Trabajos chef en New York - Page 7

This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. Oversee and hold the Sous Chef team accountable in effective daily operating procedures in all areas of the restaurant. Ci Siamo is a restaurant from Danny Meyer’s Union Square

Minimum of 6 months of experience as a prep cook or line cook. Delaware North’s Patina Group is hiring a full-time Line Cook to join our team at the Met Opera Grand Tier in New York, New York. As a Line Cook, you will be responsible for preparing dishes according to recipes and the chef’

This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. The culinary and bar offerings highlight American classics with a theatrical twist, reflecting the character

We are looking for an Assistant Sushi Chef with a minimum 2 years' experience in Japanese cuisine and 1 year in roll and maki making . Valbella At The Park is a Northen Italian restaurant with a Sushi flare.

The Sous Chef works closely with the Chef de Cuisine and Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new h

Chef ANDREW CARMELLINI and Chef Luciano Duco's team is looking for a passionate and dedicated . Since first partnering in 2009, Chef Andrew Carmellini, Josh Pickard, and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues, an

We are seeking a counter-facing Sushi Chef specializing in Edo-mae style to join Sushi Amane, a refined, reservation-only omakase counter. Minimum 3 years of sushi chef experience with strong Edo-mae fundamentals.

Demonstrate a proactive awareness of seasonal ingredient changes and partner with the Executive Chef to maintain menu changes in a timely and relevant manner. As a Chef de Cuisine, you’ll enjoy:. The Chef de Cuisine is responsible for establishing and executing superior guest experie

The Chef de Cuisine will oversee all back-of-house operations, ensuring excellence in execution, team development, and financial performance. Experience as Sous Chef or CDC in a high-volume NYC restaurant.

Assisting the Pastry Head Chef and all Pastry Sous Chef’s in the production of specialty breads, cakes and viennoiseries to the required standard. Ability work under the direction of the Pastry Head Chef and Pastry Sous Chef’s. Proven experience as a Chef de Partie in a Pastry Department

Full time position for a Lead Cook/Chef in an Italian Sandwich Shop/Cafe. Actively contribute to food preparation and cooking alongside the team, demonstrating a strong work ethic. Must have experience cooking traditional Italian American foods.

One of America’s most beloved restaurants, Gramercy Tavern has welcomed guests to enjoy its contemporary American cuisine, warm hospitality, and unparalleled service since 1994.Chef Michael Anthony’s fiercely seasonal menu consists of elegant dishes with a rustic influence that showcases the res

Work closely with the Corporate Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations. Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Grand Banks is seeking a Sous Chef with

We are seeking a Corporate Pastry Development Chef to partner closely with Chef Kwame Onwuachi and Executive Leadership in developing restaurant-specific dessert programs across the portfolio. Build scaled production specifications for consistent Chef de Partie level execution. Train Pastry Leads an

Private Chef for a HNW couple with a new baby in Toronto Canada. Best to be located in Toronto - but will consider commuter Chefs.

OKO Rye seeks a talented and passionate sushi chef to join our talented team at OKO Rye, led by three-time James Beard Nominated Chef Brian Lewis along with Chef de Cuisine Duane Shand and Sushi Chef Danny Yi. We are currently seeking a Sushi Chef who is enthusiastic, passionate and ready to grow th

The Sous Chef will be responsible in assisting the Chef in daily operations, working along side of the line cooks to keep the quality of the dishes at a hight level.

We are looking for an experienced Italian cook chef to bring on board & help us lead the way.

We seek a dynamic leader—whether you’re an experienced Chef or Chef de Cuisine ready to step into the spotlight—who thrives on creativity, discipline, and teamwork. Chef – Alpine Restaurant.

We are looking for a chef who is passionate about traditional Japanese techniques while maintaining the highest standards of quality, cleanliness, and teamwork.

Unlike many NYC chef roles, this position offers:. As Head Chef, you will be the culinary voice and leader of the kitchen:. A rising culinary leader ready for your first Head Chef title.

