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Pourquoi livrer avec DoorDash? DoorDash est le chef de file de la livraison de repas et de commandes à emporter et de la livraison de dépanneur aux États-Unis. Des millions de clients lui font confiance chaque jour. En tant que Dasher, tu resteras occupé grâce à une variété de possibilités de revenus et tu pourras travailler lorsque cela te conviendra. Être livreur avec DoorDash vous offre la flexibilité de gagner de l’argent supplémentaire selon vos conditions. • Plusieurs façons de faire de l’argent :que ce soit pour livrer des commandes de restaurant, d’épicerie ou de détaillant, DoorDash t’offre diverses possibilités de revenus pour optimiser ton temps., • Flexibilité totale :effectue des dashs lorsque ça te convient. Établis ton propre horaire et travaille autant ou aussi peu que tu le veux., • Sais combien d’argent tu gagneras :un modèle de rémunération clair et concis te permet de connaître le montant minimum que tu gagneras avant d’accepter toute offre., • Flux de trésorerie immédiat :sois payé le jour même que tu effectues des dashs avec DoorDash Crimson*. Sans frais de dépôt, ni attente., • Démarrage rapide et facile :inscris-toi en quelques minutes et prends la route rapidement**., • Processus simple :il suffit de ramasser, de déposer et d’encaisser. Le jour de paie est dans tes poches. Exigences de base • 18 ans et plus* (21 ans et plus pour livrer de l’alcool), • N’importe quelle voiture, scooter ou bicyclette (dans certaines villes), • Numéro de permis de conduire, • Numéro d’assurance sociale (seulement aux États-Unis), • Accès constant à un téléphone intelligent Comment s’inscrire • Clique sur « Inscris-toi maintenant » et complète le processus d’inscription, • Télécharge l’application Dasher de DoorDash et c’est parti, • Sous réserve de conditions d’admissibilité. Le compte de dépôt DoorDash Crimson est établi par Starion Bank, membre de la FDIC. La carte de débit Visa DoorDash Crimson est émise par Starion Bank. Sous réserve d’admissibilité. * Doit être âgé de 19 ans et plus en Arizona, en Californie, au Colorado, au Delaware, en Floride, en Géorgie, en Idaho, au Kentucky, au Montana, au New Jersey, au Nouveau-Mexique, au Texas, en Utah et en Virginie-Occidentale Informations supplémentaires Livrer avec DoorDash est une excellente occasion de gagner des revenus pour toute personne à la recherche d’un emploi de livraison à temps partiel, saisonnier, flexible, de fin de semaine, après l’école, temporaire ou stable. Effectue des livraisons avec DoorDash et gagne un revenu supplémentaire tout en étant ton propre patron. Effectue des dashs lorsque ça te convient. Inscris-toi dès aujourd’hui.

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Ignite your passion and master your craft! Our Station Chefs play important roles on our teams, surrounded by passionate teammates and leaders who want to see all succeed. You?ll oversee the innovation and execution of solutions to keep our customers happy (and full). From start to finish, you?ll manage culinary preparation of food and will lead the final presentation on the meals that we?re proud to serve. Get ready to gather all the necessary ingredients to make this role a recipe for success for you and your growth. See what we?ve got cooking and join our team today! COMPENSATION: The Salaried rate for this position is $70,000.00 to $126,875.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here _ There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Ensure food offerings connect to the Executional Framework., • Ensure consistent standards and techniques are applied to the preparation and presentation of food items., • Manages and trains kitchen employees., • Mentor employees by crafting shared understanding about what needs to be achieved and how it is to be achieved., • Plan and implement daily huddles., • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data, • Develop and maintain effective client and customer rapport for mutually advantageous business relationships., • Communicate on-site consumer and local competitor insights., • Responsible for delivering food and labor targets., • Full compliance with Operational Excellence fundamentals: handling waste, standard menus, recipes and ingredients through leading customer driven menus and labor standards., • Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used., • Full knowledge and implementation of the Food Framework., • Estimate accurate food consumption for appropriate requisitions and/or food purchase., • Ensure correct equipment operation and maintenance., • Ensure compliance with Aramark SAFE food, occupational and environmental safety policies in all culinary and kitchen operations., • Follow all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wages, and hours. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Requires at least 2 years' experience in a related field Requires 0-2 years' experience in a management role Requires a bachelor's degree or equivalent experience This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE). Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on , and .

Job DescriptionCompany Description: WORLD SPA is a Brand New Spa & Restaurant concept in Brooklyn, NY. We are seeking talented, dedicated, and enthusiastic team members to become part of the Grand Opening of New York City’s premiere, largest, and most diverse Spa Destination in a class by itself located in the heart of Brooklyn. This is a great opportunity to become a part of a one-of-a-kind project with a culture that will enable you to grow and make a difference. If you are passionate about what you do, hungry for success, growth and ability to make an impact, apply today! WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. WORLD SPA features multiple world-class dining venues. REN is a fine dining, full service restaurant in collaboration with Michelin Star Chef Shaun Hergatt. REN means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. REN feels upscale, but comfortable. WORLD SPA LOUNGE, which is a 250 seat restaurant and is the most fast paced of all is located within the Spa area, where guests can either enjoy a cup of artisanal tea, crafted cocktail, fresh sushi and small plates in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. BIRCH&OAK is a VIP area with its own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own sauna for groups of 22 and 15 guests. Position Summary: Guest Ambassadors communicate with guests looking to make or cancel reservations. They greet guests on arrival, direct them to where they need to be, issue wristbands, and collect payment information. Essential Duties and Responsibilities: Accurately book, change and cancel spa appointments. Acknowledge and greet everyone who enters and leaves the spa. Ensure that the check-in, check-out and payment process is handled in accordance with company policy. Provide callers and guests with detailed descriptions of spa treatments, packages, services, and hours of operation. Utilize spa computers with skill and proficiency; document guest information in electronic record as directed. Actively promote the spa, treatments, services, sessions and retail, as well as programs, promotions and/or discounts available. Maintain eye contact when addressing external and internal guests; develop professional and personalized relationships with regular guests. Handle guests’ questions and concerns promptly, professionally and courteously. Maintain complete confidentiality in all guest matters in accordance with company policy; Provide accurate, appropriate and immediate responses to all requests by guests, ensuring complete guest satisfaction. Maintain a clean, safe, fully stocked and well organized work area. Ensure adequate stock of supplies and equipment; inform management when stock is low. Must be able to work without constant direct supervision and remain at assigned post for extended periods of time. Maintain a positive attitude and contribute toward a quality work environment. Regularly attend, participate in and support training and staff meetings for the spa. Communicate to management any and all occurrences involving staff or guests in the spa that require attention. Perform other duties as assigned by Management. Skills, Abilities and Experience: Minimum of 3 years’ of experience as a Front Desk personnel or as Customer Service Representative OR Minimum of 3 year of employment within a Hotel environment or Spa Excellent interpersonal relationship with positive attitude and ability to work cohesively as part of a team. The World Spa, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #ZR

