends, and holidays. Skills & Qualifications 2+ years as a Sous Chef or strong experience in a leadership kitchen role. ServSafe Certification. Experience with Japanese cuisine is a plus but not required. Solid understanding of BOH operations and culinary best practices. Ability to lead, motivate, and communicate clearly with team members. Proficient in kitchen organization, prep, line management, and sanitation standards. Reliable, flexible, and calm under pressure. Perks & Benefits Competitive Salary + Performance-Based Bonus Health Benefits Paid Time Off Work directly with a globally recognized culinary brand Opportunities for career advancement within the Morimoto family of restaurants

Job Description Position Title: SOUS CHEF - JERSEY CITY NJ Salary: 55000 - 60000 As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.

Job Description About Us Montclair golf club is a vibrant, upscale country club providing an exceptional dining experience to our members and guests. With a focus on fresh, high-quality ingredients and a mix of classic and innovative culinary techniques, our team is passionate about delivering unforgettable meals in a fast-paced and dynamic environment. We're looking for an Experienced Restaurant Chef who can bring culinary creativity, leadership, and dedication to our kitchen team in this high-demand dining destination. Key Responsibilities: Plan and prepare diverse menus, including à la carte, buffets, and special events, meeting member expectations for quality and presentation. Oversee daily kitchen operations, ensuring timeliness, precision, and consistency during busy service hours. Manage and mentor kitchen staff, fostering a collaborative and efficient work environment. Monitor inventory, order supplies, and minimize food waste while maintaining cost controls. Uphold the highest standards of food safety and kitchen sanitation, adhering to local and state regulations. Collaborate with the Food & Beverage Manager to create seasonal offerings and adjust menus based on club member feedback or special requests. Qualifications: A minimum of 5 years' experience as a Chef in a busy restaurant, hotel, or country club setting is required. Culinary Arts degree or relevant certification is preferred but not required with the right experience. Proven ability to handle a high-volume kitchen while maintaining attention to detail and quality. Strong leadership skills with the ability to train and develop kitchen staff effectively. Creative problem solver with a passion for cooking and menu development. Excellent time-management and organizational skills. What We Offer: Competitive salary based on experience. Benefits package (healthcare, paid time off, etc.). Opportunities for creative input and menu innovation. Supportive and enthusiastic team environment in a well-established country club.

Job Description Salary: $68,500.00 - $70,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as the Sous Chef, you will be responsible for the successful operation of the Culinary Department for a facility. You will assist in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment. You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: • Assists the Executive Chef with managing cost controls and control expenditures for the account, • Assists the Executive Chef with planning and creating menus, • Produces and execute catering events, • A.S. or equivalent experience, • Some progressive culinary/kitchen management experience, depending upon formal degree or training, • Catering experience a plus, • High volume, complex foodservice operations experience - highly desirable, • Institutional and batch cooking experiences helpful, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet, • Must be willing to participate in client satisfaction programs/activities, • ServSafe certified - highly desirable Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1476406 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionDescription: Pay: $100,000 – $120,000 Salary Location: 323 Hot Springs Blvd, Pagosa Springs, CO 81147 Schedule: Weekdays + Weekends Reports to: General Manager About The Springs Resort Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring — the world’s deepest geothermal hot spring and the source of our healing, mineral-rich waters. Ranked the #1 Hot Springs Resort in USA Today Following a transformative expansion in 2025, the resort now features: • 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains, • An expanded collection of 51 naturally hot mineral soaking pools, • A brand-new, two-level geothermal-inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more, • A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences Certified as a Great Place to Work (May 2025–May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality. Your Mission The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: • The Café – a morning stop for coffee and crêpes, • Barefoot Grill – casual, riverside fare, • 1881 Poolside Provisions – light bites and drinks for soaking guests, • Wild Finch – full-service, wellness-driven restaurant, • Canteen – quick service bar inside the Original Pools Where You’ll Make an Impact: • Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service., • Ensure exceptional guest service and high-quality offerings across all outlets., • Manage labor, overhead, and sales budgets to meet or exceed financial goals., • Oversee purchasing, inventory, vendor relations, and cost control systems., • Recruit, train, mentor, and retain a high-performing team focused on growth and engagement., • Ensure compliance with all health, safety, and sanitation standards., • Collaborate with resort leadership to execute banquets, events, and wellness programming., • Provide culinary support as needed, functioning as a chef during high-volume periods., • Be part of a dynamic team in a beautiful natural setting, • Work at one of the top-rated hot spring resorts in the world, • Engage in meaningful wellness-driven hospitality Eligible full-time employees receive: • Health Insurance, • Dental Insurance, • Vision Insurance, • 401(k) Retirement Plan with Matching, • Life and Disability Insurance, • Paid Time Off (PTO) and Sick Time, • Flexible Spending Account (FSA), • Employee Assistance Program (EAP), • Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred., • 5–7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting., • Strong leadership, communication, and team-building skills., • Expertise in restaurant, banquet, and beverage service operations., • Strong financial management experience, including budgeting and cost control., • Culinary experience and willingness to function as a Chef when needed., • Ability to work in a fast-paced, guest-focused environment., • Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. THIS POSITION IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Perform all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a checklist system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follows company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interact with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Use weights and measures to properly execute recipes, • Prepare all menu items and special request events, • Follow standardized recipes, • Ensure that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assist in developing and tasting recipes, • Assist in planning menu, • Recommends equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience in a Lead Role, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to Self-Motivate, • High Level Computer Literacy, • Recognize and Uphold Health Department Standards, • Able to both lead a team & take direction, • Minimum 6-day work 70-hour week, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry 50 pounds, • Must be able to bend, stretch, and reach for extended period of time, • Must be ServSafe Manager Certified, • Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