Full responsibility for all BOH operations for both locations.Control food costs, inventory, waste, consistency.Develop and document standardized recipes, prep protocols, and SOPs.Oversee menu execution, vendor relationships .Hire, train, onboard and mentor kitchen teams.Ensure health departmen

The Sous Chef works closely with the Executive Chef to maintain the highest quality and standards in the daily operations of kitchen. The Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. Ensure all tea

A recipient of the prestigious Relais & Châteaux Chefs Scholarship, Chef JP trained at Michelin-starred restaurants worldwide, eventually rising to Sous Chef at Blue Hill Stone Barns. In 2012, he competed on Les Chefs! and later became Executive Chef for the General Delegate of Quebec in Paris

Serve as a chef assistant with events that include an array of menus and classes such as: culinary, pastry, wine classes and mixology. Before and during event, assist chef by resolving any cleaning, equipment or product issues that arise. Assist Chef and guests with food items and equipment as neede

Executive Chef or Senior Sous Chef experience in an Italian restaurant concept. Executive Chef – Authentic Italian Cuisine. We are seeking an experienced and passionate Executive Chef with a strong background in authentic Italian cuisine to lead and elevate our culinary program.

Private Estate Butler Atherton California.Full time Butler with a pleasant calm demeanor to work on a midsized hospitality team on a private estate.Rotating shifts or fixed shifts depending on the needs of the client and the team.Must be an skilled and trained Butler with recent Butler experience on

The Seasonal Sous Chef for Gilligan’s at Soho Grand Hotel assist’s with all tasks necessary for daily operations including service, sanitation, administration as well as overseeing and leading the Gilligan’s kitchen team members. Contribute significantly to the success and excellen

Proven experience as a Chef de Partie in fine dining, Michelin, or luxury hospitality. With career progression opportunities, premium benefits, and unmatched exposure, this role is for committed and ambitious chefs who want to become a part of something truly unique in New York City’s private memb

Accommodate guests’ request making sure that the Sous Chef or Chef de Cuisine are aware of the request to be able to prepare it to our level of standards. Assist in daily prep or any other assigned item by the Sous Chef and Chef de Cuisine. Communicate with Sous Chef and Chef de Cuisine regard

Seeking an individual to help create menus and SOP, manage inventory, training, ordering.One who can handle the heat and continue what we've been doing since day 1.

Job DescriptionP.F. Chang's Pay Range (based on experience): $18.00 - $22.00 / hour Benefits we offer for this position: All team members: * Competitive pay * Flexible scheduling * Paid on the job training * Opportunities for advancement – we promote from within * Discounted meals * Employee referral program * Exclusive team member discounts * Closed on Thanksgiving and Christmas at most locations For qualifying team members: * 401(k) retirement plan (based on hours worked) * Medical, dental and vision insurance (based on hours worked) * Paid sick leave (in qualifying jurisdictions) Hiring immediately for full-time and part-time hourly Line Cooks, Wok Cooks, Cooks, Chef De Parties, or Station Chefs. Job Summary: A Line Cook, Wok Cook, Cook, Chef De Partie, or Station Chef accommodates guest’s needs by preparing food according to established recipes and procedures as well as following safety and sanitation guidelines. Job Responsibilities: * Prepare and cook all food items to company specifications * Plates prepared foods based on chef’s guidance * Responsible for the setup, operation, break down, and cleaning of all kitchen equipment * May need to assist with washing dishes, sweeping/mopping floors, cleaning and maintaining equipment, sanitizing utensils, etc. * Uphold our high restaurant kitchen sanitation and food service safety standards Job Requirements: * Previous experience is not required – we will train you! * Have a current Food Handler’s Card where applicable, or we will help you obtain. * A love for food and an eye for detail with cooking; knowing weights, measurements, and volumes. * Ability to learn restaurant menu and recipes. * Knowledge of all chemicals used in the building. * Excellent customer service skills and etiquette. * Ability to multi-task in a fast-paced teamwork environment. * Flexibility to work a variety of shifts. * Comfortable standing for extended periods of time, able to lift up to 30 lbs. and continuously bend, reach and twist. * Must be at least 18 years old. Why work for us? Because it’s more than a job. We are passionate people doing meaningful work, motivated by our purpose: To Celebrate Life. Family. Food. Apply Now * Search for jobs by keyword or location. * Gather your work history, and if applicable, prepare your resume for submission. * Click “Apply Now” to submit your application.

