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LifeWorks Restaurant Group is a hospitality-driven restaurant company built for the modern workplace. We design and operate chef-led cafés, catering programs, and food experiences that go far beyond transactions, creating moments of connection, culture, and care in everything we do. Rooted in culinary excellence and powered by creativity, LifeWorks brings together food, design, and service to build brands within brands, tailoring each experience to the people and communities we serve. Our work lives at the intersection of hospitality and strategy, elevating everyday dining, strengthening workplace culture, and turning food into a meaningful part of how organizations engage their teams. At LifeWorks, people make the difference. That belief shapes how we lead, how we partner, and how we bring hospitality to life across every café, every campus, and every client relationship. The Senior Marketing Manager is a creative, organized, and detail-oriented individual who has a passion for food, beverage, hospitality, and marketing. This role is responsible for driving the business forward through exemplary marketing initiatives and customer engagement programs. This individual will have the ability to think both creatively and strategically, while developing innovative, exciting, experience-driven solutions which continue to improve our premier program, and drive profitability. This role is designed for a marketer who is deeply experienced in serving high end clients and understands how hospitality, operations, and precision execution come together to deliver exceptional experiences COMPENSATION: The hourly rate or salary range for this position is $100,000.00 to $120,000.00. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Lead all marketing initiatives for client portfolio., • Develop marketing plans, new strategies and tactics for promoting existing or new locations to enhance sales and customer satisfaction., • Lead visual storytelling vision and strategy development., • Manage marketing budget, in alignment with client KPI?s and portfolio budget., • Foster a collaborative and high-performance team culture, encouraging innovation, growth, development and continuous improvement., • Oversee health & wellness initiatives and programming to also include nutritional messaging, • Support operation teams across locations with direction for marketing and programming for cafés, catering, coffee, and markets., • Partner with account leadership team to support specific needs that drive measurable results across the client locations., • Coordinate and manage communication with external vendors to ensure timely production and installation of branded materials and signage, maintaining alignment with brand standards and project timelines., • Bring creative and innovative ideas to marketing strategy and execution that will drive the business forward in café and catering operations., • Meet regularly with clients to present new ideas and plans that deliver on client-driven project goals., • Work with functional team to contribute to and develop monthly and quarterly business reviews., • Support the field with one-off marketing needs, and provide on-site support as needed in California (quarterly travel, subject to change and project needs)., • Oversees all signage, smallwares, and merchandising for locations., • Responsible for communications around the national portfolio?s efforts to the client teams through recaps, photo slide decks, case studies, articles/newsletters etc., • Develop, provide, and maintain operational program support guides for program execution and client/field alignment and provide ongoing support to the field., • Protect the integrity of the client brand and proprietary information., • Manage integrity of local concept brands and lead team training on brand compliance, • Build relationships with clients, organization department heads and subgroups/community groups., • Champion the LifeWorks brands and participate in organizational stretch assignments as needed., • Coordinate special events, promotions, marketing collateral and social media marketing., • Ability to develop and execute presentations geared toward various target groups, including client base., • Basic Graphic Design work via Canva, • Other duties as assigned., • A minimum of 7 years of marketing or food service management experience, with a proven record of success and effective performance., • A bachelor?s degree in marketing, business, or hospitality management is highly preferred., • Experience in contracted dining service and account management is a plus., • Demonstrated ability to think creatively and strategically., • Experience or proven track record to work optimally in a fast-paced environment with internal and external partners., • Must have strong written and verbal communication skills., • Must have excellent interpersonal skills including presentation, public speaking, and client interaction skills., • Exemplify being well-organized, detail-oriented, and having strong process management and organizational skills., • Must be able to efficiently utilize social media and understand digital marketing., • Great time management skills and self-discipline, ability to ensure timely delivery of all projects and initiatives., • Must be able to efficiently use MS Office product to accomplish work tasks, especially PowerPoint., • Proficient knowledge of Canva and/or Adobe InDesign is preferred., • Must be a team-player with a can-do attitude. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The Assistant General Manager of Concessions is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Assistant General Manager of Concessions aids the General Manager in overseeing every managerial, f/t and p/t position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager of Concessions will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Assistant General Manager of Concessions will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • To achieve operational and commercial success for the Observation Deck bar outlets., • Drive revenue performance and maximize sales opportunities., • Develop additional revenue streams including bar sales, promotional display changes, edge, activations, etc., • To be fully versed in all duties within the Edge Bar operation to ensure smooth and efficient delivery proactively seeking improvements and reacting to challenges as they arise., • Maintain a positive and active partnership with edge and Peak Event operations., • Collaborate with edge marketing for special activations and events., • Ensure the outlet is prepared and ready on time., • Staffing levels are appropriately based on revenue forecasting and expected visitor ships., • Bar/Spirits display features key products which are regularly re-filled and re-stocked in alignment with promotional campaigns and design., • Timely customer service responds to orders by reducing waiting time, queues and cashing procedures., • Quality Control of product to ensure that it meets standards., • Report any alcohol service or other compliance issues to GM immediately., • Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents., • Relays safety/health issues to GM/BD immediately., • Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access., • Collaborate with edge marketing, Events Director and Beverage Director to facilitate all necessary operations for edge and/or sponsor related activations and holiday promotions., • Be fully versed in all aspects of technical equipment, applicable apps, POS and computers software programs as they relate to concessions operation., • All menus and signage are in perfect condition: no spelling mistakes, accurate, all changes are reviewed and approved by GM/BD., • Maintain all training materials, SOP and SOS documents., • Be sufficiently conversant with the IT, Aloha, Square, Slack to be able to resolve any issues., • Ensure full compliance with health and safety regulations and cleaning schedules are followed., • Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges) quickly and under pressure., • Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: • Associate’s degree (A.A.) or greater in Culinary Management, Business Management, or related field; along with two or more years’ experience in Concessions Management, other Food & Beverage Management, or related experience., • Degree requirement may be substituted for four or more years’ experience in Concessions Supervision, Food &Beverage Management or related position., • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system., • Nationally recognized food service sanitation training course certification preferred., • Nationally recognized alcohol service training course certification preferred., • 21+ years of age SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: • Ability to write, read, and verbally communicate, • Must have good positive energy throughout the day, • Must be able to print legibly for Team Members, management, and guests to read, • Must be able to stand for extended periods of time, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Exposure to cleaning materials, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Position: Food & Beverage Manager Location: Queens, New York City Salary Range: $70,000–$80,000 + PTO + 401K + Benefits Overview: We are seeking an experienced and motivated Food & Beverage Manager to support and oversee daily food and beverage operations within a full-service hotel in Queens, NYC. This role focuses on delivering exceptional guest experiences, managing day-to-day operations, leading teams, and supporting financial and operational goals across restaurants, bars, and banquet operations. Key Responsibilities: • Oversee daily operations of all food and beverage outlets, • Lead, train, schedule, and supervise food and beverage team members, • Ensure high standards of guest service and hospitality, • Monitor labor, food, and beverage costs to support profitability, • Ensure compliance with health, safety, and sanitation regulations, • Assist with budgeting, forecasting, and inventory management, • Handle guest feedback and resolve service issues promptly, • Support hiring, onboarding, training, and performance management, • Collaborate with culinary and hotel leadership to enhance service and operations Qualifications: • Previous experience in hotel or high-volume food and beverage operations, • Strong leadership, communication, and organizational skills, • Working knowledge of food and beverage service standards and regulations, • Ability to work flexible hours, including nights, weekends, and holidays, • Experience with POS systems and inventory management preferred

Compensation: $75,000 to $85,000 per year, Full-Time AM, PM and Weekends Food & Beverage Manager Reports to: Director of Food & Beverage Salary: $75k - $85k Fouquet’s New York is looking for a qualified and highly motivated Food & Beverage Manager who shares a passion for Hospitality. Responsibilities: • Work under the direction of the Head of Food and Beverage to manage daily operations of the restaurant and at times as needed other food and beverage areas, • Appoint and delegate tasks and responsibilities to staff as directed by General Manager, • Ensure standard operating procedures are upheld, • Lead by example, • Ensures smooth operations by planning, delegating, and clearly communicating responsibilities to staff and providing coaching and feedback as needed, • Respond efficiently to customer questions and complaints, • Manage restaurant supplies, • Displays a customer-comes-first mentality and ensures the team delivers exceptional customer service to all guests Requirements: • Minimum 4 years in a management role in the high-end Restaurant/ luxury hotel in New York City, • Bachelor’s degree in Hospitality Management, Business, or related field preferred, • Culinary certificate or comparable experience preferred, • Must exemplify the highest standards in honesty, integrity, humility and leadership, • Proven team player is willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team!, • Good time-management skills, • Great interpersonal and communication skills, • Food Handler’s Permit or ServSafe Manager’s Certification Job Type: Full-Time Benefits: Health/Vision/Dental Insurance/Life Insurance/Paid Time Off Fouquet’s New York is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Sparrow Italia Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Why This Role: The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group. Job Summary: The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed. In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business. Key Responsibilities: Leadership & Team Development: • Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams., • Identify and develop high-potential employees for advancement and leadership growth., • Lead teams daily with professionalism, fairness, and accountability., • Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures., • Address and document employee performance issues in accordance with company policies and standard operating procedures., • Organize and lead effective employee meetings and pre-shift communications. Operations & Guest Experience: • Maintain functional proficiency across all front-of-house and back-of-house positions., • Ensure consistent execution of service standards, operational procedures, and brand expectations., • Resolve guest concerns promptly and professionally, exercising sound judgment., • Demonstrate strong knowledge of the employee handbook, employee benefits, and company values., • Ensure compliance with all health, safety, sanitation, and food safety regulations., • Identify and communicate facility maintenance needs to the General Manager and appropriate vendors., • Utilize restaurant systems, technology, and reporting tools effectively. Inventory, Labor & Financial Management: • Establish and maintain inventory par levels and tracking systems to control cost of goods., • Monitor inventory usage, variances, and running totals., • Manage labor costs through effective scheduling, overtime control, and budget adherence., • Enforce cash handling, loss prevention, and anti-theft procedures., • Ensure accurate monthly inventories are completed, reviewed, and submitted on time., • Conduct ongoing labor and cost analysis to support operational efficiency. Financial Controls & Payroll: • Support the General Manager with financial oversight, reporting, and internal controls., • Accurately complete weekly restaurant payroll in compliance with legal and company requirements. Qualifications: • Three (3) or more years of supervisory or management experience., • Three (3) or more years of experience in a full-service dining environment., • Proven ability to lead teams and manage multiple priorities in a fast-paced environment., • Strong work ethic with a consistent sense of urgency, accountability, and ownership., • Professional, polished appearance and demeanor., • Ability to anticipate and respond to guest and team needs., • Working knowledge of cocktails, spirits, and wine preferred., • Availability to work nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 35 pounds. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