JOB TITLE: Events & Banquet Operations Assistant DEPARTMENT: Food & Beverage REPORTS TO: Director of Events WAGE CLASS: Full Time Position Summary: We are looking for a dynamic and detail-oriented Events & Banquet Operations Assistant to join our Clubhouse team. In this role, you will work closely with the Director of Events to plan, coordinate, and execute a wide range of private functions and Club events, ensuring exceptional experiences for our members and guests. This position blends hands-on event execution with administrative support—approximately 75% of time spent on the floor overseeing event logistics and service, and 25% dedicated to planning, organization, and communication with internal teams and members. About the Club: Founded in 1895, just minutes from New York City in northern New Jersey, Baltusrol Golf Cub remains true to its founder Louis Keller’s bold vision to create a world class golf club befitting America’s leading city. Baltusrol’s two championship golf courses, both ranked among the top 100 in American by several major publications, have played distinguished roles on the national golf stage since their creation by architect A.W. Tillinghast. The Club has hosted 19 major championships in its history and will again welcome the world’s best golfers when it hosts the 2029 PGA Championship. In 2014, Baltusrol was designated a National Historic Landmark in recognition of its legacy in American golf. Over the course of its 130-year history, Baltusrol has also distinguished itself as an international leader in hospitality. In 2019, the clubhouse at Baltusrol was recognized as one of the greatest classic clubhouses in America by Golf Digest. Baltusrol has been ranked #2 Platinum Golf Club in American by Club Leaders Forum since 2019 and was ranked the #5 Platinum Golf & Country Club in the World in 2025-26. Essential Functions \tEvent Operations (75%) · Serve as on-site coordinator for private and Club events, including pre-event walk-throughs, set-up meetings, and event execution. · Supervise event service staff during functions, ensuring flawless delivery and adherence to Club standards. · Act as head server or event lead for special functions as needed, greeting and seating members and guests with professionalism and warmth. · Collaborate with the Director of Events, Assistant General Manager, Banquet Manager, and Executive Chef to ensure smooth communication and efficient event flow. · Anticipate member needs and provide proactive support to ensure exceptional guest experience. · Assist with large-scale Club events, including planning, coordination, and on-site management. · Maintain visibility on the floor throughout events to monitor service and provide real-time support. · Uphold Baltusrol’s commitment to excellence and member engagement by greeting members by name and fostering a warm, professional environment. \tAdministrative & Planning (25%) · Assist in preparing weekly event sheets, banquet event orders, proposals, and contracts in coordination with the Events Department. · Create and update diagrams for buffet tables, guest seating, and room setups in collaboration with catering and banquet teams. · Maintain detailed records of event logistics, layouts, and menu selections for both recurring and annual Club events. · Support billing accuracy by preparing cover sheets, communicating missing information, and liaising with the Accounting Department for timely invoicing. · Prepare food labels, signage, and printed materials for buffets and events. · Develop and maintain the internal weekly event calendar; communicate event updates and scheduling changes to staff and management. · Attend Food & Beverage, management, and staff meetings to ensure consistent communication and alignment across departments. · Assist in the development and execution of one large annual event, including planning, coordination, and post-event evaluation. · Support Director of Events with marketing initiatives, event promotions, and collateral materials. Qualifications and Requirements: · Minimum of 2 years of experience in event coordination, banquet operations, or hospitality management (private club experience preferred). · Strong computer skills, including Microsoft Office and event management software. · Working knowledge of food and beverage service standards, event layouts, and setup logistics. · Ability to work a flexible schedule, including nights, weekends, and holidays as required. · ServSafe and/or TIPS certification preferred. · Strong organizational and multitasking skills with the ability to prioritize in a fast-paced environment. · Excellent interpersonal and communication abilities; fosters collaboration across departments. · High attention to detail and professional presentation. · Flexible and adaptable to shifting priorities and event schedules. · Team-oriented, positive, and proactive mindset with a strong sense of hospitality. · Demonstrated ability to manage stress and maintain composure under pressure. · Commitment to upholding Baltusrol Golf Club’s mission, culture, and standards of excellence. Physical and Environmental Demands: · Ability to stand and walk for extended periods during events. · Must be able to lift up to 30 pounds and assist with room setups and breakdowns. · Comfortable working in a fast-paced, service-driven environment. Pay: $25.00 - $30.00/hour (Full Time – 40 hours/week) Job Type: Full-time (8-hour shifts)/ Flexibility to work evenings, weekends, and holidays is required to support Club operations and special events. Benefits: 401(k) Health, Dental, Vision, Life insurance, Disability Insurance Paid time off Ability to Commute: Springfield, NJ 07081 (Required) Work Location: In person

