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Job DescriptionWith over 58 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 Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· 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.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· 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 retrieve and replenish merchandise from stockroom or sales floor.· 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.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· 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.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.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. 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. 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 WACandidates@cscshared.com. 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 hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. 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 Engagement Type: Independent Contractor Instructional Assignments Instruction Format: In-person at participating schools and community-based locations Student Population: K–12; grade levels vary by program Program Area: Cooking, Culinary Arts & Practical Food Skills ABOUT THE ASSIGNMENTS Concorde Education works with schools and community organizations to bring hands-on enrichment experiences directly to students. We are currently identifying culinary professionals, educators, and experienced cooking enthusiasts who may be interested in leading future Cooking and Culinary Arts programs as independent contractors. These programs give students an opportunity to learn practical kitchen skills while exploring food, nutrition, creativity, and different culinary traditions. Instructors guide students through age-appropriate activities designed to make cooking approachable, educational, and fun. Assignment availability, schedules, student age groups, facilities, and program content vary by school. TYPICAL PROGRAM FORMAT Most opportunities involve approximately one instructional session per week, with sessions generally lasting about one hour. Individual programs commonly run for approximately 8–10 weeks. Assignments are offered throughout the school year as programs become available through Concorde Education's school and community partnerships. WHAT STUDENTS MAY LEARN Depending on the specific assignment, instructors may introduce students to topics including: Cooking and baking fundamentals Kitchen organization, sanitation, and safety Reading and following recipes Measuring and preparing ingredients Safe use of kitchen tools Mixing, baking, stovetop, and no-cook preparation Nutrition and healthy food choices Foods and culinary traditions from around the world Meal preparation and planning Food waste awareness Collaboration and shared kitchen responsibilities INSTRUCTOR ROLE Selected instructors may be responsible for leading interactive culinary activities using provided or approved program materials; supervising students during hands-on food preparation; maintaining an organized and supportive instructional environment; and adjusting activities based on student age, experience, facilities, and available equipment. Instructors are also expected to follow applicable school procedures, allergy guidelines, and food-safety requirements; communicate professionally with program contacts; maintain attendance records; and complete required assignment documentation. QUALIFICATIONS Candidates should have: At least 60 completed college credits or an Associate degree completed or currently in progress Relevant cooking, baking, culinary, food-service, or food-preparation experience Previous experience working with children or teenagers in an educational, recreational, camp, coaching, tutoring, or enrichment environment Strong communication and group-management skills The ability to supervise hands-on activities safely and effectively A dependable, organized, and professional approach to instructional assignments ADDITIONAL EXPERIENCE WE VALUE Professional culinary or restaurant experience, formal culinary training, youth teaching experience, and food-safety credentials such as ServSafe are especially relevant. Most importantly, successful instructors should enjoy helping young people build confidence and practical skills through hands-on learning. This posting is intended to identify qualified professionals who may be considered for independent contractor instructional assignments as opportunities become available.

Job Description New Community Corporation in Newark, New Jersey is one of the largest and most comprehensive community development agencies in the country; New Community's success rests on its comprehensive approach to community development. It is active in housing, health care, education, job training, childcare and economic development. The Culinary Arts Instructor primary role consist of teaching students in the area of culinary arts technique, food science, food preparation, cooking and meal service, based on the program's curriculum using practical and classroom methods. He/she will monitor and motivate students to ensure they are given significant opportunity to succeed and excel in the program. The Instructor will also be responsible for assisting in the development of lesson plans, instructional materials and written and practical exams. Responsibilities: • Teach classes at assigned location., • Teach credit or non-credit courses within field or discipline as needed., • Post and maintain regular office hours to ensure accessibility to colleagues and to students for advisement and consultation., • Serve as faculty advisor within the current Workforce Development Center advisement system. Prepare, distribute, and submit syllabi and approved course outlines for all assigned sections in accordance with program policies., • Maintain familiarity with Workforce Development Center's goals, mission, and long-range plans., • Contribute to planning and development processes through appropriate mechanisms and channels., • Perform professional responsibilities in accordance with pertinent goals, missions, and plans of the Workforce Development Center., • Associate Degree in Culinary Arts, • ServSafe instructor/proctor certification, • Five years' experience in the area of culinary arts, nutrition and/or dietetics