Job DescriptionBenefits: • Health insurance, • Vision insurance, • Dental insurance Job Title: Commercial Refrigeration Technician - Day shift! Location: Brooklyn NY About the Company Join a fast-growing, well-funded nationwide meal delivery company that is transforming the way people eat. With 20+ facilities across the United States and $250M in recent funding, this company is scaling fast and building the team that will take them there. Their Brooklyn facility is a high-volume commercial kitchen operation producing chef-made, ready-to-eat meals at scale. This is a company with real momentum, a strong maintenance culture, and a genuine path to becoming a direct employee. This role is contract-to-hire — perform well and you convert directly onto their team. Overview We're seeking an experienced Commercial Refrigeration Technician to join the facilities/maintenance team at our Brooklyn facility. This role is core to keeping commercial refrigeration systems running reliably across a high-volume, fast-paced kitchen operation. You'll be joining a collaborative, cross-trained team that takes pride in their work and keeps a world-class food production operation running at peak performance. Schedule Day shift, 8:00 AM – 5:00 PM, Tuesday–Saturday. Responsibilities • Troubleshoot, repair, and maintain commercial refrigeration equipment including rooftop units (RTUs), chillers, condensers, evaporators, and walk-in refrigeration boxes, • Diagnose and repair issues with compressors, motors, belts, and pulleys, • Respond to refrigeration breakdowns quickly to minimize downtime in a fast-paced kitchen environment, • Maintain accurate records of service, parts usage, and equipment status, • Adhere to all safety protocols and regulations while on site, • Partner with the broader facilities/maintenance team on cross-functional repairs as needed — a plus, not requiredRequirements, • EPA Universal certification required, • Proven hands-on experience repairing commercial refrigeration systems — 3+ years, • Strong troubleshooting ability across compressors, motors, electrical/mechanical components, • Ability to read technical manuals, schematics, and diagrams, • Prior experience in a food production, commercial kitchen, or industrial/manufacturing environment strongly preferred, • Ability to stand for long periods, lift up to 50 lbs, and work in a physically demanding environment, • Team-oriented, proactive, responsive — strong culture fit, • Reliable commute to Brooklyn, NYNice to Have, • Interest/aptitude in learning conveyor systems and general kitchen equipment/appliance repair, • RMO License (Refrigeration Machine Operator) or in progress

Job DescriptionSahadi’s is now hiring a manager for our Industry City location! We are looking for a friendly and enthusiastic team player with a passion for specialty food and excellent customer service. About Sahadi's:Sahadi’s has been doing business in Brooklyn for over 65 years with the original Sahadi’s established in Manhattan in 1898. Today the store anchors a historic Middle Eastern commercial enclave that flourishes along Atlantic Avenue between Court and Clinton Streets. Sahadi’s Industry City opened in the fall of 2019 and features an open kitchen and bar. The appeal of Sahadi’s is, and always will be, the quality of their food. From the gourmet Chef to the adventurous home “experimenter”, you will be sure to find the perfect ingredients on Sahadi’s brimming shelves. Grains, beans, spices and many multinational varieties of olive oils and cheese abound. For those seeking a takeout gourmet meal, over thirty specialty dishes are proudly prepared daily. Responsibilities: • Customer Service - Provide every customer with an excellent experience! Answer questions and give recommendations. Infectious food enthusiasts preferred!, • Leadership - Provide excellent lead-by-example leadership of team and store., • Management - Work with peers to produce weekly schedules of staff and production., • Mentorship - Responsible for developing the skills of your team., • Replenishment - Depending on the role will work with the team to order/buy products to fill our store shelves., • Cleaning and Maintenance - Maintain the highest standards of cleanliness and food safety., • Teamwork - Communicate with managers about departmental needs and upcoming projects including classes and on-site events. Coordinate with all other departments to ensure smooth daily operations., • Train, coach, and develop employees and team leaders., • Delegate tasks to the team and provide follow-up., • Hold the team accountable for their performance., • Ensure the team provides fast, friendly, and accurate service., • Ensure product quality, restaurant cleanliness, maintenance and security standards are met., • Staff and schedule appropriately to control labor costs., • Ensure proper cash handling and deposit procedures are followed., • Ensure appropriate inventory and ordering systems are in place. Qualifications: • A passion for food – and an enthusiasm for customer service., • 1+ years of food retail manager experience or multiple years in restaurant management., • A positive, team player attitude and a willingness to jump in and help where needed., • Ability to work on your feet for a minimum of 8 hours a day., • Ability to lift heavy objects., • Ability to work weekends and nights. Holiday availability., • Excellent communication skills to connect effectively with customers and co-workers., • Ability to manage a fast-paced, high-volume, clean, customer-focused establishment., • Strong time-management skills; ability to multi-task, prioritize, and organize. We are looking forward to reading your application.