Job Description Senior Apigee Developer. 12+ months in Newark, NJ Responsibilities: Design and develop API using OpenAPI specification/YAML Design develop configure APIs and policies using Apigee Create custom policies in Java, Drupal, Java Script, Node js, Python in Apigee Debug Apigee EDGE components and write Automation Test cases Requirements: Strong experience in implementing API management solutions using Mulesoft or Apigee to include API proxies, rate limiting, security policies and developer portal. Strong experience in JavaScript, Java 3-4 years of hands on Apigee platform experience. Experience with CICD tools like Jenkins, Chef, Git Apigee Certification -- Best Regards Vijay Intuites LLC 4640 Valais Ct, Ste 101A, Johns Creek, GA 30022 Direct: 678-679-3463 |Fax: 855-259-0299 Email: |

Curated by NYC hospitality veterans Dominique Paulin and Chef Olivier Muller, Faubourg Montclair offers French-inspired fare paired with unique wines, craft cocktails, and attentive service in an elegant bi-level, indoor-outdoor space; featuring private dining spaces and an upstairs lounge.Opened in

Job Description Job Overview: As the General Manager of the marquee restaurant, you are the heartbeat of our operation, setting the stage for exceptional hospitality and operational excellence. This is an incredible opportunity to join the team at the ground level and develop an extraordinary hospitality operation. You’ll report to the group’s Chief Operating Officer and work hand-in-hand with the restaurant's Executive Chef to not only meet but exceed our goals, ensuring every decision aligns with the mission, vision, and core values of Chelsea Hospitality Group. You bring strong leadership, a warm and competitive spirit, and an unyielding passion for hospitality. Your purpose is to build a championship team and create an environment where guests and team members feel genuinely cared for and valued. What You’ll Do: • Inspire Memorable Hospitality: Lead your team in creating meaningful, memorable experiences for our guests, while fostering a culture where hospitality is at the heart of everything we do., • Stay Guest-Focused: Work closely with your management team to stay connected to guest feedback. Seek out every opportunity to enhance the guest experience and build a community of loyal regulars., • Nurture Your Team: Provide ongoing feedback that inspires your team to reach new heights of performance and excellence. You’ll cultivate a group of hospitality professionals who are dedicated to making every guest feel special., • Partner with the Kitchen: Build a strong, collaborative relationship with the Executive Chef and kitchen team, ensuring alignment on all business goals and initiatives. When the front and back of the house are in sync, magic happens., • Champion Growth and Development: Mentor and guide your team members, helping them see and reach their potential. You’ll create clear pathways for growth that allow everyone to thrive., • Build a Diverse and Inclusive Team: Seek out opportunities to recruit and nurture talent that reflects our values of diversity, inclusion, and belonging, making our team stronger and more vibrant., • Balance Operational Excellence: Juggle daily operations and strategic responsibilities with grace, making decisions that benefit both the immediate needs and long-term success of the business., • Establish Clear Systems: Create an environment where roles, goals, and resources are clear. You’ll ensure that systems and processes are efficient, accessible, and set your team up for success., • Collaborate with Home Office: Partner with Home Office departments to align on company-wide initiatives, and support the rollouts, training, and communication needed to make them a success., • Foster Relationships: Build and maintain trusting relationships with other Chelsea Hospitality Group leaders. By sharing best practices and supporting one another, we all win., • Financial Management: Responsible for achieving strategic and budgeted goals. Lead the budgeting process for the restaurant. Requirements What We Need From You: • 5+ years of leadership experience in restaurants and hospitality., • Bachelor’s degree preferred but not required., • Proficient knowledge of systems and processes in restaurant management., • Strong business and financial acumen., • English fluency and Spanish knowledge preferred. What You'll Get From Us: • Comprehensive Medical, Dental, Life and Vision insurance, • 401(k) to help you invest in your future, • Paid time off to help support your life outside of work, • Work alongside collaborative team members who support CHG’s core values and are eager to be a part of CHG’s founding operation.