Job Description • We have an opening for seasonal CASHIER/FOOD SERVICE WORKER positions., • Location: Saratoga Race Course - 267 Union Avenue, Saratoga Springs, NY 12866 Note: online applications accepted only., • Schedule: Seasonal schedule. Days and hours may vary. More details upon interview., • Requirement: Experience required., • Pay Range: $16.00 per hour to $18.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1524913. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description The Culinary Services department at Cold Spring Harbor Laboratory is seeking a qualified candidate for a Lead Chef position in our Catering & Events department. Position Responsibilities: • Prepare and display food in a wide variety of service styles – including catering, buffets, picnics & fine dining services, • Participate and ensure that menus and recipes are followed, so as to provide a consistent product, • Uphold Nassau County sanitation rules, regarding perishable food handling and storage regulations on a daily basis, • Collaborate with management on menu planning, development, and seasonal updates, • Maintain a clean, organized, and sanitary kitchen environment, including completing thorough closing procedures after each shift Interact in a courteous manner with clientele, fellow employees and other supervisors, • Provide excellent customer service by interacting professionally with clients, team members, and leadership, • Support management by ensuring all departmental policies, procedures, and operational standards are followed Position Requirements: Education: Bachelor’s Degree preferably in Nutrition and two years of culinary school required. Experience: Ten years cooking experience in restaurant, catering facility and/or hotel required. Other: Ability to speak and understand the Spanish language is helpful. Ability to work evenings, weekends and holidays as required. Knowledge/Skills: • Principles and practice of supervision., • Work scheduling., • Menu planning and development., • Hot food usage, preparation, cooking and storage., • Proper sanitation procedures., • Ability to troubleshoot kitchen equipment and perform minor repairs., • Organization skills., • Diplomacy and tact., • Telephone etiquette Supplemental Information: Ready to bring your culinary expertise to our team? Apply here: Position Number: 02074 Cold Spring Harbor Laboratory is a world-renowned research and educational institution with programs in cancer, neuroscience, plant biology, genomics and bioinformatics. The Laboratory is recognized internationally for its excellence in research and educational activities. For more information about CSHL, please visit . The hourly rate for this role is $27.34 to $32.72. The hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a base rate, several factors may be considered as applicable (e.g., years of relevant experience, education, credentials, and internal equity). CSHL is an EO Employer. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability or protected veteran status. VEVRAA Federal Contractor Company DescriptionCold Spring Harbor Laboratory is a world-renowned biomedical research institution in New York. It has shaped contemporary biomedical research and is the home of eight Nobel Prize laureates. Cold Spring Harbor Laboratory provides a highly dynamic and interactive research environment and also a unique opportunity of timely exposure to advances in various biomedical research fields and of interaction with a broad range of researchers from all over the world through its renowned Meetings and Courses program. We believe that science is for everyone and our researchers have a wide variety of backgrounds.Cold Spring Harbor Laboratory is a world-renowned biomedical research institution in New York. It has shaped contemporary biomedical research and is the home of eight Nobel Prize laureates. Cold Spring Harbor Laboratory provides a highly dynamic and interactive research environment and also a unique opportunity of timely exposure to advances in various biomedical research fields and of interaction with a broad range of researchers from all over the world through its renowned Meetings and Courses program. We believe that science is for everyone and our researchers have a wide variety of backgrounds.