Job Description Love cooking and working with kids? Come work at Hudson Table! We are an interactive culinary studio and event space. We are looking for kitchen assistants to help assist kids in our culinary and baking classes and parties for kids ages 4-14. The role as a Kitchen Assistant is a unique blend of back of house and front of house operations and is an incredible opportunity to learn from chefs and teach kids how to cook in an educational and fun environment. This role also requires working our after-school programming on Mondays and Tuesdays, from 2:15pm to 6:00pm. Compensation: Shift pay - $75/4 hour after school shift; plus additional tips RESPONSIBILITIES: ● Set up the kitchen with proper equipment for hands-on cooking classes and events and ensure that all equipment is clean and functional. ● Prepare mise en place for the workstations, which includes measuring, washing, and preparing ingredients and equipment. ● Review recipes, lesson plans, and pull sheets to ensure all the ingredients and equipment are in place and staff is prepared to greet campers. ● During class, assist the Chef Instructor and kids with the food items and equipment. ● Answering questions raised by kids on equipment, processes, recipes, etc. and deferring to the chef instructor where needed. ● Make sure the kitchen and prep areas remain clean: remove dirty dishes and used equipment as the class or event progresses and any spills or messes are quickly cleared. Make sure that used equipment is brought to the dishwasher. ● Return clean dishes, tools and equipment to the designated storage areas in the classroom / kitchen. ● Breakdown and clean kitchen areas ensuring all equipment (pots, pans, dishes, silverware and glasses) are properly cleaned and stored. ● Perform other duties as assigned by the Culinary Director or Chef Instructor. ● May be needed to pick children up from school and bring them to Hudson Table for our pickup program. QUALIFICATIONS: ● Culinary degree from an accredited program or 1 – 2 years of experience in the food industry preferred ● Must have 1 - 2 years experience working with children ● Must be familiar or can identify food ingredients ● Must have an understanding of food and kitchen safety ● Demonstrate ability to multi-task ● Demonstrate ability to set up and break down rooms for classes in a timely fashion ● Ability to bend and lift 40 – 60 pounds ● Demonstrate ability to follow instructions and ask clarifying questions ● Must possess a strong sense of urgency and attention to detail ● Good communication including listening skills required ● Proven ability to work independently at times and within a team ● Demonstrate the ability to prioritize multiple tasks to meet deadlines ● A strong interest in food and cooking

Job Description With over 58 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 Overview As a 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 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. 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. 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 WACandidates@cscshared.com. 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 hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. 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 Summary The Baker/Cake Decorating Instructor role is responsible for the baking and decorating everyday products sold at the bakery as well as instructing cake decorating classes on scheduled days Responsibilities Produce our entire line of baked goods: quality cakes, cupcakes, cookies, biscotti and any other production items as delegated by a manager Ensure exceptional product by following recipes, understanding prep procedures, and maintaining raw materials quality Make sure our baked goods are baked and decorated according to Carlo’s Bakery product standards Keep up with pace of store and customer flow Avoid overproduction during slow business weeks Rotate product in freezer/walk-in using FIFO method Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer Maintain a clean production area Clean and sanitize all equipment, work areas, containers and utensils Be quick, accurate and organized Respect your customers’ and co-workers’ space and time Prepare special orders to ensure customer specifications are met Make sure customers receive exceptional customer service at all times Ensure operations are in accordance with food safety and sanitation standards Greet, assist, provide efficient service and thank guests in a prompt, courteous, friendly and business-like manner in order to promote the company image as a service-oriented operation Guide FOH staff on product questions and offer assistance in finding or suggesting product selection to customers Take specialty cake orders as requested by customers (e.g., special occasion cakes, party platters, etc.) Enter all specialty cake sales information into Salesforce Perform other duties as directed by a manager Qualifications 2+ years Baking/Decorating experience or a Culinary Program Degree Experience instructing cake decorating classes Basic computer skills and knowledge of Microsoft Office (Word, Excel) Ability to work well in a busy environment Ability to work independently and as part of a team Ability to work on your feet for extended periods of time (8+ hours a day) Ability to work flexible hours, including weekends and holidays (according to customer demand) Food Protection Certification holder or willing to obtain certification within 30 days of employment Why Join Carlo’s Bakery? Opportunity to grow with an internationally recognized brand. Friendly and collaborative work environment. Hands-on experience in the baking industry. Employee discounts on our famous baked goods.