Job DescriptionAs a Wild Fork Senior Sales Leader, you will play a pivotal role in managing our team of brand ambassadors. Providing guidance, training, and leadership skills to inspire the team to perform at their optimum. You will lead by example and embody the company's core values to establish a dynamic and caring work environment. Additionally, ensuring that we maintain proper inventory control to maximize product freshness and availability, monitoring day-to-day store operations, and becoming the community's personal chef and friendly butcher. If you are someone looking for a career growth opportunity and you LOVE TO COOK & LOVE TO EAT, we would love to connect with you! Our Values: Determination, Simplicity, Availability, Humility, Sincerity, Discipline, Ownership Essential Tasks and Responsibilities: • Hire, retain, develop and mentor a high performing team of employees, • Create an inspiring team environment with open communication, high energy and respectful culture, • Lead by example and embody the company's core values, • Provide training to improve the knowledge base and utilize cross-training to maintain productivity when employees are absent, • Establish and achieve the highest standard of store execution, • Offer sufficient resources and autonomy to build trust and ownership, • Focus on delivering TOP of the line customer experience by sharing your passion for food and becoming a product expert, • Maintain and replenish inventory, staying in communication with the distribution center and commercial team regarding store specific needs, • Develop a plan strategically designed to bring in more customers and increase their basket size, • Conduct regular audits to ensure the store is presentable and can function properly, • Make sure all employees adhere to company’s policies and guidelines, • Provides leadership and guidance with Human Resources functions, • Maximize productivity through effective scheduling, • Manage controllable costs to keep the store profitable, • Execute other related duties as assigned Physical Demands and Work Environment:, • Physically able to exert up to 50 pounds of force, • Occasional exposure to extreme temperatures – walk-in freezers, • Stand/walk for up to 8-10 hours, • Frequent movement within the store to access various departments, areas, and products Benefits & Perks:, • Medical, Dental & Vision Insurance, • 401k Retirement Plan, • Culinary Training, • Higher Education Programs, • Vacation Time, Paid Holiday & Birthday PTO, • Monthly Bonus Potential, • WF Unlimited- Free Shipping, • Chew On This- One give away product a month, • Wild Chef - Allowance per month to shop in our store Qualifications:, • Bachelor’s Degree in Business Administration or related field preferred, • 8+ years of retail, hospitality, grocery, or restaurant experience, with at least 5 years in a management capacity required, • Proven success in coaching and training employees, • Strong understanding of sales drivers and customer service, • Excellent communication skills, • Enthusiasm and passion for food and customer service preferred, • Experience with recruiting and performance evaluation processes, • Ability to delegate tasks to other team members, • Be determined and deliver superior results with a sense of urgency, time management, and prioritization, • Systems capabilities preferred: SAP, Order Management Systems, Microsoft Office, • Treat it like you own it –Take ownership and responsibility to be successful, • Acts with respect and values other opinions, • Strong cognitive skills, including problem analyzing, • Demonstrated ability to meet and work within a budget, • Ability to meet seasonal peaks, workloads, and deadlines, • The availability to work a flex schedule, working various hours and shifts, including early mornings, evenings and, weekends/holidays. Base Salary Range $70,000- $80,000 + monthly bonus opportunity EOE/Vets/Disability

Job DescriptionAbout Savory Savory is a boutique hospitality partner delivering chef-driven food experiences for workplaces, events, and venues. From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go. Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and hospitality since 2011. About the role We are seeking a motivated Porter to join the Savory team at one of our onsite business dining spaces. In this role, you will clean and transport cookware and serviceware, maintain culinary equipment and work areas, receive deliveries, and support daily kitchen operations. The ideal candidate is organized, dependable, and comfortable managing multiple priorities in a fast-paced, client-facing environment. Key ResponsibilitiesCleaning and Sanitation • Wash and store pots, pans, trays, utensils, and serviceware., • Sweep and mop floors and clean worktables, walls, refrigerators, and equipment., • Remove and sort trash according to designated procedures., • Maintain clean, organized, and sanitary kitchen and service areas.Kitchen and Service Support, • Bus tables and collect room-service or bar trays., • Restock tools, supplies, and equipment for the next shift., • Transfer supplies and equipment between storage and work areas., • Support line cooks with basic food preparation, storage, labeling, and dating.Deliveries and Storage, • Receive orders from Savory headquarters and follow delivery-checking procedures., • Check, organize, and stock delivered items., • Maintain temperature logs., • Keep walk-in refrigerators, freezers, and storage areas organized.Job RequirementsExperience and Skills, • Previous food service, porter, dishwasher, or kitchen experience preferred., • Knowledge of food service and sanitation regulations preferred., • Ability to safely use the tools and equipment required for the role., • Strong organization and ability to manage multiple tasks., • Comfortable working in a fast-paced environment., • Dependable, detail-oriented, and team-focused approach.Schedule and Physical Requirements, • Ability to lift, carry, or pull up to 50 pounds., • Ability to stand for prolonged periods., • Flexible availability, including early mornings, days, evenings, and holidays, based on business needs.Why Join Us, • Competitive hourly rate of $18.00, • Medical, dental, and vision insurance, • Paid time off, • 401(k), • Flexible Spending Account and transit benefits, • Cell phone reimbursement, • Positive, growth-focused work environmentSavory is committed to fostering an inclusive and equitable workplace where all individuals have equal opportunities. We value diversity in backgrounds, experiences, and perspectives.

Job Description About The Chefs' Warehouse The Chefs' Warehouse, Inc. (http://www.chefswarehouse.com) combines exceptional quality and brand building with broadline food service distribution for more than 40 years. With Protein, Specialty, Produce, and Broadline offerings, we service the most discerning chefs in a hybrid approach of convenience and superior quality. We introduce more than 4,000 artisan producers of the world’s finest ingredients from over 40 countries to the finest chefs in the world. We passionately consult, sell, and build relationships with more than 50,000 customers through the most experienced network of over 600 consultive sales associates, best-in-breed technology, rapid service, and support levels that solidify our long-standing ties to both established and up-and-coming premium restaurants. Mission: The mission of The Chefs’ Warehouse is to provide the world’s greatest ingredients to the world’s best chefs. Our C.H.E.F.S. Values: Curious & Creative Hungry For Food & Results Entrepreneurial Forward Thinking & Flexible Supportive (Of Peers & Chefs) Watch our “Day in the Life of a Sales Associate” video: click here The Chef’s Warehouse is the preferred choice for foodservice professionals who demand the best, offering a curated selection of specialty ingredients, center-of-plate proteins, and produce sourced globally and locally. Our team of specialty, protein, and produce experts works closely with chefs to meet the highest standards and elevate the guest experience. Our trusted sales representatives are among the best in the industry, helping customers discover new possibilities and craft exceptional culinary experiences. We’re seeking a driven, customer-focused professional who thrives on building relationships and delivering innovative food service solutions. If you’re passionate about food, sales, and growing business through personalized service, this is the role for you! Position Summary: As a Sales Associate at The Chef’s Warehouse, you ultimately act as the face of our company by delivering outstanding customer service and building and maintaining strong relationships. You will be responsible for selling our fine products to restaurants, caterers, hotels, and retail establishments by performing the following duties: • Growing Revenue: Generate sales through the development of new business opportunities and by expanding relationships with existing accounts, • Building Customer Portfolio: Compile lists of prospective customers for use as sale leads that are based on information from networking, newspapers, business directories, industry ads, trade shows, websites, and other sources, • Staying On The Move: Travel throughout your assigned territory and call on existing and prospective customers to secure orders, • Showcasing Our Value: Present our products using samples or catalogs that highlight key features and benefits that fit customer needs, • Sealing The Deal: Quote prices and credit terms to prepare contracts for orders obtained, • Maintaining Timelines: Provide estimated date of delivery to customers that is based on knowledge of our production and delivery schedules as well as collect payments from customers in a timely manner, • Staying Organized: Maintain detailed records of business transactions, update expense reports, keep internal systems current with customer and sales data, and manage account receivables, • Connecting & Teaming Up: Collaborate with inside sales representatives to keep account activities and literature up to date, • Managing Inventory Awareness: Track stock levels to align product availability with customer demand, • Building Lasting Relationships: Develop and maintain relationships with purchasing contracts that are rooted in trust and built for long-term collaboration How To Thrive In This Role: • Relevant Experience: 1-2 years of experience in restaurant sales, food sales, professional catering sales, and/or working as a Chef is highly desired and preferred, • Positive Attitude: High energy, enthusiastic, a strong team player, and motivated to take responsibility and ensure successful outcomes despite obstacles, • Relevant Skills: Excellent organizational skills, outstanding verbal and written communication skills used to develop a culture of participation and involvement, and ability to handle and prioritize multiple projects and initiatives, • Self-Starter: Eager to ask questions and learn new skills quickly on the job, • Education: College degree desired but not required, • Leader: Able to foster a positive and innovative atmosphere that motivates others to take initiative and go above and beyond to achieve key objectives, • Data-Driven: Comfortable with gathering facts and figures to monitor individual and team progress in a timely and accurate manner, • Determined: Brings a sense of urgency to our fast-paced environment so that tight deadlines are met with short turnarounds Minimum Qualifications: • Must live within a commutable distance to the assigned geographic sales area, • Must have a reliable form of transportation, • Must have basic computer skills and understanding, • Must have some proficiency in Microsoft Suite Why Join The Chef’s Warehouse: • Competitive base salary with uncapped commission plan, • Travel reimbursement, • 401K Employer Matching, • Paid holidays & vacations, • Certified as a great place to work by the global authority on workplace culture, employee experience, and leadership behaviors (Great Place To Work ®) Our Values: • C urious and Creative, • Are you ready to challenge the status quo?, • H ungry For Food and Results, • Are you passionate about food and driven to deliver results?, • E ntrepreneurial, • Are you success-oriented and adaptable to ever-changing needs?, • F oward Thinking and Flexible, • Are you innovative and able to stay ahead of the competition?, • S upportive Of Peers and Chefs, • Are you eager to collaborate with and support your colleagues? The above job description is not an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties as assigned by their supervisor. Perks & Benefits: • Paid Vacations, Paid Holidays, • Health, Dental and Medical Benefits, • Weekly pay, • Life Insurance, • 5% above cost for our high-quality food products, • Employee discounts for travel and events, • 401k, • Employee Stock Purchase Plan The Chefs' Warehouse is an Equal Opportunity Employer that does not discriminate based on actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, pregnancy, gender identity or any other characteristic protected by applicable federal, state, or local laws. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Our management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and general treatment during employment. We are dedicated to building an inclusive and diverse workforce.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job 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 Description The ideal candidate will: • Have 2 years of professional cooking experience with excellent production skills in banquets, • Have detail and care for their work., • Be reliable, focused, organized and communicative., • Be able to self-manage as well as be managed., • The position requires various capacities toward meeting the goals of the team and the business