Job DescriptionSalary: Pasta Ramen is seeking a Runner to join our amazing team! Welcome to Pasta Ramen, a collaboration with founders of Ani Brands Luck Sarabhayavanija and James Beard nominated Chef Robbie Felice. This new concept is a fusion of Italian and Japanese cuisine called Wafu Italian. We have introduced Pasta Ramen as the first-ever Italian ramen shop, located in Montclair New Jersey. Sensational and sacred, it blends meticulous techniques and deep flavors for an umami-rich taste, as strong as the love for an Italian grandmother's rustic cooking. We welcome you to come and join us on this exciting new journey. What You Have: • Experience working in a fast-paced, high-volume restaurant as a Runner/Busser, • Experience providing excellent customer service, • A positive attitude and ability work well under pressure with all members of, • the team, • Able to perform high-quality work while unsupervised, • Fun, fast-paced, and collaborative work environment, • Flexible schedule, • Opportunity for advancement, • Great work culture, • Discounts on food and merch We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. Who we are CookUnity is the first ever chef-to-consumer platform. Connecting a diverse group of talented chefs with busy food lovers, we're elevating the at-home dining experience. We are growing rapidly and looking for hard-working, passionate team members that will help us become more efficient, faster, and reliable to our customers. We are always learning and growing – if this sounds like an environment where you would thrive, we'd love to hear from you Tasks: • Receive shipments, check for damages and sort stock for distribution in the market/warehouse, • Keep record of invoices sent and received, • Fill orders by taking items from the warehouse and prepare them for delivery to chefs, • Keep track record of chefs ingredient requirements and returns, • Monitor shelves and fill them in when needed, • Keep up with the movement of merchandise in the store and warehouse, • Must be at least 18 years old, • High School Diploma or GED, • You are eligible to work in the U.S., • Bilingual English/Spanish, preferred, • Must be familiar with FIFO and food safety regulations, • You are reliable: punctual and regular attendance is required — changing the way the world eats and chef work takes heart and discipline!, • Ability to operate a pallet jack is helpful but not required, • Experience working in a food facility is helpful but not required, • Able to stand or walk for 8 hour shifts and carry up to 50 pounds, • Occasionally may be required to work in a cold refrigerated area kept at 35 degrees, • Forklift Certification Required Benefits: • Competitive hourly rates, • Medical, Dental and Vision, • 401K, • Opportunities for advancement Compensation All final pay rates will be determined by candidates experience, knowledge, skills, and abilities of the applicant, internal equity, and alignment with market data.Pay Range for this position$17—$18 USD If you're interested in this role, please submit your application, and if we think you might be a fit, we'll get in touch with you. Thank you for your time! CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job DescriptionSalary: $18-21 based on experience Pasta Ramen is seeking Station Cooks to join our amazing team! Welcome to Pasta Ramen, a collaboration with founders of Ani Brands Luck Sarabhayavanija and James Beard nominated Chef Robbie Felice. This new concept is a fusion of Italian and Japanese cuisine called Wafu Italian. We have introduced Pasta Ramen as the first-ever Italian ramen shop, located in Montclair New Jersey. Sensational and sacred, it blends meticulous techniques and deep flavors for an umami-rich taste, as strong as the love for an Italian grandmother's rustic cooking. We welcome you to come and join us on this exciting new journey. Responsibilities: • Prepares meal ingredients as directed by the head chef, senior chef, or other staff., • Prepares fresh produce by peeling, cutting, and portioning., • Prepares meat by trimming, cutting, and portioning., • Prepare simple dishes such as breads or salads., • Mixes or prepares condiments, dressings, and sauces., • Maintains compliance with applicable health, safety, food handling, and hygiene codes and standards., • Assists with unloading, inspection, and storage of raw ingredients and supplies., • Performs other related duties as assigned. Qualifications: • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety., • Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures., • Strong attention to detail, • Ability to thrive in a fast-paced environment, • Ability to work well in teams Education and Experience: * High school or vocational school coursework in kitchen basics such as food safety, preferred. * Prior related experience preferred. Physical Requirements: • Prolonged periods of standing and working in a kitchen. Exposure to extreme heat, steam, and cold present in a kitchen environment. * Must be able to lift up to 15 pounds at times. * Must be able to work late nights and unpredictable hours. * Manual dexterity to cut and chop foods and perform other related tasks. We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Job DescriptionBenefits: • Bonus based on performance Responsibilities: • Follow directions from the Owner/Head Chef and follow through with set menus, • Assist Owner/Head Chef with creating menus according to season and customer research, • Cooking of traditional Mexican and American food, • Cooking of Various Authentic International Foods as determined by the Owner/Head Chef, • Presentation of all dishes in an appealing manner, • Maintaining a clean and organized work environment., • Inventory maintenance Requisitioning or purchasing/ordering of supplies. Maintaining optimal inventory levels and minimizing waste and implementing cost-saving strategies., • Monitoring product quality and consistency., • Follow all food safety regulations, • Motivating and fostering a positive work environmentQualifications:, • Previous cooking experience in commercial kitchen, small cafe or deli, • Knowledge of kitchen equipment and food decorating techniques, • Ability to take direction from the Owner/Head Chef, • Knowledge of cooking of authentic Mexican foods, • Strong attention to detail, • Advanced knowledge of culinary techniques and recipes, • Certification from culinary school a plus, • Knowledge of health code laws and food safety standards, • Training in food safety - ServeSafe or Food Handlers Certification is a plus, • Inventory control skills, • Ability to handle a fast paced work environment, • Ability to multi-task, • Bilingual Fluent verbal & written communication in both English & Spanish, • Excellent time management skills, • Strong leadership skills, • Ability to work independently and as part of a team.