Step into a leadership role at one of New York City’s most exclusive, reservation‑only dining rooms—an environment defined by timeless style, impeccable service, and a guest experience that blends classic New York glamour with modern precision. As Assistant General Manager, you will help steward a hospitality program known for its polish, warmth, and meticulous attention to detail. This is a rare opportunity to lead within a room where every night feels like an occasion and every guest expects excellence. 🌟 Position Summary The Assistant General Manager is the operational heartbeat of the dining room—supporting the General Manager in leading a high‑performance team, elevating service standards, and ensuring flawless execution across all touchpoints. This role requires a poised, confident leader who thrives in high‑expectation environments and understands the choreography of refined, high‑volume service. You will guide the team, manage the floor, and uphold the culture of hospitality that defines one of Manhattan’s most celebrated dining experiences. 🎯 Key Responsibilities Service Leadership & Guest Experience • Maintain a strong, polished presence on the floor during all peak service periods., • Ensure every guest interaction feels warm, personal, and impeccably executed., • Oversee pacing, seating flow, turn times, and table assignments to maintain smooth, elegant service., • Manage VIP, high‑profile, and repeat‑guest relationships with discretion and consistency., • Resolve guest concerns with professionalism, empathy, and swift problem‑solving. Team Development & Culture • Lead, coach, and mentor FOH staff to uphold refined service standards and brand‑defining hospitality., • Conduct pre‑shift lineups, ongoing training, and performance coaching., • Reinforce grooming, uniform, and service‑sequence standards with clarity and consistency., • Foster a culture of teamwork, accountability, and pride in craftsmanship. Operational Excellence • Support the GM with scheduling, labor management, and daily operational planning., • Oversee opening and closing procedures, cash handling, and nightly reporting., • Partner closely with the culinary team to ensure seamless communication and timing., • Maintain readiness of the dining room, bar, and service stations to the highest aesthetic and functional standards. Compliance & Standards • Ensure adherence to all DOH, safety, and cleanliness protocols., • Support inventory management, ordering, and vendor coordination., • Uphold all internal policies, service guidelines, and brand expectations. ⭐ Ideal Candidate Profile You are polished, composed, and deeply committed to hospitality. You thrive in refined, high‑touch dining rooms and bring a calm, confident presence to the floor. You understand the rhythm of iconic New York service and lead with both authority and warmth. You bring: • 3–5+ years of leadership experience in upscale, fine‑dining, or luxury hospitality., • A passion for classic service, elevated guest engagement, and team development., • Strong communication skills and the ability to coach, motivate, and inspire., • A poised, professional demeanor and the ability to remain composed under pressure., • Experience managing VIP guests, high‑volume reservations, and fast‑paced service environments. ✨ What Makes This Opportunity Special This role places you at the center of one of Manhattan’s most iconic dining experiences—where tradition, elegance, and hospitality come together in a room that feels both intimate and legendary. You’ll help lead a team that values precision, camaraderie, and the pursuit of unforgettable guest moments. For a hospitality leader who thrives in high‑expectation environments, this is a rare and prestigious platform to shine.

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Sparrow Italia Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Why this role: The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business. Job Summary The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift. The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times. Key Responsibilities: Leadership & Operations • Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards., • Ensure all venue management processes and systems are established, followed, and executed daily., • Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards., • Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations., • Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations., • Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational., • Oversee timely reporting and resolution of all maintenance and facility issues. Guest Experience & Brand Standards: • Uphold and reinforce hospitality-driven service standards across all departments., • Ensure every guest is attended to and treated with professionalism, warmth, and respect., • Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items., • Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives., • Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times. Financial Performance & Business Development: • Participate in weekly marketing and business development meetings to support revenue growth and brand awareness., • Establish and maintain proper par levels and inventory management systems, including active tracking and controls., • Maintain full P&L responsibility, including reporting, analysis, and corrective action planning., • Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations. Qualifications • Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment., • Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety., • Availability to work a flexible schedule, including evenings, weekends, and holidays., • Strong organizational skills with a proactive, detail-oriented approach to operations., • Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure., • Strong understanding of labor and cost control systems that drive restaurant profitability., • Excellent communication and leadership abilities., • Bachelor’s degree in business management or a related field, or equivalent professional experience preferred., • Experience conducting performance evaluations and managing employee development., • Working knowledge of human resources practices and procedures., • Proven experience hiring, training, and mentoring large, diverse hourly FOH teams., • Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment., • Positive, self-motivated mindset with a commitment to excellence and team success. Physical Requirements: • Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed., • Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed., • Requires manual dexterity to operate tools, equipment, and technology necessary for the role., • Requires visual acuity, hearing ability, and effective communication skills. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include: • Medical Insurance, • Dental Insurance, • Vision insurance, • Paid Time Off (PTO), • Life insurance, • Opportunities for professional growth and development Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

SkyBridge Luxury has partnered with an ultra‑exclusive, invitation‑only private club in Manhattan to identify a Restaurant Manager who can elevate a refined, high‑volume dining program built around exceptional cuisine, curated experiences, and deeply personalized service. This is a rare opportunity to lead within one of New York’s most architecturally striking, culturally influential membership environments—without the visibility of a public‑facing brand. The Role You will be the steward of the club’s dining identity: the person who shapes the energy of the room, mentors a polished service team, and ensures every member interaction feels intentional, intuitive, and quietly extraordinary. This is hospitality at its most nuanced—where anticipation, discretion, and emotional intelligence matter as much as operational mastery. What You’ll Lead • Full oversight of a sophisticated, design‑forward dining room known for elevated cuisine and seamless service flow, • Coaching and developing a high‑performing FOH team grounded in warmth, professionalism, and member recognition, • Close partnership with the Executive Chef and leadership to maintain a unified culinary and service vision, • Execution of refined service standards, table‑touch strategy, and personalized engagement for a discerning membership, • Ownership of scheduling, training, performance development, and culture‑building, • Collaboration on private dining, special events, and curated programming that enriches the member experience, • Financial stewardship including labor management, cost controls, and revenue optimization, • Visible, relationship‑driven leadership that builds trust, familiarity, and emotional connection with members Who Will Thrive • Leaders from luxury hotels, fine dining, boutique hospitality, or private clubs, • Individuals with a polished, intuitive service style and strong emotional intelligence, • Mentors who build cohesive, accountable, high‑performing teams, • Operators who balance elevated guest engagement with disciplined back‑of‑house execution, • Professionals who excel in environments where discretion, personalization, and consistency define success Why This Role Is Exceptional This club is a sanctuary for its members—intimate, curated, and deeply experiential. As Restaurant Manager, you become the architect of that feeling. Your leadership shapes the rhythm of the dining room, the confidence of the team, and the sense of belonging members feel every time they walk through the door. This is a high‑impact role for a leader who wants to operate at the intersection of luxury, culture, and human connection.