Job Description Location: 1500 Broadway, New York, NY 10036 About Carlo’s Bakery Carlo’s Bakery, home of the “Cake Boss,” is a world-renowned bakery known for its high-quality, handcrafted desserts and exceptional customer experience. We take pride in our craftsmanship, creativity, and family-oriented culture. We are looking for an enthusiastic and reliable Assistant General Manager to join our team and help bring our delicious creations to life. Position Summary The Baker/Cake Decorating Instructor role is responsible for the baking and decorating everyday products sold at the bakery as well as instructing cake decorating classes on scheduled days Responsibilities Produce our entire line of baked goods: quality cakes, cupcakes, cookies, biscotti and any other production items as delegated by a manager Ensure exceptional product by following recipes, understanding prep procedures, and maintaining raw materials quality Make sure our baked goods are baked and decorated according to Carlo’s Bakery product standards Keep up with pace of store and customer flow Avoid overproduction during slow business weeks Rotate product in freezer/walk-in using FIFO method Understand proper use of all equipment: ovens, mixers, sheeters, scales, walk-in, and freezer Maintain a clean production area Clean and sanitize all equipment, work areas, containers and utensils Be quick, accurate and organized Respect your customers’ and co-workers’ space and time Prepare special orders to ensure customer specifications are met Make sure customers receive exceptional customer service at all times Ensure operations are in accordance with food safety and sanitation standards Greet, assist, provide efficient service and thank guests in a prompt, courteous, friendly and business-like manner in order to promote the company image as a service-oriented operation Guide FOH staff on product questions and offer assistance in finding or suggesting product selection to customers Take specialty cake orders as requested by customers (e.g., special occasion cakes, party platters, etc.) Enter all specialty cake sales information into Salesforce Perform other duties as directed by a manager Qualifications 2+ years Baking/Decorating experience or a Culinary Program Degree Experience instructing cake decorating classes Basic computer skills and knowledge of Microsoft Office (Word, Excel) Ability to work well in a busy environment Ability to work independently and as part of a team Ability to work on your feet for extended periods of time (8+ hours a day) Ability to work flexible hours, including weekends and holidays (according to customer demand) Food Protection Certification holder or willing to obtain certification within 30 days of employment Why Join Carlo’s Bakery? Opportunity to grow with an internationally recognized brand. Friendly and collaborative work environment. Hands-on experience in the baking industry. Employee discounts on our famous baked goods. Apply today and become part of the Carlo’s Bakery family — where passion, craftsmanship, and teamwork create something truly sweet every day!

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $27-30 per hour Benefits: • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance (After 90 days of employment), • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing At our company, we value and recognize exceptional performance and dedication. As a testament to our commitment to employee growth and satisfaction, we offer a clear pathway to financial advancement. As a candidate, you can expect the opportunity for a well-deserved raise at the 1 year mark, contingent upon favorable performance evaluations. We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Also servicing the following areas: • Berkeley Heights, NJ, • Chatham, NJ, • Fort Lee, NJ, • Hoboken, NJ, • Mountainside, NJ, • New Providence, NJ, • Randolph, NJ, • Saddle River, NJ, • Short Hills, NJ, • Summit, NJ, • Warren, NJ, • Wayne, NJ, • Weehawken, NJ Interview Process 30-min Phone Interview - Video interview - Bench Test / Tasting (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Monday to FridayRequirements:, • Culinary Experience: 2 years (Required), • Cooking: 4 years (Required)

Job Description We’re looking for a Kitchen Assistant to join our dynamic team and support our lead chefs during live chef competitions and private events. This is an exciting opportunity for someone with line cook experience who thrives in a fast-paced kitchen and enjoys being part of a high-energy, guest-facing atmosphere. Hands-On Classes: You will use your knowledge to help our guests learn techniques and culinary skills, set mise en place, assist the chef, and deliver excellent hospitality to create an enjoyable customer experience. Catered Events, Public Dinners & Chef Competitions: In addition to helping with hands-on cooking classes, you will assist the lead chefs in preparing multi-course menus for our private catered events or public dinners and brunches. You can also have the opportunity to compete as a sous chef in our viral chef competitions for prize money! You will experience ever-changing menus that evolve with the seasons and are curated directly for the client. The role as a Kitchen Assistant is a unique blend of back of house and front of house operations and is an incredible opportunity to learn from chefs in an educational and fun environment. Responsibilities: ● Demonstrate ability to prepare foods with efficiency and technique to ensure a quality product for our guests. ● Set up the kitchen with proper equipment for hands-on cooking classes and events and ensure that all equipment is clean and functional. ● Prepare mise en place for the workstations, which includes measuring, washing, and preparing ingredients and equipment. ● Review recipes, lesson plans, and pull sheets to ensure all the ingredients and equipment are in place and staff is prepared to greet customers. ● During classes, assist the Chef Instructor and guests with the food items and equipment. ● Answer questions raised by students on equipment, processes, recipes, etc. and deferring to the chef instructor where needed. ● Make sure the kitchen and prep areas remain clean: remove dirty dishes and used equipment as the class or event progresses and any spills or messes are quickly cleared. Make sure that used equipment is brought to the dishwasher. ● Return clean dishes, tools and equipment to the designated storage areas in the classroom / kitchen. ● Break down and clean kitchen areas ensuring all equipment (pots, pans, dishes, silverware and glasses) are properly cleaned and stored. ● Assist with preparation of a multi-course catered event or public dinner. ● Perform other duties as assigned by the Chef Instructors. Requirements: ● Prior line cook experience required ● Must have weekend and evening availability ● Comfortable working under pressure and following direction closely ● Friendly, professional demeanor with strong communication skills ● Must understand FOH operations and be able to deliver a good customer experience ● Must possess a strong sense of urgency and attention to detail Perks: ● Winning team bonuses during chef competitions ● Share in generous event gratuities ● A creative and collaborative culinary environment If you're a motivated team player with a passion for food, events, and a bit of competition—we want to meet you!

Job DescriptionDescription: Are you a culinary professional looking for more work-life balance and career growth than a typical sous chef or line cook position can offer? This full-time personal chef position is Monday through Friday, 8am–6pm, giving you evenings and weekends FREE. In this role, you’ll work as a personal chef for 8–9 clients per week—handling weekly grocery shopping, meal planning, cooking, and kitchen clean-up. You’ll have the chance to showcase your creativity in a variety of cuisines while building relationships with clients who appreciate your culinary expertise. Beyond weekly meal prep, our chefs also: • Host intimate private dining events and dinner parties, • Teach cooking classes as a culinary instructor, • Lead corporate team-building cooking workshops, • Support special projects such as menu design and event catering What Makes This Role Different from Restaurant Kitchen Jobs? Unlike traditional restaurant sous chef or line cook jobs, this position offers: • Consistent, predictable Monday–Friday hours (no REGULAR late nights or weekends), • Direct client interaction and creative menu freedom, • Opportunities to grow beyond the kitchen into events, education, and leadership Why Work With Us? We invest in our chefs through hands-on training, mentorship, and career development programs. If you’re someone who enjoys taking initiative, building relationships, and driving growth, this role offers virtually unlimited potential. At our company, we reward hard work, creativity, and dedication. You’ll be more than just a line cook or sous chef—you’ll have the opportunity to grow into a private chef, event chef, or culinary leader. Pay: $27-30 per hour Benefits: • Retirement Plan, 401k and 401k Matching, • Health, Dental and Vision Insurance (After 90 days of employment), • Short & Long Term Disability, • Life Insurance, • Accident & Critical Illness Insurance, • Flexible Spending Account (FSA), • Dependent Care Account (DCA), • Paid Time Off, • Profit Sharing Qualified applicants should have a minimum of four years of line experience, a sense of urgency, people skills, attention to detail, ServSafe Manager certification and state-specific Allergen, and have a reliable vehicle. Previous experience/familiarity with computer/email/Google Workspaces/social media is preferred. All applicants offered a position will be subject to a background check. Please note that we use E-Verify to electronically confirm Form I-9 information to verify employee's identity and employment eligibility. Travel may be required during training. (TSC compensates for travel.) A cover letter is highly encouraged. Also servicing the following areas: • Brooklyn, NY, • Manhasset, NY, • Old Brookville, NY, • Westchester County, NY, • Tri-State Area Interview Process: 30-min Phone Interview - Video interview - Bench Test / Testing (Reimbursement) - Full Day Stage (Paid) Supplemental pay types: • Bonus pay, • Unlimited referral bonuses, • Paid training Schedule: • 8-hour shift, • 10-hour shift, • Day shift, • Monday to Friday Requirements: • Culinary Experience: 2 years (Required), • Cooking: 2-4 years (Required)

Job Description With over 58 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 Overview As a Chef Instructor, Pastry at Sur La Table, you are the in-store expert and advocate for all things baking and pastry arts. You deliver #bestincenter service, a company-wide standard for excellence in service, by sharing specialized knowledge in pastry techniques, baking fundamentals, and personalized instruction that supports all company initiatives. The Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry 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 an exceptional in-store culinary experience focused on pastry and baking classes that reflects Sur La Table’s passion for food, teaching, and high standards, while following the provided recipes and game plans to ensure consistency and quality. · Communicate technical concepts and advanced pastry skills 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. 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. 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 WACandidates@cscshared.com. 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 hrbenefits@cscshared.com. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. 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.

