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Job Description The Activity Specialist teaches and facilitates a youth centered class tailored to their specific expertise. Candidates with the following expertise are encouraged to apply: Reports To: Program Director, MS 206B Location: MS 206B-2280 Aqueduct Avenue Bronx NY 10468 Hours: 8 - 10 hours / week; Non Exempt, September - June Schedule: Program Hours are Monday - Friday, 2pm - 6pm Salary: $19 / HR - $25 • Dance (All Styles), • Theater/Acting, • Music & Lyricists, • Spoken Word and Poetry, • Graphic Design, • Podcasting, • Art/Animation/Painting, • Chess/Strategy Based Games, • Photography/Videography, • Robotics, • Coding/Computer Programming, • Audio/Sound Engineering, • Fashion and Cosmetology, • Boxing, • Martial Arts, • Cooking/Culinary, • Prepare and develop age, and skill-appropriate curriculum, lesson plans, activities, and special projects that fuse the arts and academic competencies to be reviewed by supervisors before being taught., • Work with program participants to develop their artistic, educational, and leadership potential., • Pre-planning of activity; activities are to provide students with structure, purposeful use of activity and self, including beginning and ending rituals., • Facilitate a variety of scaffolded activities based on students’ interest. Activities should promote teamwork, opportunity for mastery, and emotional and professional growth., • Facilitate purposeful activities in community hour and participate in other staff lead activities as part of the staff team., • Foster a youth development, strength’s-based environment, fostering a sense of belonging, safety, and community to participants., • Engage and facilitate group conversations, tracking and supporting students’ academic success., • Attend and participate in staff meetings., • Must be at least 18 years old., • High School Diploma or GED required., • Experience and/or training relevant to the position required., • Candidates with some college, experience with adolescents and teaching/coaching youth are encouraged to apply., • Flexibility, creativity, and enthusiasm for young people, • Excellent planning, organization and time management skills, • Ability to engage youth, while setting structure and limits in a group setting., • Energetic, motivated self-starter and a team player, • Excellent verbal and written communication skills., • Must have a commitment to work from a strength-based, youth and family development and trauma-informed perspective.

Job Description A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary Service Assistants are responsible for providing a clean and pleasant dining experience by clearing, sanitizing, and resetting tables, as well as ensuring all areas are well-stocked and tidy. The Service Assistant directly supports servers and/or bartenders during service, performing any tasks necessary to ensure a high-quality guest experience. Overview of Responsibilities ● Provide guest hospitality; clear, clean, and replenish tables, settings, and all service areas; remove courses as completed and deliver to kitchen; replenish utensils; refill water glasses; remain alert to guest needs at all needs ● Aid waitstaff and bartenders as needed to perform guest related duties ● Ensure polished and clean presentation of all areas ● Prepare dining rooms for patrons by cleaning, setting napkins, service plates, water bottles, and utensils. Perform opening and closing duties including set-up, maintenance, and breakdown of the area within the allotted timeframe not to exceed 20% or maximum of 2 hours of the scheduled shift time ● Support servers by setting up and replenishing service stations, trash containers liners, and bus stations ● Maintain service areas, clean up spills as needed ● Fulfill guest dining requests as needed and facilitate communication of guest requests to servers ● Make every effort to meet guest’s needs by either obtaining requested items for guest or communicating needs to server or management team ● Greet guests upon seating and fill water glasses ● Adhere to sanitation and safety policies ● Follow all company policies, procedures, and guidelines including being ready to work at scheduled shift time, in uniform, with neat and presentable appearance ● Perform all other reasonably assigned duties Minimum Qualifications ● Strong work ethic, team player, and exceptional guest service skills ● 1+ year experience as a Busser or Runner in a fast-paced, high-volume service environment preferred and/or equivalent relevant experience ● Ability to consistently deliver high-quality guest experiences, exceed guest expectations, and strive to create a memorable experience at every City Winery visit ● Ability to navigate venue conditions, including tight spaces, dark room and loud environment ● Polished presentation ● Ability to take direction from others ● Effective communication and interpersonal skills with a proven ability to build positive relationships with people in the scope of employment ● Aptitude to resolve problems ● Ability to work both independently and in a team environment ● Ability to work a flexible schedule including days, nights, weekends, and holidays ● Ability to perform physical requirements of the role including standing/walking for entirety of shift, bending, pulling, pushing, using stairs, lifting and carrying up to 50 lbs. About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law. We use eVerify to confirm U.S. Employment eligibility.