A highly sophisticated UHNW household is seeking a polished and service-driven Hospitality & Service Coordinator to join their team. This is a hands-on, front-of-house role focused on delivering an exceptional guest experience across daily service, intimate dinners, and larger-scale entertaining and events. The Hospitality Coordinator will act as the right hand to the Director of Personal Services, helping to elevate and execute a best-in-class hospitality program. The ideal candidate brings a 5-star hospitality or Michelin-level background, thrives in high-touch environments, and understands the nuance of service across both formal and casual settings. Key Responsibilities: • Lead service for lunches, meetings, and dinners, • Greet guests, manage arrivals, and ensure a seamless, elevated experience from start to finish, • Execute full service including beverage service, table setting, clearing, and overall flow of service, • Partner closely with the chef and household team to coordinate timing and guest experience, • Maintain deep awareness of guest preferences and special accommodations, • Act as a central point of coordination during events and gatherings, ensuring smooth execution as well as any allergies and specific preferences for VIP guests, • Support inventory management of serviceware, wine inventory, and specialty items, • Assist with thoughtful, in-house gifting (e.g., preserves, honey, curated goods), • NYC-based with significant time spent in East Hampton during the summer (housing provided), • Summer schedule aligned with chef’s working days; flexibility required, • Typical start time late morning, with service extending into the evening as needed, • Strong presence required during key holidays and entertaining periods Qualifications: • Prior experience in 5-star hospitality, Michelin-level service, private service or yachting required, • Strong food & beverage knowledge, including wine and cocktail service required, • Highly detail-oriented with a proactive, service-first mindset, • Comfortable in a highly visible, guest-facing role with UHNW individuals, • Ability to read the room and adapt service style accordingly, • Team-oriented, collaborative, and discreet, • Willingness to travel and live in East Hampton for extended summer periods This is an incredible opportunity for a hospitality professional who is looking to join a private and UHNW high touch team. Salary Range is $80,000-90,000 base plus bonus and 100% paid benefits

About Alloro Alloro is a boutique private dining and catering company, based in New York City. Alloro specializes in authentic Southern Italian dining experiences. Job Details The Business & Event Sales Manager (BSM) is the central leader of Alloro’s day-to-day business operations. This person drives sales, oversees client relationships, strengthens systems, and ensures operational excellence across the organization. You’ll work closely with the Founder and Sous Chef while serving as a visible leader, culture carrier, and brand ambassador—someone who thrives in both strategic thinking and hands-on execution. This is a unique opportunity for someone who wants to grow with a business, take ownership, and make a meaningful impact. This is an exempt, full-time, in-person position based in Downtown Brooklyn, New York Key Responsibilities Client Experience & Sales Leadership Own and execute the full client lifecycle: inquiry → proposal → event → follow-up • Respond to all inbound leads with professionalism and urgency, • Build and maintain strong client relationships and a robust CRM database, • Guide clients through menu selection, logistics, and event planning, • Ensure all client-facing materials are current and aligned with brand standards, • Continuously deepen knowledge of Alloro’s offerings and culinary perspective Operations & Systems Management • Maintain and optimize event management and operational systems, • Oversee scheduling, rentals, transportation, and logistics, • Manage QuickBooks and support basic bookkeeping processes, • Ensure compliance with NYC regulations, permits, and inspections, • Uphold standards across Alloro’s physical and operational environment Financial & Business Performance • Partner with leadership to develop sales forecasts and budgets, • Track and report on key sales metrics (inquiries, conversions, revenue), • Identify opportunities to grow revenue and improve profitability, • Support pricing strategy, new offerings, and business development initiatives, • Collaborate on event-level P&Ls and monthly financial reviews, • Help drive cost efficiencies and reduce operational waste Leadership & Communication • Lead weekly BEO and internal alignment meetings, • Serve as the communication hub across Founder, culinary team, and partners, • Collaborate with PR and marketing partners to grow brand awareness, • Schedule and coordinate front-of-house staff, • Represent Alloro at industry and networking events Plus other special projects as assigned Who You Are • A relationship-builder who genuinely enjoys working with clients, teams, and partners, • Highly organized, detail-oriented, and systems-minded, • Comfortable balancing big-picture thinking with day-to-day execution, • Financially curious, with a desire to understand and improve business performance, • A collaborative leader who brings energy, accountability, and follow-through Qualifications • 4+ years of business management and/or sales experience (hospitality or events preferred), • Experience in hospitality front office management, • Basic knowledge of Microsoft Office Suite (Word, Excel, Teams, Etc.), • Familiarity with AI tools, • Experience in catering, events, or food & beverage strongly preferred, • Excellent written and verbal communication skills, • Strong organizational and time-management skills, • Basic knowledge of bookkeeping, scheduling, and inventory management, • Familiarity with tools like QuickBooks and Canva is a plus, • Degree or certification in business or related field preferred (or equivalent experience) Certifications: • Valid US driver’s license required, • Salary, • Sales Commission Benefits & Perks: Paid Time Off, Potential Bonuses, Sales Commission Required Skills Catering Sales Organizational Skills Business Administration Event Management Writing Communication Hospitality Minded Team Collaboration