Job DescriptionBenefits: • Flexible schedule, • Flexible Scheduling Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handlers Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionSalary: $25-$30 Chef Masaharu Morimotoculinary icon and Iron Chefis proud to introduce MM by Morimoto, a new high-end Japanese dining experience opening soon in the heart of Montclair, New Jersey. We are seeking a Sushi Cooks & an Omakase Cook to work in our sushi program with precision, artistry, and innovation that honors Japanese tradition while embracing contemporary creativity. This is a unique opportunity to join the opening team of a prestigious new concept that will set the standard for elevated Japanese cuisine in the region. About the Role As the Sushi Cook at MM by Morimoto, you will be responsible for maintenance of the sushi program. This includes maintaining food safety standards, and delivering an exceptional guest experience in line with Chef Morimotos exacting standards. You will collaborate closely with the culinary and management teams to ensure consistent excellence in quality, execution, and presentation. Key Responsibilities • The ideal candidates will demonstrate a passion for sushi making and a commitment to quality and presentation in every dish they create, • As a member of the Sushi Team at Morimoto, you will be responsible for preparing a variety of sushi dishes, ensuring that each plate meets our high standards of quality and presentation, • You will work closely with other kitchen staff to maintain a smooth workflow and ensure that all dishes are prepared in a timely manner, • This role requires not only culinary skills but also the ability to work efficiently in a fast-paced environment, managing multiple dishes simultaneously while maintaining attention to detail, • Prepare a variety of sushi dishes including Nigiri, Sashimi, and rolls, • Ensure all dishes meet the high standards of quality and presentation, • Work collaboratively with kitchen staff to maintain a smooth workflow, • Manage multiple dishes in a fast-paced environment, • Maintain cleanliness and organization of the sushi station What Were Looking For • Minimum of 2 years of experience as a sushi chef or cook, • Knowledge of Japanese culinary traditions alongside classic cooking methods, • Exceptional Knife skills, • Mastery of sushi preparation techniques including maki, nigiri, and sashimi, • A deep understanding of Japanese ingredients, seasonality, and tradition, • The ability to thrive under pressure in a high-volume, fine-dining environment, • Commitment to maintaining the highest food safety and hygiene standards, • Excellent time management and organizational skills, • Up-to-date ServSafe certification (or equivalent as required by law) Compensation Starting at $25 per hour, based on experience, plus potential performance-based incentives and benefits. Why Join MM by Morimoto? Be part of a flagship opening under the direction of one of the worlds most celebrated chefs Work with premium ingredients and innovative culinary techniques Opportunity to build and lead a top-tier sushi team from day one Career growth potential within the global Morimoto restaurant group Opportunity to work with and learn from some of the most revered Sushi Chefs in the country