Job Description The Pastry Cook at KYU is a key role in our esteemed culinary team, responsible for crafting delightful desserts and confectionery treats. As a Pastry Cook, you will work closely with the Pastry Chef to complete pastry production and ensure high standards of service in our kitchen. Strong communication and multitasking skills are essential for success in this role. You will be responsible for preparing food and maintaining sanitation standards. This role involves working with the Pastry Chef to execute the menu efficiently and consistently. The Pastry Cook is knowledgeable about pastry cooking methods, ingredients, equipment, and processes. Pastry Cooks at KYU take ownership of preparing ingredients, managing their stations, and creating dishes according to restaurant recipes and specifications. Ultimately, you will play a crucial part in ensuring customer satisfaction and contributing to the growth of our restaurant. Responsibilities: • Properly set up and stock the station for daily service., • Follow instructions provided by the Chef Team., • Ensure that food preparation and storage areas meet health and safety standards., • Cook menu items in cooperation with the kitchen team., • Monitor tickets, including allergy and special-request notes., • Keep the station clean, organized, and efficient., • Rotate inventory correctly; FIFO enforced., • Ensure that all nutrition and sanitation standards are followed., • Monitor baking ingredient inventory needs., • Carefully and consistently plate dishes with finesse and cleanliness., • Actively fill out all check-lists, DOH logs, and prep-lists., • Prepare ingredients and handle baking equipment with proficiency., • Create pastries, baked goods, and confections following designated recipes., • Skillfully decorate pastries and desserts to ensure appealing and tasteful presentation., • Ensure adherence to safety and health regulations., • High school diploma or equivalent qualification., • Certificate in Culinary Arts, Baking and Pastry Arts, or related experience., • Minimum of 2 years of experience as a pastry cook or in a similar role., • Excellent communication and organizational skills., • Demonstrate a solid understanding of baking techniques and the pastry-making process., • Ability to work cooperatively and efficiently as part of a team, as well as independently., • Ability to thrive in a fast-paced, production-oriented environment., • Fine dining experience a plus., • Display keen attention to detail in all aspects of pastry preparation., • Tactful and clear communication with teammates., • Excellent time management., • A proactive and positive attitude., • Medical insurance., • Dental and vision insurance options., • Paid time off., • Referral program., • Employee dining discounts., • Able to lift and carry up to 50 lbs.

Job DescriptionDescription: KITCHEN MANAGER - Banquet Salary Range: $75K - $80K Company Overview José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary The Banquet Kitchen Manager is responsible for assisting in the planning, organization, and execution of all banquet kitchen operations. This includes supervising kitchen staff, ensuring the quality of food preparation, coordinating with event management teams, and maintaining smooth operations during large-scale events. The Kitchen Manager will support the Head Chef and other Banquet Chefs in maintaining high culinary standards and delivering exceptional food service to guests. Job Functions/Responsibilities Menu Planning & Preparation: • Assist in menu creation and recipe development for banquet events., • Ensure all food items meet the quality standards and specifications set for each event., • Oversee the daily operations of the banquet kitchen during events, ensuring food preparation and presentation are executed to the highest standards., • Supervise and lead kitchen staff, ensuring they are trained, motivated, and follow proper food safety and sanitation practices., • Ensure food quality, portion control, and presentation meet company and client expectations., • Inspect food preparation and ensure compliance with health and safety regulations., • Work closely with the Banquet Manager, event planners, and front-of-house staff to ensure smooth event execution., • Manage kitchen workflow during high-volume events to ensure food is prepared and delivered on time., • Assist in training new kitchen staff, including line cooks, prep cooks, and dishwashers., • Foster a team-oriented environment, promoting efficiency, cleanliness, and productivity., • Help manage food and labor costs, keeping them within the set budget for each event., • Ensure proper portioning and minimize food waste., • Ensure the kitchen complies with local health regulations and food safety standards., • Maintain cleanliness and organization in all kitchen areas, including storage, preparation, and cooking spaces., • Culinary Arts degree or equivalent experience., • Minimum of 3-5 years of experience in a high-volume kitchen, with at least 1 year in a supervisory role., • Experience in banquets or large-scale catering is highly preferred., • Strong leadership and team management skills., • Excellent communication and organizational skills., • Ability to work under pressure and manage multiple events simultaneously., • Knowledge of food safety regulations and kitchen hygiene practices., • Proficient in using kitchen equipment and technology for menu planning and inventory management., • Ability to stand for long periods, lift heavy objects (up to 50 lbs), and work in a fast-paced environment., • Food Safety Certification (e.g., ServSafe) and any other local health and safety certifications are preferred., • Evening, weekend, and holiday work is often required, depending on event schedules.

Job Description We are seeking a Head Chef 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 DescriptionNYC Water Cruises offers unforgettable experiences on the water through private charters, sightseeing tours, and special events aboard a growing fleet of premier vessels, including The Grande Mariner, Luisa of the Seas, and Eternity. We serve thousands of locals, tourists, and corporate clients each year and are known for blending exceptional service with the magic of New York Harbor.NYC Water Cruises offers unforgettable experiences on the water through private charters, sightseeing tours, and special events aboard a growing fleet of premier vessels, including The Grande Mariner, Luisa of the Seas, and Eternity. We serve thousands of locals, tourists, and corporate clients each year and are known for blending exceptional service with the magic of New York Harbor.