Company Description Leonetta NYC is an upscale Mediterranean restaurant located in the heart of Manhattan’s Murray Hill neighborhood. Known for blending contemporary elegance with the warm and inviting atmosphere of Mediterranean dining, the restaurant offers a memorable culinary experience. Under the leadership of celebrated Chef Ed Cotton, the menu highlights bold and diverse flavors from the Mediterranean coastline, crafted with fresh, seasonal ingredients and local New York produce. From innovative small plates to signature dishes, Leonetta NYC showcases an exquisite fusion of tradition and modern culinary techniques. Join Our Team as a General Manager! Are you a seasoned leader with a passion for hospitality, mentorship, and operational excellence? We are seeking a General Manager to lead our team while upholding our core values and commitment to exceptional guest experiences. Responsibilities: • Leadership and Culture: Uphold our core values to foster a positive and productive work environment., • Company Objectives: Achieve targets in profit, sales, service quality, facility appearance, sanitation, cleanliness, employee retention, operational effectiveness, and guest experience., • Team Development: Mentor and develop direct reports to ensure personal growth and maintain our standards of excellence., • Effective Communication: Ensure consistent, clear, and timely communication with employees, peers, managers, guests, and vendors., • Education: High School Diploma or equivalent; a Bachelor’s degree in a related field is preferred., • Experience: 5-7 years of relevant food, beverage, and/or service experience., • Certifications: Food Sanitation Certification and completion of a Leadership Development Program preferred. Sommelier certifications are a plus., • Communication Skills: Ability to communicate and understand the predominant language of the restaurant. Effective verbal and written communication skills are essential., • Leadership Skills: Proven ability to lead and inspire others while effectively managing team performance., • Company-sponsored medical and vision plans., • Opportunities for growth and career advancement., • Daily family meals., • Peer mentorship program., • Benefits & Perks: Health Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts

Job Description Responsiblities: ● Position requires flexibility as well as versatility ● Must be reliable and responsible for your own transportation ● Capable of driving company vehicles including operating food trucks(mobile for on site events) ● Strong Knife, Cooking skills ● Ability to be coachable, trained on “Chef’s” procedures and the way we do things ● Strict cleanliness and sanitation as well as organization ● Capable of managing themselves as well as others if asked to(on-site) ● Putting away orders ● Capable of firing jobs ● Rotating/FIFO procedures ● Working seamlessly with Chef/ Chef De Cuisine on production ● Capable of working in cooperation with front of the house coordinator and or point of contact on catering events ● Communicating with Chef concerning management of inventory and ordering ● Responsible for checklist, required food as well as equipment for on site events ● Work with kitchen staff to guarantee planning(logistics), coordination, and execution of BEOs ● Capable of closing kitchen down properly ● Taking inniative, recognizing (doing without being asked) in day to day work from filling in with cleanup/ garbage/ dishes etc. willing to help where you are needed Qualifications: ● Clean drivers license ● ServeSafe Certificate(willing to get it) ● Previous experience 3-5 years Availability: ● Open Availability(nights/ weekends)

Job Description • We are hiring immediately for full and part time CASHIER/FOOD SERVICE WORKER positions., • Location: Upstate University Hospital - 750 East Adams Street, Syracuse, NY 13210 Note: online applications accepted only., • Schedule: Full and part time schedule. Days and hours may vary. Must be able to work every other weekend. More details upon interview., • Requirement: Customer Service experience preferred. Willing to train., • Fixed Pay Rate: $17.42 per hour. Make a difference in the lives of people, your community, and yourself. At Morrison Healthcare, a Compass Healthcare company, you’ll join a culture that values caring for people, fostering belonging, and creating moments that truly matter. Here, your work has purpose: to nourish patients, caregivers, and communities while upholding the highest standards of detail, quality, and excellence in every meal served. For more than 70 years, Morrison has supported leading health systems nationwide with culinary, nutritional, and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our commitments, and believe in helping one another achieve more together by realizing our unlimited potential. Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily., • Full-time and part-time positions are offered the following benefits: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identify Theft Protection, Pet Insurance, and other voluntary benefits including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Morrison Healthcare is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Morrison Healthcare maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