Job DescriptionBenefits/Perks • Flexible Scheduling, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 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 Description About Down East Seafood For over 30 years, Down East Seafood has been a go-to source for the freshest, highest-quality seafood among New York’s most celebrated chefs. What began as a single van sourcing clams from Maine has grown into a full-line seafood operation, delivering sustainably sourced selections six days a week across the Tri-State area. Based in a 17,000-square-foot facility in the heart of Hunt’s Point, the Bronx, Down East combines local expertise with coastal reach—providing premium seafood to restaurants in NYC, Westchester, Long Island, Southern Connecticut, and Northern New Jersey. With a commitment to freshness, traceability, and chef-focused service, Down East continues to bring the ocean’s bounty straight to the back of house. Position Summary: As a key member of our rapidly growing organization, the Production Cutter contributes to our success by preparing specialty cuts of meat in a timely and efficient manner to meet our customer’s expectations. What you’ll do: • Select products from pick tickets and stage for production, • Cut product to meet customer specifications, • Transport finished product to appropriate packaging line utilizing carts, • Weigh product to ensure compliance with customer/company specifications, • Replenish stock as needed, • Maintain work area clean and orderly, • Must maintain product integrity with proper handling & report damage to management immediately, • Must follow all company policies and procedures, • Follow all federal, state and local HACCP, OSHA & GMP guidelines About you: • High school diploma or equivalent, • 1-3 months experience The above job description is not an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties as assigned by their supervisor. Perks & Benefits: • Paid Vacations, Paid Holidays, • Health, Dental and Medical Benefits, • Weekly pay, • Life Insurance, • 5% above cost for our high-quality food products, • Employee discounts for travel and events, • 401k, • Employee Stock Purchase Plan The Chefs' Warehouse is an Equal Opportunity Employer that does not discriminate based on actual or perceived race, creed, color, religion, alienage or national origin, ancestry, citizenship status, age, disability or handicap, sex, marital status, veteran status, sexual orientation, pregnancy, gender identity or any other characteristic protected by applicable federal, state, or local laws. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law. Our management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities and general treatment during employment. We are dedicated to building an inclusive and diverse workforce.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Prepare food and present it in an appealing manner, • 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, • Maintain the kitchen with necessary tools and equipmentQualifications:, • 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, • Communicate efficiently and effectively with all work needs, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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 DescriptionAbout Savory Savory is a boutique hospitality partner delivering chef-driven food experiences for workplaces, events, and venues. From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go. Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and hospitality since 2011. About the role We are seeking an experienced Cook to join the Savory team. In this role, you will support daily food production, order fulfillment, quality control, and presentation while maintaining Savory and Department of Health safety standards. The ideal candidate has previous prep or line cook experience, works efficiently in a high-volume kitchen, and takes pride in producing consistent, high-quality food. Key ResponsibilitiesFood Preparation and Production • Complete daily prep lists provided by the executive and sous chefs., • Measure ingredients, prepare seasonings, wash and cut vegetables, and portion proteins., • Prepare salads, sandwiches, entrées, and other menu items as assigned., • Follow recipes and production standards for quality, portioning, and presentation.Cleaning and Food Safety, • Label, date, store, and rotate ingredients properly., • Maintain a clean, organized, and sanitary workstation., • Wash dishes, sanitize surfaces, and remove waste., • Follow all nutrition, sanitation, and Department of Health guidelines.Team Support, • Support order fulfillment and daily kitchen operations., • Communicate clearly with chefs and culinary team members., • Assist with additional kitchen responsibilities as needed.Job RequirementsExperience and Skills, • At least two years of experience as a prep or line cook in a restaurant, catering, or high-volume food service operation., • Knowledge of kitchen health and safety practices., • Strong knife skills and comfort performing a variety of knife cuts., • Ability to use kitchen tools and equipment safely., • Ability to work efficiently in a high-volume production environment., • Positive, dependable, and team-oriented approach., • Department of Health Food Protection Certificate preferred.Schedule and Physical Requirements, • Flexibility to work days, evenings, and holidays as needed., • Ability to stand for prolonged periods in varying temperature conditions., • Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds.Why Join Us, • Competitive hourly rate of $18.00-$20.00, • Medical, dental, and vision insurance, • Paid time off, • 401(k), • Flexible Spending Account and transit benefits, • Cell phone reimbursement, • Positive, growth-focused work environmentSavory is committed to fostering an inclusive and equitable workplace where all individuals have equal opportunities. We value diversity in backgrounds, experiences, and perspectives.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement Opportunities Job Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food, • 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 Description Position Description for a Chef is responsible for · Overseeing the daily operations of the kitchen, including skilled in menu planning, recipe development, food preparation, and maintaining inventory. · ensuring the quality and presentation of dishes, maintaining cleanliness and safety standards · Effective leadership and communication skills for coordinating with the front of house team to ensure a smooth dining experience for customers. · They are in charge of managing and training kitchen staff, maintaining food safety standards, and ensuring Time management and efficient workflow. · may be involved in sourcing ingredients, creating new recipes, and · Prior experience working in high-pressure environments such as busy restaurants or catering services is highly preferred. The ideal candidate for the chef position should possess a strong culinary background with experience in a variety of cooking techniques/ cuisines and experience working in professional kitchens. They should have a deep understanding of flavor profiles, ingredient pairing, and food presentation. They should possess excellent knife skills, be proficient in food preparation and presentation, and have a keen eye for detail.