Job Description We are looking for Cafe Head Chef to help us open our Manhattan cafe! As a Chef at Tatte, you will oversee all kitchen operations at your café and are ultimately responsible for the success and growth of your kitchen team. Our Chefs may be responsible for the supervision of up to 25 employees including cooks, prep cooks and dishwashers. The ability to engage, inspire and lead a strong team is a must. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. The Executive Chef is responsible for the overall kitchen execution in a fast paced, high volume environment. Scope of Responsibilities (included but not limited to): • Runs production and service according to established guidelines, • Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality, • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards, • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Follows company safety and sanitation policies and procedures to include occurrence reporting, • Participates and attends departmental meetings, staff development, and professional programs, as appropriate, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays., • Able to work ten hour-plus shifts, plus ability to stand, sit, squat or walk for extended periods of time., • Minimum 3-5 years’ experience of progressive culinary/kitchen management experience, depending upon formal degree or training, • Proven passion for culinary excellence and exceeding guest expectations., • Knowledge and proficiency of systems, methods and processes that contribute to great execution., • Excellent verbal and written communication skills with the ability to communicate professionally and effectively., • Highly organized with strong attention to detail., • Hospitality Education – BS/AS Degree in Culinary Arts, Food Services Technology/Management or related field or, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworks (highly preferred), • Competitive pay (typically $72k-$84k, depending on experience), • 401(k) (with a vesting match), • Parking benefit when in position, • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and vision insurance, • hands on training and classroom training, • Free meals and drinks Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job DescriptionWith over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Chef Instructor, Savory at Sur La Table, you are the in-store expert and advocate for all things savory cooking. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in culinary techniques, cooking fundamentals, and personalized instruction that supports all company initiatives. The Seasonal Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty. · Deliver exceptional in-store culinary experiences focused on savory cooking classes that reflect Sur La Table’s passion for food, teaching, and high standards, while following provided recipes and game plans to ensure consistency and quality.· Communicate technical cooking concepts and savory techniques in a clear, encouraging, and approachable manner.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.Sales & Business Performance· Drive sales by upholding kitchen standards, encouraging second class sign-ups through strong customer engagement, and promoting retail items used or featured in class.· Deliver class revenue goals by ensuring high enrollment, positive reviews, and guest return rates.· Consistently meet or exceed culinary program goals by delivering exceptional classes that drive customer engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail culinary product sales, and guest feedback through Google reviews.Team Engagement & Store Support· Assist in setting up and breakdown of classes including organizing mise en place, prepping ingredients, and cleaning workstations.· Clean and sanitize dishes and equipment promptly to ensure smooth kitchen operations.· Assist with restocking, organizing, and maintaining kitchen supplies and tools to support overall store readiness.Operations & Compliance· Ensure compliance with food safety standards, local health codes, and sanitation regulations.· Properly handle all tools, ingredients, and kitchen equipment to maintain a safe and efficient work environment.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Model and ensure consistent adherence to all Sur La Table policies and standard operating procedures (SOPs). Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 4 hours at a time.· Ability to move about the store directing class participants while selling to customers and retrieving merchandise from stockroom or sales floor.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel and crouch to demonstrate, retrieve and/or replenish merchandise and/or cooking equipment.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education.· 1-2 years of kitchen operations experience.· Valid Food Manager Certification.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Position Title: Director of Catering Salary: $60,000 to $65,000 Other Forms of Compensation: Commission CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. Job Summary Are you a dynamic hospitality leader who thrives on creating exceptional guest experiences? We’re looking for an experienced Director of Catering to lead our catering and events operations. In this role, you’ll oversee a talented team, build strong client relationships, and ensure every event we deliver exceeds expectations in both service and quality. This position is located at a prestigious Performing Arts Center in Newark, NJ. What You’ll Do: • Coordinate and oversee internal and external catering events from start to finish, • Develop and maintain a comprehensive catering marketing plan and provide full-service event planning for clients, • Design and refine menus that reflect creativity, quality, and client preferences, • Hire, train, schedule, and develop catering staff, ensuring high standards in service and presentation, • Oversee all operational aspects of catering events including cost control, food preparation, transportation, setup, execution, and cleanup, • Bachelor’s Degree in Hospitality or Culinary Arts (preferred), • Minimum 5 years of experience in the high volume catering/hospitality industry, with at least 2 years in a management role (preferably Catering Management), • Proven experience in menu development, pricing contracts, booking, and sourcing equipment and staff, • Museum or similiar enviornment, • Strong ability to manage food preparation, service, and event logistics, • Excellent leadership, communication, and organizational skills, • Flexibility to work event hours, including evenings and weekends, • Be part of a passionate, service-focused team, • Opportunity to shape and elevate our catering program, • Competitive compensation and benefits package Culinaire is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Culinaire maintains a drug-free workplace. Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave