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Job Title: Food Production Supervisor - Airline Catering Job Location: Jamaica-USA-11430 Work Location Type: On-Site Salary Range: $71,530.60 - 82,000.00 LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. The Cold Food Operations Supervisor is responsible for overseeing the daily production and assembly of cold food items to meet airline specifications, quality standards, and regulatory requirements. This role ensures efficient workflow, team performance, and compliance with food safety protocols while fostering a safe and collaborative work environment. Based in the heart of JFK at Building 139 – JFK Airport, Jamaica, NY 11430, this position plays a vital part in supporting LSG Sky Chefs’ reputation for operational excellence and customer satisfaction. Compensation & Benefits • Competitive Base Salary + Annual Incentive Plan, • Medical, Dental, Vision – starts Day 1, • 401(k) with Company Match, • Paid Time Off, Sick Leave & Holidays, • Tuition Reimbursement – support for professional development, • Free Parking & Daily Meals Supervise and direct daily cold food production, assembly, and packaging operations in accordance with airline specifications and LSG Sky Chefs’ quality standards. * Monitor workflow, assign tasks, and adjust staffing levels to meet production timelines and changing operational demands. * Ensure compliance with all food safety, sanitation, and hygiene regulations (HACCP, FDA, USDA, and customer requirements). * Conduct regular inspections of work areas, equipment, and products to maintain safety and quality standards. * Train, coach, and develop team members to optimize performance, foster engagement, and support career growth. * Collaborate with procurement, inventory, and logistics teams to ensure sufficient stock and timely delivery of ingredients and materials. * Identify opportunities for process improvement to enhance efficiency and reduce waste. * Maintain accurate production records, shift reports, and performance metrics. * Address and resolve operational issues promptly to minimize impact on service delivery. • High school diploma or GED required; associate or bachelor’s degree in culinary arts, hospitality management, or a related field preferred., • 3+ years of supervisory experience in food production, catering, or hospitality, with a strong understanding of cold food preparation processes., • Knowledge of HACCP guidelines, food safety regulations, and quality control procedures., • Strong leadership, communication, and organizational skills., • Ability to work in a fast-paced, deadline-driven environment., • Proficiency with production tracking systems and basic computer applications (MS Office).

Job Description We are looking for a Sous Chef to help us open our Garden City cafe! As a Sous Chef at Tatte, you will assist overseeing all kitchen operations at your café and are responsible for the success and growth of your kitchen team. Sous Chef may be responsible for the supervision of up to 25 employees including Zone Leaders, Cooks, Prep Cooks and Dishwashers. The individual must possess the ability to engage, inspire, and lead a strong team. A passion for amazing food made from scratch and genuine hospitality are an absolute must at Tatte. A Sous Chef is responsible for the overall kitchen execution in a fast paced, high volume environment in the absence of head chef. Scope of Responsibilities (include but are not limited to): • Oversees production and service according to established guidelines, • Adheres to recipe, portioning, and presentation standards, • Complete all daily management tasks in a timely manner, • Establish a strong understanding of our menu through daily tasting, • Coach 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, • Maintains inventory to stay within established guidelines while assuring that necessary product is available when needed, • Ability and desire to work a flexible schedule based on sales trends and business needs which will include days, nights, weekends and holidays, • Ability to work ten hour-plus shifts, plus ability to stand, squat or walk for extended periods of time, • Minimum of three years of culinary/kitchen management experience in a high-volume foodservice operation, • Comprehensive knowledge of food and proven passion for culinary excellence, • Understand the importance of quality product, visual presentation, efficient production, safety & sanitation, and food cost controls, • Knowledge and proficiency of Tatte’s systems, methods and processes that contribute to great execution, • Excellent communication skills with the ability to communicate professionally and effectively, • Highly organized with strong attention to detail, • Hospitality Education - A.O.S. Degree in Culinary Arts or culinary certificate and required experience, • Proficiency working with Microsoft Office – Word, Excel and Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTime and Teamworx (highly preferred), • Competitive pay (typically Sous Chef pay ranges from $25/hour to $30/hour , depending on experience), • Quarterly bonus program, • Paid vacation time Immigration Reimbursement Program (after one year of full-time service) • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks #chef #souschef #executivechef #chefdecuisine #finedining #kitchenmanager #foodie #scratchcooking #servsafe #headchef #hospitality #leadership #chefjobs #backofhouse #nowhiring #restaurantjobs

Job Description Position Title: Sous Chef Emirates JFK Pay 11 Reports To: Salary: $65,000-$70,000/year Other Forms of Compensation: What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary Summary: As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef I also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1476445 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job Description Position Title: Sous Chef - Queens Village, NY Salary: $50,000 - $55,000 Other Forms of Compensation: Merit increases Think Fresh! Lead with Excellence! An industry leading hospitality food service group, Unidine is driven by its exceptional people sharing their passion, creativity and talent to craft memorable guest experiences. Unidine’s commitment to scratch cooking, innovative programs, venue concepts and services continues to push boundaries and modernize dining programs for hundreds of clients around the nation. Our restaurants, bars, cafeterias and bistros offer a place for guests to enjoy something extraordinary. That is why we believe that using the freshest ingredients makes for the best dishes, staying ahead of industry trends pushes us to be innovative, and giving team members the right tools and resources helps them to perform their best. Come and join our award-winning team! Job Summary Summary: As a Sous Chef II, you are responsible for assisting with the overall success of the food program and overseeing culinary functions. The position entails assisting in all phases of planning, ordering, inventory, and food preparation. This includes adhering to the client’s culture and guidelines, the Health Department’s regulations, and the company’s standards and expectations of food quality, freshness and presentation. The Sous Chef II also motivates, trains, develops, and directs the back of house associates preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management. Essential Duties and Responsibilities: • Assists in coordinating and participating in the preparation and cooking of various food items., • Assists with planning and creating menus., • Rolls out new culinary programs in conjunction with the marketing and culinary team., • Assists with managing cost controls and controlling expenditure., • Performs other duties as assigned. Qualifications: • 5 years of related culinary experience including 1 year at the supervisory or lead level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Knowledge of food and industry trends with a focus on quality, production, sanitation, safety, food cost controls, and presentation., • Ability to set up and distribute production sheets., • Supervisory, leadership, training, management, and coaching skills., • ServSafe or Department of Health Certification is preferred., • Computer skills and knowledge of MS Office products including Excel. Unidine is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Unidine are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Paid Parental Leave, • Holiday Time Off (varies by site/state), • Personal Leave, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program 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. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Unidine maintains a drug-free workplace. Req ID: 1471606 Unidine JULIA KOWALSKI [[req_classification]]