Job DescriptionMinimum 2 years experience in preparing Caribbean cuisine Execute menu according to Company's standard Prepare high-quality food items according to standardize recipes and instructions in order to meet production, delivery and service schedule Ensure that food is at the correct temperate at all time Ability to stay current with food trends and create food that excite our guests Serve meals by using correct portioning and meeting outlined standard Clean and sanitize work station and equipment Ability to adapt to changes to menu Assist in the control of inventory and menu Willingness to learn and support the Company's brand Flexible to work day, nights, weekends and possibly holidays Ability to work in a team environment, great ethics and highly motivated Responsible for compliance with NYC food safety standards is a plus Good time management Perform other duties as necessary especially during downtime

Job Description for interested candidates please reply with "Hi Green" on the application Responsibilities • Prepares food to specifications before and during unit operations., • Properly measures, portions, and prepares all food items. Complies with all portion sizes, quality standards, department rules, policies, and procedures., • Retrieves from storage areas all items necessary for preparation., • Maintains food, utensils and equipment in a clean and orderly manner., • Labels, dates and wraps food product, adhering to ServSafe procedures., • Performs opening, closing and side work duties as instructed and according to proper guidelines., • Follows and upholds all health codes and sanitation regulations., • Follows all safety, security and kitchen procedures., • Communicates with chef for any special instructions/training., • Performs other duties as assigned. -Makes sure all duties & sidework have been completed to standard at the end of their shift. -Performs additional tasks & projects as assigned -Prioritizes cooking & preparation times of each order to ensure timely delivery of guest meals. Qualifications • Prior food preparation experience preferred, but not required., • Ability to read and comprehend prep sheets. -Ability to communicate and perform as part of a team -Ability to memorize and replicate recipe/menu item production procedures. • Ability to use kitchen tools safely (knives and small equipment ware)., • Ability to follow instructions. Physical Requirements • Frequent standing and/or walking for entire length of shift., • Manual dexterity sufficient to chop, mix, blend, whip etc. a variety of foods and liquids., • Ability to move rapidly and coordinate multiple orders., • Ability to lift

Job Description • Ensure the preparation station and the kitchen is set up and stocked., • Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces., • Report to the executive chef and follow instructions., • Make sure food preparation and storage areas meet health and safety standards., • Clean prep areas and take care of leftovers., • Stock inventory and supplies., • Cook menu items with the support of the kitchen staff.

Job DescriptionAbout Savory Savory is a boutique hospitality partner delivering chef-driven food experiences for workplaces, events, and venues. From corporate catering and conferences to social gatherings and high-end galas, we offer everything from boxed meals and buffets to elevated receptions, global menus, and fresh grab & go. Built for quality, flexibility, and seamless execution, Savory has consistently delivered exceptional food and hospitality since 2011. About the RoleWe are seeking an experienced Sushi Cook to join the Savory team. This role is responsible for preparing high-quality sushi, maintaining consistent presentation, and supporting order fulfillment for Savory and our client partners. The ideal candidate has strong sushi preparation and knife skills, works efficiently in a fast-paced kitchen, and maintains high standards for food quality, cleanliness, and safety. Key ResponsibilitiesSushi Preparation • Prepare sushi rolls, sashimi, nigiri, and specialty items according to recipes and standards., • Cook and season sushi rice to the proper texture and flavor., • Slice fish and prepare ingredients while maintaining freshness and quality., • Maintain knowledge of menu items, specials, and preparation techniques.Quality and Presentation, • Ensure consistent quality, portioning, plating, and presentation., • Complete orders accurately and within required service timelines., • Uphold Savory standards for client satisfaction and the overall dining experience.Food Safety and Organization, • Follow Department of Health and Savory food-safety and sanitation standards., • Maintain a clean, organized, and properly stocked workstation., • Safely handle knives and maintain kitchen equipment., • Receive, label, store, and rotate fresh ingredients properly.Inventory and Team Support, • Monitor inventory and communicate restocking or shortage needs., • Collaborate with kitchen team members to support efficient service., • Assist with additional kitchen responsibilities as needed.Job RequirementsExperience and Skills, • Previous experience preparing sushi and handling raw fish required., • Strong knife and food-preparation skills., • Knowledge of Japanese cuisine and sushi-making techniques., • Strong attention to detail and ability to multitask., • Positive, professional, and team-oriented approach., • Department of Health Food Protection Certificate preferred.Schedule and Physical Requirements, • Availability to work 4:00 am-1:30 pm, Monday through Friday., • Flexibility to work occasional evenings or holidays as needed., • Ability to stand for prolonged periods in varying temperature conditions., • Ability to lift up to 50 pounds and repeatedly lift up to 25 pounds.Why Join Us, • Competitive hourly rate of $22.00-$25.00, depending on experience, • Medical, dental, and vision insurance, • Paid time off, • 401(k), • Flexible Spending Account and transit benefits, • Cell phone reimbursement, • Positive, growth-focused work environmentSavory is committed to fostering an inclusive and equitable workplace where all individuals have equal opportunities. We value diversity in backgrounds, experiences, and perspectives.