The Role at a glance: Cater to You has an exciting opportunity for Chef Managers to learn, grow, and develop into senior unit level managers. Chef Managers are responsible for overseeing the cooking and preparing of all food items, for both daily foodservice and catered events. They are the front line of culinary and service excellence and work collaboratively as mentors to all other team members. They supervise and lead the kitchen team, complete administrative tasks, and are our liaison to the school community. An ideal Chef Manager embraces and cultivates our spirit of farm to table delicious food, genuine hospitality and establish the structure and organization required of a first-class foodservice program. What you'll be doing: Coordinate all menu planning, quantities needed, and preparation lists with the Sous/Jr. Sous Chef as needed. Place orders, reconcile invoices, take weekly physical inventory, manage budgeted food, and labor costs Plan, organize and lead food production, service, pack outs and/or deliveries. Ensure food production and service is managed efficiently and effectively. Ensure Galley recipes are communicated to and followed by the kitchen team. Ensure all food is prepared, stored, served, and packaged in accordance with all DOH food and allergen safety guidelines. Manage all dietary needs/allergen restrictions and ensure diners nutritional safety. Ensure all CTY signage and presentation standards are in place and maintained. Train and develop kitchen team in food, allergen, and workplace safety and CTY standards. Manage team member uniform/presentation standards and health and safety protocol. Manage team member daily and weekly time and attendance. Manage weekly UltiPro payroll process. Manage team member performance documentation and evaluations. Preparation and execution for catering and events. Ensuring all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards. Ensuring any needed equipment and/or refrigeration repairs are communicated and followed up on with the appropriate point persons. Communicate frequently and effectively with key points of contact in the school community including administrators, faculty, and parents. If applicable: Manage pre-orders and communicate with families as needed. Manage POS system, cashiers, and transaction process Manage daily sales- reports, reconciliation, and cash/deposit flow What we're looking for: Competencies • Strategic Thinking, • Effective Communication Skills, • Business Acumen, • Thoroughness, • Proactive and positive; interact professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers, • A demonstrated ability to identify areas of improvement and implement solutions Qualifications • Degree in Culinary Arts, Hospitality Management or equivalent experience preferred, • A minimum of 3-5 years progressive culinary management experience, • Strong leadership and coaching skills and the ability to train others, • NYC Food Handler’s certification, Serv Safe certification and Allertrain certification Supervisory Responsibility: This position directly supervises kitchen and service team members. Work Environment: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 50 pounds is required. Position Type/Expected Hours of Work: This position may require long hours and weekend work. AAP/EEO Statement: Cater to You is an equal opportunity employer. All candidates must be eligible to work in the United States for any employer. Other Duties: Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Where you'll be working: New York, NY Compensation Range • Compensation for this position is up to $95,000 / year based on experience.

Company Description The Sutherland House Victorian B&B is a charming property located near Canandaigua Lake. The mansion spans 5500 sq. ft on a 5-acre land, hosting guests from all over the world. Role Description This is a full-time on-site Chef role located in Canandaigua, NY at the Sutherland House Victorian B&B. The Chef will be responsible for preparing and cooking breakfast, designing menus, managing kitchen operations, and ensuring food safety and sanitation standards are met. The team works with a flexible schedule and can support part time/ full time work. This is a low stress, great environment, family run business, cooking breakfast for a max of 10 guests per day. There are optional shifts to pick up to cook for events as well, if desired. Qualifications • Culinary skills, Menu Planning, and Food Preparation skills, • Experience in kitchen management and operations, • Knowledge of food safety and sanitation standards, • Attention to detail and ability to work in a fast-paced environment, • Excellent communication and teamwork skills, • Self Starter and ability to work on their own, • Creativity in food presentation and menu design, • Experience in a similar role in the hospitality industry is a plus Contact us - send your resume to 585-396-0375