About Saunter\n \n The way we gather is broken. Modern culture trades presence for digital sedation, and nightlife makes good health the price of admission. \n \n We’re building the successor to the bar—a new kind of third space, designed from first principles for how people want to gather today. Our first location opens in Williamsburg in early 2027, and the model is built to scale nationally. \n \n We’re artists and serial entrepreneurs—builders of creative and nightlife communities, consumer brands, and technology companies. We’ve spent our careers pushing culture forward, and this is our biggest swing yet. \n \n We’re backed by founders of some of the most influential technology companies of the past two decades, alongside one of the most followed voices in health. \n \n From first dawn to last call, a quick reset or a whole afternoon, our mission is to make room for warmer ways to gather. \n The Role\n \n You’ll shape the culture. \n \n Programming will determine what Saunter means to New York. You’ll own the calendar—Friday and Saturday nights, weeknight food and sound formats, morning classes, chef collaborations, daytime gatherings, and the formats we haven’t imagined yet. \n \n The weekend program has to earn a real place in New York nightlife. You should have exceptional music taste, relationships across the city’s DJ and creative scenes, and a feel for what makes a room important before everyone else has decided it is. If Saunter becomes known for the right nights, the halo will carry into everything else we do. \n \n The weekends make the brand. The quieter hours make the model work. The harder—and more revealing—work is turning taste into recurring formats people plan their lives around, so Monday means something here, Thursday means something else, and a Tuesday evening becomes a reason to leave the house. Capacity is perishable: a quiet daypart is revenue that never comes back. \n \n Not every hour should be programmed. Sometimes people should be able to spend an afternoon here without an agenda. Your job is to create demand without making the building feel busy for the sake of being busy. \n \n Sometimes the right answer will be an outside organizer with a community of their own. Over time, the goal is to build programming, audiences, and cultural properties that belong to Saunter. \n \n You’ll report to the CEO and set the calendar’s direction in close creative partnership. You’ll bring the roster, the formats, and a real point of view; the creative bar will be set together and held high. You’ll work closely with the Marketing Director, General Manager, and culinary team. Marketing leads audience acquisition and ticket conversion; you’re responsible for creating programs people genuinely want to attend and partners who bring the right communities into the room. \n \n This is a hands-on builder’s seat with no programming team beneath it to start—you book it, produce it, host it, and measure it. Nights and weekends are part of the job. During pre-opening and launch, you should expect to be in the room most Friday and Saturday nights, along with other major programs across the week. \n What You’ll Do\n \n Build the opening calendar. Join before the doors open and turn our programming strategy into booked reality: build the initial roster, recruit the morning instructors, lock the launch formats, develop backup options, and make sure the opening months express a clear point of view. \n \n Make the weekends matter. Establish Friday and Saturday as credible, distinctive nights in New York nightlife. Build relationships across the city’s music scenes, book the right talent, and create parties people return to—not one-offs that borrow relevance from a headliner. \n \n Give the week a rhythm. Design and run recurring weeknight and daytime formats across food, sound, movement, and culture. Own the morning class program end to end—from format design and instructor recruiting through scheduling and execution. Create reasons to visit during slower dayparts and build habits rather than one-off spectacles. \n \n Create Saunter originals. Develop recurring formats Saunter can own, refine, and eventually carry into future locations. \n \n Build the network. Develop lasting relationships with DJs, chefs, instructors, comedians, producers, artists, organizers, and community hosts. Know who is emerging, who is reliable, who brings a real audience, and who belongs at Saunter. Activate 57—our existing 12,000-member Brooklyn creative community—as a launch audience, source of collaborators, and window into the people and ideas shaping the city. \n \n Own the work end to end. Take programs from idea through talent outreach, negotiation, contracting, budgeting, production, run of show, on-site execution, settlement, and review. \n \n Make the programming perform. Direct the programming budget alongside the founding team and own event-level economics: talent costs, production costs, attendance, ticket revenue, venue spend, and contribution. Use revenue shares only when an outside partner creates enough value to justify them. Know what every format returns, and kill, rebuild, or expand it based on evidence—not attachment. \n \n Build demand with marketing. Partner with the Marketing Director on positioning, ticketing, launch timing, content, and audience strategy. Share accountability for attendance while maintaining clear ownership of the program itself. \n \n Protect the feel. Keep Saunter culturally current, warm, and inviting—never generic, clinical, self-serious, or attached to a passing optimization trend. Guard the unprogrammed hours too: someone arriving on a quiet afternoon should find calm, not a setup permanently in progress. \n Who You Are\n \n You have built programming that carries your fingerprints—parties, series, classes, or recurring formats you created that ran, grew, and outlasted their launch. \n \n You have been measured on the slow hours, not just the sold-out ones. You can say what a weeknight looked like when you arrived, what it looked like when you left, and what you personally did to change it. \n \n You have exceptional music taste and credible relationships within New York’s DJ, nightlife, and creative communities. You know the obvious names; your value comes from knowing what is next. \n You are more than a curator. You have personally taken events from idea through booking, production, live execution, and settlement. \n \n You understand the difference between cultural heat and borrowed relevance. A famous headliner, venue, or promoter does not automatically make a program successful, and you know how to determine what actually created demand. \n \n You are commercially fluent. You understand capacity, attendance, ticket price, talent and production costs, venue spend, and contribution. You have changed or killed programs you loved because the evidence said to. \n \n You make ambitious experiences on modest budgets. Resourcefulness excites you more than unnecessary production value. \n \n You bring structure to creative work. Calendars stay current, contracts get signed, talent receives what they need, budgets remain visible, and important details do not disappear during a late-night load-in. \n \n You are calm and present when the room is live. When talent is late, equipment fails, demand comes in below plan, or the energy is wrong, you take ownership and make sound decisions. \n \n You have a strong point of view and collaborate well with founders who have one too. \n \n Music may be your center of gravity, but you are genuinely interested in food, movement, comedy, art, neighborhoods, and the ideas that bring people together. \n \n You understand Saunter’s position instinctively. You know how to make health feel culturally alive without making it clinical, preachy, optimized, or overly earnest. \n \n Experience opening a new venue or concept is strongly preferred. Experience in New York nightlife, music programming, movement or class programming, high-touch hospitality, private clubs, or other multi-format venues is a plus. \n What We Offer\n \n\n • Base salary of $75,000–$95,000, based on relevant experience\n, • A founding creative role with meaningful influence over the identity and calendar of Saunter’s first venue\n, • The opportunity to create original formats that can shape a new national hospitality category\n\n How to Apply\n \n Tell us who you are and why Saunter. Send a short note and your resume to careers@saunter.space. We read every one. \n \n Saunter is an equal opportunity employer. We welcome applicants of every background and meet people where they are.