Food and Beverage Manager • New York, NY, USA, • Full-time, • Job-Category: Food & Beverage, • Job Type: Permanent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus Responsibilities • Floor presence during shift, greeting and interacting with guests, • Perform daily inspection for readiness according to standards, • Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering, • Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards, • Responsible for maintaining the highest standards of service and ambiance, • Supervision of tabletop presentation for meal service., • Supervise and direct service, • Handle guest complaints in the most diplomatic manner, • Ensure food quality and 100% customer satisfaction, • Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing), • Maintaining inventory of equipment, linen and other supplies, • Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions, • Monitoring and controlling Micros system in appliance to guest checks and hotel reports, • Monitor speed of service and exercise quality control for both food and beverage, • Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals, • Increase knowledge of the industry trends, • Maintain safety by adhering to stated safety policies and handle guest and employee accidents, • Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met, • Relay any outlet maintenance needs to the Engineering Department by work order program, • Keep storerooms in a state of readiness, cleanliness and tidiness, • Promote and maintain good employee relations between service kitchen and dining room, • Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train, • Wine list development, • Responsible overall for the delivery of wine service, • Progressive and ongoing staff education, • Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item, • Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons, • Ethical duty to work with the taste preference and budget parameters of the patron, • A college degree is preferred, • Freestanding restaurant experience necessary or luxury hotel experience a plus, • Strong food/wine and liquor knowledge, • Excellent customer service skills, • Clear concise written and verbal communication skills in English, second language is an asset, • Must be proficient in Microsoft Office, namely Word and Excel, • Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail, • Ability to meet deadlines, work under pressure and work independently, • Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts, • Ability to handle multiple tasks, • Strong leadership skills and the ability to motivate people, • Complete knowledge of P.O.S system, • Ability to calculate/analyze data, • Basic business math and accounting skills, • Attention to detail and strong sense of urgency, • The ability to think ‘out of the box’ and see the big picture, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

A premier and internationally recognized private event venue in Midtown Manhattan is seeking a polished and service-driven Banquet Manager to join its hospitality leadership team. This iconic destination has long been synonymous with New York City’s most distinguished celebrations, hosting high-profile corporate gatherings, weddings, and private events for influential leaders, cultural figures, and distinguished guests from around the world. The Banquet Manager will play an integral role in overseeing the seamless execution of private events while maintaining the highest standards of service, professionalism, and operational excellence. Working closely with senior banquet leadership, this individual will supervise service teams, coordinate event logistics, and ensure that each event is delivered flawlessly from start to finish. The ideal candidate is a proactive hospitality professional with strong leadership presence, exceptional communication and organizational skills, and a genuine passion for creating extraordinary guest experiences. This role operates within a fast-paced, event-driven environment that requires flexibility, initiative, and a collaborative mindset, with most events occurring in the evening and extending late into the night. This position follows an event-driven schedule aligned with the venue’s private event calendar. Standard event days typically include Fridays and Saturdays, with occasional Sunday events, and managers remain on-site through the completion of events, which commonly conclude between midnight and 2am. Schedules are provided weekly and include two days off per week, with transportation home reimbursed for shifts ending after midnight. Responsibilities include but are not limited to: • Oversee the successful execution of private events and banquets, ensuring exceptional service standards and seamless operations throughout each event, • Review and execute Banquet Event Orders (BEOs), coordinating closely with culinary, service, and operations teams to ensure precise event execution, • Lead pre-service briefings to communicate event details, service expectations, and operational updates to banquet staff, • Supervise banquet service teams throughout events, ensuring professionalism, efficiency, and adherence to established service protocols, • Anticipate guest needs, resolve service challenges promptly and discreetly, and ensure an elevated guest experience at all times, • Maintain organization and cleanliness of banquet storage areas, equipment, and operational spaces, • Support the training, development, and motivation of banquet staff while fostering a collaborative team environment, • Partner with banquet leadership on operational improvements, departmental procedures, and service standards, • Build positive relationships with returning clients and guests while helping cultivate memorable experiences for new patrons Requirements: • Strong command of English language; exceptional communication skills, both written and verbal, • Excellent references required from both current and previous employers, • 3+ years of banquet management or supervisory experience within a luxury hotel, private club, catering venue, or high-end events environment, • Bachelor’s degree preferred but not required, • Experience working with NYC Local 6 union staff strongly preferred, • Strong leadership presence with the ability to motivate and guide service teams in high-pressure environments, • Passion for hospitality and delivering exceptional guest experiences, • Flexibility in scheduling with willingness to work extended hours as needed - MUST have open availability including evenings, weekends, and holidays, • Demonstrated discretion, professionalism, and integrity working in private service environments, • Proactive problem solver with an above and beyond attitude and service-oriented, team mindset, • Valid U.S. driver’s license and clean driving record, • Must be Legally authorized to work in the United States for any employer Compensation: $75,000 – $85,000 + Benefits and Bonus Annual Incentive Bonus: $7,000+ Benefits: Comprehensive medical, dental, and vision benefits, 401(k) with company match, Transportation reimbursement for late-night shifts, Opportunities for internal growth and advancement within banquet leadership

POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Job Title: Restaurant General Manager Location: New York, New York Company: Confidential About Us: We are a renowned restaurant committed to delivering an exceptional culinary experience to our guests. Our establishment is known for its exquisite cuisine, impeccable service, and a sophisticated ambiance that creates unforgettable moments for our patrons. Job Description: We are seeking a dynamic and experienced General Manager to lead our team and continue our tradition of excellence. The ideal candidate should have a keen eye for detail, and the ability to create a welcoming and memorable dining atmosphere. Responsibilities: • Leadership: Provide strong leadership, mentorship, and guidance to all restaurant staff, fostering a positive and cohesive team environment., • Operations Management: Oversee day-to-day operations, ensuring the restaurant runs smoothly, efficiently, and profitably., • Customer Experience: Maintain the highest standards of service quality, ensuring that every guest enjoys an exceptional dining experience., • Financial Management: Develop and manage budgets, monitor costs, and implement strategies to maximize revenue and profitability., • Staff Training: Implement and oversee comprehensive training programs for front-of-house and back-of-house staff to maintain service excellence., • Menu Development: Collaborate with the Executive Chef to create and update menus, ensuring they align with the restaurant's concept and meet guest expectations., • Quality Control: Ensure food quality, presentation, and overall guest satisfaction meet or exceed established standards., • Vendor Relations: Build and maintain relationships with suppliers and vendors to secure high-quality products and negotiate favorable terms., • Proven experience as a General Manager in a high-end establishment., • Strong leadership and communication skills., • In-depth knowledge of restaurant operations and industry best practices., • Exceptional organizational and problem-solving abilities., • Excellent customer service and interpersonal skills., • Proficiency in restaurant management software and MS Office., • Bachelor’s degree in hospitality management or a related field (preferred). All applications will be treated with the utmost confidentiality. We appreciate all applicants' interest, but only those selected for an interview will be contacted. Our company is an equal opportunity employer and is committed to diversity and inclusion within its workforce.

Sous Chef – Fine Dining Restaurant $75,000 - $85,000 + Bonus Join this renowned restaurant group as a Sous Chef for one of their fine dining concepts, responsible for supporting all kitchen operations, complete with excellent benefits, competitive salary, and outstanding career growth opportunities. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Sous Chef supports the Chef de Cuisine in all BOH operations. Your responsibilities will include: • Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis, • Daily inspections of all food prepared; ensure cleanliness and sanitation procedures are followed by the entire BOH team, • Coordinate training activities with the main kitchen, prep cooks and dishwashers, • Maintain all specialized company equipment and ensure cleaning protocols are followed, • Build lasting relationship with all vendors, • Assist Chef de Cuisine with food and beverage related issues, execution issues and problem solving, • Assist in scheduling, training, and performance management of kitchen staff, • Oversee the ordering of supplies and maintain proper inventory control levels, • Experienced leader to anchor and guide the service team with confidence and efficiency BACKGROUND PROFILE: • 2+ years of experience as a Sous Chef with an $8M+ upscale or fine dining restaurant, • Experience with Italian cuisine strongly preferred, • Have strong interpersonal and communication skills, • Energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

POSITION PURPOSE: We are seeking a skilled and passionate individual to join our kitchen team as a Line Cook. The ideal candidate will have experience working in a fast-paced restaurant environment and possess strong culinary skills. This role requires attention to detail, the ability to work efficiently multi-tasking, and a commitment to maintaining high standards of food quality and presentation. ESSENTIAL FUNCTIONS AND DUTIES: • Prepare and cook menu items in accordance with recipes and established standards, ensuring consistency in taste and presentation., • Set up and stock workstations with necessary ingredients and cooking equipment, following food safety and sanitation guidelines., • Coordinate with the kitchen team to prioritize orders and ensure timely preparation and presentation of dishes to guests., • Monitor inventory levels and notify supervisors of any shortages or discrepancies, assisting with inventory management as needed., • Maintain cleanliness and organization of the kitchen, including proper storage of food items, cleaning surfaces, and disposing of waste., • Follow proper food handling procedures to minimize the risk of contamination and ensure food safety at all times., • Collaborate with kitchen staff to develop and refine recipes, as well as contribute ideas for menu improvements or seasonal specials., • Adhere to all health and safety regulations, including proper handling of kitchen equipment and adherence to temperature control guidelines., • Assist with receiving and inspecting deliveries of food and supplies, ensuring quality and freshness upon arrival., • Support a positive and productive work environment by communicating effectively with coworkers and demonstrating teamwork and cooperation. KNOWLEDGE, EXPERIENCE AND SKILLS • 2+ years of experience as a line cook or in a similar role, preferably in a high-volume restaurant or food service establishment., • Culinary training or degree from a recognized culinary school or institution preferred., • Strong knowledge of cooking techniques, culinary fundamentals, and food preparation methods., • Ability to work efficiently and in a fast-paced environment, while maintaining attention to detail and quality., • Familiarity with kitchen equipment and utensils, as well as the ability to operate them safely and effectively., • Excellent organizational skills and the ability to prioritize tasks to meet deadlines and guest satisfaction., • Flexibility to work a variety of shifts, including evenings, weekends, and holidays as required., • Commitment to cleanliness and sanitation standards, with a focus on maintaining a hygienic work environment., • Positive attitude, strong work ethic, and willingness to learn and grow as a culinary professional. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry heavy objects, such as boxes of ingredients or pots/pans, weighing up to 50 pounds., • Coordination to handle kitchen equipment, knives, and utensils safely and effectively., • Flexibility to bend, stoop, reach, and perform tasks at various heights within the kitchen workspace., • Ability to work in close proximity to others and collaborate effectively with team members during service., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

We are seeking a Hospitality Services Manager to oversee front-of-house operations supporting our financial services client at their large corporate headquarters. This role leads a high-performing guest services team and ensures a professional, welcoming workplace experience for approximately 1,500+ employees, executives, and visiting clients. The ideal candidate brings deep corporate hospitality experience and a track record of elevating service delivery to white‑glove standards. Key Responsibilities • Lead, mentor, and support a team of 10+ guest services professionals, including receptionists, lobby ambassadors, and event coordinators across multiple floors., • Deliver a consistently high‑quality experience for employees, executives, guests, and high‑profile clients., • Oversee meeting and conference center operations, including room setup, audiovisual support, and coordination with internal partners., • Manage day-to-day event planning efforts; ensure flawless execution of meetings, special events, and on‑site engagements., • Partner closely with the in‑house catering department to support events; experience working with internal culinary teams is a strong plus., • Serve as a primary point of contact for workplace teams, business units, and key internal stakeholders., • Address guest and client concerns with urgency, ensuring timely and effective issue resolution., • Identify opportunities to enhance service delivery and raise performance levels to premium, white‑glove standards., • Ensure adherence to building policies, security requirements, and safety protocols., • Drive a culture of continuous improvement through implementing standardized processes that increase efficiency and productivity., • Occasionally support after‑hours events as needed., • Maintain a strong team culture focused on morale, accountability, and high performance., • Demonstrate a proven ability to develop personnel, helping team members grow into roles with expanded responsibility and leadership., • Achieve results through effective delegation, coaching, and empowerment., • Promote a service‑oriented mindset with strong problem‑solving skills and a “yes‑we‑can” attitude. Qualifications • Bachelor’s degree in Hospitality, Business Administration, or a related field preferred., • 5+ years of experience managing guest services, reception, corporate hospitality, or conference center operations within a large headquarters environment., • Demonstrated success operating in a fast-paced corporate setting supporting 1,000+ employees, • Strong communication, organizational, leadership, analytical and problem‑solving skills., • Expert level proficiency working with conference room management software suites such as EMS, Condeco (Eptura), Robin or similar, • Experience driving white‑glove service levels with a focus on delivering exceptional workplace experiences., • Proven ability to lead high-performing teams, maintain strong morale, and develop talent. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, origin, disability, or military status.

Do you see yourself as a Sous Chef? We are seeking passionate culinary professionals who bring the same level of care to their craft as they do to their personal pursuits. Whether you’re inspired by creating innovative dishes, mentoring team members, or elevating the overall guest dining experience, we are interested in YOU. We are a well-established luxury hospitality operation in Manhattan, known for delivering refined service and exceptional culinary experiences. As a Sous Chef, you will play a key leadership role within the Culinary team — supporting the Executive Chef, overseeing day-to-day kitchen operations, and ensuring each dish reflects the highest standards of quality, creativity, and consistency. Duties and Responsibilities Culinary Operations & Guest Experience • Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items., • Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards., • Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures., • Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams. Leadership, Training & Team Development • Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance., • Assist with employee selection, training, and development; provide coaching to build strong and engaged teams., • Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary., • Promote teamwork and quality service through daily communication and coordination with other hotel departments. Safety, Sanitation & Compliance • Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations., • Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards., • Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations. Administrative & Financial Management • Monitor and control kitchen costs, food waste, and labor allocation., • Maintain security and proper storage of food, supplies, and equipment., • Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing. Other Responsibilities • May assist with food preparation and cooking as needed., • May serve as Manager on Duty or perform additional duties as assigned. Qualification & Requirements • Culinary degree or equivalent professional training preferred., • Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants., • Proven supervisory experience in high-volume, upscale environments., • Knowledge of international cuisines, modern cooking techniques, and menu engineering., • Basic reading, writing, and math skills with general knowledge of food and beverage operations., • Valid food handler certification and/or alcohol awareness permit as required by local/state agencies., • Excellent communication skills, • Strong, adaptive managerial and interpersonal skills, • Proficiency in Microsoft Office 365, • Ability to work flexible schedules, including nights, weekends, and holidays., • Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel. What You’ll Gain • The salary Range for this role is $75,000- $85,000 annually., • Complimentary employee meals, • Complimentary dry cleaning (business attire), • A leadership role in one of New York City’s most iconic luxury hotels., • Opportunities to showcase creativity while shaping memorable dining experiences., • Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.

Mult-Unit Executive Chef – Upscale Restaurant Group $120,000 - $130,000 + Bonus Join this renowned restaurant group as the Executive Chef, responsible for leading multi-unit culinary operations and driving performance across an expanding portfolio, with excellent compensation, benefits, and long-term growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • 401k with company match, • 2 weeks of vacation, 3 weeks after 2+ years, • Company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Executive Chef oversees all back-of-house operations of multiple locations. Your responsibilities will include: • Oversee culinary operations across multiple locations, ensuring consistency, quality, and brand integrity at every unit, • Protect and refine the culinary identity while thoughtfully evolving menus to support growth and market expansion, • Standardize kitchen systems, recipes, training protocols, and operational procedures to ensure scalable excellence, • Partner closely with Operations leadership to build a replicable, performance-driven playbook for current and future openings, • Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives, • Drive financial performance across all units, leveraging procurement strategy, cost control, and margin optimization, • Operate at an enterprise level, balancing culinary vision with business strategy to support sustained national growth, • Local travel (up to 25%) required to provide on-site leadership and operational support across units BACKGROUND PROFILE: • 5+ years of experience as an Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments, • Demonstrated success standardizing systems, recipes, and operational procedures across units, • Strong financial acumen, including cost control, procurement strategy, labor management, and margin optimization, • Collaborative leadership style with the ability to partner effectively with Operations and corporate leadership, • Experience supporting new restaurant openings and expansion initiatives strongly preferred EOE – EQUAL OPPORTUNITY EMPLOYER

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

About the Opportunity We are searching for an exceptional General Manager to lead a renowned, chef-driven Japanese fine dining restaurant recognized as a gastronomic institution within its market. This restaurant is defined by precision, restraint, and an uncompromising dedication to craft, where service is intentional, understated, and executed at the highest level. Notably, the restaurant earned Michelin recognition in each of the first two years the guide was introduced to Texas, underscoring its consistency and excellence. This role is designed for a seasoned hospitality leader who understands the nuance of elevated Japanese dining, values discipline and consistency, and takes pride in delivering a refined guest experience rooted in respect, detail, and tradition. The General Manager will serve as the steward of the dining room, ensuring every service reflects the integrity of the cuisine and the philosophy behind it. This role will be based in Dallas, TX and require relocation Core Responsibilities • Lead, inspire, and develop a high-performing team that embodies the culture, values, and standards of exceptional hospitality., • Create memorable dining experiences by exceeding guest expectations and demonstrating a genuine love for the art of hospitality., • Manage private club operations, cultivating strong member relationships and ensuring a consistently elevated, tailored guest experience, • Foster a high-energy, service-oriented environment, modeling the standards of excellence and motivating your team to uphold them., • Respond to guest concerns (both written and verbal) with professionalism, creativity, and a solutions-focused mindset., • Oversee all daily operations with precision, ensuring seamless service, polished execution, and a consistently elevated guest experience., • Drive financial performance by developing accurate forecasts and budgets, monitoring key metrics, and achieving labor, COGS, and profitability goals., • Analyze monthly P&L statements, clearly articulate fluctuations, and present action plans during leadership meetings., • Recruit, train, mentor, and retain exceptional talent, maintaining accurate training records and leading effective orientations that reinforce culture and expectations., • Build a strong leadership bench by coaching managers and supporting ongoing growth, development, and succession planning., • Create and execute initiatives that increase sales, profitability, and guest check average through community engagement and smart business strategies., • Uphold rigorous operational standards across service, culinary execution, sanitation, cleanliness, safety, and regulatory compliance., • Oversee accurate purchasing, correct invoicing, and proper storage and rotation of all products to ensure freshness, quality, and cost control., • Maintain the aesthetic and physical upkeep of the restaurant, both inside and outside, ensuring a polished and inviting environment., • Ensure all restaurant paperwork (including daily reports, payroll, purchase orders, and HR documentation) is completed accurately and on time., • Identify and respond to safety hazards promptly, ensuring a safe working environment and adherence to all local, state, and federal regulations., • Lead weekly manager meetings and participate in scheduled GM meetings to communicate updates, align on goals, and strengthen team cohesion., • Use guest feedback and reviews to drive continuous improvement, implementing action-based strategies that elevate the guest experience., • Apply fair, consistent disciplinary actions aligned with our company's standards and protocols., • Serve as an ambassador of the brand, upholding the company’s mission and fostering a culture of growth, excellence, and hospitality. Requirements • High school diploma or GED required; Bachelor's Degree in Restaurant / Hospitality Management or similar field of study strongly preferred, • 5+ years of General Manager experience working in a Japanese fine dining environment, with an understanding of the precision, discipline, and service standards required at the highest level, • Strong knowledge of Japanese gastronomy, including familiarity with omakase-style service, traditional ingredients, and thoughtful sourcing practices, • Ability to work a flexible schedule including evenings, weekends and holidays, • Trustworthy, detail-obsessed and open to constructive feedback, • Exceptional communication skills both written and verbal, • Desire and natural ability to with our engage guests, exuding an infectious commitment to guest service at all times Perks • Relocation assistance provided for qualified candidates, ensuring a smooth and supported transition, • Medical, Dental and Vision benefits available, • Paid Time Off, • Dining discounts at all concepts, • Professional development and career growth, • Robust Training program, • Restaurant is closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family, • A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements • Ability to lift up to 50 pounds, • Ability to work standing and walking for extended periods of time