Job Description Hospitality Professionals, Future Opportunities Location: NYC metropolitan area. Industry: Hospitality (Restaurants, Hotels, Event Venues, Catering, etc) Type: Full-time, Direct Hire About the Opportunities Goodwin Recruiting partners with restaurant groups, hospitality companies, event venues, and catering halls to place experienced hospitality professionals in direct-hire roles. Because client needs vary throughout the year, we maintain a confidential pipeline of candidates who want to be considered for current and future opportunities. If you have hospitality experience and are open to exploring your next move now or in the future, we encourage you to apply. Common Opportunities May Include • Assistant Manager, • General Manager, • Shift Lead / Supervisor, • Executive Chef, • Chef de Cuisine, • Executive Sous Chef, • Sous Chef, • Sommelier, • F+B Director, • Director of Operations Hospitality industry segments may include fast casual, upscale casual (full service), casual dining, fine dining, banquet/events, hotels, and catering venues. Resumes will not be submitted to a client without your approval. What We Look For • Experience in restaurants, hotels, catering venues or food and beverage services., • Strong communication, organization, and professionalism, • Strong attention to detail and sound judgment, • NYC metropolitan market experience preferred If your background aligns with a current or potential future opportunity, a member of the Goodwin Recruiting team will reach out directly.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. 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, • Perform 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 DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionCHEF-IN-TRAINING [Restaurant Team Member] $17- $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: • Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation., • Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout., • Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl)., • Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary., • Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies., • Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: • A passion for real, good food and a desire to learn culinary practices and skills., • The ability to demonstrate and execute a strong work ethic., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations., • A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant’s success., • Excellent communication skills, both verbal and written., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job Description Your role as a kitchen assistant is significant, as food is a very important focus of our camp program. Our kitchen is Kosher and all rules pertaining to this will be fully explained during orientation. Kitchen assistants are responsible for preparing three healthy and delicious meals and four snacks per day. This position requires you to live onsite, in staff housing for duration of employment. Room and board are included in addition to your salary. • You will work under the direct supervision of the Head Chefs., • Assist in food preparation under the guidance and direction of the chef. This work will include a good deal of knife work, as well as assembly, counting and basic cooking of food items., • Help with all aspects of food service during meals — serving food, restocking the buffet tables, assisting with the kitchen, and generally insuring everything goes smoothly., • Ensure that the meals are presented beautifully and artfully, the way they would be at a gourmet restaurant., • After each meal, condense and wrap leftover food items for refrigeration and label with date and item name., • Responsible for cleaning the kitchen after meals, including washing dishes, mopping the floor daily and removing all garbage and recycling to the dumpsters., • Responsible for adhearing to all CDC and American Camping Association Guidelines in regard to health and safety and proper sanitation procedures., • Assist chefs with organization of storage areas after deliveries., • Assist with distributing snacks to our campers and staff under the direction of the snack chef., • As directed, participate in a major kitchen cleaning once each week - including all equipment used., • As assigned, assist the dining room staff with service and clean-up., • Provide support in other areas as directed by your supervisor or the camp directorate., • Work closely with others in an intense environment and be prepared to take on the multitude of tasks assigned to them by the head chef and kitchen manager: preparing the salad bar; cooking a special meal for a camper with allergies; mopping and cleaning floors and bathrooms; organizing the kitchen; helping to serve food during meals; decorating tables for camper birthdays and Shabbat; and countless other tasks that cannot be neatly enumerated.Company DescriptionCamp Zeke is a Jewish overnight camp where kids celebrate active, healthy living. At Camp Zeke you can cook healthy gourmet dishes with a professional chef. Choose from action packed fitness electives such as yoga, strength training, krav maga, gymnastics and dance. Join in our sports program including soccer, basketball, baseball, lacrosse, volleyball and more. Participate in arts & crafts, theater, nightly activities and other traditional camp activities. Located in the far northeastern Poconos of Pennsylvania, Camp Zeke offers kosher, healthy, organic and locally grown, gourmet meals and snacks, as well as newly renovated air-conditioned cabins. Camp Zeke is also available to rent for groups, family reunions, Bar/Bat Mitzvahs and weddings.Camp Zeke is a Jewish overnight camp where kids celebrate active, healthy living. At Camp Zeke you can cook healthy gourmet dishes with a professional chef. Choose from action packed fitness electives such as yoga, strength training, krav maga, gymnastics and dance. Join in our sports program including soccer, basketball, baseball, lacrosse, volleyball and more. Participate in arts & crafts, theater, nightly activities and other traditional camp activities. Located in the far northeastern Poconos of Pennsylvania, Camp Zeke offers kosher, healthy, organic and locally grown, gourmet meals and snacks, as well as newly renovated air-conditioned cabins. Camp Zeke is also available to rent for groups, family reunions, Bar/Bat Mitzvahs and weddings.

Job Description About ONTHEMARC ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands. Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions. Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way. At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be. If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here. About the Role: The Event Cook plays a crucial role in executing high-quality food service at a variety of events, ranging from private parties to corporate functions. This position requires strong fundamental cooking skills, speed, and consistency while working in fast-paced, high-expectation environments. The Event Cook supports the culinary team by prepping, cooking, finishing, and plating menu items according to event standards and timelines - often in offsite settings with varying kitchen setups. This role involves maintaining strict food safety and sanitation practices, coordinating closely with chefs and service staff, and assisting with setup and breakdown of cooking and service areas. Minimum Qualifications: • Prior cooking experience in a professional kitchen (restaurant, catering, banquet, or similar)., • Working knowledge of basic cooking methods (roasting, sautéing, grilling, blanching, braising) and proper knife handling., • Ability to follow recipes, prep lists, and directions accurately in a fast-paced environment., • Understanding of food safety, sanitation, and safe temperature control (hot/cold holding)., • Ability to stand for extended periods and perform physically demanding tasks (lifting, bending, carrying, working in heat)., • Strong communication skills and ability to work calmly as part of a team. Preferred Qualifications: • Food safety certification (e.g., ServSafe Food Handler/Manager or equivalent)., • Catering and/or banquet execution experience, including offsite event cooking., • Experience with high-volume production and timed service (multi-course plated, buffet, stations)., • Ability to work flexible hours, including early mornings, evenings, weekends, and holidays., • Familiarity with dietary restrictions and allergen-aware cooking and handling practices. Responsibilities: • Prep ingredients and components in advance of events, including portioning, chopping, and assembling items as directed., • Cook, reheat, and finish menu items to spec, ensuring proper seasoning, doneness, and quality., • Plate and garnish food with consistency and attention to presentation standards., • Maintain clean, organized workstations and adhere to sanitation and food safety protocols at all times., • Monitor food temperatures and holding practices to ensure safe and compliant service., • Assist with event kitchen/station setup and breakdown, including packing/transport support as needed., • Communicate proactively with the Chef/Lead Cook/Expo about timing, counts, and any issues impacting service flow., • Support inventory awareness during events (what’s running low, what needs to be refired, what needs replenishment). Skills: • Strong culinary fundamentals to produce consistent, high-quality food under pressure., • Attention to detail for accurate execution, portion control, and maintaining presentation standards during service., • Time management and multitasking to meet tight timelines and adjust quickly as event flow changes., • Food safety knowledge to ensure proper handling, sanitation, and temperature control to protect guests and maintain compliance., • Teamwork and communication for smooth coordination with chefs, expediters, and FOH teams. If you’re considering applying, please take a moment to review our Core Values (attached to this posting) and ask yourself if they genuinely align with how you like to work. They’re not just words to us: they’re the standard we hire, coach, and hold each other accountable to. If they resonate, we’d love to hear from you.