Chef Instructor, SavoryWith over 58 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 i

Direct client interaction and creative menu freedom. Teach cooking classes as a culinary instructor. Support special projects such as menu design and event catering.

Other times you will manage and supervise a team of culinary assistants for larger eventsSet up before class and clean-up afterCreate a controlled, safe, and clean environmentProvide first aid / CPR treatment if neededCulinary Cooking Class Instructor Qualifications:Self-starter who can work in a fa

Culinary Instructors Wanted in New York City, NYCozymeal, a leading marketplace for culinary experiences, is looking for Culinary Instructors in New York City, NY. As demand for culinary experiences grows, we are looking for culinary instructors to teach cooking classes in New York City and share th

Culinary Arts InstructorApex Technical School, a trusted vocational institution serving New York City since 1961, is looking for a passionate Culinary Arts Instructor to join our team. As an instructor, you won't just be teaching recipes or techniques—you'll be mentoring adult learners, sharing re

Chef Instructor, SavoryWith over 58 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 i

Culinary Instructors Wanted In New JerseyCozymeal, the top marketplace for culinary thrills and experiences, is looking for Culinary Instructors in New Jersey. Make your own schedule and create your own mouthwatering menus as a chef instructor in New Jersey, while Cozymeal provides hungry clientele,

Together, these activities bring STEM concepts to life in a dynamic and enjoyable way. Our mission is to inspire the next generation of STEM professionals, chefs, and engineers through experiential learning.

The State of Georgia is seeking a part-time Culinary Arts Adjunct Instructor to deliver credited courses in the culinary arts program.