Job Description We are seeking a Chef Assistant to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Responsibilities: • Oversee day-to-day culinary operations, • Coordinate food and kitchenware orders, • Check freshness and quality of ingredients, • Assist in the development of menu items, • Standardize recipes and plate presentations, • Previous experience in culinary arts, cooking, or other related fields, • Knowledge of cost and labor systems, • Passion for food and cooking techniques, • Strong leadership qualities, • Ability to thrive in a fast-paced environmentCompany DescriptionA five star Family owned business with friendly staff. Full service Catering with offsite and in house eventsA five star Family owned business with friendly staff. Full service Catering with offsite and in house events

Job Description • We are hiring immediately for full time CASHIER/FOOD SERVICE WORKER positions., • Location: Union College - 807 Union Street, Schenectady, NY 12308 Note: online applications accepted only., • Schedule: Full time schedule. Days and hours may vary. Must be able to work weekends. More details upon interview., • Requirement: Previous experience is preferred, but not required. Willing to train! We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1505639. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients. Learn more about careers with Bon Appétit: Job Summary Summary: Operates Point of Sale system, assists the Chef, prepares coffee, and keeps the coffee and cashier stations clean. Essential Duties and Responsibilities: • Helps prepare foods such as meats, vegetables, baked goods and desserts. Also helps prepare catering orders., • Performs cashier duties using the POS system., • Perform general cleaning duties; removes trash and garbage to designated areas., • Provides service in all retail areas, including cashiering and line serving., • Cashiers according to established procedures, maintaining cash accuracy with receipts. Makes deposits at the end of each shift., • Inventories and restocks supplies and food products., • Sets up serving line, ensuring temperatures are taken, recorded and within acceptable ranges; notifies cooks if food temperatures are not within acceptable limits., • Serves hot and cold items to customers., • Sets up items for purchase on daily basis., • Keeps refrigerator stocked and product rotated using the first in, first out rule., • Stocks pantries with correct par levels of food items on a daily basis. Records replenished amounts on floor stock form for each unit. Records refrigerator temperatures on floor stock form daily. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. [[filter4]]

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

A premier destination resort in Upstate New York is seeking an accomplished Resort Banquet Chef to join its expanding hospitality team. This group is embarking on its largest expansion in 30 years, and we are seeking a visionary Banquet Chef to lead their world-class culinary operations. This 3,400-acre Forbes Four-Star and AAA Four-Diamond destination offers an immersive professional environment where delivering "larger than life" experiences is the daily standard. Why Join The Culinary Team? • Award-Winning Excellence: Work within a premier hospitality environment featuring prestigious Forbes Four-Star amenities., • A Vibrant Scene: Oversee complex, high-volume functions for a resort home to more than 20 diverse restaurants and a highly awarded dining scene., • Professional Growth: They support your advancement through mandatory training, industry trade shows, and culinary competitions., • Strategic Leadership: Beyond the kitchen, you will partner with Sales and Catering teams to develop special events and enhance the guest journey. Compensation: up to $105k, 401(k) with company match, PTO, dining discounts, relocation assistance, and more! If you are interested in learning more about this career-defining opportunity, please APPLY TODAY!

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Why This Role: The Restaurant Operations Manager plays a critical role in translating brand standards and operational expectations into consistent daily execution. This role is ideal for a hospitality leader who thrives on hands-on leadership, enjoys developing teams, and wants to build strong operational fundamentals while growing within a dynamic restaurant group. Job Summary: The Restaurant Operations Manager reports directly to the General Manager and is a key leader in the execution of daily Front of House restaurant operations, ensuring each guest interaction consistently meets the brand’s elevated service standards. This role provides hands-on leadership to a designated team of employees, supports service execution across departments, and partners closely with the General Manager and Executive Chef to control costs, drive revenue, and support the continued growth of the business. Key Responsibilities: Leadership & Team Development: • Recruit, train, and retain high-performing team members across operations and culinary teams., • Conduct performance reviews, document coaching, and support employee growth and development., • Lead by example by modeling brand standards and fostering a positive, accountable team culture., • Oversee scheduling, staffing, and daily team performance. Operational Excellence: • Develop working proficiency across all front- and back-of-house functions., • Ensure compliance with all health, safety, and sanitation regulations., • Oversee daily venue operations, including administrative duties, maintenance, and repairs., • Approve service comps and voids in accordance with company policies. Brand Standards: • Maintain consistent service and presentation across all food, beverage, and guest touchpoints., • Conduct regular venue walkthroughs to ensure brand and “mint condition” standards are met., • Address guest concerns promptly and professionally., • Support enhancements to service standards, menus, and guest engagement practices. Marketing, Financial & Business Support: • Support marketing initiatives and business development efforts, including VIP and promotional programs., • Assist with inventory and labor management to control costs and reduce waste., • Support budgeting, forecasting, and P&L oversight., • Ensure proper handling of cash, tips, and financial controls, and assist with audits. Qualifications: • Bachelor’s degree in business, Hospitality, or related field, or equivalent experience., • Three (3) to five (5) years of management experience, preferably in upscale dining or lifestyle hospitality., • Strong knowledge of food and beverage operations, health regulations, and liquor laws., • Excellent communication, organizational, and multitasking skills., • Passion for hospitality and delivering exceptional guest experiences., • Proven ability to lead teams and build strong working relationships., • Flexible availability, including mornings, weekends and holidays., • Ability to lift, carry, push, or pull up to 35 pounds., • Ability to stand, walk, or sit for extended periods., • Manual dexterity to operate restaurant equipment and perform daily tasks. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