Job Description Summary Job Description Prepares food for residents. Helps devise new methods of cooking and new menu items. Basic Computational Skills, Organizational Skills, Verbal Communication, Kitchen Equipment Knowledge, Knowledge of International Cuisines, Creativity, Interpersonal Skills, Some Culinary Arts Training (preferred not required). Maintains a sanitary kitchen and pantry according to DOH/ACS regulations. While the Cook is primarily responsible for meals, the position may, as needed, present as YDC in engaging with resident youth. About St. John’s Founded in 1826 as a home for orphaned children, St. John’s has evolved into a nonprofit social services agency providing residential care to New York City youth involved in the child welfare and juvenile justice systems. We offer holistic, trauma-informed support to young people up to age 21. Our main campus in Rockaway Park, Queens, houses a Residential Treatment Center, Close to Home Non-Secure Placement programs, administrative offices, clinical services, and an on-site NYC Department of Education school. We also operate a Non-Secure Detention residence in Richmond Hill and Limited Secure Placement programs in Brooklyn and Staten Island. St. John’s is dedicated to helping youth heal, grow, and build the skills they need to achieve their goals and return to family or a stable, supportive environment as engaged members of their communities. Principal Responsibilities • Demonstrates fidelity to the agency's service values and organizational imperatives., • Establishes and monitors procedures for food inventory, food supplies inventory, etc. Keep records and accounts of all food and food equipment purchases., • Adheres to the established food services, control instructions and city mandates regarding the preparation and storing of food both internal and externally (DOH/ACS/OCFS requirements), • Prepares nutritionally balanced meals for residents/staff, and provides quality and timely prepared foods while following sanitation guidelines and safety procedures., • Ensures that an alternate meal is available for each meal plan and that it is plainly stated on the menu., • Maintains a log of resident youth allergies/ special needs;, • Makes adjustments to food items to accommodate residents’ w/allergies or specific diet concerns. Unit Director will provide guidance., • Able to efficiently and effectively operate various kitchen appliances such as a blender, grill, mixer, oven,, • Ensures and maintains clean food preparation areas as determined by law and agency policy., • Anticipates food consumption and department needs based on census and plans/prepares accordingly., • Devises creative food menus/recipes while keeping within the budget guidelines., • Meets with residents quarterly, at a minimum, for feedback, suggestions and recommendations for the menu and future meal ideas., • Maintains the kitchen/pantry area according to Department of Health/ACS/ agency guidelines., • Acquires and maintain a current food handlers license., • Attends any/ all recommended/ required training., • Additionally, beyond the aforementioned statements, perform any and all tasks as assigned by program leadership. Required Qualifications and Experience • Minimum High School Diploma w/ a minimum of 2 years’ experience in food prep/cooking, • Some knowledge of culinary arts., • Strong communication skills with the ability to prioritize tasks., • Creative in food preparation/menu options, • Independent worker with the ability to multi-task, • Responsible Disclaimer The statements herein are intended to describe the general nature and level of work being performed by the incumbent in this position. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of a person in this position. Diversity, Equity, Inclusion and Belonging Statement With more than 250 years of combined experience, Little Flower Children and Family Services of New York and St. John’s Residence for Boys have a long-standing history of serving children, youth, adults and families of color. Our mission, vision and values are grounded in elevating the shared humanity of every staff member, community partner and those with whom we engage. We recognize that our DEIB work is continuously evolving as we strive for equity and inclusion for individuals of all races, ethnicities, genders, sexualities, ages, abilities, religions and lived experiences. Accessibility Some job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may be designed to protect the safety and health of the employee, their fellow employees and the individuals being served and may therefore exclude some individuals. Equal Employment Opportunity Statement St. John’s Residence for Boys 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 legally protected group status.

Job Description Bakery Concept Pastry Chef & Manager Join an exciting new bakery concept at the ground floor — where creativity meets craftsmanship and innovation drives every recipe. This is a unique opportunity to help shape an emerging brand from the inside out, leading a passionate team while producing exceptional baked goods made from scratch daily. We’re seeking a hands-on Pastry Chef & Manager ready to blend leadership, artistry, and operational excellence in a fast-growing environment. Bakery Concept Pastry Chef & Manager Benefits and Compensation: • Opportunity to help develop and launch new menu items and seasonal concepts, • Creative input in shaping product offerings and bakery identity, • Minimum 5 years of professional pastry or bakery experience, including staff supervision, • Proven track record managing production for a high-volume scratch bakery, • Strong leadership and communication skills for overseeing a team of 20+ employees, • Hands-on presence in daily baking, decorating, and product quality checks, • Ability to train, mentor, and inspire a high-performing team, • Oversee ingredient sourcing, par levels, and production timelines to maintain efficiency, • Culinary or pastry arts degree strongly preferred, • Experience in new concept development or bakery openings, • Strong creative flair for flavor innovation, product presentation, and merchandising, • Entrepreneurial mindset with a desire to grow alongside an emerging bakery brand

Job DescriptionExecutive Chef Opportunity at The Rhyland Hotel, Flushing, NY Join Us for the Grand Opening in Summer 2025 Location: Flushing, NY Start Date: Spring 2025 We are thrilled to announce an exciting opportunity for an Executive Chef at The Rhyland Hotel, opening in the vibrant community of Flushing, NY, in the summer of 2025. The Rhyland Hotel aims to be a culinary destination, featuring modern American cuisine that celebrates the rich bounty of New York State. About Our Culinary Venues: • Two Signature Restaurants: Each with its own unique concept, these restaurants will highlight the best of seasonal and local ingredients through innovative menus., • Banquet Hall: Catering to events of all sizes with custom menus designed to impress. Key Responsibilities: • Develop and refine menus that showcase local ingredients and modern culinary techniques., • Lead and inspire a team of kitchen staff to exceed culinary expectations., • Manage kitchen operations with a focus on efficiency, sustainability, and profitability., • Collaborate with local suppliers to ensure the highest quality of ingredients., • Oversee food safety and cleanliness standards. Qualifications: • Proven experience as an Executive Chef in a high-volume, fine dining environment., • Strong leadership skills and the ability to mentor and develop staff., • A deep understanding of and appreciation for New York's culinary landscape., • Exceptional creativity and a passion for modern American cuisine., • Culinary arts degree from a reputable institution is preferred. Benefits: We Offer: • Competitive salary package and benefits., • The chance to lead a premier opening and set new standards in the hotel industry., • Career growth opportunities within a prestigious hospitality group. Join us to redefine hospitality in Flushing, NY, and help make The Rhyland Hotel a culinary leader. We look forward to welcoming you to our team!