Job Description Salary: $115,000.00 - $120,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: • Manages cost controls and controls expenditures for the account, • Plans and creates all menus, • Purchases and manages inventory, • Culinary degree preferred, • Three to five years of culinary management experience, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1488056 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Wolfoods operates summer camp kitchens across the country between May - September. 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 Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: • Performs all duties toward the goal of providing excellent guest service in an efficient manner, • Develop effective schedules for the staff based on levels of business and budgetary guidelines, • Schedule and coordinate all side work for personnel, • Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation, • Maintain appearance and uniform standards, • Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation, • Work with the chef on duty in maintaining high standards of food presentation and sanitation, • Train and develop all FOH dining personnel, • Provide ongoing feedback to all service personnel concerning standards and performance, • Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation, • Frequently interact with diners for general feedback, • Ensures the dining hall is open and prepared 15 minutes prior to service, • Implements a check list system to facilitate the dining hall throughout the day., • Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources, • Is knowledgeable of all menus and specifications, • Maintain constant follow up with dining hall standards, • Follow company standards for safety practices to minimize risk to self and others, • Responsible for daily reporting, • Effectively communicates with subordinates, co-workers, and supervisors, • Able to motivate and foster a positive work environment, • Attend related in-service training and staff meetings, • Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies, • Professionally Interacts with Campers, Staff, & Parents, • Control Inventory, • Place Orders, • Project Management, • Communication, • Upholds Wolfoods Standards of Service, & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Wolfoods Camp Food Training Program, • Uses weights and measures to properly execute recipes, • Prepares all menu items and special request events, • Follows standardized recipes, • Ensures that production is accurate in timing, quantity, quality, and plating, • Actively lead in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production, • Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory, • Places accurate food orders ahead of time, • Ensure kitchen and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Food Preparation for events, • Assists in developing and tasting recipes, • Assists in planning menu, • Recommend equipment purchases, • May act as a Front of House supervisor when necessary Qualifications & Experience: • 4+ years Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Ability to Self-Motivate, • Able to both lead a team & take direction, • Must live on-site in a rural setting with the possibility of shared living spaces, • Ability to work under pressure in environments that are above/below average temperatures, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch, and reach for extended periods of time, • Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored), • Minimum 6-day 70-hour work week, • Must be bale to cook from scratch, • Institutional and batch cooking experience - Highly Desired Ideal candidates are: • Looking for seasonal, summer opportunities, • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Pay, • Bonus System, • Room, • Board, • Transportation Expense Assistance WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job DescriptionExecutive Chef Location: Cranford, NJ About the RoleWe are seeking a passionate and creative Executive Chef to lead the culinary program at a modern, chef-driven restaurant. The Executive Chef will oversee all aspects of kitchen operations, from menu development and seasonal specials to staff leadership and cost management. This is an exciting opportunity for a culinary professional who thrives in a fast-paced environment and wants to create memorable dining experiences that highlight fresh, high-quality ingredients. Key Responsibilities • Lead daily culinary operations, ensuring consistency, quality, and presentation standards., • Develop innovative, seasonal menus that reflect current dining trends and guest preferences., • Hire, train, and mentor the culinary team, fostering a positive and collaborative kitchen culture., • Oversee food purchasing, vendor relationships, and inventory management., • Monitor and control food and labor costs to achieve budget goals., • Ensure compliance with health, sanitation, and safety regulations., • Collaborate with ownership and management on menu strategy, specials, and events., • Stay current with culinary trends and introduce new ideas to enhance the guest experience.Qualifications, • 5+ years of experience as an Executive Chef or Senior Sous Chef in a high-volume, upscale or chef-driven restaurant., • Strong leadership skills with a track record of building and motivating teams., • Exceptional culinary skills with a passion for innovation and presentation., • Knowledge of cost controls, ordering systems, and vendor management., • Excellent organizational and communication skills., • ServSafe certification (or ability to obtain)., • Flexible schedule, including evenings, weekends, and holidays as required.What We Offer, • Competitive salary and performance-based bonus opportunities, • Health, dental, and vision insurance, • Paid time off and holidays, • Meal discounts, • Opportunities for career growth in a dynamic and supportive environment

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

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

Job Description Location: Salary: $110,000 - $115,000 Other Forms of Compensation: Bonus Eligible At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Working as a Senior Executive Chef will allow you the opportunity to work with GREAT people like yourself! The purpose of this job is to lead culinary operations in all areas of a unit insuring on trend, efficient, safe and sanitary food production. You will be responsible for menu development, inventory, purchasing, food cost controls and staff management and development. Key Responsibilities: • Develops high culinary standards for our retail, board meals, dining and catering operations, • Trains, develops and provides inspirational leadership to local culinary team, • Leads Corporate Social Responsibility, food seasonality, health/wellness and high-quality culinary arts on campus, • Analyzes ongoing performance and trends in the local operation and devises and leads improvements, • Demonstrates a complete understanding of daily menu items and is able to explain them to customers accurately Preferred Qualifications: • Culinary degree preferred, • Bachelor's Degree in Food Services Technology/Management/or related field preferred, • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training, • Experience with planning and managing catering events from a culinary perspective, • Strong leadership skills and desire to work with an industry leader, • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Proficient computer skills (Microsoft Office, Email and the Internet), • Ability to communicate on various levels including management, departmental, customer and associate, • ServSafe® Certification Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1487587 Gourmet KRISTINA MCCARTHY [[req_classification]]