Job Description The line cook plays a vital role in a small casual dining kitchen, responsible for food preparation, cooking, and plating while maintaining high standards of sanitation and kitchen safety. Reporting directly to the head chef or kitchen manager, the line cook ensures quality control and efficient coordination with team members using standard and automated kitchen equipment. Responsibilities • Prepare ingredients and cook menu items according to recipes and quality standards, • Plate dishes neatly and consistently for service, • Maintain cleanliness and sanitation of work stations and kitchen tools, • Operate kitchen equipment safely and efficiently, • Monitor food quality and consistency during preparation and service, • Follow all kitchen safety protocols, • Collaborate effectively with team members in a fast-paced environment Required Qualifications • Knowledge of food safety and sanitation practices, • Proficient knife skills and various cooking techniques, • Strong time management and multitasking abilities, • Teamwork and clear communication skills, • Attention to detail in food preparation and presentation Preferred Qualifications • 2+ years of experience in food preparation

Job Description Job description We are looking for a Sushi Chef to join our team for the renewal open. Chef responsibilities include studying recipes, setting up menus, and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you. Ultimately, you’ll prepare and deliver a complete menu that delights our guests. Responsibilities Set up the sushi-bar with cooking utensils and equipment, like knives, pans and kitchen scales Study each recipe and gather all necessary ingredients Prepare food in a timely manner Delegate tasks to kitchen staff Inform wait staff about daily specials Ensure appealing plate presentation Supervise dishes and assist as needed Slightly modify recipes to meet customers’ needs and requests for example, reduce salt, remove dairy Monitor food stock and place orders Check freshness of ingredients and discard out-of-date items Experiment with recipes and suggest new ingredients Ensure compliance with all health and safety regulations within the kitchen area Skills Proven work experience as a Chef Hands-on experience with various sushi-bar equipment Advanced knowledge of fish, and other ingredients Leadership skills Ability to remain calm and undertake various tasks Excellent time management abilities Up-to-date knowledge of cooking techniques and recipes Familiarity with sanitation regulations Sushi chef culinary: 3 year (Preferred) Compensation: 22/h up (18/h For a week training duration) Additional Compensation: Tips Bonuses

Job DescriptionEvent Staffing Company Hiring Experienced Catering Cooks in NYCWe’re seeking professionals for flexible, scheduled gigs—perfect for those managing additional projects. Weekday and weekend opportunities are available.Reporting to the Executive Chef, we need skilled Cooks for event and catering settings.Requirements: • 3+ years in catering, restaurants or private events., • Experience handling high-volume service., • Strong knife skills, • Knowledge of large-scale cooking for meats, seafood, vegetables, etc., • Ability to self-report to locations in NYC, • Comfortable standing for 8+ hours and lifting up to 50 lbs.Other kitchen positions are available (Prep Cook, Line Cook, etc.) for candidates with less experience.We’re excited to grow our team for the upcoming season—apply now! #ZipTapuz Company DescriptionThere are many reasons why Tapuz Staffing stands above the rest. In addition to our selective hiring process, our management team comes with seasoned event, hospitality, service, and recruiting backgrounds, meaning we know how important staff is to a team's success - along with the challenges of finding consistently excellent service staff. Tapuz, Inc. has created service training programs and company policies to allow our staff to exceed expectations.There are many reasons why Tapuz Staffing stands above the rest. In addition to our selective hiring process, our management team comes with seasoned event, hospitality, service, and recruiting backgrounds, meaning we know how important staff is to a team's success - along with the challenges of finding consistently excellent service staff. Tapuz, Inc. has created service training programs and company policies to allow our staff to exceed expectations.

Job Description Job Summary We are seeking a part-time Line Cook (pasta expert) to join the team at our ITALIAN restaurant We're currently offering 4 shifts a week (dinner only) from 3 pm to 10 pm on TUESDAY, WEDNESDAY, THURSDAY AND SUNDAY. Duties and Responsibilities: • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • 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, • Ability to remain calm and thrive under pressure, • Excellent time management skills

Job DescriptionJob Summary Small cafe in Passaic, NJ is seeking a talented cook to join our team. In this role, you’ll be responsible for preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff. If you have a passion for creating meals that “wow,” we want to hear from you. Responsibilities: • 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 Handler’s 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 Description Looking for all BOH staff for a busy restaurant in Nutley. Working chefs, line cooks, pizza makers, prep cooks, dishwashers. Hiring FT and PT. Company DescriptionNew but already established gastropub featuring 2 bars, 250 seats, an outdoor terrace and patio, and live music and comedy.New but already established gastropub featuring 2 bars, 250 seats, an outdoor terrace and patio, and live music and comedy.