Job Description 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, • Internal English and Spanish classes, • hands on training and classroom training, • Free meals and drinks #chef #souschef #executivechef #chefdecuisine #kitchenmanager #leadlinecook #foodie #scratchkitchen #cheflife #kitchengoals #leadership #hospitality #hospitalityindustry #guestexperience #backofhouse

Job Description About the Role: We are seeking a detail-oriented and proactive R&D Associate to join our dynamic Research & Development team in Freeport, NY. The ideal candidate will play a crucial role in assisting both the test kitchen and sample team in developing and improving our food products and processes. This position requires a strong foundation in baking or food science, excellent organizational skills, and the ability to thrive in a fast-paced test kitchen and production facility environment. The R&D Associate reports directly to the R&D Manager and will primarily be based in Freeport, NY, where both the Test Kitchen and Sample Storage facilities are located. This role involves daily movement between these two locations to provide comprehensive support to both the Sample Team and the Test Kitchen Team. Key Responsibilities: · Assist in the development, testing, and evaluation of new bakery items, ingredients, and formulations. · Support the preparation, execution, and meticulous documentation of bench samples. · Maintain and update internal databases, project trackers, and R&D records to ensure data accuracy and accessibility. · Requisition raw ingredients from the Production Floor and Warehouse for use in the Test Kitchen, completing ingredient transfers in the ERP system to accurately maintain inventory. · Help organize sensory evaluations and product tastings, compile valuable feedback, and meticulously document outcomes. · Interact with vendors to vet, order, receive, and accurately track raw materials and supplies necessary for R&D projects. · Collaborate effectively with cross-functional teams, including Quality Assurance, Production, and Marketing, to ensure seamless project execution. · Prepare and accurately label samples for internal use and customer presentations. Assist with packing, shipping, and logging samples in the ERP system. · Strictly follow all company policies and procedures related to food safety, quality standards, and regulatory compliance. · Must be proficient with computer systems and applications relevant to the role. Qualifications: · Bachelor’s degree in Food Science, Nutrition, Culinary Arts, or a closely related field. · 1–2 years of experience in a food R&D or bakery environment is preferred. · Basic understanding of food processing principles and ingredient functionality. · Strong attention to detail and a steadfast commitment to maintaining high-quality standards. · Proficient in Microsoft Office Suite (Excel, Word, Outlook). · Good written and verbal communication skills. · Ability to work effectively both independently and as a collaborative member of a team. · Flexibility to adapt to changing priorities and project timelines in a dynamic environment. · Applicant must have a car for reliable transportation to and from the facility. Work Environment: This role operates across various environments including the Test Kitchen, Production facility, Warehouse, and Office settings. The position may require standing for extended periods, the ability to lift up to 50 lbs, and potential exposure to common food allergens and cold temperature environments. Company DescriptionOn Target Staffing Corporate Recruiting is a division of On Target Staffing, LLC. With 50 offices across the United States we are able to provide services to companies and individuals both local and national. We know that one size does not fit all. That’s why we take an individualized approach— offering customized recruiting solutions tailored to your unique needs. Our approach is to clearly understand your business goals, identify the best position for you, and enhance your opportunities. We look forward to working with you!On Target Staffing Corporate Recruiting is a division of On Target Staffing, LLC. With 50 offices across the United States we are able to provide services to companies and individuals both local and national. We know that one size does not fit all. That’s why we take an individualized approach— offering customized recruiting solutions tailored to your unique needs. Our approach is to clearly understand your business goals, identify the best position for you, and enhance your opportunities. We look forward to working with you!