Job Description LIMITED TIME*$1,000.00 SIGN ON BONUS* Butler Hospitality is operating the Food and Beverage Departments with our partner hotels located in Hasbrouck Heights, NJ inside the Holiday Inn on Route 17 South! Positions available Full and Part Time, Flexible Scheduling and Great Pay! Currently Hiring for: • Sous Chef, • Line Cook, • Prep Cook, • Porter, • Server, • Host, • Shift Lead/Supervisor, • Familiarity with working with customers, or previous restaurant experience, • Ability to manage priorities and workflow, • Excellent customer service skills, • Professional appearance and demeanor, • An ability to work on weekends, holidays, and peak business periods, • Resume (if possible), • Competitive Wages!, • Health, dental benefits, and a 401k plan., • Flexible Schedules, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training #LI-DNI Powered by JazzHR mRyJNBSsYo

Job Description LINE COOK - HIRING FOR NEW RESTAURANT OPENING J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • Must be 18 years of age to operate kitchen equipment., • 1 yr. previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. Job Description: Our restaurants operate professional, fast-paced, scratch kitchens. We hire line and prep cooks who understand high expectations for food presentation and execution. Our restaurants typically include an open-kitchen layout with visibility from the dining room. Coordination of designated positions requires strong communication and teamwork with other employees, including assembler, expo, and all members of management. This position must manage ticket orders for proteins and is responsible for the execution of proper food temps and following company specifications while maintaining a clean station and workspace. Proper sanitation protocols must be followed. Responsibilities also include opening duties and closing cleaning duties. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.

Job Description • We are hiring immediately for a full time and part time PREP COOK position., • Location: NJIT Main - 150 Bleeker Street, Newark, New Jersey 07103. Note: online applications accepted only., • Schedule: Full time and part time; Days and hours may vary. Five days per week. Weekend and night shifts required. More details upon interview., • Requirement: Prior prep cook experience is required., • Pay Range: $19.00 per hour to $20.00 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job DescriptionBenefits: Were looking for a Part-Time Kids Chef Kitchen Assistant to join our dynamic team and support our chef instructors during hands-on kids cooking classes. This is an exciting opportunity for someone who loves kids and enjoys being in the kitchen! Having culinary experience is a plus but not mandatory. We're looking for assistance with our kids after school program Mondays 2:45-6pm & Tuesdays 2:45-5:45pm along with birthday parties, and non-school day classes. What Youll Do: • Assist chef instructors with hands-on cooking classes with kids from ages 2-14., • Help the kids make delicious food!, • Help maintain a clean, organized, and safe kitchen space Requirements: • Has experience working with children, • Culinary experience or comfortable in a kitchen, • Friendly, professional demeanor with strong communication skills, • Can work Monday and Tuesday afternoons and weekend preferred Perks: • Competitive shift pay rates, • Share in event & class gratuities, • A fun culinary environment If you're a motivated team player with a passion for food and kids we want to meet you!

Job DescriptionWe are looking for an experienced and qualified Sushi Chef to organize and execute sushi preparation activities. You will be second in command, ensuring a high degree of attention to detail and guest satisfaction. Ultimately, you will help us retain our reputation as a renowned sushi bar to increase our clientele. Responsibilities: o Manage inventory levels for a wide range of raw fish and other ingredients o Prepare all types of sushi including nigiri, sashimi, & handrolls o Acute attention to detail in the food preparation process, mastering quality control o Comply with nutrition and sanitation regulations and safety standards o Foster a climate of cooperation and respect between co-workers Requirements: o Japanese cuisine experience o Ability to listen to and facilitate special requests from our clients o Exceptional and proven sushi workspace management ability o Strength in dividing responsibilities and monitoring progress o Outstanding communication skills o Ability to create a positive, fun, and exciting environment by interacting with our clients o Up to date with culinary trends and sushi preparation processes o Safe Food Handler’s Certification o Degree in Culinary science or related certificate not required, but a plus!