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionSOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS!ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: • Elevate and motivate Chef’s-in-Training by modeling culinary expertise, warm hospitality, and a great attitude., • Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency., • Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry., • Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized., • Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service., • Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks., • Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift., • Participate in team building through interview shadowing, contributing to the Chef’s table agenda, providing feedback to CITs, and leading preshift., • Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders., • Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance., • Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards., • Demonstrate professional maturity and strictly uphold DIG’s anti-discrimination & anti-harassment policies. YOU HAVE: • 1+ year leadership experience in a culinary environment., • The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • Food Safety Certification., • A desire to create exceptional employee & guest experiences., • An eye for detail and solving challenges., • Excellent communication skills, both verbal and written., • The willingness to roll up your sleeves and pitch in wherever necessary., • A desire for growth in our brigade. WORK PERKS: Aside from the standard job description fare (competitive pay) we also offer: • Opportunities for GROWTH in a TEAM environment, • Competitive Pay & potential to earn tips, • Paid Time Off, • 401K programming, • Parental leave, • Thanksgiving, Christmas and other Holidays Off, • Flexible Scheduling: Part Time and Full Time Hours, • Complimentary DIG lunch everyday, • Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Job DescriptionABOUT WORLD SPA WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. World Spa features multiple world-class dining venues. Ren is a stand alone full service restaurant in collaboration with a Michelin Star Chef Shaun Hergatt.Ren means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. Ren feels upscale, but comfortable. World Spa Lounge, 250 seats restaurant, the most fast paced of all, located within the Spa area, where guests can either enjoy a cup of artisanal tea in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. World Spa Club is a VIP area for our Members, who have a dedicated Lounge, with it’s own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. Members of the Club order from the Ren restaurant and receive impeccable service and special attention. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own Russian banya for groups of 25 and 15 guests. At World Spa, you will enjoy bringing a smile to every customer's face and seeing just how food makes a wonderful impact. It is a very exciting opportunity that will lead a dedicated Cook to success, stability and incredible growth opportunities. If you enjoy your craft - share our vision and grow with us. Responsibilities • Set up workstations with all needed ingredients and cooking equipment, • Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.), • Cook food in various utensils or grillers, • Check food while cooking to stir or turn, • Ensure great presentation by dressing dishes before they are served, • Keep a sanitized and orderly environment in the kitchen, • Ensure all food and other items are stored properly, • Check quality of ingredients, • Monitor stock and place orders when there are shortages, • Prepare meals for our customers, • Weigh, measure, mix, and prep ingredients according to recipes., • Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients, • Check food and ingredients for freshness, • Arrange and garnish dishes, • Work well under pressure and within the time limit, • Ensure that the kitchen area, equipment and utensils are cleaned, • Help lead and inspire our kitchen staff with the restaurant manager, • Wow our guests with amazing dishes Requirements • 2+ years experience as cook 2+ years experience in using cutting tools, cookware and bakeware, • Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.), • Ability to follow all sanitation procedures, • Ability to work in a team, • Very good communication skills, • Excellent physical condition and stamina, • High school diploma or equivalent; Diploma from a culinary school will be an advantage, • Food Handlers license, • Food health and safety training and certificate World Spa Entertainment, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #ZR

Job Description Third Mate American Cruise Lines is seeking Third Mates for our growing fleet sailing unique itineraries along inland and coastal waterways of the East Coast, Pacific Northwest, Columbia-Snake Rivers, Great Lakes, and Mississippi-Ohio-Cumberland-Tennessee-Arkansas Rivers. Our U.S. flag ships are state-of-the art designed for safe operation and five-star service to 100-200 guests. Third Mates are responsible for safe vessel and launch operations, adherence to company and regulatory standards, and representing the company as a professional leader and example. Our Third Mates are licensed mariners with basic maritime experience and keen interest in gaining experience in challenging U.S. coastal and river waterways. Our Third Mates are team-oriented, self-disciplined, and hands-on workers. Third Mates work alongside Deckhands and Engineers completing watch standing, maintenance, sanitation, and logistics tasks. Third Mates operate and maintain our 35ft-50ft certificated passenger launches. Our Third Mates are people-oriented professionals and meticulous officers, in service to our guests and as examples to our crews. Third mates enjoy comfortable onboard accommodations and chef prepared meals. American Cruise Lines operates our own bridge simulator, enabling rigorous recurrent training and development focused on critical decision-making and advanced piloting skills. American Cruise Lines recruits and retains the best professional mariners in the industry. At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: • Ensure safety and security of passengers, crew, and vessel., • Safe launch operations in compliance with company and regulatory standards., • Conduct daily inspections of all vessel spaces., • Standing helm, security, gangway watches in Deckhand rotation., • Execution of vessel cleaning, sanitation, maintenance, and logistics., • Standing piloting watches under instruction of Captain or Mate., • Assisting Engine Room Attendant with machinery and system maintenance., • Support hotel and culinary teams in delivering five-star guest service., • Maintain logs, reports, and administrative records., • Maintain exemplary professional grooming and uniform appearance Work Schedule: • Typical March through November Cruise Season: 6 weeks on / 3 weeks off or 4 weeks on / 4 weeks off. Additional work periods may be possible during winter months aboard the few vessels operating or repositioning year-round., • This is a full-time, exempt position. Qualifications: • U.S. Coast Guard Master’s license: Masters 100T., • Transportation Worker Identification Credential (TWIC)., • Piloting and Boat Handling experience on coastal and river waterways: minimum 6months, desired 1yr., • Self-disciplined work habits and personal grooming., • Good communication skills and team skills., • Pre-employment drug test and continual participation in random testing., • Ability to perform the essential functions of the job with or without accommodation. Essential Functions: • Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion., • Ability to work around 12 hours per day., • Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch., • Ability to stand for your entire shift., • Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs., • Ability to frequently bend, squat and reach., • Ability to live and work on board a vessel for extended periods of time., • Ability to use stairs frequently. Compensation and Benefits: • Competitive daily rate., • Health, dental, vision, and 401(k) with match., • Access to advanced simulator-based training., • Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position. Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎ *Job sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice. Company DescriptionAmerican Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel.American Cruise Lines is the largest river and small-ship cruise line in the United States, offering more than 50 itineraries across the country’s most scenic waterways and coastal destinations. From Alaska and New England to the Great Lakes and the Mississippi River, we provide personalized guest experiences aboard the finest ships in America, guided by our mission to share America’s story through exceptional travel.

Job Description Corner Bar is hiring Pastry Cooks! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Pastry Cook prepares and cooks food in their designated area of the kitchen, assisting the rest of the Back of House team to produce quality pastry that upholds the culture and reputation of the restaurant. The Pastry Cook reports to the Executive Pastry Chef. Key Focus Areas: • To master and run specific area/station in the kitchen, • Is flexible and over time learns different stations Culinary Oversight: • Working as part of a team to ensure that all tasks are completed in order of priority, and in the allotted time frame, • Ensuring that all staff have a safe and pleasant work environment at all times, • Set up and stocking stations with all necessary supplies, • Ensuring that all food that they produce is equal to or above the minimum set standards, • Ensuring astute portion control, wastage control and adhering to par levels in their department, • Maintaining superior personal hygiene practice at all times Kitchen Standards: • Has an attitude of continuous improvement; contributes new ways to create efficiencies or work more effectively either individually or as a team member, • Communicates any food or people related issues to the Sous Chef or Executive Pastry Chef in a timely manner, • Has a positive, professional attitude; always on time and focused on the job they need to do, • Open to feedback to help improve and learn new skills Company Values: • You understand that we require a positive and respectful attitude in the workplace. You will attempt to understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency and resilience. The full definition of these values is in our company handbook. Benefits: • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands: • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.