Required Education and Experience: Associate's degree in the teaching discipline (Culinary Arts) Demonstrated competence/experience in the teaching discipline Three of the last seven years employed in the teaching discipline or related filed ServSafe Certification Valid Driver's License Prefer

Job Description Overview Born out of a partnership between Atria Senior Living and Related Companies, Coterie is a new luxury brand that re-imagines what senior living can be. From stunning architecture and thoughtful design to state-of-the-art fitness facilities and curated culinary offerings, every aspect of life at Coterie is meant to support the individual – and community – in reaching new heights. We elevate wellness and strive to anticipate every need to offer a life more inspired. Atria Senior Living’s Coterie brand has openings for individuals looking for a career with outstanding benefits, including: • Paid holidays and PTO, • Community employees may receive annual anniversary rewards dependent on classification, starting at $500 for Full Time employees., • Employees may be eligible to receive an Annual Scores Reward of $500 (Full Time) or $250 (Part Time) based on community survey results, • Benefits package also includes Health, Dental, Vision, and Life Insurance, • Retirement Savings Plan / 401(k) employer match, • Tuition reimbursement (U.S Based Communities) *Enrollment in benefits varies by employee classification; anniversary reward amounts vary by location As a valued team member at Atria, you’ll work in a supportive environment that provides advancement opportunities and promotes a healthy work-life balance. Apply now! Responsibilities The Resident Engagement Program Instructor leads assigned programs and activities of interest for our AL/IL residents. This individual promotes well-being by delivering thoughtful daily activities that inspire residents to participate, forming a strong sense of community. Lead Community Programming • Partner with the Resident Engagement Director & Specialists to create, plan and schedule community events and programs., • Lead Resident Engagement programs and participates in program evaluation activities., • Maintain records of all programs, resident participation, and acceptance of each program by residents as required by state law., • Understand the community’s interests and create programming that inspires participation. Adapt and change when necessary., • Utilize resident Company Program Guide Library for program planning ideas and execution., • Partner with all Resident Engagement staff to ensure adaptation, and program implementation across all service offerings., • Engage and motivate residents resulting in program participation. Support Residents Upon Move-In • Greet new residents making a special effort to include and engage them in programs and introduce them to others in the community with similar interests and backgrounds., • Complete Atria Resident Discovery surveys for new residents., • Assist in decorating the community according to community First Impression Standards. Memory Care Duties • Partner with the Memory Care Resident Engagement team in the planning, coordinating and implementation of overall community daily programs., • Capture individual resident Life Story information (life history and preferences) and utilize effective approach and redirection techniques when applicable. Other Duties • May be requested to participate and obtain third-party certification(s) such as Mayo Clinic Wellness Coach certification., • May drive company vehicle from community to social and other various destinations., • May perform other duties as needed and/or assigned. Qualifications • High school diploma, general education degree (GED) and or/ four (4) year college degree; or one (1) to three (3) years related experience and/or training; or an equivalent combination of education and experience., • Must be fully vaccinated and provide vaccination record card at time of hire., • Expertise in one of the following areas: wellness, fitness, arts & humanities, or music therapy., • Certification by an organization that has NCAA Accreditation such as the American College of Sports Medicine preferred., • Training and/or experience working with geriatric individuals and/or persons with cognitive impairment preferred., • Required certification(s) based on current state regulations., • Strong communication skills. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization., • Ability to effectively operate technology including computers (Word, Excel, email), iPad/tablets and AV systems., • Must possess valid driver’s license; position requires driving responsibilities (may use Company provided vehicle and/or personal vehicle)., • Must satisfactorily meet and be in compliance with Atria motor vehicle policy standards., • Able to work varied schedules to include weekends, evenings and holidays.

We’re building a small kitchen team and looking for a line cook who cares about food, pace, and precision.This is a hands on position for someone who takes pride in clean work and steady service.The focus of the role is execution.Cooking with consistency, maintaining standards, and keeping ser

We’re looking for someone to join our team at.You’ll be working closely with the owners and helping us make great pizza every day.Setting up the kitchen for service.Watching the oven and managing timing.Keeping the pizza station clean and organized.We’re a small team, and we’

The iconic Waverly Inn and Garden located in the West Village is seeking passionate line cooks to join our team for dinner service, must be able to work a busy grill station and work SATURDAY through WEDNESDAY.Previous hot line experience and expediting experience.The ability to cook meat and fish t

If you are looking to grow in the culinary industry come join a dynamic and expanding restaurant group committed to excellence.