Position Title: Chef De Cuisine Salary: $80000-85000 Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, ___ ! Job Summary To support our growth, we're actively seeking a Chef de Cuisine to join our Restaurant Associates team! This pivotal role is responsible for defining and elevating the culinary landscape of the café, meticulously overseeing all aspects of food quality, driving innovation, and curating an unparalleled dining experience. On a daily basis, you will lead and inspire the kitchen team, ensuring the efficient and timely preparation of consistently high-quality dishes. Collaborating closely with the Executive Chef, you will strategically oversee all facets of food preparation, plating, and presentation. To uphold the highest standards of quality, you will manage inventory and ordering. Your leadership will drive culinary excellence, elevate the café experience, and ensure the continued success of the Food program. Restaurant Associates is deeply committed to a culture of workplace and food safety, which you will champion every day. As the Chef de Cuisine, you will set the standard for responsible practices, ensuring the well-being of our guests, our valued team members, and yourself. The Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. Key Responsibilities ● Food & Workplace Safety: Set the standard for and rigorously oversee workplace and food safety protocols, including comprehensive allergen management, to ensure guest well-being and total operational compliance. ● Culinary Vision: Spearhead the overall dining strategy by delivering culinary offerings that reflect seasonal trends, sustainability goals, and overall excellence. ● Operational Excellence: Design and oversee all menu, production, and preparation systems; ensure total team adherence to operational checklists and responsibility guides to maintain an efficient kitchen environment. ● Wellness: Oversee thoughtfully balanced, nourishing meals that align with the program’s wellness goals. ● Hospitality Standards: Model and enforce a culture of genuinely engaging hospitality, ensuring every service interaction meets the highest professional standards. ● Leadership Talent: Actively mentor and develop the Sous Chef and culinary team, creating a robust pipeline of talent and a culture of professional growth. ● Sustainable Sourcing: Follow procurement strategies, ensuring all ingredients and products are sourced in strict alignment with sector sustainability standards and financial targets. Preferred Qualifications ● Education: Degree from an accredited culinary institution is preferred, not required. ● Culinary Leadership: A minimum of 5 years of culinary management experience, with proven success leading high-volume, premium food service operations. ● Safety Oversight: Proven track record of implementing and managing rigorous Food and Workplace Safety cultures. ● Communication: Strong written and verbal communication skills, with the ability to present to stakeholders and inspire diverse teams. ● Technical skills: Proficiency in computer skills, including knowledge of Google Suite tools and kitchen management software. ● Operational Alignment: Passion for the intersection of exceptional food, sustainability, and hospitality. ● Union Management: Experience managing in a Union Environment is a plus. ● Certifications: ServSafe Manager Certification preferred. While this schedule and location are currently projected, they are flexible and may be adjusted to meet evolving business demands, including coverage needs. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: ___ Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely,___ or copy/paste the link below for paid time off benefits information.

Join Our Team as an Executive Chef at SKY Armory! This is not a clipboard-only chef role. As Executive Chef at SKY Armory, you’ll lead a high-energy banquet kitchen where execution matters, teams matter, and food is a key part of unforgettable events.