Company Description Sifted is a pioneer in providing innovative corporate lunch programs, trusted by leading Tech companies. Since 2014, we have served millions of meals across multiple cities by integrating data-driven insights, real-time staff feedback, and adaptable services to meet our client’s evolving needs. Our end-to-end operations ensure zero food waste, custom menu optimization, and a seamless on-site experience managed by dedicated local teams. Sifted transforms office dining into a meaningful experience, creating spaces for connection and supporting a positive workplace culture. We are passionate about delivering unmatched satisfaction with every meal served. Role Description This is a full-time, on-site role for a Traveling Chef based in the New York area. The Traveling Chef will craft high-quality meals, manage kitchen operations across assigned locations, and ensure exceptional dining experiences. Responsibilities include menu planning, food preparation, maintaining a clean and organized kitchen environment, adhering to food safety standards, collaborating with on-site teams, and incorporating client feedback into daily operations. Travel between assigned locations will be a required component of this role. Qualifications • Expertise in Cooking, Menu Planning, and Knowledge of Culinary Techniques, • Understanding of Food Safety Standards, Kitchen Operations, and Proper Sanitation Practices, • Strong Communication and Team Collaboration Skills, • Flexibility to Travel between Assigned Locations with Effective Time Management, • Customer Service Orientation and Commitment to Quality, • Previous Professional Kitchen Experience; Certification in Culinary Arts is a Plus, • Physical Ability to Stand for Long Hours and Handle Kitchen Equipment Safely, • Drive to Enhance Workplace Culture through Food and Dining Experiences

Job Details: After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Position Overview The Executive Chef at Brasserie Boulud will define and deliver a world-class dining experience. This role requires creativity, precision, and leadership to elevate seasonal French cuisine. The Executive Chef will manage a high-performing kitchen and partner with the General Manager, Corporate Chefs, and Director of Operations. Together, they will ensure the restaurant maintains top quality, profitability, and consistency. Key Responsibilities • Lead, mentor, and schedule a team of top-tier culinary professionals. Oversee menu development, quality control, and presentation to deliver innovative menus with exceptional attention to detail., • Direct all kitchen operations by establishing and maintaining standards for food quality, consistency, and efficiency in service., • Work collaboratively with the front-of-house team to coordinate communication and ensure smooth service that consistently exceeds guest expectations., • Develop new dishes and seasonal menus honoring French traditions and modern creativity., • Ensure compliance with food safety regulations, maintain top sanitation standards, and implement cost-control measures across all kitchen activities., • Actively mentor and train kitchen staff through hands-on guidance, skill development, and promote a strong culture of excellence and growth. Qualifications & Competencies • Proven leadership experience in Michelin-starred or high-end fine dining kitchens., • Master French techniques with a creative, precise, and innovative culinary portfolio., • Strong leadership, mentoring, and team-building skills., • Excel in organization, time management, and high-volume environments., • Demonstrate deep knowledge of sourcing, seasonality, and premium ingredient selection. Compensation Details Compensation: Salary ($120,000.00) + Quarterly IBP Bonus (up to 20%) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, and Wellness Program

Company Description The Group is a hospitality organization based in New York, known for transforming historic landmarks into iconic dining destinations. Inspired by French, Italian, and Japanese traditions blended with metropolitan American culture, The Group operates esteemed venues such as the Omakase Room, Boucherie, and OLIO E PIÙ. With a commitment to culinary authenticity and community engagement, The Group is expanding nationally into cities like Chicago, Washington D.C., and Miami, enriching the local dining experiences with unique concepts. Role Description This is a full-time, on-site Operations Manager role based in New York, NY. The Operations Manager will oversee day-to-day operations, ensure compliance with company standards, manage staff performance, and optimize team efficiency. They will monitor budgets, coordinate with vendors, manage inventory, and foster a culture of exceptional customer service. Additionally, they will support continuous improvement initiatives and collaborate with cross-functional teams to ensure operational success. Qualifications • Proven track record managing and developing General Managers and leadership teams across multiple locations, • Strong coaching and conflict resolution skills with a hospitality-first mindset, • Deep knowledge of FOH and BOH operations, including SOP development and implementation, • Experience with POS systems, guest relations platforms, and LMS tools (e.g., Opus), • Solid understanding of DOH standards and compliance requirements at the state and local level, • Familiarity with social reputation management across platforms (Google, Yelp, OpenTable, TripAdvisor), • Experience managing labor costs, food and beverage costs, and P&L performance, • Comfortable reading and acting on financial data to hit budgetary targets, • Experience with payroll processes, invoice approval, and scheduling oversight, • Operations management skills, including experience overseeing daily business activities and ensuring adherence to organizational policies., • Team leadership, including managing staff performance, conflict resolution, and fostering a positive workplace culture., • Budgeting and financial management experience, including cost control, vendor negotiations, and resource allocation., • Customer service and client relations skills, focused on delivering an exceptional guest experience., • Strong communication, organization, and project management skills., • Flexibility to adapt in a fast-paced environment and meet deadlines effectively., • Familiarity with restaurant or hospitality management required, • Experience with full-cycle hiring, onboarding, and performance management Skills & Attributes • Exceptional written and verbal communication skills in English, • Proficient in Google Workspace and Microsoft Office (Word, Excel, Outlook, PowerPoint), • Willingness to travel nationally and work a flexible schedule including nights, weekends, and holidays, • Polished, professional presentation with a passion for hospitality excellence Compensation $130-$150k/year + profit sharing bonus + benefits

Position Purpose: The Senior Director of Strategic Sourcing & Margin Optimization is responsible for leading enterprise-wide commercial governance and global sourcing strategy across SA Hospitality Group. This role serves as the strategic bridge between Culinary, Operations, and Finance, protecting product integrity while strengthening structured margin discipline and vendor governance across all domestic and international operations. The position centralizes sourcing strategy, compliance oversight, food and beverage cost analytics, and purchasing systems integration to support scalable global growth. The Senior Director will lead the Field Finance function and establish formal frameworks that align brand standards, operational execution, and financial accountability across markets. Key Responsibilities / Accountabilities: Culinary & Cross-Functional Alignment • Serve as the primary commercial partner to Culinary leadership to ensure structured collaboration between Culinary and Finance across all markets., • Establish and lead a recurring Food and Beverage Margin Steering Committee to align on performance, vendor strategy, and cost trends across regions., • Develop transparent evaluation frameworks for product sourcing decisions, substitutions, and specialty vendor approvals., • Preserve brand integrity and product standards while implementing structured economic discipline., • Partner with global GMs, DOs, Culinary, and Executive Leadership to ensure shared accountability for margin performance. Global Vendor Governance & Compliance • Develop and implement an enterprise-wide vendor governance framework inclusive of domestic and international operations., • Lead global contract review, negotiation strategy, and vendor portfolio optimization across food, beverage, smallwares, and services., • Evaluate and harmonize distributor strategy across markets while respecting regional product differentiation., • Monitor and report off-contract purchasing and compliance trends across all locations., • Oversee global rebate strategy and ensure proper tracking, recovery, and reporting., • Implement vendor performance scorecards evaluating quality, service, pricing integrity, and strategic alignment across markets., • Ensure invoice price accuracy versus negotiated agreements across regions. Liquor & Wine Commercial Oversight • Establish structured procurement and contract frameworks for liquor and wine programs across all brands., • Partner with Beverage leadership to evaluate distributor relationships, pricing structures, rebate opportunities, and margin optimization., • Monitor alcohol margin performance, pricing integrity, and compliance across locations., • Ensure alignment between purchasing strategy, inventory controls, and reporting systems., • Support global distributor evaluation and harmonization where appropriate. Field Finance & Margin Analytics • Provide direct leadership and mentorship to Field Finance Analysts., • Centralize food and beverage cost reporting, variance analysis, and accountability frameworks across all domestic and international locations., • Develop standardized dashboards tracking theoretical versus actual performance, price variance, product mix, and margin trends globally., • Partner with FP&A on budgeting, forecasting, and commodity exposure analysis across markets., • Establish clear location-level accountability for food and beverage cost performance. Systems & Infrastructure Integration • Oversee governance of purchasing and inventory systems including POS and inventory platforms across global operations., • Partner with IT and Finance to improve system utilization, workflow standardization, and reporting cadence across regions., • Align menu, recipe, and pricing updates with inventory and reporting systems across markets., • Drive continuous improvement in global data visibility and decision-making tools. Warehouse Governance Oversight • Provide strategic oversight of warehouse inventory controls, cycle count accuracy, space utilization, and shrinkage metrics., • Partner with Operations to align purchasing strategy with physical inventory constraints and product flow., • Support development of global inventory optimization standards and reporting., • Operational supervision of warehouse personnel remains within the Operations structure. Strategic Planning & Global Growth Support • Develop multi-year global sourcing strategy aligned with SAHG growth pipeline and international expansion initiatives., • Support new concept development and global expansion through early-stage sourcing and vendor planning., • Analyze global market conditions, commodity trends, and supply risk exposure to proactively inform pricing and contract decisions., • Identify opportunities for cross-market leverage while preserving regional brand differentiation., • Conduct periodic site visits across all markets to assess sourcing execution, vendor compliance, warehouse optimization, and culinary alignment., • Contribute to broader commercial and operational strategy beyond immediate sourcing scope. Minimal Essential Requirements: • 10 to 15 or more years of progressive experience in strategic sourcing, procurement, supply chain, or commercial finance leadership within multi-unit hospitality or premium retail environments., • Experience overseeing sourcing strategy across multiple markets or regions., • Demonstrated enterprise-level vendor negotiation and contract governance experience., • Strong financial acumen with deep understanding of P&L drivers, prime cost, and margin analytics., • Proven ability to design and implement governance frameworks across domestic and international operations., • Experience partnering with culinary or product-driven teams in quality-focused environments., • High emotional intelligence with demonstrated ability to influence cross-functional stakeholders., • Strong analytical capabilities and systems fluency across inventory, purchasing, and POS platforms., • Excellent written and verbal communication skills., • Ability to operate effectively within founder-led, brand-driven organizations., • Knowledge of applicable domestic and international compliance standards related to purchasing and vendor management. Self-Development It is understood that as Senior Director of Strategic Sourcing & Margin Optimization you will remain informed on market trends, commodity movements, vendor innovation, regulatory developments, and best practices in hospitality sourcing and margin governance. ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. Ability to perform the essential job functions consistent safely and successfully with the ADA, FMLA and other federal, state, and local standards, including meeting qualitative and/or quantitative productivity standards. Ability to maintain regular, punctual attendance consistent with the ADA, FMLA and other federal, state, and local standards. Ability to lift and carry items weighing 10 – 30 pounds; ability to stand for prolong periods of time. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification.

Company Description The Group is a New York-based hospitality company renowned for transforming landmark locations into iconic restaurant destinations. With concepts such as the award-winning Omakase Room, Boucherie, and OLIO E PIÙ, The Group combines French, Italian, and Japanese culture with the vibrancy of urban American life. As the company expands nationally to cities like Chicago, Washington, D.C., and Miami, it draws inspiration from local culinary scenes and fosters deep connections within each community. Role Description The Construction Project Manager will oversee the planning, execution, and completion of construction projects for The Group Hospitality. This is a full-time, on-site role based in New York, NY, with up to 25% travel. Key responsibilities include coordinating construction processes, managing project timelines, budgets, and resources, liaising with contractors and vendors, ensuring adherence to quality and safety standards, and resolving any project-related challenges to ensure successful delivery. Qualifications • Experience in Project Coordination and Construction Project Management, • Strong skills in Budgeting and managing financial aspects of construction projects, • Expertise in Construction Management and Project Management methodologies, • Ability to analyze project risks and implement risk mitigation strategies, • Excellent communication, organizational, and leadership skills, • Proficiency with project management software and tools, • Knowledge of building codes, safety regulations, and permitting processes, • Bachelor’s degree in Construction Management, Engineering, Architecture, or a related field preferred, • Relevant certifications, such as PMP or equivalent, are a plus, • Restaurant construction experience required Compensation $120-$150k/yr, plus benefits

Director of Safety & Security Location: New York City (Overseeing all NYC Cipriani properties) POSITION PURPOSE: Cipriani is seeking an experienced and highly discreet Director of Security to lead all security operations across our New York City locations. This role is responsible for protecting our guests, employees, assets, and brand reputation while maintaining the elevated service standards synonymous with Cipriani. The ideal candidate brings a balance of strong leadership, risk management expertise, and hospitality-minded professionalism. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee and standardize security operations across all NYC Cipriani properties, including restaurants, private clubs, event spaces, and corporate offices, • Develop, implement, and continuously refine security policies, procedures, and emergency response protocols, • Lead, train, and manage all security personnel (in-house and third-party), ensuring consistent coverage, performance, and professionalism, • Serve as the primary liaison with NYPD, FDNY, emergency services, and relevant regulatory agencies, • Obtain and maintain all necessary FDNY licenses and certifications required to operate all Cipriani restaurants, clubs, and event venues, • Conduct regular risk assessments, site audits, and vulnerability analyses across all locations, • Ensure compliance with all occupational health and safety regulations, including OSHA and NYC-specific workplace safety standards, • Oversee and enforce emergency evacuation procedures, fire safety protocols, and workplace safety drills across all locations, • Monitor adherence to food safety, crowd management, and event safety protocols in collaboration with Operations and Culinary teams, • Manage incident response, investigations, and reporting related to theft, disturbances, emergencies, or safety concerns, • Ensure compliance with all local, state, and federal safety and security regulations, • Partner closely with Operations, HR, Legal, and Executive Leadership on security strategy, incident management, and preventative measures, • Oversee security technology systems (CCTV, access control, alarms) and recommend upgrades as needed, • Lead security planning for high-profile guests, VIPs, private events, and large-scale activations, • Develop and manage the security budget, vendor relationships, and contracts KNOWLEDGE, EXPERIENCE AND SKILLS : • 8–12+ years of progressive security leadership experience, preferably within hospitality, luxury retail, private clubs, or multi-site operations, • Prior experience managing security across multiple NYC locations strongly preferred, • Strong knowledge of NYC security regulations, emergency response procedures, and law enforcement coordination, • Proven ability to lead teams with discretion, authority, and a service-first mindset, • Exceptional judgment, calm decision-making, and crisis management skills, • Experience working with high-profile clientele and confidential matters, • Strong written and verbal communication skills, • Availability to work flexible hours, including nights, weekends, and holidays as needed, • Former law enforcement, military, or executive protection experience PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. This role will also receive commissions. To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. This role will also receive commissions. To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. This role will also receive commissions. To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. This role will also receive commissions. To review available benefits, please click here: ___.

Join Our Team as a Territory Manager – Where Passion Meets Opportunity! Are you ready to build relationships, drive sales, and make a meaningful impact in the foodservice industry? At US Foods, we’re not just delivering food – we’re delivering success. Join a dynamic team where your expertise, energy, and ideas are valued. Take your career to the next level as a Territory Manager and be part of something bigger! US Foods ranks among the largest food distributors in the U.S. where we offer a variety of products, including exclusive and national brands. Beyond food distribution, we offer services designed to enhance our clients' profitability. Our commitment to exceptional customer service distinguishes us from our competitors. We win together! As a Territory Manager, you’ll play a pivotal role in shaping customer relationships and driving business growth. From nurturing existing accounts to hunting for new business, this role is all about passion, performance, and partnerships with the ability to drive earnings and incentives! US Foods has a comprehensive training program for the Territory Manager position. Our leaders provide extensive coaching, sales tools and mentoring to ensure your long-term success. What You’ll Do as a Territory Manager: * Be the Customer Champion: Own and nurture the customer relationship in a team based selling model. Educate customers on ordering platforms and provide menu consultations, product recommendations and pricing strategies to help customers succeed. * Drive Sales Success: Your success will be measured by selling to customers, increasing case growth, and acquiring new business. You will do this through delivering impactful sales presentations and tailoring your sales approach to individual customers. Effective time and territory management is critical. * Team Based Selling: Work collaboratively with our Specialists to assist with top penetration opportunities and new accounts opening. You’ll also work closely with marketing, supply chain and customer service to ensure seamless product delivery. * Lead with Insight: Develop new business by identifying prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences. * Delivery Resolution: Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (e.g., delivery mis picks, short on loads, stock-outs). * Competitive Advantage: Know the market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Stay on the Move: Drive your personal motor vehicle to conduct regular check ins, site visits and follow ups to ensure customer satisfaction. SUPERVISION • No direct reports. WORK ENVIRONMENT • Daily outside the office environment working in your assigned territory, visiting customers in variable weather and temperature conditions. MINIMUM QUALIFICATIONS * 1+ year of sales experience preferred. * HS Diploma or equivalent. * A valid driver’s license is required, and motor vehicle record must be in good standing. * Foodservice industry/culinary/restaurant management/hospitality experience preferred. * Excellent oral and written communication skills and presentation abilities. * Ability to build internal and external relationships and cold call to develop new business. * Exceptional customer service and interpersonal skills. * A competitive spirit with a drive to exceed goals. * Problem solving ability / organization and negotiation skills. * Team up mentality to collaborate with internal and external stakeholders. * Tech-savviness – proficiency in Microsoft Office and CRM tools like Salesforce is a plus. * Have the ability to occasionally lift or carry up to 75 lbs. Why join US Foods? * Competitive salary. * Market leading performance-based incentive program. * Supportive and dynamic team-based selling environment. * Comprehensive benefits, including health, dental and vision insurance on day one of employment, 401K plan options, and paid time off. * Employee stock purchase plan and life insurance options. * Mileage reimbursement. * Opportunity for career growth in a thriving industry! Benefits for this role may include health insurance, pre-tax spending accounts, retirement benefits, paid time off, short-term and long-term disability, employee stock purchase plan, and life insurance. This role will also receive commissions. To review available benefits, please click here: ___.

The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. The General Manager maintains full accountability for labor management, cost controls,

The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. From inception, Chef Jean-Georges Vongerichten placed emph

Dante Group seeks professional, hard-working and capable Senior Sous Chef and leader to join the team in Dante Group.In this position, under the guidance of our Culinary Director and Executive chef, you will be responsible for management and leadership in the kitchen.You will adhere to the standard

Executive Chef Job Reference Number: 38132 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: New York, New York (US-NY) We are looking to add an experienced, motivated fine dining chef executive chef for our Constellation Culinary Group team in New York, NY. This is an opportunity to run a BOH, fine dining operation in one of Manhattan's most prestigious, landmark, residential buildings. • Supervising the quality standards and practices of the food production process, including purchasing, food specifications, meal preparation, service, and sanitation., • Developing standardized recipes and utilizing other production tools to ensure food quality and cost objectives are met., • At least five years of progressive culinary experience in a fine dining setting., • Proficiency in Microsoft software programs., • Experience with budget statements. Nice-to-haves: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost #indeedelior #LI-MA1 About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Work when you want — we’ve got you.At The Goodkind Hospitality Group, our ON-CALL Event Servers help turn ordinary events into unforgettable memories — come be part of it!”.We staff all types of hospitality roles, including management, service, culinary, and support positions

As the Event Sales Manager, you’ll play a key role in bringing this culinary vision to life for private dining and special events. Experience in catering sales, event management, hospitality operations, or related fields.

We are seeking an experienced and passionate Sous Chef to lead our kitchen and help bring fresh and modern dishes to our guests. As the Sous Chef, you will be responsible for kitchen management and ensuring the highest culinary standards. This is an exciting opportunity for a visionary chef to

The Line Cook is responsible for preparing high-quality dishes in a timely and efficient manner, ensuring that the kitchen operates smoothly and meets the culinary standards set by the restaurant.Working under the direction of the culinary management team, you play a crucial role in contributing to

Minimum 2 year of experience as a Line Cook, Chef de Partie, Jr Sous Chef, or similar role in a high volume, upscale restaurant. Work with the Executive Chef and culinary management team on menu creations and daily specials. Momofuku was founded by chef David Chang in 2004 with the opening of Momofu

Jean-Georges Management is built on a powerful culinary foundation and has evolved into a reputable and award-winning restaurant group. The entire Culinary team must understand and implement the standards and the vision of Jean-Georges Vongerichten while following all directives of all Kitchen Manag

The Department of Obstetrics and Gynecology of Northwell Health and The Zucker School of Medicine seeks a Vice Chair to join our Staten Island team as we expand Women’s Health services across the Health System. Founded in 1861, Staten Island University Hospital is a 714-bed, specialized teaching hospital located in New York City’s fastest growing borough. Occupying two large campuses, plus a number of community-based health centers and labs, the hospital provides quality care to people on Staten Island, the New York metropolitan region, and to patients from around the world. Staten Island offers a unique blend of small-town charm and big-city access. Its affordability compared to other NYC boroughs, and it has diverse neighborhoods, excellent schools, abundant parkland, vibrant cultural attractions, and a thriving culinary scene. Job growth is strong, particularly in healthcare and retail, and the Island boasts numerous small businesses. Staten Island is the third largest borough in New York City and is home to diverse neighborhoods, parks, natural areas, and cultural attractions. It is right over the bridge from either Brooklyn or New Jersey, or you can reach Manhattan via ferry, or less than 30 minutes via car. Clinical Responsibilities • Provide direct and comprehensive patient care to all patients in Labor and Delivery, Mother-Baby, ED, inpatient consults, and operating room, including management of high-risk and routine obstetrics and gynecology cases., • Function as a member and leader of the OB Rapid Response Team., • Function as the Safety Officer to ensure that Departmental evidenced-based protocols are followed, and quality metrics are ensured., • Participate in the development and delivery of the obstetrics and gynecology curriculum for graduate medical education., • Supervise and mentor residents and medical students during clinical rotations., • Participate in Quality Improvement initiatives and Safety Initiatives including Simulations. Northwell Health is committed to training, supporting and nurturing physicians from all backgrounds. We fully understand that diversity is integral for our institutional excellence and a means to attaining health equity. As a result, our diversity and inclusion efforts are a part of everything we do from education to clinical care, to research, to physician well-being. Northwell Health offers a competitive salary and benefits package. In addition, an academic appointment with The Zucker School of Medicine at Hofstra/Northwell is commensurate with credentials and experience. Physicians will be employed as members of Northwell Physician Partners, the fifth largest medical group in the country. Diversity and inclusion permeate our educational and clinical initiatives. We have set a goal to make sure every one of our physicians receive training on how to deliver high quality, culturally competent care. Our recent educational areas of focus have been on social determinants of health, community engagement and developing a medical-legal partnership for our physicians in-training. One of our many strengths is our diverse patient population and our expectation is that our diverse patient populations receive equitable care, irrespective of who they are. As a result, we continually recruit a diverse physician workforce to meet the needs of our diverse patients. For additional information and to apply, please contact: Alice Perkins, ___ or visit our webpage: _________ Northwell Health is an Equal Opportunity Employer. EOE M/F/D/V

At Daily Harvest we take care of food, so our food can take care of you. We're not a trend. We're not a supplement. We're clean food that fits your life. Our food is powered by plants, grown rather than engineered, frozen for a reason, and the easiest way to eat the rainbow. We believe in a better, organic and regenerative farming system, for people and for the planet. Our team is collaborative, driven, and future-thinking. This role reports to the Senior Director of Culinary R&D on the Culinary R&D Team. The Culinary Innovation Recipe Developer is responsible for supporting the Culinary R&D team with a variety of business-critical workflows and projects. This position will be responsible for partnering closely with cross-functional teams across the company-including Operations (Procurement, Production Planning, Logistics), Marketing & Creative, Nutrition & Regulatory, and our Retail & Sales team-to bring new food concepts from idea to execution at scale. This position will assist with developing new recipes to support our innovation pipeline, but may also occasionally help with existing category optimizations and line extensions. This position will spend most of the week in the test kitchen, developing recipes, tweaking recipes, and preparing benchtop samples for a variety of needs-tastings, retailer pitches, internal & external events, consumer research, etc. This person will support the rest of the team in maintaining our ingredient inventory and working with the Procurement team to receive, record and evaluate the taste, quality, sensory attributes, and nutrition of new ingredients. This is a hybrid role with 3 days a week in-office in Lower Manhattan required. • Assist with recipe development for both net-new innovation, and line extensions, depending on our innovation strategy and business needs, • Help maintain a sparkling clean and well-organized test kitchen, and ensure the kitchen is stocked with ingredients, tools and supplies, and that ingredients (dry, refrigerated, frozen) are organized, • Work on recipe optimizations and adjustments to drive production & cost efficiencies, flavor consistency, or nutritional & quality improvements, • Support leadership tastings, product cuttings, and evaluations by preparing materials, coordinating schedules, and documenting feedback, • Support coordination, assembly & shipping of samples for external testing (shelf life studies, cook validation, protein testing, shelf life extension, packaging stress testing, etc.) and for prospective retailers, • Provide support & produce samples for consumer testing, photo shoots, and internal/external events, as needed, • Assist the team with packaging and label reviews - checking for content accuracy and typos, • Coordinate gathering portfolio performance data, customer feedback, and quality insights from cross-functional teams to identify optimization opportunities and present clear cross-functional next steps, • Point of contact for all Culinary R&D shipments and Procurement ingredient samples - shipping/receiving, evaluating, and recording attributes (ex. raw materials, new launches, trial samples, R&D samples, etc.), • Assist with quality control checks for all finished goods that require it - whether for recipe optimizations or first runs of new innovation, • Manage the receipt of various weekly perishable shipments from production facilities and ingredient suppliers, • Support cleanup & maintenance of our product specifications, including supporting the transition of our nutrition platform and recipe data to a consolidated Product Lifecycle Management (PLM) system, • Evaluate samples of raw materials or finished goods that arrive to HQ for shelf life extension or general quality control, • Build proficiency with our nutrition platform, ERP system, and other internal systems for recipe and data entry, • You have a Culinary degree required or a BS degree, ideally in a food, agriculture or nutrition-related field, • 5+ years working in the food industry in recipe or new product development, ideally in better-for-you products; experience developing Consumer Packaged Goods in a corporate setting and/or working with third party manufacturers is a plus, • Computer literacy & experience with Microsoft Outlook, Word & Excel, • Strong organizational skills, attention to detail, and ability to manage projects over several weeks, • Clear communication and interpersonal skills, and ability to work independently & cross-functionally, • Detail and process-oriented with an ability to relentlessly follow up, get alignment, and ensure next steps are clear, • Comfortable with change, a fast-paced work environment, and some level of ambiguity, • You are a learner, always seeking to improve yourself, your team, and the world around you - to you, there's nothing more exciting than a new challenge you can learn and grow from, • You contribute to a fun, engaged work environment and assume positive intent of your colleagues, • Lover of food culture and trends, ear to the ground on what's new, trendy and next in food and beverage - natural, organic and better-for-you F&B is a plus Chobani uses food as a force for good in the world - putting humanity first in everything it does. The company's philanthropic efforts prioritize giving back to its communities and beyond. Chobani manufactures its products inNew York,Idaho,MichiganandAustralia, and its products are available throughoutNorth Americaand distributed inAustraliaand other select markets. For more information, please visit___ or follow us on Facebook, Twitter, Instagram and LinkedIn. Chobani is an equal opportunity employer. Chobani will not discriminate against any applicant for employment on any basis including, but not limited to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, military and/or veteran status, marital status, predisposing genetic characteristics and genetic information, or any other classification protected by federal, state, and local laws. The salary range for this full-time position is $82,500.00 - $129,800.00, + bonus + equity + benefits. Within the range, individual pay is determined by work location and additional factors, including job-related skills, experience, and relevant education or training. Your recruiter can share more about the specific salary range for your preferred location during the hiring process. Chobani provides a comprehensive benefits package, including medical, dental, vision coverage, disability insurance, health savings account, flexible spending accounts, and tuition reimbursement. To help save for the future, all employees are eligible for a 401k match of 100% on up to 5% of eligible pay. To support growing families, we provide fertility and childcare assistance, and 12 weeks of parental leave at full pay after six months of continuous employment. In addition, we provide wellness resources which include an employee assistance program, fitness discounts, a wellness reimbursement, on-site gym access (certain locations) and a monthly wellness newsletter to connect you with resources and timely information. We offer various types of paid time of including: 120 hours of paid time off, 11 holidays, and paid volunteer time off.