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotel, The Holiday Inn-Hasbrouck Heights in Hasbrouck Heights, NJ. We are actively hiring new PREP COOKS! Full-time US-based position and authorized to work in the US Location: The Holiday Inn-Hasbrouck Heights, 283 Route 17 South, Hasbrouck Heights, NJ 07604 You will • Report to the manager in charge (Chef, General Manager, Sous Chef)., • Executes all recipes, plating, and cooking techniques set by brand standards, • Work with staff members to complete kitchen tasks, • Ensure that all food is tasted prior to serving to guest, • Some familiarity with standard portion sizes, cooking techniques, and overall kitchen etiquette, • Worked an 8-hour shift in a kitchen, • Know local sanitation laws and take personal care of how food is handled and properly produce, • Resume, • 2 forms of ID, • Compensation: from $18, depending on experience, • Health, dental benefits, and a 401k plan., • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants #LI-DNI Powered by JazzHR unWRDNeHLC

Job DescriptionSalary: starting at $20 per hour Iron Chef Masaharu Morimoto is now hiring Line Cooks, Prep Cooks, Garde Manger, Saute, Grill, Sushi, and Pastry for the highly anticipated opening ofMM by Morimoto, his newest culinary destination in Montclair, NJ. This refined concept will showcase Chef Morimotos signature Japanese cuisine through a world-class sushi program and an innovative take on modern steakhouse fare. Were seeking driven and talented employees touphold an exceptional dining experience. About MM by Morimoto & Chef Masaharu Morimoto Chef Masaharu Morimoto is internationally celebrated for his groundbreaking contributions to modern Japanese cuisine. MM by Morimoto reflects his visionary approach, merging traditional technique with contemporary flair. With a dual focus on sushi and steak, this new restaurant will offer guests a high-end dining experience with the excellence expected from the Morimoto brand. Responsibilities: • Prepare all food items according to proper procedure and recipe, • Follow all recipes to standard, including proper plating presentation and portion, • Sets up workstation according to company standards, • Maintains cleanliness of their workstation and kitchen equipment, • Reports to work in a timely manner and follows the schedule, • Executes all recipes, plating, and cooking techniques set by brand standards, • Aids the culinary team with additional task that is requested by the Kitchen manager, • Operate standard kitchen equipment safely and efficiently, • Adhere to all sanitation and food production codes, • Previous experience in cooking, culinary arts, or other related fields, • Knowledge of kitchen equipment and cooking techniques, • Strong attention to detail, • Ability to thrive in a fast paced environment, • Ability to work well in teams Job Types: Full-time, Part-time Salary: From $20 per hour Benefits: • Employee discount, • Flexible schedule Schedule: • Monday to Friday, • Night shift, • Weekend availability Work Location: One location Sounds like something you are interested in? Please send us your resume so we can meet and discuss the opportunity! Please check out our website to learn more: or check us out on instagram @mmbymorimoto We are an equal opportunity employer and consider all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. • Inclusive of minority and disadvantaged groups, • LGBTQ+ friendly workplace

Job Description Cook needed for school food service in the Bloomfield, NJ area. Monday through Friday, day shift. No weekends or holidays, summers off! ServSafe® certification a plus. • Cooking experience required, K-12 a plus, • Prepare hot and cold meals., • Follow menus and recipes according to the NSLP guidelines., • Must adhere to safety and food handling procedures., • Stocking, • Serving, • cleaning, etc. Apply today!

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: United Airlines Polaris Lounge - Newark, New Jersey 07114. Note: online applications accepted only., • Schedule: Full time; Days and hours may vary. More details upon interview., • Requirement: Prior prep cook experience is preferred., • Fixed Pay Rate: $25.50 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1484981. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! 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 Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job Description PREP COOK J. Alexander's Restaurant is a contemporary American restaurant, known for its daily scratch made wood-fired cuisine. We strive to provide the highest-quality food and service in the hospitality industry, while fostering a culture of working hard, paying attention to details, and providing our guests with the best, all-around dining experience possible. We have immense pride in being a leader in the hospitality industry. It’s a part of the company DNA. Our compensation is at the top of the industry, but life is more than a paycheck. A workplace needs to inspire both professional and personal growth while motivating their leaders to reach their goals. And you can find that with us. Why Choose Us: • Part-time or full-time hours at a highly competitive rate of pay., • Comprehensive benefits program offered to all team members – including medical, dental, vision, life and disability insurance plus voluntary benefits., • Flexible scheduling to accommodate school, life and family., • Advancement Opportunities., • Team Member discounts., • Must be 18 years of age to operate kitchen equipment., • Previous kitchen / culinary / chef experience is preferred, but not required., • Experience and knowledge of kitchen equipment including but not limited to knives, slicer, mixer, stoves, and ovens required. We are an Equal Opportunity / E-Verify Employer. This job description is not intended to be all-inclusive. As an SPB Hospitality Team Member you may be asked to perform additional related duties to meet ongoing needs.