Line cooks are needed at Tribeca's highly regarded fine dining Korean restaurant.We are one of Tribeca's most exciting destination for haute cuisine, focused on increasing our reputation for quality food and service.General knowledge of cooking techniques, equipment and safe food handling proce

We are looking for someone with the hunger, leadership instincts, and culinary foundation to grow into the chef de cuisine role and eventually own this kitchen. Direct mentorship from the chef with real culinary development built into the role.

Must have open availability including evenings, weekends, and holidays; schedule subject to modification and/or approval by the Culinary Director. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. Ability to identify problems and be solution-oriented r

You will partner with all other culinary management members to managing a high-performing culinary team, maintaining food safety standards, and ensuring efficient daily operations. Culinary degree or equivalent professional culinary training preferred. We pride ourselves on delivering exceptional se

Rolls out new culinary programs in conjunction with marketing and culinary team. Additionally, as part of the culinary team, you will be responsible for the following: . Three to five years of culinary management experience.

A minimum of 3 years of culinary experience as a Pastry Chef or Pastry Sous Chef. Ability to drive performance and results of a diverse culinary workforce. A minimum of an Associate's degree in Baking and/or Pastry from a culinary school/university -.

Our culinary team makes classic dishes so expertly that you'll remember why they became classics.

This is your opportunity to join an elite culinary team and work alongside chefs recognized as .

Pastry Chef de Partie is needed at Tribeca's highly regarded fine dining Korean restaurant.We are one of Tribeca's exciting new destination for haute cuisine, slowly building our reputation for quality food and service.General knowledge of pastry techniques, equipment and safe food handling procedur

Michelin star for the past 8 years in a row.Downstairs, the newly opened Bar, features an extensive raw bar selection and a menu consisting of "bites.Upstairs, in the formal dining room, we offer a multi course seasonal tasting menu.Join a young, ambitious, team of chefs and FOH professionals i

Line Cook – Michelin-Starred Japanese Fine Dining (Tempura Omakase).Health Insurance, Dental Insurance, Vision Insurance, 401(k), Commuter Benefits, Dining Discounts.Our philosophy is built on precision, discipline, respect for seasonal ingredients, and continuous improvement.Every detail matt

Other general maintenance and culinary tasks as assigned. Ability to interpret and express the Executive Chef’s culinary vision through pastry.

Pastry Sous Chef for Dominique Ansel Bakery.James Beard Award Winner and 2017 World’s Best Pastry Chef is looking for talent for his upcoming newest concept in New York.Full-time positions are available immediately for: Pastry Sous Chef.You will be working with a top-tier team in a profes

Looking for a Line Cook for a busy sports bar in downtown nyc.We are looking for someone who has experience working the line with American cuisine, can work in a high volume establishment, and has flexible availability.If you fit this description and have experience as a line cook, we would love to

If you are looking to grow in the culinary industry come join a dynamic and expanding restaurant group committed to excellence.

A brand new contemporary Asian restaurant by a Michelin-starred chef, Jungsik Yim.We are featuring 8 course tasting menu.Muje represents "an untitled work that is constantly evolving.It begins from an undefined state, without boundaries between country, genre, tradition, or modernity.Different backg

Chinese Tuxedo is an award-winning contemporary Chinese restaurant located within a 19th Century opera house on Manhattan’s Chinatown historic Doyers St.Having opened in 2016 to packed dining rooms and critical acclaim, we have continued to grow exponentially each year.We are in need of strong

We are now hiring for full-time, part-time LINE COOKS.Location: Genesis House; 40 10th Avenue, Manhattan, NY 10014 Note: online applications accepted only.Schedule: Must have open availability.Details provided upon interview.Requirement: 2 years of fine dining exp

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile, .La Tête d’Or by Daniel.This new concept will blend the classic American steakhouse with the Parisian dining scene.La Tê

Are you passionate about creating art from ingredients? Does your art involve precision, seasonal ingredients, technical cooking, high standards of cleanliness, and cultivating through your art?.New York Times Three-Star restaurant Il Buco Alimentari & Vineria.The requirements for success are:.I

Little Maven, is seeking a lead line cook/ tournant to join our team of passionate professionals.This role will include hands-on training from our chefs in order to provide the highest standard of service to our customers.Compensation: A salary range of $22 to $25 dependent on experience.Career Adva