Event Services Manager Job Reference Number: 37669 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: New York, New York (US-NY) We are looking to add an experienced, motivated event manager to our Constellation Culinary Group team in NY, NY. As an event manager, you will have the opportunity to Plans, directs, and coordinates catered events. Assists in the selection of menu items, schedules catering staff, arranges for facilities or equipment, and communicates customer/client needs to the appropriate personnel, directly supporting the needs/goals of the Senior Director of Sales. Develops and maintains catering accounts and client relationships by ensuring customer satisfaction before, during, and after the event. This is a Monday - Friday opportunity in a corporate dinig setting. • Ensuring all event information in CaterXpert from the sales team is up to date and fully detailed prior to event/deadlines., • Review event floorplans, day of supervisor packets, pack lists and rental equipment to ensure all information is current and correctly distributed., • Responsible for communicating SCG procedures, standards and expectations to all event staff when on-site. They will be responsible for communicating all pertinent event information to the culinary and operations teams and for completing the day of supervisor packet for use on site., • Assisting in the setup and execution of events, • Ensure that event rentals have scheduled deliveries and pickups that are convenient for specialist or venue manager, • Maintain calendar of events through Outlook and attend all necessary event meetings and conference calls., • Communicate with sales, culinary and booking staff, as needed, to ensure understanding of menus and client needs, • Responsible for the collection and submission of all payments and deposits as it relates to contracted events. They are responsible for ensuring that these payments are on time and responsible for reviewing the weekly AR report and correcting any discrepancies and/or collecting any late payments., • Responsible for nimble trouble shooting and determining the best judgment calls when a quick decision needs to be made., • Managing a staff, holding them accountable for their work and disciplining as needed., • Follow up with photographer’s post event to request event photos, • Act as first point of contact for general leads and gather as much detailed information as needed, • Process event closeouts on following day of each event, • 2 years of catering/food-beverage and/or administrative/event experience, • Very organized, • Able to work independently and make the right decisions for the business, • Basic PC knowledge and comprehension (Word & Excel), • Basic math knowledge and comprehension (addition, subtraction, multiplication, division, fractions, and percentages), • Excellent communication skills, • Excellent staff management skills Nice-to-haves: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost #LI-MA1 #indeedelior About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Job Description Job Summary: Responsible for the hiring, supervision and training of all stewarding personnel. Responsible for ensuring that all event venues have the proper equipment and supplies. Inspects all kitchen and back of the house food and beverage areas to ensure premises and equipment are clean and free from safety hazards. Supervises ongoing equipment inventory of all china, glass, silver and other essential food and beverage equipment. Conducts inventories. Essential Duties and Responsibilities: • Hire, train, supervise, discipline, schedule and participate in in activities of stewarding team alongside Executive Steward including counseling, discipline, training and direction., • Ensure that all venues have the proper equipment and supplies and that the food is delivered to and from the kitchen in a timely and proper manner for service., • Oversee and follow up on all sanitation standards and procedures. Along with Executive Steward, ensure proper implementation of NYC Dept. of Health requirements and ordinances and CDC sanitation guidelines to ensure a clear and safe work environment., • Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes, • Assist with maintaining labor costs and labor budget, • Assist in the transport of perishable and non-perishable assets between the venues and other locations; to include off premises., • Maintain control over inventory of China, glass and silver and maintain the supply of necessary equipment to all venue., • Assist with requisitioning equipment for events and responsible for ensuring food service equipment is secure and maintained in proper order. Oversee Security procedures for back of hose., • Manage flow of activity in the kitchen during production and during events, • Communicate with outside vendors when required., • Assist the culinary department in plating out during sit-down dinners as well with setting up family-meals., • Special projects and assignments for continuous improvement., • Travel, as necessary, to different properties/venues, • Keep work area clean and well organized, • Attend and participate in all scheduled meetings and training sessions., • High School graduate or equivalent required., • At least three years’ experience in related field required. Hospitality experience required. Must have experience in directly supervising employees., • New York City Food Handlers Certification or related food safety training knowledge preferred., • Must be able to obtain state health department certificate for food safety, sanitation. to include NYC Department of Health and Mental Hygiene Certificate of Food Protection, • CPR/First Aid certification preferred, • Excellent knowledge of cleanliness and sanitation standards, kitchen equipment, supplies and essentials., • Ability to count service ware during Big Four inventory., • Ability to operate computer in a Windows environment, including Word and Excel., • Excellent communication and interpersonal skills to provide overall guest satisfaction., • Ability to work under pressure and deal with stressful situations during busy periods., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control., • Ability to supervise a large staff and accomplish goals on a timely basis., • Effectively conduct meetings and maintain communication lines between team members and management personnel., • Excellent verbal and written communication skills, including ability to read, write, and speak the English language in order to effectively communicate with internal and external customers and communicate job functions., • Ability to effectively deal with external and internal customers and ability to collect accurate information from these customers to resolve conflicts., • Ability to direct subordinates to complete assigned tasks as well as assist in performing tasks that are normally delegated to subordinates., • Excellent knowledge in leading and supervising teams to ensure guest satisfaction., • Excellent knowledge of operating a dishwasher, • Excellent working knowledge of standards of sanitation and cleaning., • Must be able to work under pressure and meet deadlines, while maintaining a positive attitude, • Must have a positive attitude about service, teamwork, and motivation to go above and beyond, • Ability to work independently or in a team setting, • If Driver License acquired, must ensure safe driving and transport of food, beverage and paper products and must adhere to annual driver license background checks to ensure validity for driving., • Able to work flexible schedule in order to accommodate business levels. Physical Requirements: • Ability to safely and successfully perform the essential job functions, including meeting productivity standards., • Ability to read, write, speak English to comprehend and communicate job functions., • Ability to safely operate complex food preparation machinery., • Ability to maintain regular, punctual attendance, • Must be able to lift and carry up to 50 lbs. and push up to 100 lbs., • Ability to stand, bend, stoop on a consistent basis, • Ability to work in confined spaces., • Ability to perform duties within extreme temperature ranges., • If Driver License acquired, must ensure safe driving and transport of food, beverage and paper products and must adhere to annual driver license background checks to ensure validity for driving, • Always practice our Pier Sixty Fundamentals and live our company Core Values, • Maintain professional appearance and behavior when in contact with guests and team members., • Arrive to work in a perfect uniform and excellent hygiene, • Know and follow all Pier Sixty emergency, safety and health procedures., • Follow Policies and Procedures in training manuals and Team Member handbook,, • Follow proper time keeping policies and procedures, • Follow the sign in and out procedure for keys as necessary

ISS Facility Management - 196 Stanton Street - Responsibilities: Prepare and cook food for multiple meal periods according to prep lists and production sheets; Keep kitchen organized and clean to ensure safety; Follow food safety, HACCP, and regulatory guidelines; Operate large-volume culinary equip

Concord Hospitality - 9 Polito Avenue - Responsibilities: Train and mentor kitchen associates on job duties, plate presentation, and all culinary processes; Develop schedules, direct staff, and maintain open communication between management and associates; Provide tools and equipment for associates

ISS Facility Management - 196 Stanton Street - Responsibilities: Monitor and ensure kitchen organization, cleanliness, and safety protocols are followed daily.Lead in culinary training and development of BOH staff and ensure implementation of Net Menu and SOPs.Ensure menus, recipes, and production s

Sous Chef Job Reference Number: 37884 Employment Type: Full-Time, Onsite Segment: Education Brand: Elior-Independent-School-Dining Location: New York, New York (US-NY) We are looking to add a skilled, experienced sous chef to our Elior Independent School Dining team in New York, NY. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. Assist the Executive Chef in managing all kitchen operations, including food preparation, cooking, and presentation - Supervise and support kitchen staff, ensuring tasks are completed efficiently and to standard - Maintain consistency and quality across all dishes served - Train, mentor, and motivate team members to support skill development and growth - Ensure compliance with food safety, sanitation, and health regulations - Help manage inventory, ordering, and cost control to minimize waste - Step in to lead the kitchen in the absence of the Executive Chef - Collaborate on menu planning, recipe development, and special events or catering Must-haves: • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production., • Must have 3- 5 years of culinary management experience., • Strong leadership, oral and written communication skills are required. Compensation for this position is up to $70,000 / year based on experience. • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees) Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school’s unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students’ growth and success. About Elior-North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.